Profiles
You can be the most talented baker or pastry chef the world has ever known, but if you don’t have the business sense and skills to back up your abilities in the kitchen, and you aren’t a lifelong learner keen to keep up with rapidly changing trends and tastes, you might never know success.
There are not so many people left who want to become a baker,” says Heiderose “Heidi” Claussing of the German Bakery in Port Annapolis, N.S. Claussing would know: She is a third-generation baker and co-owner of the bakery. Her husband, Dieter Claussing, is a Red Seal certified baker and master baker.
Satin Ice’s Artists of Excellence are elite cake artists from around the world who are all dedicated to their craft. Projecting exceptional talent, inventiveness with each creation and a strong passion for the Satin Ice brand, an Artist of Excellence embodies the true spirit of the cake decorating community and is an inspiration to cake artists all over the world.
As a-ha moments go, the one that conceived Junior’s Handmade Sourdough Pizza in Bowmanville, Ont., was a quiet but significant one. It came when, after years of working in the restaurant industry, Jade Chaput and husband Victor Hanc Jr. planned to get into the pizza business.
Since before the time of confederation in Canada, the brick oven at Culbert’s Bakery in Goderich, Ont., has been turning out tasty treats to its loyal customers: a mix of tourists and seniors who’ve grown up with the bakery.  
In late September, Hamilton, Ont. bakery owners Josie Rudderham and Nicole Miller received news they had won the top $100,000 prize in a nation-wide Small Business Challenge, a competition sponsored by Telus and The Globe and Mail. The Challenge accepted over 3,400 entries and narrowed the field to five semi-finalists, and it was Cake & Loaf Bakery who rose to the top.
Tune into the chatter of bakers on social media and one thing becomes clear; whole-grain baking is hot. In her book Flavor Flours, celebrated baker Alice Medrich is using sorghum and teff, and Dan Lepard is encouraging his weekly Guardian readers to mill their own flour from whole grains. It appears that one of the happy outcomes of the search for wheat substitutes is the discovery of new flavour frontiers in baking.
In April 2014, when chef Sandra Katsiou opened the doors to her small shop on St. Clair Avenue West in Toronto it was going to be an extension of her existing cooking and catering business. She knew her popular scones would be a good calling card—a nice nibble for customers waiting for their meal orders—but word in the neighbourhood quickly spread. On the first weekend, people were lined up out the door and down the block—the scones were a hit. Overwhelmed, Katsiou went into the back of the shop and cried. “That’s when everything changed,” she says.
Thinking back to the early struggles of selling his vision for an industrial artisan bread factory to investors, Michel Saillant fondly remembers encouraging words he received from his mother: “Don’t give up,” she told him, “You’re so right for this project.” And now, over a decade later, his vision has become reality, and Boulart, the Montreal-based bread wholesaler, is achieving annual sales of over $50 million.
The butter tart is a Canadian classic, from school bake sales to family gatherings coast-to-coast, we’ve all grown up knowing the gooey sugary goodness inside that crumbly pastry shell. Focused on rekindling memories of the best home made tart experiences, Darlene Carlton, co-owner of Beverley’s Bakers in Stouffville, Ont., has one clear objective for her business: “I want to be number one for handmade homestyle butter tarts.”
Upon first meeting, Joanna Schultz’s high-energy and fun-loving nature is infectious, but when the discussion turns to business, her focus is serious and it becomes clear she’s relentless in achieving her goals.
Arabelle’s Bakery in Winnipeg, founded by two Nigerian-born residents Bryan and Temi Akindipe, is attracting a growing audience for its Agege bread—a dense bread that is served with meals in their native country. The company was recently profiled in The Winnipeg Free Press. | READ MORE 
There are several reasons one should get to know Fancy Pokket owner Mike Timani, each equally important as the next.
Montreal - Michel Saillant, founder and owner of Boulart—the Montreal-based bakery with sales over $50 million making artisanal-style clean-label breads on an industrial scale—is profiled in this National Post article. |READ MORE
Ini Erivwo knows how to be a cake designer on the move — literally. The Nigerian-born, self-taught cake artist started her business in Nigeria and has seen it through moving to Toronto and then to St. John’s, Nfld., where Erivana Cakes currently resides as a home-based business.
Nina Notaro laughs a lot. It’s one of the first things you notice as soon as you begin speaking with her. She has an obvious sense of humour about life, but make no mistake – her cakes are serious business. Notaro and her husband, David Latour, own Cake Studio, Winnipeg’s first by-appointment-only bakery. Here, the couple collaborates to deliver a truly one-of-a-kind cake to every client, the vast majority of whom are about to be wed.
The CN Tower was busier than I expected during a family excursion there this summer. Goodness knows why I didn’t expect one of the world’s tallest freestanding structures to be a madhouse. There was a snaking line-up to get in, full elevators, and a buzzing crowd at all the look-out towers. At one point I peered into the restaurant and wondered what the food was like. How nice it would have been to have a meal, but eating that day wasn’t in the cards. Some other time, I thought to myself.
Sven Becker was a molecular biologist before taking over Andy's German Bakehaus. The Vancouver Sun shares the story of how he went from science to sweets. |READ MORE
What would happen if you fused together a traditional Asian and European bakery? If you took the look of a French bread, but gave it the softness of an Asian bun? If you set-up the artistic feel of a European bakery, but operated it in the self-serve style of an Asian one? Or took a French baguette and dressed it with fish roe and wasabi?
Roy Bouman was just “putting the wheels” on his new bread slicer when he answered my telephone call on a sunny day at home in Vernon, B.C. His tone was buoyant, and why wouldn’t it be? Twenty years ago, with three young sons depending on him, Bouman and his wife Caroline took a leap of faith to open a bakery, and now they have a hoppin’ livelihood to show for it. Before I digress into the generations of Bouman bakers that preceded this particular one’s life at the helm of Sweet Caroline’s, let’s give due pause to say: Happy 20th Birthday! Twenty years in the competitive baking industry is an accomplishment indeed.
Page 1 of 12

Subscription Centre

 
New Subscription
 
Already a Subscriber
 
Customer Service
 
View Digital Magazine Renew

Most Popular

Latest Events

SIAL Canada
Tue May 02, 2017
Bakery China
Wed May 10, 2017
IDDBA 2017
Sun Jun 04, 2017