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.
In April 2014, when chef Sandra Katsiou opened the doors to her small shop on St. Clair Avenue West in Toronto it was going to be an extension of her existing cooking and catering business. She knew her popular scones would be a good calling card—a nice nibble for customers waiting for their meal orders—but word in the neighbourhood quickly spread. On the first weekend, people were lined up out the door and down the block—the scones were a hit. Overwhelmed, Katsiou went into the back of the shop and cried. “That’s when everything changed,” she says.
Thinking back to the early struggles of selling his vision for an industrial artisan bread factory to investors, Michel Saillant fondly remembers encouraging words he received from his mother: “Don’t give up,” she told him, “You’re so right for this project.” And now, over a decade later, his vision has become reality, and Boulart, the Montreal-based bread wholesaler, is achieving annual sales of over $50 million.
The butter tart is a Canadian classic, from school bake sales to family gatherings coast-to-coast, we’ve all grown up knowing the gooey sugary goodness inside that crumbly pastry shell. Focused on rekindling memories of the best home made tart experiences, Darlene Carlton, co-owner of Beverley’s Bakers in Stouffville, Ont., has one clear objective for her business: “I want to be number one for handmade homestyle butter tarts.”
Arabelle’s Bakery in Winnipeg, founded by two Nigerian-born residents Bryan and Temi Akindipe, is attracting a growing audience for its Agege bread—a dense bread that is served with meals in their native country. The company was recently profiled in The Winnipeg Free Press. | READ MORE
Montreal - Michel Saillant, founder and owner of Boulart—the Montreal-based bakery with sales over $50 million making artisanal-style clean-label breads on an industrial scale—is profiled in this National Post article. |READ MORE
Nina Notaro laughs a lot. It’s one of the first things you notice as soon as you begin speaking with her. She has an obvious sense of humour about life, but make no mistake – her cakes are serious business. Notaro and her husband, David Latour, own Cake Studio, Winnipeg’s first by-appointment-only bakery. Here, the couple collaborates to deliver a truly one-of-a-kind cake to every client, the vast majority of whom are about to be wed.
The CN Tower was busier than I expected during a family excursion there this summer. Goodness knows why I didn’t expect one of the world’s tallest freestanding structures to be a madhouse. There was a snaking line-up to get in, full elevators, and a buzzing crowd at all the look-out towers. At one point I peered into the restaurant and wondered what the food was like. How nice it would have been to have a meal, but eating that day wasn’t in the cards. Some other time, I thought to myself.
What would happen if you fused together a traditional Asian and European bakery? If you took the look of a French bread, but gave it the softness of an Asian bun? If you set-up the artistic feel of a European bakery, but operated it in the self-serve style of an Asian one? Or took a French baguette and dressed it with fish roe and wasabi?
Roy Bouman was just “putting the wheels” on his new bread slicer when he answered my telephone call on a sunny day at home in Vernon, B.C. His tone was buoyant, and why wouldn’t it be? Twenty years ago, with three young sons depending on him, Bouman and his wife Caroline took a leap of faith to open a bakery, and now they have a hoppin’ livelihood to show for it. Before I digress into the generations of Bouman bakers that preceded this particular one’s life at the helm of Sweet Caroline’s, let’s give due pause to say: Happy 20th Birthday! Twenty years in the competitive baking industry is an accomplishment indeed.
There’s no question Bryn Rawlyk had his hands full when The Night Oven Bakery opened for business. In addition to managing day-to-day operations at Saskatoon’s newest production bakery, Rawlyk was also faced with the challenge of perfecting processes to keep his operation stocked with wood-fired breads made from flour milled in-house.
Quebec City – While the concept may sound crazy to some, cat cafés are big in Asia, growing in popularity in Europe and the U.S., and are now purring their way across Canada. CBC News reports. | READ MORE
Puratos co-creates online artisanal e-storePuratos and Belgian start-up, Bakkersonline.be have created an online experience…
Two new appointments at Puratos GroupPuratos today announced two new appointments for its North American…
Interview with Chef Christophe Adam, on inspiration and éclairsBakers Journal had the privilege of interviewing the busy, internationally-known…
World Chocolate Masters has tie for 1st placeThe World Chocolate Masters saw both France and Switzerland tied…
Bakery Showcase Montréal 2019
May 5-6, 2019