BJ - April 2026

Puratos to acquire Dawn Foods

Puratos and Dawn Foods have entered into a definitive agreement under which Puratos intends to acquire Dawn Foods.

Puratos and Dawn Foods, founded in 1919 and 1920, respectively, have served professional bakers, pastry chefs, retailers and food manufacturers by translating consumer trends and insights into ingredient solutions.

According to a joint statement, the move would combine Dawn Foods’ applications and Puratos’ R&D in ingredient technology and complementary production models: Dawn Foods’ large-scale, standardized manufacturing and Puratos’ more flexible and tailored production. It would also connect Dawn Food’s North American distribution footprint with Puratos’ broad international subsidiary network.

Combining capabilities would allow Puratos to better serve customers across a wider range of bakery and sweet goods applications than either company can do alone, the statement said.

The transaction is expected to be completed by the end of 2026, subject to the receipt of all required regulatory approvals. Until the transaction is complete, Puratos and Dawn Foods remain fully independent companies and will continue to operate separately. There are no changes to day-to-day operations, customer relationships or commercial arrangements.

Register now for BAC golf tournaments

in 2026

The Baking Association of Canada’s various chapters are hosting golf tournaments across Canada. These are social events that raise funds to support scholarships for baking and pastry students – the professional bakers of the future.

The BAC welcomes bakeries, baking suppliers, instructors, students and all involved in the baking industry to the following tournaments: BAC Atlantic Chapter golf tournament and scholarship fundraiser, June 15, at Lakeside Golf and Country Club, Lakeville, N.B.; the Ontario Chapter golf tournament and scholarship fundraiser, June 12 at Hockley Valley Resort – Golf, Spa and Ski, Mono, Ont.; and the B.C Chapter golf tournament and scholarship fundraiser, June 17 at Newlands Golf and Country Club, Langley, B.C.

Saffron among fastest-growing herbs, seeds and spices at restaurant chains: Technomic

Operators at emerging Canadian chain restaurants are increasingly using classic and specialty herbs, seeds and spices to enhance dishes and drinks, with pumpkin spice and saffron among those trending, according to Technomic’s latest research.

Pumpkin spice is on the rise at chain restaurants. Originally a fall flavour, pumpkin now appears earlier each year in limited-time coffee and pastry options, often paired with butterscotch or chai to complement the nutty flavour, the firm reports in its monthly newsletter.

Operators are turning to saffron as a more premium spice. This expensive specialty spice has a sweet but earthy flavour profile and is added to both desserts, such as ice cream, and savoury meat dishes, including beef and chicken shawarma, Technomic reports. Its growing popularity can be attributed to consumers’ desire for more premium, quality experiences when dining out or doing pickup or takeout.

Sea salt, peppercorn and dill are more common options found on emerging chain menus. Their growth points to operators considering using these more familiar herbs and spices in different menu items. For example, each of these items regularly is served atop savoury dishes, namely appetizers, sides and entrees, but they are also appearing in cocktails or indulgent desserts.

These options are typically paired with other popular flavours to amplify the taste, Technomic reports.

CFIB urges government to improve temporary foreign worker process

More than 1.3 million work permits are set to expire by the end of 2026, threatening significant economic and labour challenges, warns the Canadian Federation of Independent Business.

According to CFIB’s proprietary monthly research, skilled labour shortages remain the second highest constraint on sales and growth for 39 per cent of small businesses. In a 2024-25 survey of businesses who had turned to the Temporary Foreign Worker Program to meet their labour market needs, 57 per cent said they would have to scale back their growth plans if they could not retain or have access to foreign workers and 52 per cent would be unable to fill orders or render services. Nearly a quarter would have to reduce their hours of operation and 18 per cent said it was very likely that they would have to close their operations.

CFIB is urging the federal government to take several actions: facilitate the retention of TFWs already in Canada through a grandfathering clause; provide a pathway to permanent residency for lower-skilled TFWs who have maintained their legal status, acquired work experience in Canada, and paid taxes; implement an appeals process if a TFW application is denied; reduce the program’s administrative burden; and consult employers and the business community in advance of future reforms.

Dominique Bohec honoured by CTAQ

The Quebec Food Processing Council, in partnership with National Bank, has named Dominique Bohec, president of Boulangerie Humanité, Food Industry Personality of 2026. This distinction recognizes the career, leadership and contribution of an entrepreneur who, for more than three decades, has actively contributed to the growth and success of Quebec’s food processing sector, CTAQ said in a news release. As the founder of Boulangerie Humanité, Bohec brought together several food processing companies in the Quebec City region under a single organization in the puff pastry, pizza dough and solutions segments for retail, restaurant and private-label markets, the release said.

