The rich, decadent flavour and flaky, melt-in-your-mouth texture of a croissant is hard to resist.
Revital “Revi” Zephrani was studying interior design when she realized life in an office wasn’t going to cut it.
Canada’s multicultural population has brought a unique flair to our cuisine, but there are some dishes that are distinctly Canadian.
A talented French patissier and a forward-thinking businesswoman are the winning combination behind Julien’s, the pastry shop, café and bakery that has brought a touch of authentic French fare to Nova Scotia’s South Shore area.
A recent survey conducted by Culinary Visions Panel found that sweet and salty flavours still rank highest among the general population’s preferred flavour profiles
From start-up costs to health and safety regulations, the obstacles of starting a bakery are vast.
A perfect pie is one part beautiful pastry to one part delightful filling, all lovingly finished with a dollop of good old-fashioned story.
All about good, honest bread,” reads the motto of Loaf, a successful bakery in Fernie, B.C.
It took an early misstep, and a change of scene, to make Isabelle Loiacono sure of her passion
On a warm summer’s day the lineup stretches out the door at The Roost Farm Bakery just north of Victoria.
A small bakery has made a name for itself carving out supermarket shelf space in a competitive market.
This good-for-you grass has a bevy of uses for your baking
Driving around Ontario’s countryside is often full of surprises. One minute you’re sailing along an ever-unfurling slab of superhighway, the meat in the middle of a farmland sandwich.
The grand opening of CakeStar Inc. is a lifelong dream come true for Barbara Accogli and Monja Chiaravalloti.
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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