Bakers Journal

🍰 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 presented by Puratos Canada at Bakery Showcase May 2 in Toronto hosted by the Baking Association of Canada

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

New Post: Bakery Showcase education panel highlight: Canada’s Independent Retail Bakery Leaders https://www.bakersjournal.com/bakery-showcase-education-panel-highlight-canadas-independent-retail-bakery-leaders

New Post: Cooks and bakers included in $6B federal funding for Red Seal trades

Cooks and bakers included in $6B federal funding for Red Seal trades The federal government has included cooks and bakers among the Red Seal trades being targeted as part of a $6-billion nationwide effort to recruit, train and

New Post: Bakery Cup of Canada 2026: Close-up video and photo highlights https://www.bakersjournal.com/bakery-cup-of-canada-2026-close-up-video-and-photo-highlights