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.
Every day in Canada, thousands of people bite into a doughnut or Danish, and unknowingly get a sweet taste of some of the products Mimac Glaze makes.
Industry research chair in cereal technology, Dr. Koushik Seetharaman is leading innovative research initiatives in cereal grains in the Department of Food Science at the University of Guelph in Guelph, Ont.
On a table set away from the kitchen bustle of the Tall Grass Prairie Bread Company in Winnipeg, co-owner Tabitha Langel hovers over a group of preschoolers on tour from a day care.
When she made her first cake at the age of 12 (and burned her fingers to the point of blisters), Bonnie Gordon surely never imagined Toronto Life magazine would one day call her the “doyenne of cake baking” and her creations “no ordinary confection(s).”
For months now, Quebec pastry chefs Marie-Josée Lacombe and Jean-Luc Piquemal have been planning and preparing and training for three days at the end of March. During those three days, they’ll compete against teams from 12 other countries in the 2008 International Confectionary Arts Competition (Le Mondial des Arts Sucrés) to be named the best male-female confectionery arts team in the world.
As a young girl growing up in Ethiopia, Rita Djerrahian used to collect ostrich eggs to decorate, creating her own versions of the eggs Peter Carl Fabergé became so famous for. As it turns out, that kind of detail work was pretty good practice for what was to come. Djerrahian is the owner of La Gâterie, a cake business located just outside Montreal in Pointe-Claire.
The next time somebody tells you baking isn’t rocket science, tell them about Ted Farnworth and his development team. As a senior research scientist in the Food Safety and Quality Program at Agriculture and Agri-food Canada’s Food Research and Development Centre in St. Hyacinthe, Que., developing healthy food products is his forte.
I grew up in my family bakery, so I never thought much about being a female baker. But between the long hours and the physical nature of the job, the world of professional baking has commonly been dominated by men. It was because of the great success of several women in the industry, that I chose to really pursue my own baking career. My mother worked side-by-side with my father for over 40 years to create a successful business.
Selling books through the Internet – well, it might work. But baked goods – forget it!
My how a year brings change.
Our annual check-in with bakeries from coast to coast.
The best chocolate chip cookie in Toronto is…Toronto’s Chocolate Chip Cookie Off (CCCO2018) held Sunday, July 8…
Positive workplace culture, strong businessIn the wake of the Hardie sexual misconduct scandal and…
Toronto's charity chocolate chip cookie competitionSunday, July 8 2018, 36 chefs from Toronto will participate…
Study finds perception of cleanliness can boost salesResearchers at the University of Missouri (MU) have found that…
Bakery Showcase 2019 Trade Show & Conference
May 5-6, 2019