Profiles
In Ontario, It Comes Baked in Loaves
Frank Fowlie has yeast in his blood, having grown up in his father’s bakery and spent more than 50 years in the industry.
“Like COBS Bread, Panera raises the level in terms of service, quality and most of all, marketing. It will put pressure on well-established fast food chains,”
Chefs add culinary skills to corporations for food with flair
Vancouver-based Jill Duggan Cake Studio showcases Jill’s skills as both a baker and a trained visual artist, uniting her sweet tooth with an eye for design.
Cynthia David finds out wedding cake bakers are part artist, part psychic. 
Rob McMahon treads carefully, shadowing wedding cake designers.
Rob McMahon treads carefully, shadowing wedding cake designers.
He’s been a proponent of alternative sources for oils and grains since the early ’90s – long before it became trendy to do so.
The founder of ACE Bakery recently received the Order of Canada for her philanthropy.
Inspired by Art, Baking and Community, Cantor Makes a Difference
Grdina puts his 50+ years in baking to good use –  not only consulting, but baking artisan rye breads in the wood-fired oven he built.
Team Canada came within a breadstick of bringing home the Louis Lesaffre Cup 2007 for Central and North America this past spring
Delving into the world of molecular gastronomy.
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