Naomi Szeben

Naomi Szeben

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Monday, 11 February 2019
Chef Aiko Uchigoshi has over 14 years of experience in pastry. Her expertise in both Japanese and French pastry made her a natural choice for Toronto’s Miku restaurant.
Monday, 11 February 2019
When Chef Nadège Nourian first came to Toronto, macarons weren’t near as popular in the city as they were in her original home of Paris, France. Now calling her Queen West neighbourhood her home, she not only made her flagship shop the go-to destination for authentic French pastry, but she has since changed the pastry landscape in Toronto, as well.
Monday, 11 February 2019
"In black and white” has so many meanings. That term can refer to cut-and-dried facts, printed in black ink on white paper. Black and white speaks of contrast, of light and dark.
Tuesday, 20 November 2018
December is an alternately difficult and joyous time for those who work during the holidays. It’s a source of income, but it’s also the time to spend with friends and family. Work-life balance becomes strained this time of year, when rush requests, last minute shopping and family obligations collide.
Thursday, 08 November 2018
Bakers Journal had the privilege of interviewing the busy, internationally-known pastry chef who began his illustrious career at the age of 16.
Thursday, 18 October 2018
James Beard Foundation Award nominee, Chef Greg Wade of Publican Quality Bread is modest, but pleased with the nod from the American Who’s Who in culinary excellence. “It’s nice to be thought of and recognized as one of the best bakers in the country, and I’m hopeful for next year…it’s just pretty cool. It’s a pretty wild experience,” says the young chef.
Thursday, 18 October 2018
The future of bread seems to lie in the past: Consumers and bakers are now asking where their wheat is cultivated, how is it processed, what is added to the dough, and what methods are used to bake it.  “Traditional baking” is the future of artisanal breads, and this issue looks at how chefs are following ancient recipes and using old fashioned wood fired ovens to satisfy our appetite for good quality, home made bread.
Wednesday, 12 September 2018
It all began with the simple, but controversial question: Which city has the best bagels: Was it New York, Toronto, or Montreal?
Wednesday, 12 September 2018
The wood-fired outdoor oven outside the Montgomery Inn Museum is a 19th century tool used to teach 21st century students.
Wednesday, 12 September 2018
Back to School” is a deeply nostalgic term. It brings me back to the smell of new notebooks, fresh pens, and a chance to start anew. With this edition of Bakers Journal, students of all ages are learning something new, and with it, the olfactory memories of school supplies means the smell of something delicious in the oven.
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