The October 2023 Digital Edition
of Bakers Journal
is out, featuring a spotlight on a some of the latest automated equipment and systems. Karen Barr explores three shops serving distinct styles of doughnut, while Diane Chiasson gives us three creative, easy ways to diversify revenue to stay competitive.
Readers can catch up on industry news and regional events from the Baking Association of Canada and gain insights from research into what makes San Francisco sourdough so special. Additionally, Jane Dummer, RD, looks at the trend of take-and-bake including insights from Peak Bakery’s ready-to-bake sourdough bread and pastry boxes. Finally, fresh from the Barrie, Ont., BAC town hall, editor Colleen Cross on why you should ask for help and where you’ll find it.
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