SWEET MEETS SAVOURY

For bakeries trying to increase sales, pivoting from a solely sweet space to one incorporating savoury items can benefit your bottom line. Here’s how two Toronto bakeries have increased profits by using both sides of the kitchen.

Pastry chef Junelle Casalan co-owns Castle & Coal bakery in Toronto with her husband and business partner, Aaron Colbert. Beginning her career

by enrolling in the culinary management program at George Brown College in the city, she dreamed about all things sweet.

“For my culinary labs, I tried to get into pastry, but there wasn’t a lot of space left. So, I completed four labs on the savoury side and only one on pastry. I learned how to butcher meat, make soups and terrines. I’ve always enjoyed entertaining, so I challenged myself by creating new

savoury items.”

However, pastry still called to her, and Casalan travelled around Europe volunteering in kitchens and working for free.

“When I came home, I combined my skills to work in both savoury and pastry, before opening my bakery. Having all the experience in savoury cuisine has really helped my business grow.”

Depending on the season, 20 to 35 per cent of Castle & Coal’s offerings are savoury menu

items, with varieties changing with the season. Casalan says the savoury menu comprises between 30 to 40 per cent of overall sales.

“Having a savoury menu has given our customers and our bakery more options, like offering brunch menus. We have 15 seats, which are mainly located at the bar, but in the summer we also have picnic tables available outside.”

A sample weekend brunch menu may include croque

Goûter’s tourtiere contains pork, finely minced garlic, carrots, celery, thyme, salt and pepper and bay leaf for taste, but the leaf is removed before the filling is placed in the crust.

madame on house-made brioche, a leek tartine, a savoury soufflé with Gruyère cheese, ramps or chives, along with arugula and beurre blanc. It always ends with a dessert. But then brunch patrons develop a bit of a sweet tooth. “So, after eating, customers walk over to the showcase and order extra desserts to take home. I would say 60 per cent of our sweet sales are a direct result of customers initially coming in for something savoury or for our brunch.”

Weekends bring in hefty sales in sausage rolls. Some customers buy them as a snack straight from the showcase. Others buy frozen sausage rolls by the dozens, preferring to bake them off at home when the urge strikes.

“We make our puff pastry in house. The secret is keeping everything cold and giving the dough a good amount of rest in the fridge between folds. When working with it, if it becomes too warm, it is placed in the freezer for 10-15 minutes until it becomes workable again.”

Mushroom galettes with sautéed mushrooms, caramelized onion, Gruyère cheese and thyme fly out of the showcase. Quiche is also very popular. Varieties include spinach, arugula, and goat cheese quiche, roasted butternut squash, and mushroom spinach and sharp cheddar.

And then there are the duck confit sandwiches that Casalan first indulged in over Christmas in England. “The meat can be expensive, so I generally wait for it to go on sale. It’s also time-consuming to make in house, but customers love it.”

Making the duck confit is a three-day process. Duck legs arrive frozen and require thawing overnight, then are coated in brine before resting for 24 hours. The next stage

involves adding the duck legs to duck fat and placing them in vacuum bags to steam. The duck confit is then placed in hotel pans to cook in the oven for 30 minutes. “Afterwards, we put the duck confit on our homemade brioche, with tomato chutney, red onions, arugula, Brie, a bit of black pepper and crispy duck skin.”

Goûter is a Toronto-based bakery co-owned by Paristrained pastry chef Rodney Alléguède and co-owner Bianca Mazzi. Comprised of three storefronts and one production kitchen, it’s a thriving catering and wholesale business too. Goûter has grown quickly, starting with just one bakery in 2016.

“Our savoury products bring in 30-50 per cent of our overall sales,” says Mazzi, talking about the business. “If a customer comes in for a savoury item with a price point of four dollars and fifty cents, they will usually leave with a sweet of the equivalent price or double.”

Mazzi explains it’s all about keeping ingredients to a minimum, while offering maximum results. “We have over 200 product codes and try to give our customers as much variety as possible. Yet, we

what we call our “Wonder” bread, but it’s not the pre-packaged bread you find in grocery stores. It’s a soft bread, or a hybrid brioche, that looks like a Pullman loaf. It has a higher fat content, so it is really soft.”

Quiche is a bakery favourite, available in mushroom and brie, spinach and feta, or deli turkey and Swiss cheese. Tasty chicken pot pies include chunks of chicken, with peas, carrots, onion, celery, cream, chicken stock, garlic, oregano, thyme, sage and pepper.

keep the ingredients low by mixing and matching.”

