When Chef Nadège Nourian first came to Toronto, macarons weren’t near as popular in the city as they were in her original home of Paris, France. Now calling her Queen West neighbourhood her home, she not only made her flagship shop the go-to destination for authentic French pastry, but she has since changed the pastry landscape in Toronto, as well.
"In black and white” has so many meanings. That term can refer to cut-and-dried facts, printed in black ink on white paper. Black and white speaks of contrast, of light and dark.
Riding the tail feathers of a festive Thanksgiving season, industry bakers are now poised to serve up delectable yuletide sweet Christmas treats. And none is more excited for the season than celebrity baker, chef, and self-admitted “Christmas nerd” Anna Olson, whose nostalgic holiday memories continue to inspire her culinary journey to this day.
A plated dessert provides a sweet chance to relax and indulge at the end of a meal. The dessert needs to complement the menu, fit with the style and ambience of the restaurant or venue and be pleasing to the palate. Most importantly, the plated dessert is the last impression a customer leaves with, as it lingers on tastebuds.
James Beard Foundation Award nominee, Chef Greg Wade of Publican Quality Bread is modest, but pleased with the nod from the American Who’s Who in culinary excellence. “It’s nice to be thought of and recognized as one of the best bakers in the country, and I’m hopeful for next year…it’s just pretty cool. It’s a pretty wild experience,” says the young chef.
Artisan breads are all the rage. Prefermentation, the process of using bread dough made hours in advance, to add to the final dough, is the new norm. Think biga, poolish, sourdough and levain. Mix in a vast variety of grains and seeds to really ramp up flavour and basic white bread just can’t compete.
The future of bread seems to lie in the past: Consumers and bakers are now asking where their wheat is cultivated, how is it processed, what is added to the dough, and what methods are used to bake it. “Traditional baking” is the future of artisanal breads, and this issue looks at how chefs are following ancient recipes and using old fashioned wood fired ovens to satisfy our appetite for good quality, home made bread.
It all began with the simple, but controversial question: Which city has the best bagels: Was it New York, Toronto, or Montreal?
Sonia Mota, current co-owner of Vandal Doughnuts has an appreciation for the offbeat. The doughnut shop she co-owns with Nicole Tufts currently resides inside Gus’ Pub, a bar on Agricola street in Halifax. “We knew from the get-go wherever we put our location, we wanted it to be a little different,” said Mota.
Huntsville, Ont., baker Lynda McLeod, the titular “Granny Lyn” of “Granny Lyn’s Kitchen” quit working in the pharmaceutical industry to bring joy to her clients and their pets. McLeod is most famous for her all natural, diabetic-friendly cookies that can be eaten by both dogs and humans. Her shareable, human-friendly dog biscuits are only among some of the treats offered at the Huntsville bakery.
IBIE announces 2019's Best in Baking honoursIBIE, in partnership with Snack Food & Wholesale Bakery, announced…
Food fraud detection firm launches honey certification programConfusion among honey consumers in Canada and the United States…
CHFA urging Canadians to speak up in favour of CBDA surge of momentum calling for regulation changes to permit…
Hit the road! Food trucks gain popularityClimbing real estate prices and ever-climbing rental rates are contributing…
BAC Atlantic Chapter Annual Golf TournamentTue Sep 17, 2019 @11:00AM
BAC Ontario Chapter Night at the RacesWed Sep 25, 2019 @ 6:00PM
BAC BC Chapter Fall Baking Workshop: "Quest for All Things Sourdough"Wed Oct 23, 2019 @ 2:00PM
BAC Ontario Chapter Annual Holiday SocialFri Nov 29, 2019