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Olson started her television career after a seven-year stint as pastry chef at Inn on the Twenty in Jordan, Ontario.
The appeal of working in a winery restaurant—that specialized in cooking with local and seasonal ingredients—was impossible to refuse. It was there that Anna met her husband Chef Michael Olson and soon it was married bliss and fantastic meals to match!
Originally from Atlanta, Georgia, Olson moved to Ontario as a child and grew up in Toronto. Like many chefs, Olson realized her culinary dreams in a roundabout way. After earning her degree in Political Studies and Sociology from Queen’s University in Kingston, Ontario, Olson spent a brief time in banking in downtown Toronto. She spent her lunch hours wandering around the St. Lawrence Market, searching for ideas, ingredients, and inspiration for her next dinner party. Recognizing that cooking was her true passion, she enrolled in the culinary program at Johnson & Wales University in Vail, Colorado and never looked back. Upon graduation, Olson travelled around the United States, working in Texas and New Orleans before finding her way to Niagara.
In addition to television, Olson also explores print media. The Inn on the Twenty Cookbook was co-authored with her husband and published in 2000 (Whitecap Publishing, Vancouver). Sugar, the companion book to her hit television series, was published in Spring 2004. Look for a new Olson collaboration in Fall 2005—a menu-driven cookbook that highlights how the Olsons cook at home, with tips and tricks for ease in entertaining and weeknight dining. Olson also freelance writes for various publications including Vines and LCBO Food & Drink.
When not taping or writing, Olson spends most of her time at Olson Foods + Bakery in Port Dalhousie, a historic lakeside community in St. Catharines, Ontario. Opened in August 2004, the shop boasts an open kitchen and sells baked goods made fresh daily, artisanal cheeses and gourmet pantry items.
In addition to participating in various fundraisers, Olson supports a local endeavour, the Niagara Women’s Enterprise Centre, which provides hospitality training to women who might not otherwise have such opportunities and her end-of-day product from the bakery is given to the local YWCA women’s shelter or the Out of the Cold Program.
For more information about Anna Olson click here: http://www.olsonfoodsandbakery.com/
Anna i can honestly say i've never been a fan of baking programmes, but since watching yours on the food channel i'm totaly hooked!!! thankyou my cake tins will be forever full :-)
Love your show. Gives great inspiration to us cooks.
Love your show.
Love your show,look forward to doing some great cooking for my family and friends.
Anna, TQ for all your tv show.. I been watching even though it was repeated telecast, I really enjoyed.. Once again, TQ so much for the wonderful ideas, suggestions & of course, the mouthwatering & yummy recipes
Are the recipes for the holiday sweets published and where can I find them
watching your show it makes me agood mother.thank,anna
SOY FAN TUYA, ERES LA MEJOR EN POSTRES, SIEMPRE TE VEO EN SKY!
Sugar has started me cooking again love the show would like to know if a book is available to buy on the recipes that is on this show.
me too sweetpea....i love this program...Anna..your recipes make me........HUNGRY.....
Love your show,and your cooking, YUM YUM I will have to look around to find your cooking books
Hugs and Kisses from Tasmania Australia
quiero recetas pero no las puedo copiar como ago
hallo anna,i first saw your show on romanian tv and i am so very glad i found you on the net;i love plenty of things you do and my children too.Kiss you from Belgium
i really enjoy your program it is an exellent way to learn more about cooking i am peruvian good luck an keep with your amazing show
Anna, you are the best! All your recipes are awesome! I watch your show every day here in México City. I have your books and they are great! By the way you are a very pretty woman. Greatings from México City!
anna yo soy desde Rumania - ahora estamos viendo tus recetas y tienes mucho existo - te apreciamos mucho y estoy segura que tus recetas estan muy bien pensadas y elaboradas - yo confio en tus recetas y sera mejor si podrias vender cd con tus recetas en mi pais - gracias te deseo que te quedas siempre asi eres muy buena profesionista y guapaaaaaaaaaa tambien -
I love this program I hope they never take it off. the recipes are easy to follow and practical. Anna Olsen you "rock"
I am surprised to see Anna now endorsing milk products. Anna, please read up on studies not funded by the dairy coorporations. You will quickly learn why milk and milk products is at the root of many negative health issues, especially in our children. As a student of holistic nutrition, I would never allow my own children to consume milk. But please don't take my word for it, there is much public information out there to solidify these claims, after all, we are the only species that drinks another animals milk and way beyond the time that thier own calves stop drinking it! We simply don't have the enzymes to break it down, as we shouldn't. And pasturization kills anything good in milk , for the few of you that are lactase persistant, you are better off drinking it raw (but that's elegal now) They say milk does a body good, but look who is making that claim! Read Read Read. There are many food choices that give your body more calcium than milk ever could and without the negative side effects! PS: Don't shoot the messenger, this is old information, but still very new to a lot of you.
I love Anna and Her recipes i'd love to be like her some day
Finally found a shortbread recipe that had cornstarch listed as one of the ingredients.I lost my recipe....Thanks Anna...
Always stop to watch you Anna...... Lovin your food!
I missed the episode on yesterday 31st Oct, on Chocolate Truffles, is there anywhere to watch that show again, is it available online and recipes? Thank you.
About this recipe For those who don’t know, lamingtons consist of a square piece of sponge cake (usually at least a day old) which is cut in half and layered with strawberry jam and whipped cream. Both pieces are then sandwiched, then dipped in chocolate ganache and then coated in desiccated coconut. Like everything Australian there are numerous variations on the lamington recipe but it essentially used up left-over sponge cake which was a common item at morning and afternoon teas for the non-working mums and on weekends back in the early 1900s.
