Profiles
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.
The bakeries on this year’s ‘Who’s Who’ list, as in any other year, demonstrate innovation and excellence – a willingness to do things differently and go the extra mile. However, our choices for 2009 are perhaps more varied than ever before.
COBOURG, Ont. – Some people believe we make our own luck, usually through hard work. If that were the case with Millstone Bread, it’s easy to see how this humble artisan bakery would succeed on its own steam.
Satin Ice fondant demo featuring Julie Bashore.
If you blink, you’ll miss it. However, if you have your windows rolled down and you’re moving slow enough, you’re sure to pick up the wonderful aroma coming from a small bakery in Goodwood, Ont.
Born in Ethiopia to Armenian parents and now firmly established in Montreal, the husband-and-wife team of Rita and Levon Djerrahian have starkly contrasting skill sets yet are perfectly matched as producers of some of the highest-quality cakes in Canada.

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