Profiles
At a time when clients want to treat themselves, yet demand healthy options, Chef Leigh Omilinsky found a way to bridge the two disparate wants. In 2013, she won the Jean Banchet award for Best Pastry Chef, and was included in Zagat’s 30 Under 30 list.
Chef Aiko Uchigoshi has over 14 years of experience in pastry. Her expertise in both Japanese and French pastry made her a natural choice for Toronto’s Miku restaurant.
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.
Did you know that an African American was the first to invent industrial kitchen equipment?
If you’re a baker who is creating gift baskets in provinces that allow for alcohol sales, or if you just want to know which wines pair well with certain pastry, read on! Bakers Journal has an exclusive interview with the multiple award winning sommelier, Véronique Rivest.
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.
Bakers Journal had the privilege of interviewing the busy, internationally-known pastry chef who began his illustrious career at the age of 16.
As Canadian consumers continue feeding their appetites for low carbohydrate, reduced sugar, and gluten-free foods, bakers such as Chef Jan Campbell-Luxton bake on, unburdened by the latest food trends.
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.
Bakers are always concerned with keeping an eye on future trends while keeping traditions alive, and working with wood-fired ovens meets both concerns.
It all began with the simple, but controversial question: Which city has the best bagels: Was it New York, Toronto, or Montreal?
The wood-fired outdoor oven outside the Montgomery Inn Museum is a 19th century tool used to teach 21st century students.
Ksenia Penkina’s Mirror Cakes are, as the kids say, “internet famous.” Images of Penkina’s highly glossy, reflective cakes have gone viral on the internet, garnering over 400, 000 followers online and attention from celebrities such as George Takei to non-Hollywood cake lovers.
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.
Sabine Veit won Deloitte’s Best Managed Business award for the second time earlier this year. Bäckerhaus Veit’s CEO spoke with Bakers Journal to share advice on making a small bakery a big success.
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.

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