Tag Archives: Tiffany Pratt

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.

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.

Tiffany Pratt’s Top Tips for Giving Bakeries New Life

We all love freshly baked goods, but who doesn’t love a visual feast to accompany those mouthwatering croissants, cookies, and sky-high stacked deli sandwiches? HGTV Canada designer (and everyone’s favourite Queen of Pink) Tiffany Pratt gets it, which is why she’s here to help struggling bakery owners with her new series Project Bakeover. In each episode she teams with master chocolatier Steve Hodge to give new life to rundown places, tackling one bakery at a time.

Headshot of Tiffany Pratt smiling on the set of Project Bakeover

Of course, resto-design is something that Pratt is passionate about, having transformed numerous GTA eateries in the past. We sat down with the designer to pick her creative brain on what it takes to give any bakery (or restaurant for that matter) a whole new visual life.

Related: Gorgeous Restaurant Designs By Tiffany Pratt

Attract Customers at the Curb

Before a customer even walks into your establishment, it’s important to set the tone and mood with plenty of curb appeal. Go for a warm and welcoming vibe that gives patrons an idea of what they can expect when they step inside. “The space being welcoming doesn’t start when you walk in the door, it starts before you actually walk through the door, on the sidewalk from the street,” says Tiffany. “Create impact to get people inside. How I do that is with colour and shapes and textures and prints.”

Whether that’s a bright façade, a watercolour fence, or graffiti on the walls remains up to you, just make sure that it stands out and that it speaks to the vibe you’re going for.

Embrace What Makes Your Business Unique

Nothing gets customers more excited than knowing they have the option to try something new, even when you’re talking about the comfort fare featured at most bakeries. In terms of design, Tiffany says that means looking at different shapes, colours and textures that stand out and alert people that what you have going on at your space is unique and special. Of course, adding a different type of food or a daily special doesn’t hurt either. “It’s really about giving people an experience,” Tiffany adds.

See More: Mrs. Joy’s Gets a Dramatic Makeover

Maximize the Takeout Experience

These days with takeout being more necessary than ever, it’s a chance for eateries to appeal to customers on a whole new level. Because let’s face it: everyone could use a little more joy in their lives, and what’s more joyful than feeling like your regular old Tuesday night takeout is an entire experience?

“I’ve had a few people that, instead of having a door, they just did a temporary cloud window, and made it a fun little pickup window,” Pratt says. “Cafes that I’ve designed turned their diner into one of those 1950s drive-in style places. And they actually did it so that people didn’t even have to leave their cars. They brought their food outside, drive-in style. There are so many fun ways to package things.”

Put Care Into Packaging

Speaking of takeout and delivery, Tiffany says it’s just as important to think about how you package your food as it is to think about how you design your space. Because that takeout is travelling away from your eatery, with every potential to bring new and returning customers back. “We focus less on what the space looks like right now as how the food is packaged,” she explains. “How can we take pictures of this fun takeout food? This comes into the conversation about branding and stickers and bags and logos, because if people can’t go into the restaurant or the bakery, they still want an experience.”

Related: Watch Full Episodes of Project Bakeover

Take Your Clientele Into Consideration

When Tiffany designed the dining room at Piano Piano, she knew that customers would be sitting down to a long and lengthy meal—as you do at nice Italian restaurants. Add in the fact that some meals would be heavy, and she wanted to ensure that people would be more than comfortable for extended periods of time. The designer says that taking the menu and clientele into consideration when designing any space is super important, and it’s one of the first conversations she has.

“I’ll say to myself as a designer, ‘OK, well, this is the food, this is what people are expecting.’ And then what can I do that is unexpected that no one has done yet that would make more people come here instead of anywhere else?” she explains.

Create An Overall Vibe

Whatever vibe you create with your eatery’s exterior, be sure to continue that feeling on the inside. Tiffany says that she always brings samples back to the spot itself in order to see how natural light affects her selections, and then she creates her famous colour combos in order to evoke all those feelings.

“Combining colours for me is about how I want the person who’s sitting in the space to feel,” she says, pointing to her dusty pink, teal, blue and mustard yellow design at Café Cancan as an example. “I just felt like that was making a more masculine clientele feel happy by that deep teal. The orange is very playful, but the pink always no matter who you are, makes everyone feel cozy,” she adds.

See More: Explore Bakeries From Project Bakeover

 

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Don’t Forget the Instagram Crowd

These days everything is visual, and customers who are inspired to take a photo of your space to share with their social media crew creates a great opportunity for more publicity. Tiffany always ensures that she has such a space in her designs, whether that’s a fun dresser by the restrooms with inexpensive props, a colourful wall, or fun accessories on the tables.

“My favourite is to have something else to take pictures of. That’s what everybody—influencer or not—gets excited about,” Pratt says. “This is a very visual culture that we live in. If we give people beautiful things to experience, to try, and to look at and take pictures of, that becomes a trifecta of the commercial bakery industry, in my opinion.”

Last But Not Least, Don’t Focus on Perfection

Looking ahead, Tiffany predicts waste-free design trends with less expensive finishes. She also thinks people will continue to be excited by colour and things that spark joy and creativity. But she also says that we’re learning to be more forgiving with ourselves, and that extends to design as well.

“We have to be less attached to perfection and doing things perfectly and spending tons of money on things,” she says. “Often just opening the doors and creating great food and creating a fun, inviting atmosphere is more important than anything. Don’t focus on perfection, focus on fun. Focus on creating an environment that people want to be in. That’s the most important thing.”

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.

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