Profiles
Daniel Mongraw, pastry chef and winner of Canada’s Best Pastry Chef Award in 2018, presented by Canada’s 100 Best Restaurants, has built a reputation for being fearless in his plated dessert creations. The same could be said for his unconventional career path.
Bakers, caterers and restaurateurs are using Instagram to promote their services and show off their skills. The social media app started as a story-sharing medium in 2010, to display captioned photos from its users around the world. Today, everyone from teens to marketing executives harnesses its popularity to get their name or brand recognized globally.
In 1945, a Brazillian brigadier named Eduardo Gomes was the unlikely inspiration for a chocolate trend. Gomes’s Presidential campaign had a grass-roots following: Local women held parties to raise funds for his election, selling homemade chocolates that were somewhere between a chocolate truffle and fudge.
When Kyle Wilson went travelling in Africa, he and his wife, Katie were drawn to the cocoa fields. They both had a background in the coffee industries as baristas, but wanted to travel the world, and bring something special back with them to Canada. What they found was an opportunity for FairTrade cocoa, and ethically sourced, bean-to-bar chocolate in Toronto.
The Las Vegas International Artisan Baking Show in Las Vegas took place between March 4 to March 7, 2019.  Canadian Pizza  Summit champions Giuseppe Cortinovis of Ignite Pizzeria in Vancouver, B.C., and Dean Litster of Armando’s Pizza in Windsor, Ontario showed the Las Vegas Convention Centre what makes Canadian pizzas so special.
What sweetens up winter blues like a good old-fashioned sugaring-off? Redpath Sugar began its Sugar Shack festival five years ago to bring a taste of the country to the big city.
The 2018 Port Hope Butter Tart Taste-Off took place on Sept. 23. September is that “sweet spot” when southern Ontario is neither too cold nor too hot.  Seasonality is key for this festival: temperate weather is key to drawing in tourists to enjoy what is arguably Canada’s national pastry.
Though I’m from Quebec, I’m a city girl, through-and-through. Despite growing up in the concrete jungle and not in the countryside, I still know the difference between maple syrup and “table syrup.”
When Chef Ilana Kadonoff heard that her cookie won the Chocolate Chip Cookie-Off, she “couldn’t believe it.” Her hazelnut-dark chocolate cookie was the only vegan cookie in the competition.
At a time when clients want to treat themselves, yet demand healthy options, Chef Leigh Omilinsky found a way to bridge the two disparate wants. In 2013, she won the Jean Banchet award for Best Pastry Chef, and was included in Zagat’s 30 Under 30 list.
Chef Aiko Uchigoshi has over 14 years of experience in pastry. Her expertise in both Japanese and French pastry made her a natural choice for Toronto’s Miku restaurant.
When Chef Nadège Nourian first came to Toronto, macarons weren’t near as popular in the city as they were in her original home of Paris, France. Now calling her Queen West neighbourhood her home, she not only made her flagship shop the go-to destination for authentic French pastry, but she has since changed the pastry landscape in Toronto, as well.
"In black and white” has so many meanings. That term can refer to cut-and-dried facts, printed in black ink on white paper. Black and white speaks of contrast, of light and dark.
Did you know that an African American was the first to invent industrial kitchen equipment?
If you’re a baker who is creating gift baskets in provinces that allow for alcohol sales, or if you just want to know which wines pair well with certain pastry, read on! Bakers Journal has an exclusive interview with the multiple award winning sommelier, Véronique Rivest.
Riding the tail feathers of a festive Thanksgiving season, industry bakers are now poised to serve up delectable yuletide sweet Christmas treats. And none is more excited for the season than celebrity baker, chef, and self-admitted “Christmas nerd” Anna Olson, whose nostalgic holiday memories continue to inspire her culinary journey to this day.
A plated dessert provides a sweet chance to relax and indulge at the end of a meal. The dessert needs to complement the menu, fit with the style and ambience of the restaurant or venue and be pleasing to the palate. Most importantly, the plated dessert is the last impression a customer leaves with, as it lingers on tastebuds.
Bakers Journal had the privilege of interviewing the busy, internationally-known pastry chef who began his illustrious career at the age of 16.
As Canadian consumers continue feeding their appetites for low carbohydrate, reduced sugar, and gluten-free foods, bakers such as Chef Jan Campbell-Luxton bake on, unburdened by the latest food trends.
James Beard Foundation Award nominee, Chef Greg Wade of Publican Quality Bread is modest, but pleased with the nod from the American Who’s Who in culinary excellence. “It’s nice to be thought of and recognized as one of the best bakers in the country, and I’m hopeful for next year…it’s just pretty cool. It’s a pretty wild experience,” says the young chef.
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