Colleen Cross

Colleen Cross

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Monday, 04 April 2016
Leamington, Ont. – International produce company Fyffes will acquire Highline Produce Limited, a mushroom business with five facilities in Ontario and Quebec.
Tuesday, 29 March 2016
Lallemand Baking Solutions representatives Phillip Lee Wing and Jim Kopp were on hand at Pizza Expo to tell pizza chefs about its new proof-tolerant yeast called FlexFerm developed to ensure a controlled proof of dough to maintain consistent volume, shape and size.
Thursday, 24 March 2016
At the Restaurants Canada Show in Toronto in March, Montreal-based Rose Hill Foods presented the media with a selection of bites to showcase some of its sauces and seasonings.
Friday, 18 March 2016
Zolas Restaurant in Ottawa is the latest recipient of the Pizza with Purpose award sponsored by Saputo Foodservice. Zolas, which is approaching its 30th year in business, clearly has a strong and valued relationship with community and surrounding businesses.
Sunday, 28 February 2016
Simcoe, Ont. – Where do you find inspiration?
Thursday, 25 February 2016
Halifax – Two students at Mount Saint Vincent University in Halifax have developed an allergen-free pizza flour that contains 25 per cent pulses and is scalable for commercial pizzerias.
Thursday, 21 January 2016
Vancouver – A by-the-slice Vancouver pizzeria that catered to the late-night, after-club crowd in the late 1980s and early 1990s is making a comeback with a new location. CBC News reports. | READ MORE
Tuesday, 19 January 2016
Calgary – Two brothers from Windsor who now call Calgary their home base have opened a restaurant that serves "Windsor-style" pizza. CBC News reports. | READ MORE
Tuesday, 12 January 2016
Toronto – I hadn’t been in a classroom in years when Alice Rovere invited me to check out a traditional pizza workshop at the School of Italian Pizza in Toronto. With still so much to learn about the craft and business of pizza, I was more than happy to hit the books.
Friday, 08 January 2016
It came to me in a dream,” is how Joe Leroux describes his pizza – a winning combination of rosemary potatoes, Parmigiano Reggiano and hickory-smoked bacon.

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