Canada’s baking trade magazine

04/08/2026

Happy National Chocolate Chip Cookie Day! Thanks for the heads-up BonTonBakery. Your sourdough CCC sounds delicious! Bakers, tell us about a favourite version of this classic on your menu! Photo: Vancouver Best Cookies Cookies

11/07/2026

The potential of alpiste in baking 🌾

New research highlights this hairless canary seed, fully approved for human consumption since 2026, as a high-protein, versatile ingredient for the food industry. Managed by the Canary Seed Development Corporation of Saskatchewan, the study found that bakers are most interested in how its neutral flavour can enhance existing recipes rather than serving as a standalone ingredient.

Check out our interview with Adele Buettner, culinary director with the CSDCD, and Jen Woodall of Synthesis Afro-Food Network for a deep dive into the research results and the commercial future of this Canadian grain.

🔗 Link in bio for the full story

GrainResearch PlantProtein SaskatchewanAgriculture

11/06/2026

FCC Food and Beverage presented a very informative panel at Bakery Showcase on May 3 that shared details of services that bakeries may not have on their radar.

In “From Dough to Data: Supporting Bakery Growth with FCC Food and Beverage and Inno-Centre Canada Canada,” Ogie Ifoga, senior relationship manager, commercial financing, FCC Food and Beverage , led an in-depth discussion of how FCC financing and Inno-centre Canada advisory services help bakeries navigate growth, improve operations, and build sustainable, competitive businesses.

Panellists Louise McNally, vice-president and senior business advisor with Inno-centre Canada and Paul Do, managing director of Carole's Cheesecake Co., talked about the collaborative process of consultation.

IC assisted Do in acquiring a baked goods company and guided him through various initiatives over the years.

McNally described the consultation process: “You sign up for 40 hours over two months, typically in the form of weekly meetings. IC can bring in other types of advisors as needed.”

“We try to measure efficiency,” she said.

Do, a passionate entrepreneur, said reaching out for help in making decisions took his business to the next level. “If you want to run a mile, you can do it. If you want to run 50 miles, you need help,” he said during the talk.

FCC offers a subsidy for this service and the sessions are tailored to each participating business, Ifoga said.

To underline the kind of innovation that can happen when partners collaborate, Do shared delicious samples of Carole’s cheesecake on a stick.

Thank you to FCC for bringing this practical session to our education program at The Baking Association of Canada!

Link in bio to get more insights from the session

08/06/2026

These impressive cakes were spotted on the competition floor at where Stephanie Jewell is taking on the newest trends in baking. Tag us if you’re at the show and tell us what you find most interesting!

25/05/2026

🍰 Moist, cream, pound, sponge, white layer, chiffon? How would you describe your cakes to your bakery’s customers?

🍰 Our perceptions of texture are subjective, but using a common language to describe texture can help you home in on your customers’ needs and tempt them to try your products by highlighting a characteristic that is growing in importance for consumers.

🍰 This was a takeaway from an interactive education session we attended presented by at Bakery Showcase May 2 in Toronto hosted by the

🍰 Read more about their interesting session: https://www.bakersjournal.com/puratos-presents-deep-dive-on-cake-textures-at-bakery-showcase/ or link in bio

05/05/2026

Well, Bakery Showcase saw the baking industry come together in a big way to share experiences, talk about challenges, celebrate successes and gather ideas for your bakeries. The numbers aren’t in but we had record attendance and participation by exhibitors! Watch for lots of coverage of the sessions and show floor!

🥐 A very special memory for us is seeing the Bakery Cup teams gather for the first time, meet the judges, competition manager and the amazing head judge and organizer and explore the kitchens they would be using to make beautiful breads, baguettes, croissants, viennoiserie, artistic showpieces. That was as magical as seeing the finished products. These bakers showed heart, grit and discipline — all while running their day-to-day businesses —and set a fine example of how to elevate your baking skills and your bakery! Congratulations to all!

🥖 Thank you to our sponsors .official and our emcee, the fabulous , for your support!

05/05/2026

04/05/2026

Congratulations to Florent Lehmann and Felix Jeandot of .gourmandises in Candiac, Que., Overall Winners of the Bakery Cup of Canada, presented by at Bakery Showcase in Toronto! Thank you to all the talented competitors from across Canada, the judges led, led by , and our main sponsor — innovation is alive and well in Canadian bakeries!