Looking for a change of direction due to having a baby and no longer wanting to compromise her beliefs according to someone else’s bottom line, Dawn Woodward started Evelyn’s Crackers in 2008 with her partner, Edmund Rek. They named their fledgling business after their daughter, Evelyn.
Evelyn’s Crackers is a farmers-market based business that produces crackers, pastries and baking mixes from local organically grown wholegrains. Dawn has had a passion for wholegrains since an internship at a bakery in the Bavarian Black Forest in the 1990’s.
Dawn also teaches bread classes at George Brown Culinary College and has taught wholegrain baking at the Grain Gathering for the past three years. She continues to be inspired by farmers and works closely with them developing products highlighting their grains.
When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front.
Chris, who won the James Beard Award for Best Chef Southwest in 2003, helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs.