Tag Archives: Steve Hodge

Tiffany Pratt and Steve Hodge on the set with Mecairo owner Felicia

Project Bakeover Was Life-Changing for These Thriving Bakery Owners

Sometimes you just need a sweet treat to get you through the day. But what do the purveyors of sweet treats do when they need a little boost? They call Steve Hodge, Tiffany Pratt, and the Project Bakeover team, of course.

Over the dessert-inspired course of the show’s first season, Steve and Tiffany helped many bakery owners find their groove—and just in time. With the pandemic hitting restaurants and small businesses hard over the past year, these shops are thankful for the expertise bestowed upon them that has allowed their eateries not only to survive but to thrive.

Steve Hodge and Tiffany Pratt on the set of Project Bakeover

Related: Steve Hodge’s Cake Decorating Tips

Advice to Dine on

In addition to revamping menus and adding a fresh new look to these bakeries, Steve and Tiffany doled out expertise advice that has allowed some of these owners to take their businesses to the next level.

According to Cait Patrick, owner of Barrie, Ont.’s Homestead Artisan Bakery, giving up control was terrifying but very much worth it. “It taught us that sometimes we don’t have all the answers and that trusting someone else can be extremely rewarding in the end,” she says. “We learned so much about baking from Steve, and Tiffany did an amazing job with the décor. All of our customers comment on how beautiful it is—we can’t thank them enough!”

Trust was also a huge part of the growing experience for Erin Maramag, co-owner of Milton, Ont.’s Bread n Batter. When Steve and Tiffany advised them to clarify their roles and solidify the flow of the bakery, they developed even more internal trust that has since translated into a smoother overall operation.

Meanwhile, at Kelowna B.C.’s Whisk Bakery & Café, Tanya Garratt reveals that trusting in the hosts’ recommendation to diversify made all the difference. “It was a lifesaver,” she says. “Our baked pastries are doing so well. Adding savoury items, breakfast and lunch, it’s made a world of difference. We’ve brought in so many more customers than we had before.”

Tiffany Pratt hugs Whisk owner Tanya on the set of Project Bakeover

See More: Canadian Baked Goods to Add to Your Must-Try List

Comfort Food in the Time of Coronavirus

At the beginning of the pandemic, it seemed like everyone was investing time in their own sourdough starters, ripening armfuls of bananas for bread, and even learning how to frost cinnamon rolls. These days though, people seem to once again be buying their comfort food from those who bake it day in and day out. That means solidifying the menus of these bakeries on the show was key to keeping these businesses… well, in business.

“Our bestsellers are the pastries Steve taught us by far,” Garratt reveals. “Those have been insane. Flavoured croissants for sure, and we made an almond croissant with Steve’s frangipane. Plus we’re doing eight different flavours of pastries and croissants. It’s really ballooned.”

Felicia Agadzi-Bulze at Mecairo Cake Co. agrees that things have changed so much since Project Bakeover. She reveals customers come in and touch the walls because they’re so beautiful, and then they see the displays full of all this new stuff that they can’t wait to try.

“Our Mecairo Minis have been very popular here, people love the size of them. The bonbons, they love all the different colours. And the cheesecake? They’ve never seen parfaits like that before so they’ve been selling really well,” she says. “I’m not just a home baker anymore, I’m letting my artistic side show in all of our products now.”

“With all of our new customers, everyone jumped on board to try new things at our bakery, it’s actually the biggest part of our daily production,” reveals Maramag. She adds that their bestseller used to be ensaymada, but following the show people are all about the cakes and cupcakes.

It’s a similar story for Homestead. “Our sourdough breads still remain a fan favourite,” reveals Patrick. “[But] we have introduced and been more consistent with our amazing cakes. And people are loving our carrot cake.”

A Sweet, Sweet Future

Doing the show and seeing the sweet results has also empowered these bakery owners to continue taking their businesses to the next level as they eye the future. For now, that means experimenting with delicious new and seasonal flavours heading into the summer months, allowing people back into the establishments themselves, and lots more of those fun, Instagram-eating experiences that Steve and Tiffany set up.

Related: Expert Food Photography Tips for Baked Goods

“We’ve been surprised with how many businesses have closed during this time. Now, we’re hiring more staff and we constantly have to keep up with demand,” says Bread ‘N Batter’s Maramag. “People are really willing to try what we have, we have a bigger pool of regulars, and we are forever grateful. The past few months have felt like an eternal holiday season with how busy it is.”

“We are just excited to see our community back out and in the bakery,” adds Patrick. “It is the most wonderful feeling to have people smiling, and excited to enjoy the little things in life again.”

