Pamela Gaudreault defines herself through the excellence of her handcrafted loaves at Ecco il Pane – one of the Pacific Northwest’s first artisan bakeries.
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.
Page 14 of 14

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine Renew

Most Popular

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.