Alan Dumonceaux, chair of the baking program at Northern Alberta Institute of Technology (NAIT), and Marcus Mariathas, senior director of product development for ACE Bakery in Toronto, were selected to compete for the coveted World Master Baker titles in the categories of Gourmet Baking and Nutritional Bread respectively.
At first glance, the connection between baked goods and criminology seems to be limited to those old tales of cakes with lock-picking files being smuggled into prison. Then came along Nathalie Kaspy-Shtern – a criminologist turned chef turned baker turned successful entrepreneur – this Montreal-based business-owner personifies today’s culinary innovator.
Notte’s Bon Ton Bakery will soon mark its 85th year in business in Vancouver, B.C. Since first opening in 1933, it hasn’t always been in the same location, but as the decades have rolled on, it’s retained the same charming character and adherence to pastries, cakes and other desserts made in traditional, time-tested ways.
There are not so many people left who want to become a baker,” says Heiderose “Heidi” Claussing of the German Bakery in Port Annapolis, N.S. Claussing would know: She is a third-generation baker and co-owner of the bakery. Her husband, Dieter Claussing, is a Red Seal certified baker and master baker.
Satin Ice’s Artists of Excellence are elite cake artists from around the world who are all dedicated to their craft. Projecting exceptional talent, inventiveness with each creation and a strong passion for the Satin Ice brand, an Artist of Excellence embodies the true spirit of the cake decorating community and is an inspiration to cake artists all over the world.
In late September, Hamilton, Ont. bakery owners Josie Rudderham and Nicole Miller received news they had won the top $100,000 prize in a nation-wide Small Business Challenge, a competition sponsored by Telus and The Globe and Mail. The Challenge accepted over 3,400 entries and narrowed the field to five semi-finalists, and it was Cake & Loaf Bakery who rose to the top.
Tune into the chatter of bakers on social media and one thing becomes clear; whole-grain baking is hot. In her book Flavor Flours, celebrated baker Alice Medrich is using sorghum and teff, and Dan Lepard is encouraging his weekly Guardian readers to mill their own flour from whole grains. It appears that one of the happy outcomes of the search for wheat substitutes is the discovery of new flavour frontiers in baking.
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Bakery Showcase Montréal 2019
May 5-6, 2019