Garratt, who changed the name of the bakery to Whisk Bakery & Café on the advice of the hosts, couldn’t agree more. She says that since reopening they’ve expanded the patio that Tiffany created, and that the sidewalk chalk has translated into amazing daily murals. People are constantly posting from the Instagram wall that Tiffany designed as well.

“Our name change was a lifesaver and our sales have skyrocketed now that people know what we are. Everything Steve and Tiffany did was a game-changer for us,” Garratt says. “It’s a really cool experience to see how everyone reacted. People are happy to stay here for a couple of hours… I wouldn’t be up and running if it wasn’t for Project Bakeover.”

Watch Project Bakeover and  stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

5 Unconventional Chocolate Pairings That Steve Hodge Loves

From sweet and delicate white chocolate to rich, indulgent dark chocolate and everything in between, it’s no secret that chocolate is incredible on its own. But this sweet favourite also makes for the perfect flavour pairing in dishes of all kinds: savoury, sweet or spicy. Just when you think you’ve been around the block and tried all the possible complementary cocoa combinations, a new trend that’s as surprising as it is delicious comes out. Steve Hodge shares five new chocolate pairings that will shock you with how much they just work.

Steve Hodge on the set of Great Chocolate Showdown

Related: Chocolate Pairings: 10 Unexpected Flavours That Are a Perfect Match

Parmesan Cheese and Chocolate

Chocolate and cheese are both beloved flavours, so why not try them together? The saltiness and texture of the cheese and the bitterness of the chocolate are an amazing combo. Bonus: if the chocolate is in temper, it adds a satisfying crunch.

Matcha Tea Powder and Chocolate

The bitterness and earthiness of the matcha work well with semi-sweet chocolate. The flavours of the chocolate and tea complement each other — and that little added sweetness from the chocolate balances out the matcha well.

Contemporary chocolate mini mousse cakes with matcha green tea cream insert and mango jam, covered with chocolate velvet spray and chocolate gourmet glaze, decorated with whipped chocolate ganache, on a texture background.
Credit: Getty Images

Related: Expert Chocolate Techniques to Master Now

Crickets and Chocolate

This pairing is all about texture and earthiness. Crickets will pair best with semi-sweet chocolate — and if you don’t tell anyone what it is, they’ll say, “I know that flavour…”.

See More: Tasty Food Trends We’ll Be Devouring in 2021

Salt and Vinegar Chips and Chocolate

It’s no secret that salt and chocolate work very well together, but the added acidity and tang from the salt and vinegar chips gives the chocolate pop, plus the crunch adds the perfect texture.

The Pioneer Woman recipe for chocolate-covered ruffled potato chips

Get the recipe for Chocolate-Covered Potato Chips

Beef Jerky and Chocolate

You’ve heard of a chocolate mole sauce, but this pairing takes savoury chocolate to the next level. The sweet and salty flavours work surprisingly well together and the texture is similar to fruit leather, enrobed in chocolatey goodness.

Watch Great Chocolate Showdown Mondays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Steve Hodge on the set of Project Bakeover

Steve Hodge Shares His Best Tips on How to Run a Successful Bakery

The life of a small business owner can be a challenging one, with small profit margins, fickle clientele and staffing issues looming as potential issues just over the horizon. The COVID-19 pandemic in particular put many small businesses in peril, and the hospitality industry was particularly hard hit (according to industry association Restaurants Canada, 10,000 restaurants closed between March and December 2020).

Steve Hodge and Tiffany Pratt discuss renovation plans for OMG Baked Goodness on the set of Project Bakeover

Steve Hodge knows these challenges like the back of his baking pan — as the owner of Temper Chocolate & Pastry in Vancouver, he has built up his business from a single location to one that sells treats in retail stores across the country. Now, on Project Bakeover, Steve brings the lessons he’s learned from his own success to small bakeries across North America.

We caught up by phone with Steve, who shared some of his best tips from the early episodes of this season for struggling entrepreneurs and bakery owners.

Related: Here’s What You Need to Know About Steve Hodge

Think Outside the Store

The first thing Steve does before even entering a bakery is to eyeball the signage outside. If the word “bakery” isn’t front and center, customers can get the wrong first impression (at Mrs. Joy’s Absolutely Fabulous Treats in Episode 1, the word didn’t even appear on the signage, but “classes” and “parties” were highlighted. “This could be a party store,” said Steve). Often, the customer’s decision as to whether to enter the shop is based on curbside appeal and a clear sense of the store’s direction.

See More: Mrs. Joy’s Absolutely Fabulous Treats Gets a Bold New Look

Out of Sight, Out of Mind

If the customer can’t see what your shop is selling, then they are less likely to buy. In Episode 2, Steve recommended that OMG Baked Goodness’ poorly organized and half-empty counters be loaded full of bright lights and inviting products. Remember to spotlight the best sellers and popular products.

