Downtown Moncton’s Neighbourhood Daycare Bakery is Open
Co_Pain sells fresh pastries like hand-rolled, hand-kneaded croissants. In its larger space, it now also sells baguettes, focaccias and other artisan European breads.
Moncton
Meet The Moncton Chef Travelling The World To Advocate For Food Sustainability
From China to Sweden to Kenya, Moncton-based Chef Dennis Prescott is learning about different ways to cook while advocating for a more sustainable food system.
Festival Inspire Expands Its Canvas With Murals Planned For Walls Outside Greater Moncton
Festival Inspire murals will reach Memramcook this year, and the team will take other forms of art outdoors to make them more accessible.
This Online Platform Wants To Help Local Vendors Reach More Consumers
AllLocal.ca is a directory of locally-owned businesses that wants to see 1 per cent of import spending go to local producers instead.
Moncton’s Porpoise Swims In International Waters With New York Accelerator
Porpoise’s platform allows employees to report how they’re driving change and taking part in various initiatives, among other things.
Moncton Night Market to Promote Local Creatives and Downtown Vibrancy
Miriah Kearney, who owns My Home Mercantile, wants to showcase local talent and promote downtown Moncton through night markets this summer.
How A Single Mom Making Ends Meet Created An Award-Winning Business
Moncton’s Close to the Heart, owned by Larissa Flanagan, just won Best Babywearing Store in Canada.
Dream Payments Still Committed to Moncton Despite Major Strategy Shift
The Toronto-based company opened a Centre of Excellence in Moncton last year and committed to hiring 125 people over a four-year period.
Customers Can Help NB Power Become a Power Saver Not a Power Producer
NB Power could avoid building costly new power plants if businesses and homeowners made their buildings more energy efficient, says the utility’s Senior VP of Operations.
Will Fish & Chips Be The Next McNuggets?
With Fish & Chips now on the menu, Moncton McDonald’s owner Georges Nammour reflects on the most popular menu item in the 40 years since he first joined the company.