When it comes to snack takeaway products, Mazzi says, “My favourite is the spinach and feta Danish. It’s cut square and made with croissant dough. I like it because I can have it as a savoury breakfast option, lunch or mid-afternoon snack. When offices order pastry platters, with croissants, they also request these Danishes, as an option beyond the sweet.”

The breakfast croissant is made with scrambled eggs, turkey and either Swiss cheese or brie, depending on the customer’s preference. It’s toasted on both sides.

What is Alléguède’s technique for making croissant dough? “I could write a whole book!” he exclaims. “But the one thing that really brings it home is maintaining the correct texture between the croissant dough and butter for laminating.”

Mazzi points out another customer favourite, with a variation. “The croque monsieur is traditionally made with ham and cheese, but our version is deli turkey and Swiss cheese. It’s more suited to the dietary requests of our customers. It is made with

So, what is the key to making the quiche dough delectable? “The secret is in not overmixing. The less mixing the better,” Alléguède says.

Then, the conversation moves to the holiday season. “We sell lots of Quebec tourtiere between Thanksgiving and Christmas, both fresh and frozen. It contains pork, finely minced garlic, carrots, celery, thyme, salt and pepper. I use bay leaf for taste, but it is removed before the filling is placed in the crust. The filling is wrapped in potatoes to soak up the juices.”

Beef Wellington is very popular over Christmas, sold frozen, with beef, mushrooms, cream, garlic, salt and pepper, placed in puff pastry to bake. By expanding beyond just sweet, these bakeries have discovered a balance that sells. Savoury additions not only attract new customers but also extend buying occasions throughout the day – from morning coffee runs to afternoon lunches and early-evening take-home treats.

For bakeries, offering a sweet and savoury selection isn’t just about menu diversity. It’s about maximizing every opportunity to connect with customers. / BJ

Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.

¦ new products ¦

From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Frosting machine automates automates piping and flooding royal icing

Primera Technology has launched Freddie, The Frosting Machine, an NSF-certified robotic frosting system that automates piping and flooding royal icing on cookies and confections. Freddie scans each cookie to capture its exact shape, delivering consistent, professional icing results on nearly any size or design without hand piping. The machine features a smart carousel and tray system for unattended, high-throughput production. It helps producers increase output, reduce labour, and improve consistency, Primera said in a press release. Freddie works well with the company’s Eddie edible ink printer. primera.com

Built-In AI assistant helps turn intuition into action

Square has launched Square AI in Canada, a new built-in AI assistant that helps small businesses turn instinct into action by backing it with clear, conversational insight at no additional cost.

Small business owners and operators can ask natural questions about their business such as “Which items sell best on weekends?” or “How did last month compare to the one before?” The tool helps sellers move faster, decide with confidence, and focus on running and growing their business, the company said.

Square also is launching tools for Canadian food and beverage businesses, including a seat-management system and Square Register’s revamped hardware that improves speed and reliability, with a point-of-sale system that’s 40 per cent faster and more durable than the previous version. squareup.com/ca/en/ai

De-sugared fruit tech maintains nutrients, colour, flavour and acidity

NewTree Fruit Company and Apura Ingredients have struck a strategic partnership aimed at bringing NewTree’s patented de-sugared fruit technology to a broader portfolio of ingredient solutions through Apura’s global supply network and formulation expertise.

NewTree Fruit Company’s patented process extracts 100 per cent of fruit juice’s inherent sugar while maintaining the full nutrient profile, natural colour, flavour and acidity in food and beverages. The aim is to infuse products with fruit without adding unwanted sugar, calories or carbohydrates, offering a clean label, the companies said in a press release. newtreefruit.com, apuraingredients.com

26_001508_Bakers_Journal_APR_CN Mod: March 6, 2026 12:07 PM Print: 03/09/26 page 1 v2.5

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Innovative dessert pizza earns Giovanni Campisi second title at Pizza Summit | BY COLLEEN CROSS

PIZZA CHEF OF THE YEAR!

Giovanni Campisi has joined an exclusive club. Campisi, who recently was crowned Canadian Pizza Chef of the Year at the Canadian Pizza Summit in Toronto in October, joins previous Chefs of the Year who have earned the crown multiple times: Diana Cline, Carlo Raillo and Giuseppe Cortinovis.

}world’s best pizza makers.

The newest Chef of the Year, Campisi wowed the judges with his dessert pizza, “Il Dolce Nido” (“The Sweet Nest”), which featured a millefoglie pastry crust made

‘If you use too much strong flour, the fermentation happens too quickly.’

