Profiles
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.
Baker Street – not only a great song by U.K. rocker Gerry Rafferty, but also a great name for a bakery.
As an allergen, nuts might not be as prevalent as wheat flour and gluten, but the consequences of ignoring them can be much more dangerous – even fatal. With schools removing food products containing nuts from their menus, bakeries and other food manufacturers are under pressure to comply with strict safety, sanitation and ingredient traceability rules, such as those set out in the Hazard Analysis Critical Control Path (HACCP) program.
Admittedly, adult cakes are an acquired taste. Some are very elegantly crafted to look more like finely sculpted art pieces than XXX eye-poppers, while others are meant to be provocative and shocking.
Lynn Ogryzlo’s culinary passion has led her on a bountiful journey as Niagara’s homegrown champion of food and wine. For the past two decades this petite culinary activist has transformed her love affair with food into a career as a much-sought-after speaker, writer and key player in the food and tourism industry, and she takes pride in advocating, educating and promoting culinary traditions and innovation.
The next great miniature dessert trend could very well have you saying “whoopie!”. Created by the Amish community in Pennsylvania, the story goes that when an Amish man found one of these treats in his lunch he would gleefully exclaim, “whoopie!”
Organic Works Bakery is both carving and expanding a niche. Although it started out as a wholesale supplier, it’s fast becoming a destination shopping experience in downtown London, Ont.
Food is one of those rare areas where lifetime passions can be born in early childhood. Such is definitely the case for Anna Olson, co-owner and co-founder of Olson Foods and Bakery in St. Catharines, Ont.
When our culture observes successful entrepreneurs, we tend to say they have the “Midas touch.” In other words, their success is a gift from on high and these people are simply born to succeed – and we mere mortals need not apply.
When the Canadian Pastry Chefs Guild gathered for their November meeting at Montgomery’s Inn in Etobicoke, they got a taste of what bread making was like more than 175 years ago.

Subscription Centre

 
New Subscription
 
Already a Subscriber
 
Customer Service
 
View Digital Magazine Renew

Most Popular

Latest Events

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.