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.
Becoming reality-TV celebrities wasn’t exactly in the plan when long-time friends Heather White and Lori Joyce opened their first bakery. However, eight-and-a-half years after launching Cupcakes by Heather and Lori in Vancouver, the stars of W Network’s The Cupcake Girls couldn’t be happier with their twist of fate.
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.

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