Canada’s Baking & Sweets Show 2014 is almost here, and we are counting down to an amazing Wizard of Oz themed baking experience. Make sure you don’t miss out on the nation’s best baking weekend this September 26 – 28.
Get your tickets here and get ready for the best baking competitions, workshops and demonstrations by our sweetest Sweet Pros yet.
Laura Vree, Sweet Handmade Cookies
After a decade spent raising her children and staying busy with volunteer work, Laura faced a major life decision in 2008. Would she return to her career in software development or pursue her lifelong dream of working in the culinary arts? With her family’s support, she decided to turn her baking hobby into a career and started creating special occasion cakes, cupcakes and decorated cookies. By 2012, the success of her cookies allowed her to change her focus to decorated cookies only and she has since created thousands and thousands of these beautiful little works of art.
The Sweet Handmade Cookies kitchen is a professional kitchen that was built in Laura’s home in 2011. It is filled with all the tools of her trade as well as special mementos from her childhood that make it a happy place to work. Laura feels the joy she experiences comes through in her work. Laura’s customers come from referrals, word of mouth and the internet, but she also meets a lot of her customers at her town’s farmers’ market where she is a weekly vendor. While she only ships her cookies within Canada, her cookies have traveled the world, from the United States to Europe to Egypt!
Laura is happily married with two terrific teenage daughters and a loving chocolate lab. Her business allows her flexibility to continue her volunteer work in the community and attend to her family’s needs.
Mardi Michels, eat. live. travel. write.
Mardi Michels lives in Toronto, is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog about culinary adventures near and far. She has lived and worked as a teacher in Australia, Hong Kong, England, France and now calls Toronto home. She spends nearly every summer in France, honing her cooking and baking skills and touring different wine producing regions. As part of her job, she runs cooking classes twice a week for 7-13 year-old boys, Les Petits Chefs and Cooking Basics. She is a contributor to jamieoliver.com, was a founding member of Food Bloggers of Canada, and is a Food Revolution Day Ambassador for Toronto. Mardi also teaches French pastry classes around Toronto.
Chef Christophe Maesson, George Brown College
Chef Christophe Measson, began his culinary training at le Lycee Hotelier Les Bruyêres in Saint Chamond, France receiving his diploma in both culinary and pastry arts [BEP]. He began teaching at George Brown College in 2005 for the Continuing Education Pastry Program that lead him to a full-time Faculty Professor position in January 2010.
Chef Measson is a committed pastry chef with over 22 years of international experience. He was one of the few selected from his class who received an internship working under Executive Chef David Chamber at The Oak Room, a Michelin Star restaurant at Le Meridien Hotel in London, England. While living in London he also worked under Chef Richard Corrigan at the Lindsay House, another Michelin Star restaurant. He left England and headed back to France and continued to work for Michelin Star restaurants for 4 years. He worked under Jean Marie Meulien at Le Meridien Paris Etoile, Jean Paul Lacombe at Leon de Lyon and Regis Marcon at L’auberge des cimes.
In 2001, Chef Measson arrived in Toronto and started his Canadian pursuit into pastry, working in various hotels such as the Park Hyatt and the InterContinental as well as Le Comptoir de Celestin bakery. In 2008, he landed an Executive Pastry Chef position at the Art Gallery of Ontario (AGO) working along side renowned and acclaimed Executive Chef Anne Yarymowich. During his time at the AGO Chef Measson was voted Best Dessert of 2009 by The National Post.
Having learned from masters, Chef Measson is thrilled to bring his experience and passion to his students at the Baking and Pastry Arts Program at George Brown College.