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December 15, 2016

Premium Holdings acquires Island City Baking

Premium Brands Holdings Corp. of Vancouver has acquired Island City Baking and its affiliate Conte Foods for $20.3 million. Founded in 1990, Island City Baking manufactures fresh and frozen artisan breads in Richmond, B.C.

CFIA seeking comments on food labelling

The Canadian Food Inspection Agency (CFIA) is asking Canadians to comment on proposals like best-before-date format revisions, improving legibility of information and requiring more modern forms of contact information.

Baking can lead to happiness

For many, baking is used as a cure for stress, and now there may be some science to back that up. According to a new study in the Journal of Positive Psychology, a little creativity each day can lead to more happiness and personal satisfaction.
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Bakers Journal Bookstore

A Baker's Book of Techniques and Recipes, 2nd Ed.

Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. >> Learn More
Featured News 

Whole Hearted

Tune into the chatter of bakers on social media and one thing becomes clear; whole-grain baking is hot. In her book Flavor Flours, celebrated baker Alice Medrich is using sorghum and teff, and Dan Lepard is encouraging his weekly Guardian readers to mill their own flour from whole grains. It appears that one of the happy outcomes of the search for wheat substitutes is the discovery of new flavour frontiers in baking. It’s not a new trend for Dawn Woodward and Edmund Rek of Evelyn’s Crackers in Toronto who’ve been baking with whole grains since they started in 2008. Not just any whole grains either, they only use organic grains grown and milled in Ontario. » Read more...

AB Tech Expo 2017

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