– Chef of the Year Giovanni Campisi

The energetic and hyper-creative Campisi, who is currently head pizza chef at Il Fornello Ristorante and Pizzeria in Oakville, Ont., earned himself a second trip to compete at Las Vegas Pizza Expo in March where he’ll face some of the

with strawberry-infused double-zero flour topped with strawberries, mint, basil and caramel sugar nests containing white chocolate candy-coated eggs.

Il Fornello is an elegant Italian restaurant that seats about 125 with a bar and custom-built wood-fired pizza oven.

When I visit, it is full of light streaming in from multiple large windows and features such as glowing schoolhouse-style lights and a mixture of black-and-white tile and polished wooden floors.

But back to that oven. It is toasty warm as Campisi helps bring it up to temperature. He’s come in to work to chat with us on his day off and decides to lend a hand. This oven was custom-built in the late 1980s at a time before wood-fired ovens were widely available, says Vito Martino, owner of the restaurant and a sister location in Richmond Hill, who took a quick break to say hello and express his pride in Campisi’s accomplishment.

The regional chain’s original restaurants opened in 1988. Fun fact: Il Fornello was the first pizza restaurant chain featured as a profile story in Canadian Pizza in 1995. Such dome-style ovens are now more widely available but back then they were a novelty.

“We were the first to serve pizza made in a wood-fired oven,” Martino says, taking time out from a busy morning to chat during our visit.

Typically, they make approximately 150 pizzas a day for a steady stream of seated guests and do take-out and catering jobs as well.

There are seven Il Fornello locations: Oakville and Richmond Hill are owned by Martino. The others are operated by franchisees. Some locations are corporate; others are operated by franchisees.

Martino says that after about 40 years in business, people still love wood-fired oven. “People’s palates are expanding,” he says, noting that Il Fornello also is known for accommodating customers’ various dietary needs. They offered gluten-free and vegan pizza long before it was common.

Campisi says he was hired, in part, to elevate the restaurant’s pizza menu. Under his guidance, they introduce at least one special pizza every month.

Campisi appreciates the modern equipment they have, including a dough rounder, which saves a lot of hands and help ensure a consistent product. “The machines help,” he says. They also free up time and energy to train and teach recipes to other pizza chefs.

He is in charge of the dough recipe and one day a week another pizzaiolo makes the pizza. The kitchen team consists kitchen manager Nate Clark, two team members doing prep, three making entrées and two making appetizers.

At 53, he is one of the “elders” on staff he says with a smile.

His winning pizza, “The Sweet Nest,” was inspired by his work at Casa Mia Ristorante in St. Catharines, Ont., where he learned pastry from chef Olivia Mollica. “They made something similar there using chantilly cream,” he says.

In the competition, Campisi used a reduction of cream and fresh strawberry juice. He dusted the crust with a mixture of brown and white sugar on top before baking. He then julienned mint and basil

for bright contrast. The boiled and spun sugar nest was a last-minute idea.

Actually, the entire pizza in its final form was a surprise to the chef himself, who decided about a week before the competition that, win or lose, he wanted to present a dessert pizza.

This is a trait shared by several chefs who compete year after year: they seem to be competing against themselves and testing the limits of their own creativity and skills. Carlo Raillo earned the top

award first with a breakfast pizza, then a dessert pizza and again with a glutenfree pie.

We talk about Campisi’s unique career path. Immigrating to Canada from Italy in 2015, and opening Il Sorriso with then-partner Sofia Butera was a high point in Campisi’s life and career. He liked making decisions on all aspects of the business. He sees this time as an important step on his way up to becoming “the best he can be,” and, even

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though the partnership ended, he learned valuable lessons from the experience, such as the importance of clear communication.

The chef enjoys learning and networking. He recently took a course on making pasta with Patricia Santucci, who operates as Bella Farina. He taught her to make pinsa and she taught him to make pasta making, he says. And last year he catered an event by DIY celebrity Mike Holmes event for Ciao Bella Pizza Ovens.

Campisi is very happy in his current position. “That kitchen is the best,” he says, pointing nodding toward his coworkers. “Good people, good to work with.”

I ask him what he wants the general public to know about his work. “Some people think making pizza is easy,” he says, after some reflection. “There is a lot to it.” He says it’s important to focus on the flour. He likes to combine two flours: one strong flour and one medium flour. He prefers using Italian flours, finding some flours from Canada “too thin.”

“If you use too much strong flour, the fermentation happens too quickly,” he says of the three-day fermentation process. That’s why combing two flours works well.

The veteran pizza maker says he knows by touching the dough when it has come to temperature. When pressed for a number, he suggests, “23 degrees is the sweet spot.”

