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.
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 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.
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.
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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