View As Webpage | View Archives | Email a Friend
| |
| |
| |
 |
|
@{mv_date_MMM d, yyyy}@ |
|
| |
The Baking Association of Canada is partnering with LearnSphere to offer members innovative virtual workshops to help them sell their baked products successfully at retail locations.
» Read More...
The International Baking Association (IBA) trade fair, a leading trade fair for the baking and confectionery industry set for Oct. 22-26 in Munich, will feature an area focused on innovative start-up businesses.
» Read More...
Christine Monfriese held the grand re-opening of her bakery Monfriese Rum Cakes in May after having opened the shop originally in 2020 and taken the business online during the pandemic. InNiagaraRegion.com reports.
» Read More...
The international trade fair HostMilano, set for Oct. 13-17, will showcase products, services, technology, equipment and innovations to professionals working in the bakery, pizza, pasta, ice cream confectionery, catering, coffee, tea, bar, coffee machine, vending, furniture, technology and tableware industries.
» Read More...
Agriculture and Agri-Food Canada has released its "What We Heard Report" detailing feedback received by the department during consultations on the development of a National Agricultural Labour Strategy.
» Read More...
|
| |
|
| |
The Handtmann VDM system provides precision depositing into containers of all sizes, including trays, cans, jars, tray sealers or thermoformers. The servo-controlled nozzles fill from the bottom up. It handles smooth and chunky formulations with precision and is perfect for spreadable products, fine spreads, salads, pesto, gateau fillings, liver sausage, smoked sausage spread, pies, cream cheese, herb butter, ready meals, and many other products.
» Watch now...
|
| |
|
| |
Summer is here! That means planning, organizing and preparing for tourists and locals alike. Here are seven easy ways to get your bakery ready.
» Read More... |
| |
The art, science and future of artisan breadmaking
» Read More... |
| |
In this episode of Bakers Journal’s On the Rise podcast, editor Colleen Cross digs into dough strengtheners and gluten replacers with Keith Forneck, Director of Business Development at Lallemand Baking.
» Listen Now! |
| |
Lack of permanent, reliable staff is an acute and continuing problem that affects every aspect of a bakery’s operation. A business can’t operate without adequate staffing. Yet somehow businesses continue to operate – and maintain a high quality of product and customer service. But at what cost to the team that has stayed the course?
» Read More... |
| |
| |
|
| |
With more than 4,800 terms and definitions from around the world, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia.
In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms.
» Order Now...
|
| |
|
| |
Première Moisson and the hospitality consulting centre of the Institut de tourisme et d’hôtellerie du Québec (ITHQ) together will create a specialized program to train the next generation of artisanal bakers in Quebec.
» Read More...
|
The retiring owners of Erwin's bakery in Kamloops, B.C., plan to hand over their business to an up-and-comer in an innovative contest that costs $1,000 to enter. Kamloops Now reports.
» Read More...
|
In this edition of Bakers Journal TV, Editor Colleen Cross reports on a bustling B.C. Bakery Showcase, VCC student Maliha Khaku taking the cake in Dawn's Mother's Day Cake-Decorating Competition and a new course for bakers in Quebec.
» Watch the Video Now!
|
Retail Bakers of America will host a roster of virtual and in-person events and courses designed with busy professional bakers in mind and available at a discount to members of the Baking Association of Canada. Events and courses include an Edible Printing Demonstration and The Art of Pâte à Choux with Kristin Egan Judson, CMB. Learn more the courses at retailbakersofamerica.org Learn more about BAC membership at bac.ca
» Read More...
|
The Fog Company has opened on the Halifax Waterfront serving up cones featuring swirls of soft-serve ice cream topped with imaginative toppings, from candied sea glass to white chocolate mermaid tails. Cori Osborne, executive pastry chef for parent company Freehand Hospitality, developed The Fog Company's menu.
» Read More...
|
| |
|
| |
Alex Létourneau, Marketing Manager Brands
For over 130 years, BakeMark has been your partner in business, bringing you the highest quality ingredients coupled with exceptional service. While BakeMark is the largest baking ingredients manufacturer and distributor in North America, did you know that we have manufacturing facilities located in Canada?
As leading manufacturers of a broad range of bakery mixes and fillings, we are proud to produce the core ingredients we distribute to Canadians right here in Canada. Using locally sourced ingredients, our team of experts work tirelessly to offer you the highest quality products to set yourself apart from the competition.
Our industry leading BakeMark and Westco brand bakery mixes, ranging from cake to donut to brownie and cookie mixes, give you the flexibility and quality you need – all made right here in Canada. BakeMark’s fleet of bakery fillings tick all the boxes, offering a wide range of fruit flavors with excellent consistency and textures.
» Read More...
|
|
| |
|
| |
July 31, 2023 | Online through the Baking Association of Canada and LearnSphere
» Read More...
October 13-17, 2023 | Strada Statale 33 del Sempione 28, 20145 Rho, Milan, Italy
» Read More...
October 22-26, 2023 | Messe München, Am Messesee 2, 81829 München, Germany
» Read More...
SAVE THE DATE! May 5-6, 2024 | 650 Dixon Rd, Etobicoke, ON M9W 1J1
» Read More...
|
| |
| |
&cm1=1)
|
