Profiles
Dec. 8, 2014 -- Bonjour Bakery in Edmonton is the winner of Bakers Journal’s 2014 Business Innovation Award. The bakery is owned and operated by Yvan Chartrand, 54, and as the winner, he receives a $500 prize and a plaque to hang in his bakery. Jelly Modern Donuts, with locations in Toronto and Calgary, is our runner-up.
Paris has long been known as a city where passion and indulgence reign; where chic patrons flock to bakery cafés for hand-crafted baguettes, rich French pastries and artisanal chocolates.
Infamous chef and TV personality, Julia Child, once noted: “In France, cooking is a serious art form and a national sport.”
Sept. 17, 2014, Hamilton, Ont. – Gala Bakery is ramping up production of its specialty, burek, a traditional stuffed pastry popular in the Balkans, the Middle East and North Africa, reports The Hamilton Spectator. | READ MORE
Brad Churchill is not afraid to get in your face about chocolate.
At 2:00 p.m. on a Wednesday afternoon, the large, airy retail storefront and café of Bobbette & Belle Artisanal Pastries is buzzing. A group of women laugh and talk over slices of cake; two young men grab lattés at the counter; and customers saunter in to buy the shop’s infamous macarons and other treats.
The quintessential French baguette speaks of time, care and craftsmanship. It’s caramel-coloured, crumbly crust and fluffy middle rippled with airy holes is a testament to skilled bakers who spend years honing their ability to shape, fold and score the dough to perfect proportions.
Jessie Jones leads a double life. From Monday to Friday, she is a full-time chef at London Bridge daycare in London, Ont., where she has provided meals and snacks since 2009.
Laura MacLean’s chocolate cupcakes rode first class all the way to first place. The trip, however, was not without its turbulence.
We are reminded every day why we bake for a living. Daily, we take a variety of raw ingredients and turn them into visually appealing, nutritious, flavourful finished products.
Stone Hearth Bakery has a dual personality. To some people, that description might mean an identity crisis.
A recent phone call to the Ottawa apprenticeship office revealed that they were willing to answer questions about obtaining the Red Seal for baker-patissier, but they did not have an outline to send out.
The place to be on a cool, rainy morning in Vittoria is The Good Bread Company
Bakers Journal will be bringing the top three cupcakes in our Great Chocolate Cupcake contest to Bakery Showcase where a winner will be determined.
March 17, 2014, Toronto - Bakers Journal will be bringing the top three cupcakes in the Bakers Journal Great Chocolate Cupcake contest to Bakery Showcase, where a winner will be determined. Here’s a preview of the top three contenders.
Joanna Schultz was motivated to open Pikanik, her gluten-, wheat-, nut-, dairy-, soy- and sometimes egg-free bakery
Arthur Gunn, co-owner and chief baker at Winnipeg’s Gunn’s Bakery, knows all of the ins and outs of kosher baking.
Some Canadian cake designers are seeing a dramatic shift in wedding cake trends this year, with clients toning down their matrimonial indulgence.
Antonella Cellini’s career in cakes blossomed from a childhood she describes as deprived – not of love, affection or parental support, but of anything other than black forest cake on her birthday.
I first suspected that something strange was happening to Ottawa’s food scene upon my initial visit to Art-Is-In Bakery.

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