Alex Bielak

Jan 26, 2025 | therecord.com | Alex Bielak

Jin Chen likes to “stand in the shoes of a customer” when designing a restaurant. She wants eye-catching signage to draw in business. As they enter, what do customers see and feel? Is the space inviting, the music right, are servers smiling, and is the atmosphere fun? In short, is this the place to be?

Feb 26, 2024 | therecord.com | Alex Bielak

Daniel Angus is clearly in his happy place as he jiggles crusty sourdough loaves soon to emerge from a 500-degree oven. Checking their doneness, he thoughtfully answers questions about his personal ethos, and baking and Viennoiserie, a subclass of pastry exemplified by croissants. Passion for his craft shines, whether in person or via his social media.

Feb 26, 2024 | cambridgetimes.ca | Alex Bielak

Daniel Angus is clearly in his happy place as he jiggles crusty sourdough loaves soon to emerge from a 500-degree oven. Checking their doneness, he thoughtfully answers questions about his personal ethos, and baking and Viennoiserie, a subclass of pastry exemplified by croissants. Passion for his craft shines, whether in person or via his social media.

Feb 3, 2024 | therecord.com | Alex Bielak

By Alex Bielak, Special to Waterloo Region Record Andrew Coppolino, one of the most authoritative voices on the regional food scene for the last 20 years, is leaving town this spring. Notably, he racked up more than 200 restaurant reviews for The Record between 2004 and 2008 and continues to contribute food-related pieces to this and other media.

Feb 2, 2024 | cambridgetimes.ca | Alex Bielak

Andrew Coppolino, one of the most authoritative voices on the regional food scene for the last 20 years, is leaving town this spring. Notably, he racked up more than 200 restaurant reviews for The Record between 2004 and 2008 and continues to contribute food-related pieces to this and other media. Jody Palubiski, managing partner of the Charcoal group, said he first met Coppolino in the early 2000s when Coppolino was a reviewer.