My lamington recipe is slight different to the traditional lamington recipe, as I prefer to flavour the whipped cream with Wattleseed extract and substitute the strawberry jam for a homemade rosella jam. These native Australian flavours provide a really unique flavour and certainly make the lamington dessert authentically Australian.
Ingredients A 30cm x 30cm sponge cake (madeira cake or genoise) 400ml (1 ¾ cups) cream 250g (1 cup) couverture chocolate 250ml (1 cup) whipped cream 10ml (2 teaspoons) wattleseed extract 250g rosella jam 100g (½ cup) desiccated coconut
Cooking instruction To make the chocolate ganache required for lamingtons it should be very wet so that the sponge cake absorbs some of the chocolate, compared to a regular ganache which is 50% chocolate and 50% cream. Place 400ml cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile, chop chocolate into small pieces, then add chopped chocolate to the cream, whilst mixing vigorously until the chocolate and cream are thoroughly mixed. The mixture will slightly solidify as it cools.
To make the wattleseed cream, simply combine the whipped cream with wattleseed extract. The cream won’t require any sugar at all. Then cut the sponge cake into 4cm cubes, then cut them in half. On one half, layer the rosella jam and one the other site layer with wattleseed cream. Then sandwich the halves together.
Then make a production line of sponge, chocolate ganache, and desiccated coconut in a shallow container or plate, and a cooling rack with paper underneath. Using a fork dip the sponge into the chocolate ganache, then roll it in the coconut covering it well, and then place on to the rack to dry.
please help, I am looking for a lamington cake recipe. If anyone has one, please forward it. Thankyou.
My family and I had the pleasure of having lunch today at her restaurant. Well, WOW, the food was excellent! We even had the pleasure of meeting her. What a nice lady. I will recommend this place to anyone who will travel to the Niagara region. Bravo and thank you for sharing your prized recipes.
I made the summer fruit tart, but my curd didn't turn out. What went wrong? :)
I love Anna and the two shows, in Fresh I love the oven swell, I will have an oven like that one one day!
Move over Nigella, this is one naturally sexy chef!!! Oh and btw, I love your oven!!!
Anna, I enjoy watching your shows. I just came across a 'Granola Bar' recipe, but it has peanuts & peanut butter. May I have a 'Granola Bar' recipe, that I can make without NUTS. Thank you very much.
I love your shows, they are really great and easy to follow. You are a great teacher, wish I could be in on of your classes, they would be interesting.
I love your show and watch every afternoon to get inspired. You seem to be such a lovely person, so natural and happy.....and a GREAT cook!!!!
Por favor, alguien sabe si ha traducido su conocido "Sugar" al español?. Gracias. apblanco@catnv.net.
hi Anna i wish that i could cook as good as you i love to watch your shows the way you make everything look easy to do i have looked in the book shops to find your cook books but they havnt got them but i will keep looking keep up with the show love your biggest fan pat
I just love your cooking I watch you on the lifestyle channel.
I would love to find your book translated in spanish or rumanian....it will help me a lot!...but until than i watch your shows even i don t understand all of your recepies becouse the products in my country are diferent.or have diferent names!you are wonderfull !..
l find alot of Anna's recipes are some my mother made growing up. Her desserts are my comfort foods. l'm not the best baker, but my husband is and went through George Brown College for European Pastry. He makes coconut tarts that l die for. l can never get enough Sugar. l like her new show Fresh but l can never get enough Sugar. Thanks for all the greatest recipes.
Anna uses some great implements as she cooks. I would love to find those long handled cup, half cup etc measuring implements, and other things she uses. I wonder how one can find these.
Have you found these yet? If so, where?
I have tried so many of your recipes from Sugar Anna, i cant help but get inspired whenever I watch your shows. Thanks for sharing your recipes....i cant wait to get stuck some from Fresh!! You're the best
I am really enjoying the naturalness of your show ' Fresh' ... keep cooking like you do, enjoyed Sugar but liking Fresh more!!!!!
luv her too does anyone know is that her husband on Fresh with her?
Yes it is.
I love to watch your shows. Started with Sugar and now enjoy the broader range of recipes and ideas. Keep up the good work and looking forward to more delicious recipes. Cheers!!!!
Luv watching your shows, do u have cookbooks out or dvd's?
A true lady. Wonderful show. GR8 recipes.
I love all of the recipes!! Where can I find her cookbooks? What are they called?
CK2 to get Anna Olson's recipes type in Food Network Canada in Google area on computer Once in you can access all of her recipes, episodes for SUGAR & FRESH. Also the same for MICHAEL SMITH CHEF AT HOME & Laura Calder's FRENCH FOOD AT HOME Simply type in any of her recipes in recipe search then highlight the episode - at the end of page you will see "Show All Episodes" or "Show All Recipes" on next line GOOD LUCK Krystyna
This woman is amazing. She's so articulate and passionate and genuine at the same time. Her recipes are so good. Made an egg nog cheesecake of hers and it was YUM!
Love your show, you make everything look so delicious and simple.
I love all things sweet and sticky so your show is perfect for me. YOU ARE GREAT!!!
would like the recipe for Tiramisu trifle, Love your show Allana
Love all recipes I have tried!! Looking forward to new cookbooks!
One of my favourite shows on TV
Please send me Anna Olson's recipe Tiramasu Trifle & Cherry almond bar cookies
would love todays xmas show recipes
Would love the Tiramisu trifle recipe posted.
How do I access the recipes from your special Christmas Show please?
I love this show it has the most wonderfull recipes
I agree with you. The recipes are easy to follow too. Everyone I have tried have been yummy