In today’s episode of Bakers Journal This Week, Canada's Quinta Quinoa wins big, Bridor rolls out a clean label, and the International Baking Industry Exposition has been named one of 50 fastest growing U.S. trade shows.
In today’s episode ofBakers Journal This Week, a new artisan bread brand aspires to keep food out of landfills, a look at new oven and mixer technologies, and at Notte’s Bon Ton in Vancouver, tradition is in good taste.
NicheTV host Tamar Atik has this week’s Baking industry news. Windsor’s Blak’s Bakery celebrates 100 years, gluten-free products continue to soar, and the May edition of Bakers Journal takes Cinco de Mayo to another level.
Bistro '67, the full-service teaching restaurant within the W. Galen Weston Centre for Food at Durham College, is taking its Cinco de Mayo celebrations to another level this year with a beautiful piñata-inspired dessert.
Published in Pastries
In this episode of Bakers Journal This Month, a German bakery celebrates 15 years in business in Canada and Bakery Congress Show in Vancouver. The April edition of Bakers Journal looks to clean up the label, and our look inside Durham College’s innovative baking and pastry arts program.
March 16, 2017 -- The Baking Association of Canada’s Bakery Congress returns to Vancouver, B.C., April 23-24.
Published in Industry News
A successful bakery is one that makes high quality and exciting products, but also runs day-to-day operations with the utmost efficiency. If your shop is making innovative products, a master marketer and a solid citizen in your community then consider entering the 2017 Jake the Baker Award. Full details can be seen in this video or click here.
Published in Marketing
Montreal - The theme for the 2017/18 World Chocolate Masters competition has been announced, and as chocolateirs from around the world prepare to compete they will be encouraged to think ahead in time. As revealed, this year's theme is 'Futropolis'.
Published in Industry News
Toronto - Family-owned Dimpflmeier Bakery based in Etobicoke, Ont. has announced the release of a new bread it's calling Carb Smart. The new loaf contains 34 g of protein, 8 g of fibre and 2 g of carbohydrates per 100 g serving.
Published in Industry News
Seattle - “We have never baked in our stores in 45 years. But all of that will change with the creation of this unique partnership,” said Howard Schultz, Starbucks chairman and ceo in a company release announcing the coffee empire's partnership as a global licensee and investor in the Italian boutique bakery and café Princi. 
Published in Industry News
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