Bakers Journal visited the new Pickering, Ont., location of cake-supply shop Flour Confections, run by celebrated cake designer Lisa Bugeja.
As far as we can tell, the sky hasn’t fallen. 2009 was a tough year, to be sure, but there are signs that 2010 will bring economic recovery.
Just before Christmas, with about 50 days to the opening ceremonies of the Vancouver 2010 Olympic and Paralympic Winter Games, many British Columbia bakery businesses, especially in the Metro Vancouver/Whistler area, were anticipating an Olympic boost to their business.
Every morning at 7:30, Rick Grahame lights the cedar in the firebox of his wood-burning brick oven. It’s thick, measuring 18 feet by 18 feet inside. The sidewalls are six bricks deep, while the arches that form its roof are also made of brick. They’re stacked on end, one mortared against the other, in a single layer.
EDMONTON – This is one dot-com bubble that never burst. In fact, it’s gotten only bigger and better for Edmonton’s Kinnikinnick Foods.
Lisa Bugeja has a sense of humour – and not just because she opened her new business, Flour Confections in Pickering, Ont., on April Fool’s Day this year.
If you want an easy life, don’t buy a bakery. If you do buy one, and still think you would like an easy life eventually, you do not run it the way husband and wife Mark and Valerie Engels are running their two-location Bubby Rose’s Bakery & Café in Victoria, B.C.
Rich, but not heavy. Seems paradoxical, doesn’t it? Not to Ong, who trained as an architect at the University of California and so is accustomed to finding ways to make bulky, heavy things – like buildings – seem graceful and light.
Alex Marangoni and Steve Bernet met while whitewater kayaking, which told them right away that they shared a love of outdoor sports. What they didn’t know, not initially, was that they lived just down the road from each other.
I’ve said it before and I’ll say it again: I’m no foodie. I am a professional journalist who likes to eat and just happens to work in the food industry.
TORONTO – June 22 dawned darkly for Toronto as 24,000 city workers went on strike, but Organic Oven made some much-needed good news as it welcomed customers to its new North York café during a grand opening complete with a blessing and ribbon-cutting ceremony.
The bakeries on this year’s ‘Who’s Who’ list, as in any other year, demonstrate innovation and excellence – a willingness to do things differently and go the extra mile. However, our choices for 2009 are perhaps more varied than ever before.
COBOURG, Ont. – Some people believe we make our own luck, usually through hard work. If that were the case with Millstone Bread, it’s easy to see how this humble artisan bakery would succeed on its own steam.
Satin Ice fondant demo featuring Julie Bashore.
If you blink, you’ll miss it. However, if you have your windows rolled down and you’re moving slow enough, you’re sure to pick up the wonderful aroma coming from a small bakery in Goodwood, Ont.
Born in Ethiopia to Armenian parents and now firmly established in Montreal, the husband-and-wife team of Rita and Levon Djerrahian have starkly contrasting skill sets yet are perfectly matched as producers of some of the highest-quality cakes in Canada.
Baker Street – not only a great song by U.K. rocker Gerry Rafferty, but also a great name for a bakery.
As an allergen, nuts might not be as prevalent as wheat flour and gluten, but the consequences of ignoring them can be much more dangerous – even fatal. With schools removing food products containing nuts from their menus, bakeries and other food manufacturers are under pressure to comply with strict safety, sanitation and ingredient traceability rules, such as those set out in the Hazard Analysis Critical Control Path (HACCP) program.
Admittedly, adult cakes are an acquired taste. Some are very elegantly crafted to look more like finely sculpted art pieces than XXX eye-poppers, while others are meant to be provocative and shocking.
Lynn Ogryzlo’s culinary passion has led her on a bountiful journey as Niagara’s homegrown champion of food and wine. For the past two decades this petite culinary activist has transformed her love affair with food into a career as a much-sought-after speaker, writer and key player in the food and tourism industry, and she takes pride in advocating, educating and promoting culinary traditions and innovation.
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