Profiles
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.”
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.

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