Profiles
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.
Artisan breads are all the rage. Prefermentation, the process of using bread dough made hours in advance, to add to the final dough, is the new norm. Think biga, poolish, sourdough and levain. Mix in a vast variety of grains and seeds to really ramp up flavour and basic white bread just can’t compete.
The future of bread seems to lie in the past: Consumers and bakers are now asking where their wheat is cultivated, how is it processed, what is added to the dough, and what methods are used to bake it.  “Traditional baking” is the future of artisanal breads, and this issue looks at how chefs are following ancient recipes and using old fashioned wood fired ovens to satisfy our appetite for good quality, home made bread.
Bakers are always concerned with keeping an eye on future trends while keeping traditions alive, and working with wood-fired ovens meets both concerns.
It all began with the simple, but controversial question: Which city has the best bagels: Was it New York, Toronto, or Montreal?
The wood-fired outdoor oven outside the Montgomery Inn Museum is a 19th century tool used to teach 21st century students.
Ksenia Penkina’s Mirror Cakes are, as the kids say, “internet famous.” Images of Penkina’s highly glossy, reflective cakes have gone viral on the internet, garnering over 400, 000 followers online and attention from celebrities such as George Takei to non-Hollywood cake lovers.
Sonia Mota, current co-owner of Vandal Doughnuts has an appreciation for the offbeat. The doughnut shop she co-owns with Nicole Tufts currently resides inside Gus’ Pub, a bar on Agricola street in Halifax.  “We knew from the get-go wherever we put our location, we wanted it to be a little different,” said Mota.
Sabine Veit won Deloitte’s Best Managed Business award for the second time earlier this year. Bäckerhaus Veit’s CEO spoke with Bakers Journal to share advice on making a small bakery a big success.
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.
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.
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