Bakers Journal

After an intense technical pizza competition among 19 pizza chefs, three winners were named to the Canadian selection of the Associazione Verace Pizza Napoletana, or AVPN, which took place at the AVPN Canada School in Montreal July 7-8.

Gabriel Pereira earned first place and the title of Vera Pizza Napoletana Champion, Claudia Pelletier took home second-place honours a...

Kurt Johnson remembers leaving a bar in downtown Vancouver feeling like he’d just been robbed.

While he’s a fan of the Australia national football team, Johnson came to Canada in June to watch New Zealand play Egypt at BC Place as part of the FIFA World Cup. He said he could feel the World Cup spirit as soon as he got off the plane and hopped on the SkyTrain.

“T...

Elevate your seasonal menu with professional-grade inspiration from celebrated chefs like Steven Hodge and Joanne Yolles.

We dove into the Bakers Journal archives for summer recipes, from almond rhubarb tarts to luscious lemon  Stay ahead of 2025 market trends by incorporating “swicy” profiles, floral infusions, and nostalgic childhood flavours.

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Alpiste, the Spanish name for canary seed, has great potential to enhance the nutrition profile, flavour and texture of baked products.

These were among the findings of market discovery research managed by Adele Buettner, Culinary & Food Director for the  Canary Seed Development Commission of Saskatchewan (CSDCS) . Under the direction from the board of directo...

Mark your calendars! The Retail Bakers of America is bringing their Business of Baking for Beginners (BOB) program to Niagara College on Sunday, Oct. 18, 2026, for a full day dedicated to helping bakers build and grow successful retail bakeries.

This hands-on workshop covers everything from business planning, location analysis, and hiring, to pricing for profit, market...