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Canada Bread agrees to $50M fine for role in bread price-fixing scandal

Canada Bread will pay a $50 million fine concerning two wholesale price increases implemented by Weston and Canada Bread more than a decade ago, when Canada Bread was majority owned and controlled by Maple Leaf Foods.

HostMilano trade fair offers buyers program

HostMilano, set for Oct. 13-17 in Milan, will highlight baking, pastry, food service, coffee and many more sectors and has a buyers program for exhibitors.

Free virtual workshops help bakers sell successfully to retail

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.

Arva Flour Mills launches gluten-free line

Arva Flour Mills, Arva, Ont., introduces a gluten-free line. This follows the acquisition of Full of Beans gluten-free brand in January.

Restaurants Canada urges operators to support extension of CEBA loan repayment

Restaurants Canada has relaunched its #OnTheirPlate campaign to call for an extension of the CEBA loan repayment deadline beyond Dec. 31, preferably by 36 months, and implement a scale-down model on the forgivable portion of the loans, ensuring that the government can recoup as many taxpayer funds as possible.

Sponsored Spotlight 

Modernist Bread: The Art and Science

Stunning photography brings the complete story of bread to life across five volumes-uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else.
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Canadian Pizza Summit Toronto Oct. 30 open for registration

The Canadian Pizza Summit East is open for registration! This unique pizza trend and networking event and exciting pizza-making competition, hosted by sister magazine Canadian Pizza, will take place on Oct. 30 in Toronto. » Read More...

Can we train our taste buds for health? Neuroscientist explains how genes and diet shape taste

Have you ever wondered why only hummingbirds sip nectar from feeders? Unlike sparrows, finches and most other birds, hummingbirds can taste sweetness because they carry the genetic instructions necessary to detect sugar molecules. » Read More...

Ultra-processed foods: bread may be considered one, but that doesn’t mean it’s all bad

Humans have been eating bread in some form for centuries. But modern bread is a far cry from the bread of the past. In its sliced bread form, it often contains so many more ingredients than the kind our ancestors were eating that it is now widely considered an ultra-processed food. But, this doesn’t necessarily mean it’s bad for us. » Read More...

Newest in New Products

Egg replacers, ancient grains flour mixes and blueberry and cranberry organic ingredients. You’ll find these and more baking-specific products, equipment and services in our New Products section. Check it out and tell us what you are in the market for! » Read More...

VCC’s new downtown bakeshop receives $1M donation from Seiffert family and Snow Cap Enterprises

A donation of $1 million by the Seiffert family and Snow Cap Enterprises has enabled Vancouver Community College to modernize its student-run bakeshop with new equipment and relocate to a street-level location accessible to the community. » Read More...

CFIA seeks feedback on modernizing food standards strategy

The Canadian Food Inspection Agency (CFIA) and Health Canada are proposing to modernize the Food and Drug Regulations (FDR) framework by using incorporation by reference for food compositional standards. » Read More...

BBGA presents virtual bake-along on pizza and flatbread

The Bread Bakers Guild of America will host a virtual bake-along on pizzas and flatbreads on July 9 and 10 led by Toronto's Centennial College instructor and sourdough expert Matthew Duffy. » Read more

Staff taking orders remains relevant to the eating-out experience

Technomic reports that a large proportion of customers at all restaurant types in Canada still prefer to interact with staff instead of placing orders through other means such as apps, computers, kiosks and tablets. » Read More...

Participate in #SourdoughSeptember and publicize your bakery

The Real Bread campaign's annual #SourdoughSeptember is only weeks away. If you run a bakery, baking/cookery school, mill or other business/organization, you are encouraged to share details of your #SourdoughSeptember class, event or other activity so that organizers can help you publicize your event. » Read More...

Sponsored Content 

Dough Strengtheners and Gluten Replacers

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, who is responsible for the commercialization of the Baking Solutions portfolio of products. » Listen now...


Deadline to register for Supply Chain 1-2-3 virtual workshop for selling at retail    

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...

IBA Trade Fair   

October 22-26, 2023 | Messe München, Am Messesee 2, 81829 München, Germany » Read More...

Toronto Bakery Showcase 2024   

SAVE THE DATE! May 5-6, 2024 | 650 Dixon Rd, Etobicoke, ON M9W 1J1 » Read More...