Canada’s baking trade magazine

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!🥐

10/04/2025

Professional bakers, here is a must-attend demonstration happening at Bakery Showcase!

Demonstration and Discussion on Modern Laminating:

Follow along as expert pastry chef and instructor – one of the world’s best! – takes you through the lamination process, delving into such topics as how many layers to build and how to make that decision to achieve your desired effect, butter percentages, and speed of production and its implications for labour costs.

Alan is the Academic Chair for Baking and Pastry Arts at (Northern Alberta Institute of Technology) in Edmonton. He also is very active with Skills Canada / Compétences Canada, as the National Chair and World Expert. He has competed in the Louis Lesaffre Cup, the Coupe de Monde de la Boulangerie and the World Bakery Masters. Alan heads the Baking Association of Canada’s education committee and sits on the board of directors.

It all happens on Tuesday, April 15 @ 2:45 p.m.

Bring your questions!

Register now for Showcase and get valuable advice and tips from an award-winning baker, pastry chef and coach of international competitive baking teams! Link in bio

08/04/2025

Bakers, are you curious about effectively responding to overnight bakery trends, including those that pop up from platforms like TikTok, Instagram and YouTube?

Join Tali Remennik, CEO co-founder of , for an interactive session at Bakery Showcase on turning unexpected trends into opportunities. Learn the art of pinpointing bakery trends through data-driven insights instead of relying on guesswork, uncover strategies to refine your menu based on these trends, and delve into how to leverage trends for both short- and long-term success.

How do you start the process of trendspotting?
How do you leverage trends to accelerate the momentum of your existing bakery products?
How do you identify gaps in your product assortment?

Join us on April 14 at 3:00pm – 3:45pm for Turning Social Media Signals into Wins for Your Bakery!

Presenter: Tali Remennik, CEO, Data Scientist and Certified Professional Forecaster

Register now @ link in bio hashtag

07/04/2025

Want to perfect your patisserie skills?

On Day 2 of Bakery Showcase from 11 to 11:45 a.m., join us for “Creating Patisserie Masterpieces,” a creative, educational demonstration by Pedro Sousa and Sami Péan, Technical Advisors at Puratos Canada!
Discover how to elevate your pastries with expert techniques and premium ingredients.
A special thank-you to for sponsoring this exciting session!

Don’t miss out – join us at Bakery Showcase, April 14-15 in Montreal! Link in bio

01/04/2025

Get ready to innovate with at Bakery Showcase 2025!

Join Kirk Borchardt, Senior R&D Chef, and Benoit Dussault for a hands-on demonstration using Ardent Mills Roasted Chickpea Flour. This versatile ingredient, with its clean and balanced flavour, is perfect for both sweet and savoury applications. You’ll learn how to incorporate chickpea flour into your formulations to boost nutrition and flavour, and then taste the delicious results!

A big thank-you to Ardent Mills for sponsoring this session!

Want to explore the latest pastry innovations? Join us at Bakery Showcase April 14-15 in Montreal!

Link in bio

21/03/2025

Fig fans, get ready for something special!

On Day 2 of Bakery Showcase, join us for the session “Functional and Flavourful Benefits of California Figs in Baking,” where you’ll discover how versatile California Figs ingredients – like whole, diced, e-diced, paste, powder, and juice concentrate – can elevate your baked goods to the next level. This lively demonstration will show you how to boost both function and flavour in your creations.

A big thank-you to for sponsoring this session!
Join us at Bakery Showcase, April 14-15 in Montreal! https://www.bakeryshowcasecanada.ca/

18/03/2025

Chocolate lovers, this one’s for you! 🍫

Join , Director of the Montreal, as he shares innovative approaches to crafting irresistible chocolate creations. In this demonstration, Crafting Pastry Solutions with Creativity, you’ll discover how to stay ahead of the curve while delivering the indulgent chocolate experiences your customers crave.

A special thank-you to .group for making this session possible!

Want to raise your chocolate and pastry game? Don’t miss out – join us at Bakery Showcase, April 14-15 in Montreal! Link in bio

14/03/2025

A special thank-you to for sponsoring the badges at Bakery Showcase 2025! Your badge is your key to unlocking all the exciting opportunities at this year’s event. Thanks to Lallemand, you’ll be able to easily connect with industry leaders, explore new innovations and take full advantage of everything Bakery Showcase has to offer.

Ready to dive in? Join us at Bakery Showcase, April 14-15 in Montreal! Register now (link in bio)!