How one scientist became a baker

Bakers Journal @bakersjournal ·

15h

Are you selling your packaged baked goods directly to the public at retail? You may benefit from this free webinar presented by Baking Association of Canada : Canada’s New Allergen Management Guidelines: What Bakeries Need to Know. Tune in tomorrow! https://us02web.zoom.us/webinar/register/WN_MSfsbWFeSYy5e2pPYTkQBA

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Bakers Journal @bakersjournal ·

17 Jan

Tune in Feb. 7 for an excellent webinar presented by Baking Association of Canada: Hear from Food Allergy Canada and @LavalUniversity on the launch of new guidelines and resources for the food industry. Register now! https://www.bakersjournal.com/webinars/canadas-new-allergen-management-guidelines-what-bakeries-need-to-know/kk @FoodinCanada @RestaurantsCA

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Bakers Journal @bakersjournal ·

6 Jan

The B.C. Employer Training Grant provides funding to small, medium and large enterprises to support skills training for their workforces, including prospective new hires. https://www.bakersjournal.com/b-c-employer-training-grant-program-can-help-upgrade-your-teams-skills/

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Bakers Journal @bakersjournal ·

3 Jan

Oatly and Toronto’s Ya YA Foods enter hybrid manufacturing partnership in North America https://www.bakersjournal.com/oatly-and-torontos-ya-ya-foods-enter-hybrid-manufacturing-partnership-in-north-america/

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Bakers Journal @bakersjournal ·

23 Dec

Panettone purists say chocolate and cherries are fine – just don’t call it a panettone. What say you, Canadian bakers? https://www.bakersjournal.com/panettone-purists-say-chocolate-and-cherries-are-fine-just-dont-call-it-a-panettone/ (Photo by Lindsay Royle for Terra Breads)

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How one scientist became a baker