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
Join us on an end-of-summer road trip without leaving your bakery. Stops include a ship’s chandlery and fish processing plant on Nova Scotia’s south shore that houses a charming café and sells breads and other goods wholesale, an Etobicoke, Ont., that celebrates the humble butter tart by offering many varieties – all with gluten-free counterparts – and a bakery in Red Deer, Alta., where longtime staff make a staggering 155 dozen cupcakes on Valentine’s Day.
Windsor, Ont. – Self-taught baker Michelle Bowman recently opened The Little White Kitchen Baking Co., in Windsor, Ont., with some help from the owner of food-critic darling Blackbird Baking Co. in Toronto. | CBC News reports. | READ MORE
When Dennis Evans worked in his father Frank’s business, Smith’s Bakery and Café, on Agricola Street in Halifax, N.S., for 10 years, not once did he think he’d eventually run the show. But that’s what happened just over a year ago when Dennis and his wife, Tara Fleming, negotiated with Frank and his wife, Carolyn, to take over the bakery. Frank and Carolyn were ready to retire but wanted to keep the bakery in the family.
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Bakery Showcase Montréal 2019
May 5-6, 2019