Canada’s baking trade magazine

23/10/2025

🥖 Think You’ve Got What It Takes to Be Canada’s Best Baker? 🥐

The 2026 Bakery Cup of Canada is now open for registration!

Show off your skills in baguettes, croissants, viennoiserie, and specialty breads — and compete for cash prizes, national recognition, and a chance to qualify for the Mondial du Pain in France 🇫🇷

📍 May 3–4, 2026
📍 Bakery Showcase, Toronto

🏆 Prizes include:
• $1,000 Grand Prize + Trophy + Media Coverage
• $500 Category & Assistant Awards
• Custom Chef’s Jackets for All Competitors

This is your moment to rise, create, and connect with Canada’s top baking talent.

Presented by with support from and

⏰ Register by November 30
🔗 Tap the link in bio to register!

23/09/2025

What an exciting International Baking Industry Exposition (IBIE) that was in Las Vegas! Canadians excelled in the Coupe du Monde Americas Selection, World Cup of Panettone and the Pillsbury Bakers’ Plus Creative Cake Decorating Competition, industry experts helped bakery operators see their everyday challenges in a new light, demonstrations sparked creativity, and dedicated bakery suppliers hosted important, practical and encouraging conversations on the show floor. Enjoy these photo highlights, tag yourself and your friends, offer congratulations to the competition winners watch for more coverage from !

15/09/2025

13/08/2025

Are you a baker using or interested in using freshly milled local flours in your baking? A farmer milling or cleaning their own grains? A small-scale miller? A baker milling their own grains? invites you to spend an inspiring day baking bread and scones, learning and networking with your artisan community led by Chef Roland Hofner of Fanshawe College’s Baking and Pastry Management program. Take a look at the fascinating presenters you’ll get access to, including the Richemont Craft School, .bridge.flour, , , and more! Thank you to our Bread and Rising Sponsors Ardent Mills, Name Tag Sponsors break sponsors and exhibitors for supporting this day of learning! Register now! Link in bio

11/08/2025

Are you a baker using or interested in using freshly milled local flours in your baking? A farmer milling or cleaning their own grains? A small-scale miller? A baker milling their own grains? invites you to spend an inspiring day baking bread and scones, learning and networking with your artisan community led by Chef Roland Hofner of . Fascinating presenters you’ll get access to include the , .bridge.flour, , , , , and more! Thank you to our Bread and Rising Sponsors Ardent Mills, Name Tag Sponsors , Break Sponsor and exhibitors for supporting this day of learning! Register now! Link in bio

17/06/2025

Look at that crust! We are excited to be in Edmonton attending Farmer-Miller-Baker Summit hosted by and featuring the one and only Alan Dumonceaux! We’re enjoying a delicious pizza lunch sampling the results of doughs made using ’ freshly milled flour by Alan Dumonceaux in this morning’s workshop! This is a unique event where people fulfilling different roles within the artisan bread baking community gather to talk about a mutual passion. , and — innovators supporting innovation — are sponsors of the day of learning and networking.

17/06/2025

Social posts FMB

We are excited to be in Edmonton attending Farmer-Miller-Baker Summit hosted by and featuring the one and only Alan Dumonceaux! We’re in the kitchen this morning learning about the benefits and characteristics of freshly milled flours such as whole-grain flour from and Midmore Farms. Yes, there may be a little flour on our camera today (hmmm, there’s a cool idea for a social media photo filter) and that’s OK! This is a unique event where people fulfilling different roles within the artisan bread baking community gather to talk about a mutual passion. , and — innovators supporting innovation — are sponsors of the day of learning and networking.

10/06/2025

02/06/2025

Are you a baker who mills their own flour or wants to know more about working with freshly milled grains?

Here is a rare chance to connect in an informal setting with fellow bakers, farmers, millers and members of your artisan community on the grains-to-table journey, exchanging insights on farming practices, grain processing, artisanal baking and consumer engagement.

Highlights of the day hosted by

Hands-on Demonstration and Workshop: Creating Great Products Using Freshly Milled Grains | Presented by Alan Dumonceaux, Academic Chair for Baking and Pastry Arts at NAIT, Baking Association of Canada Education Committee
Trend to Table: Discover the top food trends driving consumer purchases | Presented by Reid McEachran, Ardent Mills

Research Corner: Does sourdough fermentation allow for reducing the length of ingredient lists on white pan bread? | Presented by Michael Gänzle, Professor and Canada Research Chair in Food Microbiology and Probiotics at the University of Alberta, Edmonton

Multi-Stakeholder Panel Discussion: Baking with Sustainable, Freshly Milled Flours: Benefits, Challenges and Opportunities


Come for a half-day hands-on demo or full day. Complimentary lunch featuring pizza featuring dough made in the morning and baked on site!

Thank you to our generous hosts, , Rising Sponsors and and Name Tag Sponsors

Northern Alberta Institute of Technology (NAIT)
Department of Culinary Arts - 11762 106 St, Edmonton, AB T5G 2R1

Register now to join us! Link in bio

20/05/2025

We are here at IBA in Düsseldorf and loving the energy! Congratulations to Team France on their UIBC win yesterday. Enjoy these pics of very innovative products along with highlights of runners-up Team Germany, third place finisher Team Netherlands and all the incredibly creative, talented bakers! The future is bright for innovation in the baking industry!🥐