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.
Notte’s Bon Ton Bakery will soon mark its 85th year in business in Vancouver, B.C. Since first opening in 1933, it hasn’t always been in the same location, but as the decades have rolled on, it’s retained the same charming character and adherence to pastries, cakes and other desserts made in traditional, time-tested ways.
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.
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.”
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Ecotraveller World of Taste Tourism and Gastronomy Exhibiition
September 29-1, 2017
October 7-11, 2017
The Americas Cake Fair 2017
October 13-15, 2017
BAC BC Chapter Fall Workshop
October 18, 2017
October 20-24, 2017