About
Evelyn’s Crackers & Whole Grain Bakery was founded in 2008 by Dawn Woodward and partner, Edmund Rek who named the company is named after their daughter, Evelyn.
Dawn has an extensive background in culinary and baking with a work history that has taken her from New Orleans to Upstate New York and then to Toronto. Dawn has been a recurring speaker and teacher at various conferences in the United States and the U.K.
While growing up in a diplomatic family, Edmund experienced a wide array of foods and cultures. Drawn to the face-paced world of professional kitchens, he began cooking in small family style Italian restaurants. After culinary school in he established his cooking career in competitive 4-star luxury hotels and celebrity award-winning restaurants in Washington DC and as a sous chef for Iron Chef Morimoto in Philadelphia.
After taking yearly food sabbaticals to California, New York City, Europe and Asia he opened a farm-to-table restaurant. After moving to Toronto he jumped at the chance to participate in the local farmers markets,
Pioneers in the local grain movement, with an emphasis on baking with whole grains. We make a variety of products from breads to pastries to crackers. Also offering baking classes and small business consulting.
Media & Appearances
“‘Consider flour as flavour’: Bakers turn to whole grains to give their baked goods a boost,” Globe and Mail, 10 April 2018.
“We all need this right now: A chef’s guide to the five most delicious desserts in Toronto,” Toronto Star, 18 April 2021.
Amy Halloran’s Women in Grains series
Mark Dyck’s Rise UP episode 79
A Taste For Grain 2017: Interview w/Amy Halloran
WSU Grain Gathering 2016: Keynote speaker
WSU Bread Lab: Test baking
WSU Grain Gathering 2015: baking classes
UK Grain Lab: wholegrain baking class
