JULIE FITZ-GERALD
AUTHOR | FREELANCE WRITER | EDITOR
Canada's finest vie for World Master Baker titles in Paris
The Crusty Bun: Winnipeg bakery stays true to its german roots
Canadian bakers spicing up holiday traditions
BAKERS JOURNAL FEATURE: FLOUR’S FORTUNE
BAKERS JOURNAL FEATURE: CAKE TRENDS FOR 2017
BAKERS JOURNAL FEATURE: CULBERT’S BAKERY A GODERICH LANDMARK
HOLIDAY PREPARATIONS – GOOD PLANNING KEEPS THE FESTIVE SEASON JOYOUS
LIFE OF PIES: PIE TRENDS SOAR WITH CUSTOMER DEMAND
BAKING WITH BARLEY FOR HEALTH
CREATIVE NEW SANDWICHES TAKE LUNCH TO A WHOLE NEW LEVEL
MIKE TIMANI’S FANCY POKKET IS GROWING AND GIVING BACK
RUSTIC CAKES AND METALLIC FINISHES LEAD SPRING WEDDING TRENDS
SHORTBREAD AND FRUITCAKE: A CONTEMPORARY TWIST ON HOLIDAY CLASSICS
THOBORS BOULANGERIE PATISSERIE CAFE: A PARISIAN EXPERIENCE IN THE HEART OF TORONTO
CRAFTING THE QUINTESSENTIAL FRENCH BAGUETTE
SATURATED FATS CAUSING BIG DEBATE AMONG SCIENTISTS AND NUTRITIONISTS
CALORIC PERCEPTION INFLUENCED BY FOOD TEXTURE
Q&A WITH BAKING ASSOCIATION OF CANADA – TRENDS AND ISSUES FOR 2014
WEDDING CAKES FOR 2014 GOING VINTAGE
COLLEGE CHALLENGE AT BAKERY SHOWCASE HEATING UP