Profiles
Over the past 12 years, Stella’s Café & Bakery has been quietly conquering Winnipeg, one neighbourhood at a time.
I’ve never had a crust quite like that of the Portuguese custard tart I inhaled on the lawn of the Conscious food festival this summer.
Sisters Justina Wong and Sylvia Kathol, co-owners of Bliss & Co. Cupcakes and Desserts, are in entrepreneurial heaven, thanks to the success of their nut-free bakery concept.
Stubbe Chocolates was born May 9, 1845, in Germany by the hand of Johann Heinrich Petrus Stubbe.
One teacher, 16 students and two weeks immersed in the village life of France. Sounds like a culinary adventure of a lifetime for those aspiring bakers at George Brown College who accompanied their instructor, Christophe Measson, to Lyon, France, from May 2 to 14.
Take a trip from coast to coast with Bakers Journal as we highlight the diversity and success of bakeries across Canada.
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It’s fitting that Bunner’s should open in Toronto’s Junction neighbourhood. After all, junction also means connection and the bakery is a place of links, where vegan and gluten-free met delicious after a girl met a boy.
Her entry caught my eye right away. Aside from being a poignant nomination, it came from Uxbridge, Ont., where I spent 17 years of my childhood.
Sometimes a name really is an omen. In 2003, when Rose Concepcion and Thuy Kelp opened MIX the Bakery in Vancouver, they knew they had come up with a fitting name for their business, but just how fitting, they would not discover until later.
The philosophy behind Première Moisson is simple: produce the best and most nutritious food possible at a price that’s reasonable.
After a two-year hiatus, one of Toronto’s top chocolatiers is back on the scene and pushing the contemporary envelope.
Edmontonians may grudgingly admit something good can come from down the road in Calgary, but the repeat customers filing into Edmonton’s Prairie Mill Bakery Co. have unreservedly welcomed the southern Alberta import.
Becoming reality-TV celebrities wasn’t exactly in the plan when long-time friends Heather White and Lori Joyce opened their first bakery. However, eight-and-a-half years after launching Cupcakes by Heather and Lori in Vancouver, the stars of W Network’s The Cupcake Girls couldn’t be happier with their twist of fate.
As I stand near a glass display case waiting to meet with the co-owners of Hank’s Pastries, I find myself scouring the bakery in search of their secret to success. Could it be the moist, pillow-like cinnamon buns that seem to be calling me, or the smell of freshly brewing coffee that is filling pot after pot without reprieve?
The bubblegum pink and brown storefront of OMG Baked Goodness pops like a boxer’s punch amongst its subdued peers in the Brockton Village neighbourhood of Toronto.
Pastry chef Rosalind Chan must have an impressive number of frequent flyer miles. One who makes round trips from Toronto to Malaysia eight times a year would have to.
The industry is evolving; you have to keep traditions while adapting and being innovative at the same time. Our customers want lighter, healthier versions of our pastries.
In Europe, you don’t just make “dessert.” Anyone worth his or her sugar will have a specialty – whether it’s pastry, breads (sweet or savoury), ice cream or chocolate.
MONTREAL – Patricia Libling of PatsyPie Bakery often receives calls from clients who say, “Oh no, the worst has happened – I found out I have celiac disease.”

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