His best advice to pizza chefs looking to succeed: “Never stop learning.”

FIRST WIN WAS WITH ‘OCTOPUS PINZA’ (‘IL PROFUMO DEL MARE’)

Giovanni Campisi won his first Chef of the Year title while he was pizza chef at Red Door Cucina in Dundas, Ont. Campisi’s ‘Octopus Pinza’ (‘Il profumo del mare’) featured octopus carpaccio, micro rocket, buffalo burrata, cherry tomatoes, grated lemon peel with oil and lemon salt and garlic.

The fluffy, colourful pizza was made using a biga with hydration of 80 per cent leavened for 36 hours.

“Rice flour is the best for pinsa because it doesn’t burn,” he said. / BJ

Performance-driven bread production

By Giovanni Campisi

Chef of the Year Giovanni Campisi’s “Il Dolce Nido” (“The Sweet Nest”) was the result of the ambitious chef pushing himself to the limit: “I knew I wanted to do a dessert pizza.”

His winning pizza, “The Sweet Nest,” was inspired by his work at Casa Mia Ristorante in St. Catharines, Ont., where he learned pastry from chef Olivia Mollica. “They made something similar there using chantilly cream,” he says.

In the competition, Campisi used a reduction of cream and fresh strawberry juice. He dusted the crust with a mixture of brown and white sugar on top before baking. He then julienned mint and basil for bright contrast. The boiled and spun sugar nest was a last-minute idea.

CRUST

• Strawberry-infused double-zero flour

• Millefoglie pastry made with dough fermented for three days

TOPPINGS

• Sugar base

• Strawberries

• Caramelized sugar nest

• White chocolate cream

• Mint

• Basil

• White chocolate candy-coated eggs

by celebrated cake artist April Julian among exciting sessions at Bakery Showcase |

KNOWLEDGE YOU KNEAD

The Baking Association of Canada is proud to host Bakery Showcase at the Toronto Congress Centre May 3-4, 2026. Join industry professionals from bakeries (retail, wholesale, commercial, in-store), grocery, pizzerias, restaurants and food-service outlets at Canada’s only business-to-business baking event!

Several dynamic sessions set for Bakery Showcase May 3-4 will highlight talented creators and operators in the industry.

WOMEN IN BAKERY

Join us on Sunday, May 3, at 10 a.m. to celebrate the start of a new series highlighting “Women in Bakery. Hear from inspiring women sharing their career journeys and lessons learned along the way followed by a live, engaging Q-and-A. Be inspired by voices shaping the past, present and future of baking.

CREATING YOUR SIGNATURE SOURDOUGH BREAD

On Sunday, May 3, at 2 p.m., join Jamie Brown of Germany’s Böcker to learn how the understanding of sourdough has changed over the last decades. Through an interactive talk and tasting, you will discover that sourdough is far more than just “sour.” Learn how each Böcker sourdough category shapes the aroma, taste and character of baked goods and get to know the Böcker Sourdough Language as a practical tool to describe these differences. Led by an expert at Böcker, you will evaluate a sourdough bread through a short sensory session. Bring your questions about sourdough, fermentation and baked goods made with sourdough and finish up with a Q-and-A.

IS IT CAKE? THE ART OF CRAFTING HYPER-REALISTIC EDIBLE DETAILS

Go behind the illusion as celebrated cake

artist and TV personality April Julian demonstrates techniques for hyper-realistic edible details, transforming cake into lifelike objects, with practical tips, a live demonstration and an interactive audience Q&A session happening on Monday, May 4, at 12:15 p.m.

April Julian is a Filipino-Canadian cake artist and TV personality known for hyper-realistic cakes artistry featured on Netflix’ Is it Cake? and as a head judge Food Network’s Bake Master Battle.

BOB ESSENTIALS: A STARTER GUIDE TO OPENING YOUR BAKERY

On Monday, May 4, at 11 a.m., Kimberly Houston and Scott Calvert of the Retail Bakers of America will host an information-packed learning session

Before you open your doors, you need a roadmap. Inspired by the Retail Bakers of America’s Business of Baking program, this session breaks down the essential

concepts every new bakery owner should understand, offering a clear aerial view of planning, operations, and strategy. We’ll also highlight how industry associations – like the Baking Association of Canada and the Retail Bakers of America – provide guidance, community, and resources that help new bakeries launch with confidence.

In just 45 minutes, we’ll walk through the key considerations of opening a bakery – from business models and layout choices to staffing, workflow, and everyday realities – so you leave with a grounded understanding of what it truly takes to get started.

