Familiar name in chocolate raises bar More than a year after Chocolaterie Bernard Callebaut went into receivership under its namesake founder, new owner Mike Freeland is broadening the product line to include gelato, coffee and desserts.
The new edition of On Baking is the source for learning the practice of baking and the pastry arts. The book emphasizes baking principles over formulas and reinforces each technique with a companion recipe and illustrations.
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Wheat board fights back in court Former directors of the Canadian Wheat Board have asked a Manitoba judge to stop the federal government from removing the board's monopoly over western wheat and barley sales.
Starbucks cancels bakery contract Monte Cristo Bakery in Burnaby, B.C., says Starbucks has cancelled its long-term contract because the coffee giant now supplies stores across Canada with frozen baked goods.
Introducing the Sugar Arts Institute Master Confectioner Julie Bashore has set out to change the face of the sugar arts industry with her newest, not-for-profit venture. The Sugar Arts Institute will award certificate, associates, bachelors, or masters degrees in sugar arts.