kneadless to say...

Well kneadless to say, my attention was peaked when I heard about the term "microlearning". The term micro learning can be summed up as a set of compact learning modules often utilizing a form of technology a type of E-learning that are designed to reduce learner fatigue. Basically reducing the learning to bite sized pieces the process is designed to create better learner attention and increase retention rate. One current issue that often plagues a adult classroom is the constant distractions that many adults deal with which can be attributed to life outside the classroom.  In the baking education the demographic of our students has a wide range.  Many of our students join baking later in life, making the decision to pursue a life long dream or a career change. Many of these students may have distractions and life obligations outside of the classroom that include dependents, work, and partners. The majority of the students, however range in age from 18 to 27 bringing with the...

 + In recent times, going back to roughly 2020 there was a dramatic up turn in the interest in what was already considered one of the kings of the bread world, sourdough. Now sourdough is nothing new in fact all breads were sourdoughs before the introduction of commercial yeast during world war 2 by Fleischmann's and then the introduction of instant dry yeast in 1973 by the French company Lesaffre. Sourdough is a truly slow food that takes a long time to make, which is the main reason these commercial yeasts labelled "fast acting", "rapid rise" all but replaced sourdough out side of the home and some small niche bakeries and factory bread dethroned the original king. During the pandemic many people took to sourdough baking which lead to flour shortage, which is hard to believe in one of the worlds biggest wheat growing countries. Canada has produced 4% of the worlds wheat supply for the last 20 years, producing roughly 3.5 million tons per year, and was predicte...

  Well Kneadless to say....... I began my career in kitchen back in 1992 in a small restaurant in St John’s Newfoundland working as a line cook in a small Inn and busy restaurant, due to a scheduling error, I had to cover a pastry position …….and the rest is history. 1n 1994 the call of the Canadian Rockies was heard and I decided to uproot and move to Alberta where I began as a baker in the Fairmont Banff spring Hotel in Banff Alberta.   Mentored by many professional bakers, I quickly moved into an apprenticeship and began my education at SAIT in Calgary. After   visit to Vancouver, I knew that it was time to pursue the next level in my career.   My wife and I  packed up after a snowy day in August in 2008, and moved to Vancouver from the Rockies. Over the last 16 years I worked in many hotels, ski lodges, convention centers, catering companies and even filled my "spare" time with starting my own online bakery, Best kind Bakeshop. I eventually starting...