Profiles
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.
The word celebration is often associated with the word cake. The two are simultaneously linked. There are celebration cakes for graduations, engagements, weddings, anniversaries, baby showers, birthdays and more.
Alan Dumonceaux, chair of the baking program at Northern Alberta Institute of Technology (NAIT), and Marcus Mariathas, senior director of product development for ACE Bakery in Toronto, were selected to compete for the coveted World Master Baker titles in the categories of Gourmet Baking and Nutritional Bread respectively.
Pizza lovers are dining al fresco in rural Manitoba and it all began with a wood-fired oven named Hildegard.
Jacquy Pfeiffer, pastry chef and co-founder of the French Pastry School in Chicago, was more than surprised when he casually received an email from the French Government informing him that he had been awarded the French Legion of Honour.
One doesn’t go from apple pie sold on the farm to 110,000 square foot bakery overnight. For Chudleigh’s, it took roughly 18,250 nights. That’s about 50 years worth of sweet dreams.
Derrick Pho is a nuclear physicist of chocolate. He builds an exquisite bomb based on molecular science whereupon the atom splits in your belly, detonating a distinct sense of euphoria.
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