Profiles
Huntsville, Ont., baker Lynda McLeod, the titular “Granny Lyn” of “Granny Lyn’s Kitchen” quit working in the pharmaceutical industry to bring joy to her clients and their pets. McLeod is most famous for her all natural, diabetic-friendly cookies that can be eaten by both dogs and humans. Her shareable, human-friendly dog biscuits are only among some of the treats offered at the Huntsville bakery.
Scott Chapin created the first CakeSafe delivery box 29 years ago for his wife Juli Chapin’s wedding cake business.
This year’s winner of the Jake the Baker Award knows about being given options and finding opportunities, and wants to share that advantage with those less fortunate.
In the words of Laura Aiken, former Bakers Journal editor: “The first and last editorials are so hard to write. It’s hard to say goodbye, but it’s also hard to say hello.” Having Laura’s kind support and mentorship means so much to me, particularly as this is my first issue. I’m proud to say “hello” to our talented columnists, my gifted co-workers at Annex Business Media and the creative bakers and pastry chefs that I will get to know over time.
Ventes Rudolph/Rudolph Sales is celebrating 100 years of supply service for bakeries; founded in 1918, the company shares its acumen as to what it takes for a company to reach a centenary.
Chef Anna Olson spoke on Monday, April 30 at the Bakery Showcase in Mississauga, On., touching upon a topic that stymies both students and professional bakers alike: How to launch a career in baking when the trends seesaw so wildly?
Prior to designing 3D piescrapers and celebrity pietraits, Jessica Leigh Clark-Bojin, the creator of Pies Are Awesome, said she had never baked a day in her life.
After nearly seven years as the editor of Bakers Journal, I have moved to a different group within the magazine’s parent company. Naomi Szeben, a passionate home baker and experienced journalist and researcher, will be taking the reins.
One word to describe Eric Ho, owner of Bakery Sate in Vancouver, is courageous. After leaving a successful career as an engineer, Ho enrolled at Pacific Institute of Culinary Arts to study  baking and pastry. Then, without ever having actually worked in the food industry, he launched his own bakery and built it into a success.
The word celebration is often associated with the word cake. The two are simultaneously linked. There are celebration cakes for graduations, engagements, weddings, anniversaries, baby showers, birthdays and more.
Alan Dumonceaux, chair of the baking program at Northern Alberta Institute of Technology (NAIT), and Marcus Mariathas, senior director of product development for ACE Bakery in Toronto, were selected to compete for the coveted World Master Baker titles in the categories of Gourmet Baking and Nutritional Bread respectively.
Pizza lovers are dining al fresco in rural Manitoba and it all began with a wood-fired oven named Hildegard.
Jacquy Pfeiffer, pastry chef and co-founder of the French Pastry School in Chicago, was more than surprised when he casually received an email from the French Government informing him that he had been awarded the French Legion of Honour.
One doesn’t go from apple pie sold on the farm to 110,000 square foot bakery overnight. For Chudleigh’s, it took roughly 18,250 nights. That’s about 50 years worth of sweet dreams.
Derrick Pho is a nuclear physicist of chocolate. He builds an exquisite bomb based on molecular science whereupon the atom splits in your belly, detonating a distinct sense of euphoria.
At first glance, the connection between baked goods and criminology seems to be limited to those old tales of cakes with lock-picking files being smuggled into prison. Then came along Nathalie Kaspy-Shtern – a criminologist turned chef turned baker turned successful entrepreneur – this Montreal-based business-owner personifies today’s culinary innovator.
Sometimes, all it takes is one cup of coffee to change your life.
Toronto — Butternut Baking is newly opened and serving paleo desserts, meaning they are free of grains and cane sugar. Many are also dairy-free or vegan. The Toronto Star reports. |READ MORE
Ellie Voortman was a critical force in turning a small 'country kitchen' into factory-size Oakrun Bakery. Here is a nod to her legacy written by Daniel Nolan for the Hamilton Spectator. |READ MORE
Parry Sound, ON — Meet two bakeries in the Muskoka cottage area of Ontario who are tackling modern challenges with small town charm. |READ MORE
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