Advanced search
- TITLES
- NAMES
- COLLABORATIONS
Search filters
Enter full date
to
or just enter yyyy, or yyyy-mm below
to
to
to
Exclude
Only includes titles with the selected topics
to
In minutes
to
1-34 of 34
- James and Lola live in a community without any Mohel's, and after celebrating the birth of their son are faced with family expectations and financial strain as they fly one in to perform the Brit Milah - The circumcision ceremony.
- Haejijn rediscovers the game 'baduk' that she played with her mother in her youth and revisits the moments that shaped their relationship.
- Certified Red Seal pastry chef Tanya opened Whisk Cake Company in Kelowna, BC eight years ago, initially specializing in wedding and other custom cakes. She expanded the business two years ago by opening an adjoining café. While the cake orders still occupy most of her time, the café isn't doing as well as she had hoped, in the process stretching her and her staff thin as opposed to what was supposed to be the plan of the café increasing her revenues allowing her to hire more staff to give her more free time to spend with family. The café may sink the entire business if things don't change. While Steve can see that Tanya knows how to bake, he sees her offerings as being too one-dimensional - sweet - and in the process doesn't cater to a wide enough range of clientele spread over the entire day. He wants to help her streamline production so that she can focus on her strengths, as well as expand her product offerings to include what the Okanagan is renowned for, namely fresh fruit, she already sourcing much produce used from her own garden. Meanwhile, Tiffany plans to warm up the space from it's existing cold, gray palate, which also includes adding curb appeal as the set-back building is difficult to see from the roadway.
- Best friends since they were fourteen, Lise and Cait, self-taught bakers and businesspeople, are the owner/operators of Homestead Artisan Bakery + Cafe in downtown Barrie, ON. They have slowly grown their business, starting selling their wares at farmers markets before leasing their current space, with their goal to purchase the property which they believe will place them on more secure financial footing. The business is currently only breaking even, and while their artisan breads - their range of sourdough breads for what they are renowned - sell well, their sweeter offerings in the pastry case aren't. Steve admits the breads are fantastic, but believes the pastry offerings are hit and miss and boring overall. He wants to diversify their product line with more higher profit margin pastries, artisan unique to their bakery as opposed to the standard current offerings which all pastry shops sell, what required for them to succeed: their customers may still come in for the breads for home, but will also want to stay for coffee and dessert which currently isn't happening. Part of the problem is also the cold and vacuous space. While Tiffany loves the bones of the historic building, she wants to warm the space up so that they can't hear the literal echo inside, while capitalizing on the great location.
- Sixty-eight year old Deb fulfilled her lifelong dream six years ago by opening the Kneaded Knook Bakery and Cafe in small town Straffordville, ON, in cottage country en route to the north shore of Lake Erie. Her wares are generally what "grandma" would make, she most renowned for her pies, but also for other unique, homey items such as the breakfast muffscuit - part muffin, part biscuit. While her daughter Brenda helps out whenever she can, Deb is a one woman show partly in not having the finances to hire any staff, and partly in not liking to relinquish control. While she does have a loyal local clientele, she doesn't have any pass-by traffic in not being known outside of the community and the establishment looking like someone's house. Steve likes her baking, but wants to show her how to run the business more effectively by having a set menu and offering other menu items that fit in with what she is already doing in their rustic, "grandma" vibe. He also has to get her to give up some control if she will be able to pass along how to do things to any staff she hires. While Tiffany wants to retain the country feel, her challenge is to transform especially the exterior so that it looks not only like a bakery that will catch the eye of people passing by, but an actual retail business.
- Classically trained chef Lesley owns and operates OMG Coffee + Bakeshop in Toronto, ON, it which she runs with her boyfriend, Jordan. Lesley is the general manager and does or oversees the baking while Jordan makes the custom ordered sandwiches for the lunch crowd in handling front of house with Lesley. Much of what she produces is personal to her, such as the maple tart - the primary ingredient originally sourced by her father from Manitoulin Island - which she has dedicated to him in he recently having passed. Despite good reviews for their food, they are constantly run off their feet, are always thinking about the shop when not there - neither having had prior retail experience - leaving them with no personal time as a couple, and are not turning a profit. They are at a crossroads in their lease being up for renewal, it foolish for them to renew in what may be a losing proposition. Steve can see that Lesley knows how to bake, but her quest for perfection may be part of the issue. He will help her streamline production while keep those items which are personal to her and the bakery, while create new product which will drive more profit but still keeping with their overall bakery philosophy. While he will also help with certain fundamental retail basics, Tiffany will have to do most of the heavy lifting in that regard, including making the interior feel more welcoming - something which Lesley and Jordan admit is an afterthought - and arguably the most important of upping the exterior curb appeal as the current frontage is easy to miss, and highlight what makes the bakery special to them and hopefully to their customers who generally like a story behind what they see and taste.
