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The Baking Association of Canada together with the Canadian National Millers Association and the Canadian Pasta Manufacturers Association together are asking the federal government to address the compositional standards of Whole Wheat Flour.
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Chef Tammy Maki, founder and owner of Raven Rising, a chocolate shop that specializes in global Indigenous chocolates and pastries, in Sudbury, Ont., and upcoming speaker at Bakery Showcase, has been named Extraordinary Female Entrepreneur at the Indigenous Tourism Association of Canada awards ceremony held Feb. 28 in Ottawa.
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Bakers Journal is sad to report that longtime sales director in the baking industry Michel Forget passed away on Feb. 23. Mr. Forget held many roles in the baking industry and was most recently director of sales for Richardson Oilseeds, officially retiring from Richardson in 2019.
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Technomic reports that "free-range" is the fastest-growing healthy claim on menus often appearing with reference to both chicken and eggs.
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With innovative technologies, application expertise and relationships built on the dependability of our commitments, our Handtmann team helps bakers develop and produce profitable products. In an environment where the traditional bakery landscape remains and new products are developing very rapidly, clear communication and seamless collaboration keep projects on track and smooth the path from bakery idea to customer success. Our bakery specialists look forward to demonstrating our capabilities and interesting conversations at Pizza Expo and Bakery Showcase.
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Meet thriving Edmonton bakeries that feed their community with high-quality baked goods!
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Save money. Save time. Future-proof your bakery!
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The robots are not coming – they’re here. While the idea of large automated equipment pumping out products may seem a world away to a small craft bakery, it is well worth considering how automation could improve your bakery’s efficiency and consistency of product.
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Join the Baking Association of Canada and the Canadian Pastry Chefs Guild for an afternoon of education and networking at Centennial College! Chef Jeroen Van Helvoirt will demonstrate a range of pastries and plated desserts incorporating Callebaut chocolate.
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Join the Baking Association of Canada for “Farmer–Miller–Baker," a day of education, discussion and networking at the Southern Alberta Institute of Technology in Calgary on April 22!
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From surprising flavour combinations to health for people and the planet, explore consumer trends for bakeries with Jane Dummer, RD.
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With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia
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Agrain, a Danish food technology firm, is collaborating with Italian food ingredient distributor Deimos on functional flours made from upcycled spent grain.
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Award-winning chef and Niagara College baking and pastry arts program coordinator Catherine O’Donnell has been selected as a juror for the World Chocolate Masters competition at the Chocolate Academy in Montreal in late May.
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The Northern Crops Institute will hold its annual Ancient Grains Conference on June 25 at the Peltier Complex on the campus of North Dakota State University in Fargo, N.D.
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BC Food and Beverage has launched a free guide featuring best practices and strategies designed to help food processors of any size navigate the difficult decisions that need to be made, while providing resources to help start or continue the journey towards being a more sustainable business.
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March 12, 2024 | 937 Progress Ave, Scarborough ON, M1G 3T8
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April 8, 2024 | 100 Princes' Blvd #1, Toronto, ON M6K 3C3
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April 22, 2024 | 1301 16 Avenue NW, Calgary, Alberta Canada T2M 0L4
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