Profiles
On the subject of destiny, Douglas Adams once wrote “I seldom end up where I wanted to go, but almost always end up where I need to be.”
In October, European Breads Bakery in Vancouver became one of the first Canadian bakeries to start selling its breads in biodegradable bags. This bold and groundbreaking move will prevent approximately 200,000 plastic bags from potentially hitting the landfills each year.
Andrea Damon Gibson is the president of Fred’s Bread in North York, Ont. In this Q & A with former Bakers Journal editor Jane Ayer, she discusses her experiences with sourdough bread, a subject featured in depth on pages 34-37 of this month’s Bakers Journal.
And to think he almost went into the orthopedic shoe industry. Marty Curtis could probably use a pair with the amount of running around he’s been doing of late.
Is your bakery an “easy shop”? Are customers able to come in the front door and know exactly where to look to find what they’re after? Does your signage entice folks to buy more, buy now and buy often? Merchandising is part art and part science, and one of the biggest mistakes we can make as retailers is arranging our stores according to our business needs rather than our customers’ needs.
Change can, initially at least, be a little bit scary. I suspect most of us remember great moments of upheaval in our lives with a mix of emotions: exhilaration, fear, uncertainty, excitement.
Even before opening the doors of Willow Cakes & Pastries in Niagara-on-the-Lake, a sweet, yeasty-cinnamon aroma fills the air. How could customers not file inside to choose from an array of temptations?
So many things have come together perfectly for Butter Baked Goods in Vancouver that it is tempting to presume that the little store’s first year has been an easy ride. What could be more fun than opening a cute bakery in the friendly residential Dunbar neighbourhood of Vancouver and baking yummy homemade treats for happy customers?
From winning a national contest, to developing a new brand, how one British Columbia bakery is doing it all.
An Edmonton baker infuses passion into every loaf.
How one Toronto businessperson went from mixing a sourdough starter in her apartment to supplying many of Toronto’s finest restaurants and grocery stores.
How a newly opened northern New Brunswick bakery set up shop and attracted a pair of husband and wife bakers from France.
Our annual peek inside bakeries from coast to coast.
It’s a cookie with a healthy conscience. Created and launched by the Food Development Group, Armadillo cookies are a range of snacks that are good to the tastebuds and good for the health. The Food Development Group’s Phillip Lee Wing offers an insider’s look at the challenges of creating a functional food.
In April 2002, best friends Heather White and Lori Joyce opened a small, pink Cupcakes by Heather and Lori shop on Denman Street in Vancouver’s high-retail-rent West End. With no baking background, and with financial assistance only from their parents, their likelihood of success seemed slim.
WEB FEATURE Inside Birdbath Take a look inside New York City’s ultimate environmentally friendly bakery. With walls made of wheat, stools created out of reclaimed tree stumps, countertops made of recycled paper, and all of this wind-powered, Birdbath has people all over New York a-buzzing.
Take a look inside New York City’s ultimate environmentally friendly bakery. With walls made of wheat, stools created out of reclaimed tree stumps, countertops made of recycled paper, and all of this wind-powered, Birdbath has people all over New York a-buzzing.
While Maury Rubin was building a second City Bakery in Los Angeles (Rubin established the first one in New York City in 1990), and encountering nothing but resistance to any “green” additions to the building, he decided his next venture would be a completely green one.
Kees Docter was born in a bakery. Well, more specifically, above a bakery – in Elburg, a small town in the Netherlands. Long hours and constant travel with Lallemand caught up with Kees Docter, and he decided to follow in his father’s footsteps. After marrying a Canadian in 2006, they moved to the mural-dotted town of Chemainus, on Vancouver Island, to open a bakery. Along with the European baking he grew up eating, they will also serve organic and probiotic products.
Walking down busy Rideau Street in Ottawa, past the Shawarma King, the Spring Roll King and Shonn’s Makeovers and Spa, the smell of freshly baked cookies warms the crisp, cool air. The smell is coming from a former Snap-On Tools truck, which, upon closer investigation, is no longer housing wrenches and ratchets, but cooling racks, mixers and bins of flour and sugar. It’s a bakery on wheels.
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