- Tarsha is the owner/operator of Mrs. Joy's Absolutely Fabulous Treats in Lynchburg, VA, she "Mrs. Joy". The shop is one of the original retailers of a revitalized section of downtown. A graphic designer by training, she is a self-taught baker, learning whatever she knows in that regard from online videos and research. She has a faithful clientele who are drawn to her familiar and homey fare of donuts, cinnamon rolls, chocolate chips cookies, and her signature creation peanut butter thumbs. However, she is not making a profit after six years of operation, it having been a year since she actually paid herself. While Steve likes her baking in general, he doesn't see it at a professional level. But what he sees as the biggest problem is that there is no joy in Mrs. Joy's kitchen in that Tarsha has trust issues. While she micromanages, she really wants some relief in some down time for herself. And in not trusting her staff - even her daughters and her niece - feeling that they are only there for a paycheck, she doesn't train them properly or share her recipes, especially for the peanut butter thumb, fearing that they ultimately will be "stolen", thus no longer making Mrs. Joy's unique. While Steve plans to teach her *and* her staff some basic baking techniques, he also has a plan for Tarsha to trust her staff and thus make the business better run. Tiffany, in the meantime, has to make the space operate more as retail bakery as opposed to what it currently looks like, which is a mishmash of an antique store featuring Tarsha's collectibles, and a place for her to espouse her philosophy of joy.
- Shana opened Bluegrass and Buttercream three years ago in Danville, KY, it a bakery specializing in cupcakes and custom cakes. She gives back to the community by providing two free cupcakes to every county and city middle school child on their birthday. But sales are starting to fall, her customers telling her that there is just too much buttercream making the entire cupcake too sweet. Steve concurs that everything he tastes is sweet on sweet on sweet, regardless of the cupcake flavor or if it's another food offering, such as the brownies. He learns of one culprit right off, that being that Shana solely uses American buttercream, one of if not the sweetest of the standard frostings, but the easiest to make. He doesn't discover the second more offensive culprit until he heads into the kitchen: that the all too familiar taste of all her cake items is because she uses exclusively boxed cake mixes, which are notoriously sweet. The reasons behind that approach is they are what she and everyone she knows in the region were brought up on, and she herself doesn't really like sweets, she having gotten into the business in enjoying the creative decorating side. Steve has to teach her not only standard recipes to make things from scratch, but expand that skill set by teaching her breakfast items which she does not know how to make at all. He also has to get Shana to taste her food and thus train her palate. In the process, he also has to get Shana over her fear that whatever he shows her to make will not be foreign to the palates of her customers. In the front of house, Tiffany has to warm up the space and make it more inviting for people to want to stay for coffee and a bite.
- Husband and wife Edwin and Tess opened Bread 'N Batter five years ago in Milton, ON, it a bakery specializing in Filipino goods, often in a fusion with western baked goods. The division of labor between the two is defined: Edwin handles the cash and finances, and Tess bakes and takes the special orders. Those roles are not as well defined for Tess' daughter Erin, the three who are all in agreement that she will someday take over the business. Erin, who has bakery experience elsewhere, does not like the chaotic nature of the kitchen and thus her work life in Tess always wanting to please customers, which means accepting last minute or rush orders mostly for custom cakes. On top of that problem, sales are slipping where they are now just breaking even. Steve doesn't see the problem in their items for offer, but that there isn't a well enough defined division of labor, kitchen staff who are often told different things by the different kitchen "supervisors", including a third in Dianne, and as there is no communication either between Tess and Erin, or between the kitchen staff themselves who work in their own vacuum. Steve wants to introduce a few new items to build off what they are already doing, those items designed to bring in more foot traffic for breakfast and afternoon snacks, which also means serving coffee which they currently don't do. Most importantly, however, Steve has to get them better organized overall, namely having clearly defined job descriptions for Tess, Erin and Dianne, Tess, as the owner and thus boss, who has to lead by example. As the establishment is located in a strip mall and thus has an industrial feeling, Tiffany has to change the ambiance from one of a wholesale business or grocery store to a cozy sit down bakery.