Close up shot of the baked goods at OMG Baked Goodness

Bigger is Not Always Better

Sometimes customers want a big over-the-top treat, but more often, they are looking for a small indulgence. As soon as Steve bit into Mrs. Joy’s cream puff, he knew it was too large and a waste of her ingredients. “She’d get a bigger bang for her buck if she cut it down a bit,” he says. Consider that customers have varying appetites and budgets, and plan accordingly.

See More: We Share Our Go-To Bakeries Across Canada

Be Ready to Change on the Fly

Especially during pandemic times, where rolling lockdowns can mean an open dining space one day and a closed storefront with takeout only the next, flexibility is essential. At Temper Bakery, Steve and his team were ready to make some quick changes to adapt when the COVID-19 lockdowns began. “As bakeries, we can change the way we run our business — we can be a dine-in or grab-and-go,” he says. “At Temper, we now sell more frozen bake-at-home products than we sell fresh from the store. It was a matter of simplifying our business model and streamlining the elements to maximize profitability.”

Keep It Simple

In the same vein, Steve advises bakery owners to think outside the box, but not to hold onto inventory because they’re too attached to it or think they’ll need it later on. “This is a great time to simplify,” he says. “At Temper, we took 20 per cent of our menu off when the pandemic first hit, and we’re never returning to the old way.” The worst mistake he saw at the bakeries he visited was an overabundance of product choice, which led to the bakery owners being overwhelmed and working day in and day out.

Related: Watch Steve Hodge’s Video Bio

Harness Social Media

“If you’re not online, get online,” says Steve, who recommends that bakery owners use social media to identify and spotlight their hero items. “When I was in culinary school, there was no social media. Now, home cooks around the world can pick up the phone and take a picture of their baked goods. Social media changed the world of pastry in terms of who we knew were the best, and you learn more by inventing and creating.”

Take It Outside

Putting tables outside for curbside pickup is a perfect opportunity to draw traffic and boost curb appeal, says Steve. “It will draw you out of the kitchen and make you more interactive as a business owner,” he says. “If you haven’t been involved in [the] community, go outside and say hello and stay safe to your customers. Really take the chance to interact with them — they’ll remember it.”

To Make Money, You Have to Spend Money

Even if margins are tight, Steve recommends some low-cost ways to garner some publicity, such as contacting the local paper and buying a small ad, or running a contest on social media. “It can be as simple as saying ‘if you like this picture, send to this person, or recommend it for a gift and you have a chance to win a gift box’,” he says.

Put Your Logo Out There

Think beyond flyers when it comes to logos. “If you sell coffee in your shop and don’t logo your cups, go buy a $20 stamp with your logo and stamp away,” says Steve. “The majority of stuff for takeout that people carry around outside is in paper cups. You want your logo everywhere: on stickers, poles, and in peoples’ hands.”

Steve Hodge at OMG Baked Goodness

Keep an Open Mind to New Ideas, Even After the Pandemic Ends

Don’t just innovate in terms of trend chasing, advises Steve.  “We ask ourselves as business owners, ‘why didn’t we think of this before?’ — well, we didn’t always have to think of that next step,” he says. “But out of the pandemic, we’ve learned a lot of great things as to how to run a business, and we’ll keep doing them.”

Watch Project Bakeover Thursdays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Composite image of Noah Cappe, Eden Grinshpan and Steve Hodge over a close-up image of Valentine's Day conversation hearts

Local Restaurants That Food Network Canada Stars Are Loving This Valentine’s Day

This Valentine’s Day, Food Network Canada stars are sending love notes to their favourite local restaurants across the country. From baked goods to a romantic takeout meal at home, these are the local spots across Canada that our stars are crushing on (and with one bite, you will be too!). To participate in the #MyLocalValentine campaign, head to Food Network Canada’s Instagram on February 14th, and share your love notes to your favourite local restaurants using the Valentine’s Day templates in stories.

Related: Easy Pink Beet Pancakes Are the Perfect Valentine’s Day Breakfast

Tiffany Pratt: Tori’s Bakeshop (Toronto, Ontario)

 

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Toronto’s first vegan café and bakeshop in 2012 that has gained a loyal following with Food Network Canada staff and chefs alike. “I love Tori’s Bakeshop in the Beaches so much! I have been eating those breakfast cookies for as long as they have been open! Also their Easter cream egg is the most addictive thing I have ever put in my mouth. I even designed one of their locations! The food is made with love and everything tastes amazing and is good for you too. Gluten-free and vegan alike – this food is for everyone! I LOVE YOU TORI!”