DEMONSTRATION: LE PAIN AU CHOCOLATE

On Monday starting at 1:30 p.m. in the demo area, join Julien Bruyer, R&D Director, Ace Bakery (FGF Brands), as he presents a variation of Modern Pain au Chocolate, featuring new flavours and designs to elevate this amazing product. You will learn stencil print design, bicolour technique, shapes and scoring. Julien is one of three skilled members of Team Canada, who won the Americas Selection of the Coupe du monde de la boulangerie in Las Vegas and competed in the finals in Paris to place fifth in the world. Bring a notebook and your appetite for buttery samples!

DEMONSTRATION:

HOW TO MAKE AWARD-WINNING PIZZA

Join Canadian Pizza magazine’s Chef of the Year Bart Nadherny as he kneads, stretches, tops, bakes and serves his delicious signature pizza from Son of a Peach Pizzeria (and sister shop Sunshine Doughnuts) in Burlington, Ont. Learn advanced pizza techniques, how to achieve balance and key considerations when adding pizza to your bakery-café menu! Bring your appetite!

CANADA’S INDEPENDENT RETAIL BAKERY LEADERS: A NATIONAL PANEL OF VISION, CRAFTSMANSHIP AND ENTREPRENEURIAL SUCCESS

On Monday, May 4, at 2 p.m., a dynamic panel will bring together some of Canada’s most influential artisan bakery owners for an inspiring, forward-looking conversation. This session explores how independent bakeries are redefining quality, scaling creativity, and navigating the evolving retail landscape. Attendees

will hear candid insights on growth strategies, operational resilience, community- driven branding and the craft of baking.

Marissa Sertich, executive director of the Retail Bakers of America, will moderate and panellists will include Kate Cram, owner, Red Seal baker and entrepreneur, Old Town Bakery, Nanaimo, B.C., David Baxter, owner, Circles and Squares Bakery, Toronto, and Junelle Casalon of Castle & Coal in Toronto.

Thank you to our Showcase sponsors: BakeMark, AB Mauri, Paperless Forms by Datahex, Puratos, FCC, Ardent Mills, Lallemand, and Les Margarines Thibault. If you’re looking to see what’s new in baking – products that might help your bakery work smarter, not harder; trends other bakers are talking about and what challenges and successes they are experiencing, see the full program starting on page 29 in this issue. Register now at bakeryshowcasecanada.ca to attend with your bakery team. / BJ

Continuous exposure to high noise levels can lead to permanent hearing damage. A hearing-loss prevention plan can help | BY ALEXANDRA SKINNER

PROTECTING HEARING IN COMMERCIAL BAKERIES

Commercial bakeries are loud by nature: industrial mixers pounding dough, metal pans clattering, ventilation systems roaring and packaging lines running at full speed. What often fades into the background of this daily rhythm is the risk those sounds pose. Continuous exposure to high noise levels, even when they feel routine, can quietly lead to permanent hearing damage over time.

Noise induced hearing loss (NIHL) is typically gradual and painless, making it easy to overlook until the damage is done. While hearing loss cannot be reversed, it is entirely preventable, and prevention starts with awareness and planning.

For employers, hearing protection is not just a regulatory requirement. It is a key component of keeping workers healthy, alert, and able to perform their jobs safely.

}While hearing loss cannot be reversed, it is entirely preventable, and prevention starts with awareness and planning.

‘A hearing conservation program does not need to be complicated to be effective.’ – Sasha Brown, occupational audiologist, WorkSafeBC

UNDERSTANDING THE RISK

Loud tools and equipment remain one of the leading causes of workplace hearing loss.

“The risk depends on both noise level and exposure time,” says Sasha Brown, an occupational audiologist with WorkSafeBC. “Even brief exposure to very loud noise, or regular exposure to moderately high levels, can cause harm. Regular exposure to noise levels around 85 dBA, which is equivalent to the sound of traffic, can gradually lead to permanent hearing damage.”

Hearing damage affects more than a

worker’s ability to hear instructions or warning signals. Long-term exposure to noise has been linked to increased stress, elevated blood pressure and cardiovascular issues. It can also contribute to social withdrawal and fatigue, as workers strain to hear and communicate in noisy environments.

Beyond the workplace, hearing damage can strain family relationships and social connections, as ongoing communication difficulties lead to frustration, misunderstandings and reduced participation in conversations. Over time, many individuals withdraw from social and family

activities, increasing isolation and contributing to anxiety, low mood and diminished overall quality of life.

“Prolonged noise exposure damages the tiny hair cells in the inner ear,” Brown explains. “Once they are damaged, they do not regenerate – which is why prevention is so important.”