- The business named after her oldest son, Felicia opened Mecairo's Cake Co. in Etobicoke in suburban Toronto, ON, the shop the offshoot of what started as her home based custom cake business. A visual artist by trade, she is most attracted to the artistic side of the business, the more her custom cakes don't look like cakes, the better in her mind. Whatever baking she knows she learned from watching baking shows, which was part of her much needed recovery process from Non-Hodgkin's lymphoma. While Felicia believes her items taste good, she can't get people through the doors to try them, and as such the business is failing. It's a Catch-22 in that she doesn't stock her pastry cases with no customers and not wanting to create waste which she would throw out, those empty cases which make the business look empty and uninviting. In tasting her wares, Steve finds more misses than hits, and suspects that she spends most of her effort on the decoration of her custom cakes and not much effort into making her pastries either look or taste good. Steve has to help her transform from being a home baker to being a professional baker, which includes knowing how to recycle items that haven't sold at the end of the day, and bring her artistic skills to the pastry case in the entire process. Tiffany has to contend with some inherent problems, such as the large windows and the heat and light coming through affecting what Felicia can display in the front cases, as well as maintaining a space for her children who she often needs to care for while at work, all the while trying to work toward Felicia's vision of the space looking like an edible art gallery.
- After years of working in others' kitchens, Scott fulfilled his dream by opening his own establishment, SkyeFire Bakery, in Airdrie, AB. He specializes in artisan breads, especially the sourdough, its starter which is now ten years old. Some of his most faithful customers admit they never buy bread elsewhere. However, Scott hasn't really diversified his "bakery" offerings in admitting that he doesn't really know how to make cakes, he leaving those slim pastry offerings up to his staff, who he has never really trained to do such. While Scott doesn't push his staff in classifying them as inexperienced - two of the three who are teenagers - and not wanting to be that mean and thus bad boss which he himself has had, they, in turn, see Scott as an ineffective leader, proverbial home baker Twila, the senior staff person, who is left to "run" the kitchen. With a mountain of debt to open the bakery, he is running thin financially in just breaking even. Steve can see that Scott knows what he is doing when it comes to the bread about which he has passion, but doesn't have that same passion for anything else in the bakery in not knowing anything but bread. Steve has to show Scott how to have that same passion for the pastries in making cake recipes easy and tasty, and by repurposing his bread into those pastry items, and in the process have Scott be able to lead his staff effectively. Both Steve and Tiffany are on the same thought process that it looks like Scott had a vision for the bakery but gave up on the front when he ran out of money in focusing on a large and professional kitchen, and that the focus of the front not be his "day olds" which he is putting front and center arguably to get rid of them and thus not have them be a total loss.
- After working there since she graduated from culinary school, certified Red Seal pastry chef Vikki, at the ripe old age of twenty-three, bought the two decades old Lighthouse Cake Company in Langford in suburban Victoria, BC from the original owners upon their retirement. After running it now for three years with her boyfriend Richard and her best friend Alisa, Vikki has not changed much from the previous owners, from the food offerings to the décor, in fear of alienating the business' longtime and primarily older customers. That fear stems from needing to keep the business afloat until she pays off the previous owners in about six years time. But in making baked goods that look like they are from a 1980s bakery, Vikki isn't happy in not having put her own stamp on the business in making the same dated cakes day-in and day-out and in wanting to attract a younger clientele, Langford's demographic which is shifting to young families. And all she knows about running a business she learned on the fly from watching the previous owners, she currently just making ends meet. While Steve can see that Vikki knows how to bake, he has to show her that change is not always a bad thing and that modernization does not mean totally throwing out the old. In focusing on cake items, Vikki had outsourced certain items, such as sausage rolls, Steve wanting her to replace it, a good seller but in and of itself not good tasting, to something they can make in house. But Vikki's biggest fear may be realized when Steve wants her to phase out the raspberry decadence cake - the previous owners recipe and what the bakery has been known for - to replace it with a modernized version called the raspberry dream cake. With the updated menu, Tiffany wants to update the space including to play up on the "lighthouse" nautical theme which is currently missing.
