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Nova Scotia Community College and Digby Pines Golf Resort to launch unique on-site hospitality and culinary diploma programs

Nova Scotia Community College and Digby Pines Golf Resort and Spa together will offer a unique two-year joint business and hospitality and culinary management programs along with accommodations, transportation, work placement and other supports.

Cut to amount of proposed outdoor patio fees a relief for East Toronto restaurant owners

Toronto City Council has approved a motion to phase in increases to CafeTO patio fees over a three-year period and reduce permit fees, easing red tape for restaurants and cafés looking to provide outdoor dining space.

Workplace injury results in $50,000 fine for Toronto industrial bakery

Industrial bakery Niche Bakers Corp. has been fined $50,000 after a worker was seriously injured while cleaning out an industrial dough mixer.

Iginio Massari ambassador for HostMilano, highlighting pastry trends

Renowned pastry chef Iginio Massari will appear at HostMilano, showcasing professional catering, bakery, pizza, pasta, coffee, tea, coffee machines, ice cream confectionery, furniture, technology and more Oct. 13-17 in Milan.

Sponsored Spotlight 

The Pastry Chef’s Companion

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, 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.
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Podcast: Maggie Frith of Great Canadian Baking Show on her new baking classes and go-to healthy ingredients

Maggie Frith, finalist on the Great Canadian Baking Show and owner and operator of The Magpie Cakery in Toronto, talks about her baking classes and workshops for families and corporate clients and her go-to alternative ingredients for healthy baking. » Listen Now!

Bakery profile: Amazing Anna Mae’s

In the February issue of Bakers Journal, thriving Anna Mae's Bakery and Restaurant in Millbank, Ont., preserves handmade traditions while updating processes. » Read More...

Final Proof: Yuzu and ube are nutritious, vibrant and celebratory

Looking to explore new ingredients and flavours? Yuzu and ube are trending, writes Jane Dummer, RD, in her latest column. » Read More...

Notes from the Executive Director, February 2023

Catch up with the Baking Association of Canada as executive director Martin Barnett weighs in on work-life balance, panettone and a fruitful gathering of bakers in Victoria. » Read More...

Bakers Journal TV Feb. 13, 2023

In this edition, editor Colleen Cross reports on the the Pastry World Cup, flavour trends for the year ahead and BAC’s Town Hall Gathering in Victoria. This edition is brought to you by Redpath Sugar: “Elevate your baking with the new Redpath Collection.” » Watch the Video Now!

New national program for Canadian food and beverage manufacturing promises skilled workforce and improved recruiting and retention strategies

Food Processing Skills Canada has announced a new program meant to enhance the skills and employability of people and improve the capacity of  the Canadian food and beverage manufacturing industry to fill positions through better recruitment, onboarding and retention best practices. » Read More...

Soulanges Mills, Enjay Converters and Rheon to exhibit at Bakery Showcase

Welcome to our dedicated sponsors and latest exhibitors at Bakery Showcase and the Canadian Pizza Summit. » Read More...

Webinar explores bakery training and employee development

On Jan. 25 the Bread Bakers Guild of America and the Retail Bakers of America hosted an informative webinar called “Beyond the Bench: Training and Employee Development” featuring three industry professionals who have built and currently manage productive and motivated teams and successful bakeries. » Read More...

Sponsored Content 

How Bay State Milling is breaking barriers in baking as the only 100% women-owned flour miller in the United States.

Women have always had a say in the foods on their families’ plates, with 80% of food buying decisions made by women globally. But when it comes to business, fewer than 20% of senior leadership positions are held by women across every segment of the food and beverage industry, according to Females in Food. 
Bay State Milling is on a mission to change this statistic. One of the nation's largest plant-based ingredient suppliers, the 125-year-old company is the only 100% women-owned flour mill in the United States, with a 40% female executive leadership team. » To learn more, click here


International Pizza Expo

March 28-30, 2023 | Las Vegas, Nev. »

RC Show 2023    -    April 10, 2023

April 10, 2023 | 100 Princes' Blvd #1, Toronto, ON M6K 3C3 » Read More...