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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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.

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