Profiles
How do you achieve a 30 per cent sales increase in a down economy? Leave the bakery.
The Olympics were like a huge, festive cake. Many small, well-perfected steps and carefully selected ingredients created an incredible showpiece.
Former Team Canada coach Mario Fortin recounts his experience as president of the jury at Europain’s competition for individual artisan bakers.
The camaraderie is as thick in the air as the smell of baking bread: it’s easy to see the bakers enjoy each other and enjoy what they do.
When Hollywood comes calling, you don’t say no – even if the offer comes at the last minute.
One of the developments sweeping the food industry is the hankering among consumers for products that epitomize elusive qualities such as “artisan,” “hand-crafted,” “organic,” “all-natural,” “additive-free” – and other buzzwords.
Few brands in Canada enjoy as much name and logo recognition as Robin Hood. Its familiarity has helped it become one of the leading names in flour, mixes and bases for the retail, foodservice and industrial baking markets, and in 2009 it turned 100 years old.
Unlike many of Canada’s trade magazines that have been swallowed up by large corporate media juggernauts, Bakers Journal has been in the hands of a series of independent owners or small companies that have kept the magazine true to its roots and ideals.
In many ways, the history of Redpath Sugar embodies the history of industrialization in this country. Step into its museum on Queen’s Quay in downtown Toronto, and you’re transported to a time before anything resembling today’s high-tech manufacturing existed.
Bakers Journal visited the new Pickering, Ont., location of cake-supply shop Flour Confections, run by celebrated cake designer Lisa Bugeja.
As far as we can tell, the sky hasn’t fallen. 2009 was a tough year, to be sure, but there are signs that 2010 will bring economic recovery.
Just before Christmas, with about 50 days to the opening ceremonies of the Vancouver 2010 Olympic and Paralympic Winter Games, many British Columbia bakery businesses, especially in the Metro Vancouver/Whistler area, were anticipating an Olympic boost to their business.
Every morning at 7:30, Rick Grahame lights the cedar in the firebox of his wood-burning brick oven. It’s thick, measuring 18 feet by 18 feet inside. The sidewalls are six bricks deep, while the arches that form its roof are also made of brick. They’re stacked on end, one mortared against the other, in a single layer.
EDMONTON – This is one dot-com bubble that never burst. In fact, it’s gotten only bigger and better for Edmonton’s Kinnikinnick Foods.
Lisa Bugeja has a sense of humour – and not just because she opened her new business, Flour Confections in Pickering, Ont., on April Fool’s Day this year.
If you want an easy life, don’t buy a bakery. If you do buy one, and still think you would like an easy life eventually, you do not run it the way husband and wife Mark and Valerie Engels are running their two-location Bubby Rose’s Bakery & Café in Victoria, B.C.
Rich, but not heavy. Seems paradoxical, doesn’t it? Not to Ong, who trained as an architect at the University of California and so is accustomed to finding ways to make bulky, heavy things – like buildings – seem graceful and light.
Alex Marangoni and Steve Bernet met while whitewater kayaking, which told them right away that they shared a love of outdoor sports. What they didn’t know, not initially, was that they lived just down the road from each other.
I’ve said it before and I’ll say it again: I’m no foodie. I am a professional journalist who likes to eat and just happens to work in the food industry.
TORONTO – June 22 dawned darkly for Toronto as 24,000 city workers went on strike, but Organic Oven made some much-needed good news as it welcomed customers to its new North York café during a grand opening complete with a blessing and ribbon-cutting ceremony.

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