Todd Barraclough started Brio Bakery in his kitchen with an oven and two cast iron pots. After a few years of trial and error baking, he decided to attended the San Francisco Baking Institute to learn from some of the world's greatest bakers. Now he is back in Edmonton, focussing on sourdough breads and Viennoiserie.
"Revolution Ice Cream Company’s all natural ice creams and sorbets are prepared by hand in small batches. "View details
This not-for-profit enterprise 'rescues' urban fruit that is not being used by homeowners and uses it to feed people.View details
Violet Chocolates uses traditional techniques and quality ingredients to create uniquely flavoured bars available at local businesses and markets.View details
" Fuge makes sausage, salami and sauces using natural casings. "View details