Cereals scientist, food technologist, consultant and home baker Quentin Johnson of Rockwood, Ont., is among a small group of international experts who travel to the world’s poorest countries to advise UN and non-government agencies on staple food fortification.
In last month’s Bakers Journal, I described how I perceived the baking industry in Canada – that we are at a crossroads where some serious decisions have to be made regarding how we serve our discerning, educated consumers, and how we address the growing shortage of trained staff in the traditional baking methods.
Ian Gallacher chose thrusting his fists into dough rather than another opponent’s face … read about his rise in the profession of baking.
Toronto’s Italian Home Bakery takes artisan into the future.
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.
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