PREVENTION STARTS WITH PLANNING

NIHL is preventable, and employers play a central role by identifying high-risk tasks and integrating noise control into everyday safety practices.

“A hearing conservation program does not need to be complicated to be effective,” Brown says. “What matters is that it is consistently followed as part of your overall health and safety approach.”

The most effective controls address noise at the source. This can include installing mufflers, using acoustic barriers, enclosing noisy equipment, and ensuring tools and machinery are well maintained.

When noise cannot be eliminated, reducing exposure time becomes critical. Administrative policies such as rotating workers between tasks or scheduling high-noise activities during quieter periods can significantly reduce cumulative exposure.

Personal protective equipment (PPE) is essential when other controls are not enough, but relying solely on PPE like earplugs, is not always effective.

Fit-testing systems help identify the most effective protection for each worker and training ensures PPE is used properly. Offering a range of hearing-protection options improves comfort, fit, and compliance.

“Earplugs are not one-size-fits-all and only work when worn correctly,” Brown notes. “In commercial food operations, metal-detectable earplugs are also available to meet food safety requirements.”

HEARING CONSERVATION PROGRAMS

In B.C., employers must implement a hearing-loss prevention program if workers are regularly exposed to noise levels of 85 decibels or higher. A simple rule of thumb: if workers need to shout to be heard from a metre away, noise levels likely exceed 85 dBA.

A hearing-loss prevention program should include:

• Worker training: Ensure workers understand noise risks, how

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From a passion for design to expertise in industrial baking, we are committed to delivering exceptional service, with over 20 years of experience in the baking industry.

to properly use appropriate PPE and how to escalate questions or concerns.

• Noise measurement: Assess the noise levels on site. In some cases, such as with equipment that includes a noise emission declaration, you may be able to skip direct measurement.

• A written plan: Document how noise will be monitored, mitigated and managed, supported by ongoing supervision to ensure the plan is consistently followed.

• Ongoing review: Review and update the program annually to ensure it remains effective. Include employee feedback as part of the review.

• Annual hearing tests: Provide employer-paid hearing tests each year to monitor any early signs of hearing loss.

THE VALUE OF ANNUAL HEARING TESTS

Employers may hire hearing testers, in B.C. referred to as “industrial audiometric businesses,” to conduct annual hearing tests for workers. The provider may then share the results in context with employers to ensure your hearing protection program is effective.

Different jurisdictions across Canada have different requirements for annual hearing tests. In B.C., annual hearing tests are required for workers exposed to noise above 85 dBA over an eight-hour shift. These tests are critical for identifying early signs of damage.

“If workers show early signs of hearing loss, your program may need improvements,” Brown explains. “Annual testing gives you a chance to catch issues early and respond before more permanent damage occurs.”

WHAT TO EXPECT DURING AN INSPECTION

As part of a WorkSafeBC inspection, officers may review how noise hazards are identified and controlled, including whether noise levels have been assessed, workers are trained, and hearing protection is properly selected and used. Prevention officers may also ask to see your written hearing loss prevention plan and records of training and hearing tests, to confirm that noise risks in the bakery are being actively managed.

RESOURCES AND SUPPORT

WorkSafeBC offers a range of tools and templates to help employers build or improve their hearing-loss prevention programs. Visit WorkSafeBC’s Hearing-Loss Prevention page for more information and access to customizable resources – including simple templates to create hearing conservation programs.

WorkSafeBC offers a Noise Control and Hearing Conservation Program template to help employers build or customize a compliant program. While each province may have its own requirements, this B.C.-specific template offers a strong starting point for employers to implement a noise control and hearing conservation program. / BJ

174 Rue Boyer Saint-Isidore-de-Laprairie Québec, Canada J0L 2A0 (450) 454-5451 www.fabmacinc.com

Ogletown Rd

DE, USA 19713 (856) 776-1818 www.fabmacinc.com

Alexandra Skinner is the manager of government and media relations at WorkSafeBC. WorkSafeBC is committed to creating a province free from workplace injury or illness and to providing service driven by their core values of integrity, accountability and innovation. By partnering with workers and employers, they help British Columbians come home from work safe every day.

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BY DIANE CHIASSON

FIVE WAYS TO IMPROVE YOUR DISPLAYS

Boosting your sales starts with implementing strategic display and merchandising

Want to boost your bakery’s sales? It starts with strategic display and merchandising.

If you are concerned about declining sales or considering expanding your bakery operation, this article will guide you to proven strategies to increase bakery sales, attract more customers and drive sustainable growth for your bakery business. Here are five easy ways to improve your bakery sales by improving your displays.