- Boulangerie Pâtisserie Italia has been in business in Saint-Léonard, a largely Italian section of Montréal, QC, for sixty-five years, it specializing in traditional Italian bakery items. Tania's parents bought it for her to run sixteen years ago - they the fifth owners in the business' history - they mortgaging their house to do so in order to provide Tania and the family a hopefully more prosperous future at the risk of their retirement if the business fails. As such, Tania has placed much pressure on herself in thinking about the business 24/7 in knowing what is at risk, she doing so at the expense of family time with her husband and young daughter. While Tania's two sisters work there part-time, Tania, a trained Cordon Bleu chef, is the boss in the kitchen, but has problem letting go of any control in not being able to delegate in knowing she able to do it better than her sisters. She also has to answer largely to her parents, most specifically her mother Jackie, as the owners. In fearing the business failing - it only breaking even not including paying off the debt - she has not placed her stamp on it in not wanting to alienate the longtime largely older ethnic Italian customers, while in the process is not attracting a new and young clientele. Steve doesn't see the problem of Tania not knowing how to bake, but of her not being able to delegate, of her fear of modernizing which she can do in building off what she already makes, and of the business lacking focus in being part bakery, part café, and part grocery store while not totally succeeding in any of those aspects. Tiffany wants to help with that directed focus, which includes building up the "Italia" brand, as well as truly make one feel like they are in a café bakery in the old country.
- Filled with the entrepreneurial spirit passed down to him from his now deceased father, Jonathan, of Mexican-American heritage, is the owner and operator of Monkey Cakes in Fredericton, NB. The bakery specializes in cupcakes - Jonathan wanting this focus to be something fun to match his personality and the business name - but also sells custom cakes and a few other sweet bakery items, such as decorated shortbread and cinnamon buns. Jonathan, however, is caught in a catch-22 situation where he's not making enough money to hire full-time staff, his wife Natalie who has a full-time job of her own but assists "unpaid" whenever she can, yet has insufficient labor to produce enough goods to stock his display cases to make it through the sales day. As such, beyond Natalie's day job, the two live the bakery 24/7 without anything to show for it. Steve can see that Jonathan knows how to bake and has passion not only for the work but life in general, but that he isn't taking full advantage both of his time or his background. Steve wants to introduce new items that reflect the fun that Jonathan is trying to achieve, reflect Jonathan's Mexican heritage, and will streamline the labor required, all the while allowing Jonathan to make whatever needs to be made fresh and from scratch everyday. Tiffany wants to bring fun yet practicality into the space, the former which Jonathan admits is currently missing.
- Father and daughter Mike and Danika grew up in the family business, Mike's Old Fashioned Bakery, Coffee Shop and Pizzeria, located in the small, tight-knit community of Nashwaaksis in Fredericton, NB. The business opened in 1992 by Mike's mother, he who inherited it from her ten years ago. Close to retirement himself, Mike was initially surprised that Danika wanted to take over the business from him when that time comes, she having quit her full-time, pensionable job to work in the bakery in that goal. While it was once a thriving business, it has lost steam where they are barely breaking even. Mike has yet to relinquish any control, he admitting that he is true to the business name in being old fashioned in many aspects, including still using many of his mother's original recipes, including for their best selling molasses cookies, running the business the way she ran it, and doing things without even knowing their profit margins on an item-by-item basis in focusing on the final products in and of themselves. Danika wants to update everything about the business and Mike wants her to succeed when she takes over, they just not seeing eye-to-eye in the way things should be done. Mike is somewhat caught in a catch-22 in that he wants to pass to her a success but doesn't see what she wants to do as leading to that success while what they are currently doing isn't working. Steve sees that Mike knows how to bake but has to make him buy into his way of doing things both in knowing what is profitable while keeping to the philosophy of the business, and knowing how to make their product more smartly. While Steve has problem with all their product looking literally and proverbially "beige", Tiffany too sees the same problem with the space, her goal to make it look more like a cafe bakery that doesn't actually serve pizza (the business sign which Mike just hasn't seen worthwhile to change) instead of a grocery store that looks like it brings in all its baked products as opposed to having it baked fresh on site.
