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January 28, 2016
FEATURED NEWS: Making vegan, nut-free macarons
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Ottawa approves canary seed for human consumption

Canadian and American governments have given the go-ahead to a variety of canary seed that's been deemed fit for human consumption. This gives rise to opportunities for baking with canary seed flour. CBC reports. >> Read full article

IDDBA: What’s in store?

The International Dairy-Deli-Bakery Association (IDDBA) has published a sneak peek of the trends examined in their report What’s in Store 2016. The publication’s bakery chapter indicates that single-and smaller-portion bakery products remain the hottest growth area for in-store bakeries, as products with “built-in portion control” like individual cake slices, parfaits, and cake pops are getting more interest. >> Read full article

All-éclairs bakery opens in Toronto

Nügateau, a bakery dedicated to and selling only gourmet éclairs, is the first of its kind to open its doors in Canada's largest city. Toronto Life reports. >> Read full article

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The Italian Baker

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that everyone knows and loves are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered. >> Learn More

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Making vegan, nut-free macarons

Chef Geoffroy Dextraze of Winnipeg’s Prairie Ink Restaurant and Bakery talks about how he made vegan, nut-free macarons in this video published by Manitoba Co-Operator. Look for more tips from Dextraze on how to make a vegan, nut-free macaron in the March issue of Bakers Journal. >> Learn More…

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Europain & Intersuc

February 5-9, 2016
Location: Paris-Nord Villepinte, France >> More Info