Love the design of Tori’s Bakeshop? Did you know that it was designed by Tiffany herself? See more of Tiffany Pratt and her local restaurant designs in Project Bakeover.

Mijune Pak: AnnaLena (Vancouver, BC)

 

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In Vancouver’s Kitsilano neighbourhood, AnnaLena offers contemporary Canadian fare. “Love the creativity, quality of ingredients and commitment to flavours at AnnaLena, and they’re offering a Valentine’s Day tasting menu available for dine-in as well as a take-out.”

Speaking of Valentine’s Day, we tried Mijune Pak’s new chocolate creations (a perfect gift?) and here’s what we thought.

Renee Lavallee: Doraku Sushi (Dartmouth, Nova Scotia)

 

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This Japanese restaurant has been open for nearly thirty years, and is considered a local staple. “My favourite local love goes to Doraku Sushi in Dartmouth. Hands down THE BEST sushi in Nova Scotia. Perfect for a Valentine’s date night at home.”

And if you’re wondering where else to eat in Nova Scotia, here are Renee Lavallee’s top picks.

Eden Grinshpan: Joso’s (Toronto, Ontario)

Another longstanding favourite, this restaurant is a Yorkville staple. In business since 1967, it aims to transport guests to the warmth and beauty of the stunning Dalmatian coast. “My family and I have been going to Joso’s for years and are dear friends with the owners, Leo and Shirley. We LOVE their fresh seafood, squid ink risotto and the overall ambience. We always have the best time there.”

Looking to make a sweet dessert for your Valentine at home? Have you tried Eden Grinshpan’s Pistachio-Dusted Rose-Glazed Yeast Donuts?

Noah Cappe: Mallard Cottage (St. John’s, Newfoundland)

 

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Located in an 18th Century Irish-Newfoundland vernacular-style cottage, you can expect to find traditional fish and chips, moose croquettes, fishwiches, and Nutella crepes on the menu.

Restaurant picks aside, here are 10 more things you ought to know about Noah Cappe.

Suzanne Barr: TORA

 

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If you’re a fan of aburi sushi (or if you’re looking to try the novel flavours of this flame-seared take on the original), TORA ought to be on your list, as it’s on Suzanne Barr’s: “Since we’ll be celebrating Valentine’s Day at home this year with our son, we’ve opted to go for a family-friendly menu from TORA – one of our fave spots for high-quality sushi and lots of it. And of course, a nice bottle of sake for after the little one goes to bed ;)”

Here’s how chef Suzanne Barr will make you think about your dinner plate differently

Steve Hodge: Two River Meats (Vancouver, BC)

Two Rivers Specialty Meats has something for those who enjoy the process as much as the results; offering house-made sausage, steak burgers, and more, the meats are thoughtfully sourced from farmers who care about their animals.  “For anyone looking to cook at home, they are the best and can be shipped!”

Aside from being in Project Bakeover, here are 10 more things you need to know about Steve Hodge.

3 Hot New Releases to Binge on Amazon Prime This February

If you’re like us, all this time at home has been great for two reasons: it’s let us catch up on some of our favourite television, and has us spending way more time in the kitchen whipping up delicious eats (anyone else obsessed with that air fryer they got over the holidays?). The good news: that’s not about to change any time soon, as Food Network Canada has a delicious slate of new shows to dig into this month with STACKTV on Amazon Prime.

Project Bakeover

Who Should Watch:  Neighbourhood bakery lovers.

Steve Hodge and Tiffany Pratt on set for Project Bakeover

Pastry chef Steve Hodge (Great Chocolate Showdown) teams up with HGTV Canada star and the queen of colour Tiffany Pratt to help revamp down-and-out bakery owners’ businesses, breathing new energy (not to mention tasty goods) and beautiful design into their struggling shops.

Related: 5 Gorgeous Restaurants Designed by Tiffany Pratt

Supermarket Stakeout

Who Should Watch:  Savvy supermarket shoppers.

Alex Guarnaschelli is back for a third exciting season of this grocery store competition. Four chefs negotiate with shoppers to snag their groceries and make jaw-dropping themed dishes from the wares.

Host Alex Guarnaschelli portrait, as seen on Supermarket Stakeout, Season 3.

Great Chocolate Showdown

Who Should Watch:  Chocoholics of all ages.

Cynthia Stroud, Anna Olson and Steve Hodge return for the second season of sweet competition! Ten new talented bakers enter the competition ready to show off their chocolate-making and dessert-baking skills in order to take home the $50,000 grand prize.

Cynthia Stroud, Anna Olson and Steve Hodge on the set of Great Chocolate Showdown season 2

Related: Meet the Season 2 Bakers on Great Chocolate Showdown