- Husband and wife Joe and Loloah own and operate Boulangerie Mr. Pinchot in the Plateau Mont-Royal neighborhood of Montréal, QC. The business was originally Loloah's mother's, and after she passed away, they leased it out. When that venture didn't last, they decided to operate the business themselves to honor Loloah's mother's memory. Their fare is half traditional French pastries, such as croissants, and half traditional Lebanese pastries from their ethnic heritage. Without any additional staff, Joe, self-taught, does most of the baking, while Loloah, who works there part-time as she completes her Ph.D., primarily works front of house and does what she considers manageable kitchen duties. They are close to closing in the business as is not being financially viable. They lost many of Loloah's mother's original customers in those customers not having made the transition from owner to owner to owner, they have to compete against the plethora of other bakeries in the neighborhood, and they have the problem of not much pass-by foot traffic in being on a residential side street, the plain façade making it look like just another residential building. Steve can see that Joe is a talented baker, especially for being self-taught, but is arguably too much of a perfectionist in throwing out whatever he doesn't consider that perfection. In addition to teaching them means to bake more efficiently in a professional setting, Steve wants them to truly blend the French and the Lebanese in their product line to make them stand out from the crowd in the bakery rich neighborhood. Through it all, Steve needs to ensure that Loloah is managing, especially with the changes, in juggling the two hectic halves of her life. On the design side, they all have an additional problem of Tiffany not being able to make it to Montréal due to inclement weather snowing her "out". Having to do the consultation virtually, Tiffany has on-site assistance from her friend Heidi, who will realize Tiffany's vision of turning the space into a true boulangerie, including upping the curb appeal to make it look like a commercial business.
- Having been a summer tourist there herself for many years, Kelly, a proverbial home baker, bought the Little Cove Bakery in Tobermory, ON three years ago, Tobermory largely that summer tourist town with the bakery located on the highway just before entering the national park. Rather than it be what was her original thought of a fun business in a place she loved, it has turned out to be a constant worry in needing to make enough money during the six month tourist season to cover her "year round" bills. As such, she works 24/7 unpaid alongside her sister Denise and her husband Ted, both also unpaid, during that tourist season. With that worry about money, she has not put in the needed upgrades to the business to make it her own. Steve can see that Kelly is more than a good home baker, but she has to make the place her own by building off what she does well - mostly her best selling butter tarts, which Steve considers among the best he's ever had - and ditch what doesn't sell well in Kelly keeping what the previous owners had on offer such as pies and "store bought" doughnuts, and by making it a twelve month out of the year business through marketing it as a destination bakery and fostering a strong a loyal local clientele. Tiffany can help with the latter as she rebrands the business into a bakery/general store. Beyond making the exterior look more like a business and not a house, Tiffany sees the interior as a blank canvass in Kelly not having put much if any thought into how the front of house looks or functions.
- Elmvale Bakery, located in the town of the same name in Ontario cottage country, is almost as old as the town itself. It has become a family business as current owners Chris and Carol bought the business twenty years ago from Chris' father, who bought it in 1989. Like his father before him, Chris is the baker - currently the sole one - they putting a Bavarian twist in whatever they bake and sell, while Carol, a non-baker, handles everything else. It is largely a seasonal business with the influx of the summer cottagers, business dropping off drastically during the off season, with many of the newer full time local residents stating that didn't even know the bakery existed in being easy to miss. While Carol cannot fill those shoes, Chris needs full time help in the kitchen due to health issues exacerbated by being around the flying flour, but their year 'round revenue, the bakery their only source of income, insufficient for them to hire another baker full time. Steve knows they have to take measures to attract more of that local clientele twelve months out of the year, part of his strategy to introduce new items that stay true to nature of the "Bavarian" twist, and that are simple enough to produce that even Carol could make them and that they could teach to anyone they hire. In Chris and Carol admitting they had no money to deal with front of house, Tiffany has her work cut out for her not only in brightening up both the exterior and interior, the latter which is all wood and wood panel making the place look dark, but that she is dealing with a one hundred year old building which may have some structural issues.
- Melanie opened Wannamaker's Bakeshop four years ago as an homage to her now passed entrepreneurial minded father, she wanting a family business with the family name. A people pleaser, Melanie makes everything huge and homey - huge cinnamon buns, huge donuts, huge cookies - to put smiles on customers' faces. What that also means is she will accept custom orders without knowing if she will make a profit on that order. While she has hired some other employees, the primary two are her daughters, Britani and Holli, as the bakery was meant again as a legacy of family. What was supposed to bring family together is slowly tearing them apart. Melanie admits she is probably considered a terrible boss in being a proverbial pushover, leaving Britani the "bad guy" including needing to delegate in Melanie not willing or able to do so. Melanie also hasn't written any recipes so that she can't teach her employees how to make many of the items. And Melanie admits she is close to not being able to pay her employees let alone herself, she especially not wanting to risk the financial health of her daughters. Steve admits that as a home baker, Melanie knows what's she's doing, but in that people pleasing mode, has to take popular items off her menu that she herself does not make from scratch in they bringing the quality down, and to decrease the size of everything to increase profit margins. He also has to get them to streamline production into new items, which will use existing processes, and which will diversify her product line which is somewhat one dimensional. In the front of house, Tiffany has to fix the disjointed and unfocused nature of the business, the primary issue being that nothing on the exterior is either eye-catching or that signifies that Wannamaker's is a bakeshop, including the word "bake" being nowhere to be seen.
- Twenty-four year old self-taught baker Whitney is the owner/operator of Cake Your Way in Woodbridge, ON, the custom cake bricks and mortar shop a progression from making cakes for friends in high school, followed by garnering a loyal following on social media. With no business experience, Whitney quickly discovered the stresses of operating a storefront business in that she has to have food offerings beyond the custom cakes to turn a profit, while the custom cake orders are not sufficient in netting revenue to expand the business to those other items. Steve hands Whitney the tough love that she needs in that much of her product does not taste good, because much of it, from the cakes themselves, to the frostings and fillings, are mostly from a "box" or a "can" and not from scratch, she focusing more on the artistic end of what she sells. Steve wants to teach her and her team how to make a diversity of simple bakery items from scratch that she can jazz up by adding her artistic touches. Beyond the existing pink (Whitney's favorite color), Tiffany wants to reflect Whitney's young and bubbly personality in what is the current drab front of house, the exterior being a bit more a challenge in the shop being located in a proverbial monotone strip mall.
- Trained pastry chef Lyra is the owner/operator of Lyra Lou Cakes, a three-year old Filipino custom cake shop and bakery located in the suburban Vancouver municipality of Surrey, BC. Baking celebration cakes is a passion for her in that she hearkens back to her own childhood of a largely absent mother leading to her not having birthday cakes of her own when she was growing up. The shop is the family's only current source of income as her husband Abe got laid off from his office job a year ago and joined her in the shop full time despite he not having a retail or baking background. They have a small but loyal customer base, largely Filipino, which is insufficient to keep the business afloat, which in turn has led to Lyra needing to lay off all other staff, and cut back their retail hours solely to the middle of the day, which results in even less revenue. That issue is only exacerbated by Lyra not featuring her cakes to the passing public despite being located in a busy strip mall with lots of foot traffic. They live the shop 24/7 even when they're not there, which is negatively impacting their personal life as a married couple. Steve can see that Lyra knows how to bake - perhaps the first time he has had only minor quibbles with what he test tastes of their wares - but to help them knows he has to diversify their menu to include Filipino-western fusion items that may appeal to a wider clientele, and to get them to have some standard items including in their custom cakes so that customers know what they can order. Tiffany wants to brighten up the very white space to incorporate west coast motifs, and make the exterior actually look like a bake shop which includes places inside to feature her custom cakes so that they can be seen while peering through the front window.
- Having immigrated from Japan ten years ago on her own, Keiko is the owner/operator of Kanadell Japanese Bakery in East Vancouver, BC. Roughly translated, kanadell means baking in harmony which is an important philosophy for Keiko and the shop. The other important things for Keiko are staying true to the Japanese palate for the sweets, which comprise only a minor portion of her wares and which are not as sweet as most western pastries, and to make everything as "cute" as possible, which is arguably why her "animal" decorated Japanese sweet buns are her most favorite items and the most popular with her customers. The time consuming nature of making such items reduces her time for other areas of the business, her ability to oversee the work of her employees, and to produce items such as cakes on a regular basis, she only making and selling cakes on Saturdays. Without any family support, she has only herself on who to rely, leading her to working long hours seven days a week without a profit to show for her efforts. Steve likes her baking but knows that he has to get her to streamline her baking to less labor intensive items, and to diversify her menu to have Japanese inspired western baked goods to appeal to a broader market, both which should allow her to make high profit margin cakes as a standard part of her menu every day and not just Saturdays. And Tiffany wants to help Keiko achieve her much desired cuteness to the front of house, Keiko admitting she not having the budget to focus on that aspect of the shop.
- Canada's longest-running TV comedy series is back, celebrating 30 years of political satire, and an unrelenting skewering of weekly news.