1. BOOST YOUR CURB APPEAL

}Boosting your bakery’s curb appeal is about creating a sensory and visual invitation that compels customers to stop and enter. Your physical front entrance area makes a first impression on customers and significantly influences their purchasing decisions. To get them in the door, you must first have a well-designed storefront that serves as your primary advertisement, setting the tone for the quality of your baked goods.

varying heights and depths using risers, uniquely shaped dishes, wooden boxes, or multi-tiered plates.

Don’t forget to apply high-contrast vinyl decals to glass surfaces to promote your social media handles or to add a QR code for easy online ordering.

3. CREATE EYE-CATCHING DISPLAYS AND TEMPTATIONS

Look at your showcases as if you were the customer. How does your bakery look, feel, smell and sound?

Elevate your bakery’s visual appeal by investing in eye-catching displays that will showcase your creations like works of art.

To create unique and irresistible bakery displays, you must move beyond simple rows of products and instead focus on visual storytelling, multi-layered depth and precision lighting. Avoid flat displays, use height variation to create a sense of

Transform your displays into a “scene” rather than just a shelf. Instead of just ‘muffins,’ create a ‘Morning in Paris’ corner with croissants, French linens and vintage coffee carafes.

abundance and keep the eye moving. Use acrylic or metal stands, wooden crates, rattan placemats or marble slabs at different heights to showcase your signature items.

intricate decorations. Use clear, handwritten labels that tell a story, such as “Our sourdough started in 2002.” Include QR codes for behind-the-scenes videos of the baking process. If you can, set up a small “tasting station” near the most visually striking items.

4. USE EFFECTIVE LIGHTING

Lighting is the “silent seller” that influences how customers perceive your products and will increase your sales by more than 50 per cent. The right lighting will enhance their colours, textures and overall appeal.

Use ultra-warm lighting tons for artisanal breads and croissants to enhance their golden-brown, crispy appearance, while creating an inviting atmosphere. Use slightly cooler, neutral light for refrigerated cakes and fruit tarts to make whites look crisp and fruit colours pop. Tilt your track spotlights at a 30-degree angle toward products to eliminate glare on glass and highlight the natural contours of your pastries.

5. USE ONLINE PRESENCE

Use your online presence to replicate the sensory appeal of your physical storefront through high-quality visuals, streamlined operations with digital ordering and the loyal community you are building through direct engagement.

Keep your storefront area, window and door graphics, entryway way inside and out, patio area and parking lot clean and clutter-free.

2. CREATE DYNAMIC WINDOW DISPLAYS

Your storefront windows are one of the greatest ways to advertise what’s inside your bakery. Use your squeakily cleaned windows to showcase your fresh breads, colourful cakes, pies, cupcakes, cookies and delectable pastries.

Make sure your bakery window display is visually appealing and full. A half-empty storefront window conveys a depressing image of a half-empty store. Use

Place your highest-margin or most visually striking items at eye level, which is where the majority of impulse decisions occur: it’s called the “Golden Path.” Use vertical wall space with hanging baskets or floating shelves to draw the customer’s gaze upward.

Transform your displays into a “scene” rather than just a shelf. Instead of just “muffins,” create a “Morning in Paris” corner with croissants, French linens and vintage coffee carafes. Use fresh flowers and rustic ladders to spark curiosity. Always arrange items in groups of three. This scenario will create a natural rhythm that is more esthetically pleasing to the human brain than even-numbered groupings.

Consider incorporating rotating cake stands to provide a 360-degree view of

Google Business Profile (GBP) and local SEO are essential for appearing in “bakery near me” searches on Google Maps. Keep your hours, contact details and location-specific keywords up to date to drive foot traffic. Collect and respond to customer reviews to build local trust . and improve search rankings. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com.

CALIFORNIA RAISINS:

The Multitasking Star of Baking

REDUCE ADDED SUGAR

You can reduce your product’s added sugars and artificial sweeteners when you use this natural source of sweetness.

NATURAL PRESERVATIVE

California Raisins contain naturally occurring organic acids like tartaric, propionic and glutamic acids, which inhibit mold growth and act as natural preservatives.

MANAGE MOISTURE

California Raisins have a low water activity; they’re the perfect fit in lowmoisture snacks, cereals, bars and confections.

FLAVOUR ENHANCEMENT

California Raisins contain 2.2% tartaric acid—a natural flavour enhancer. They’re also packed with Maillard reaction precursors, so when roasted, baked or processed at high temperatures, they make everything taste richer.

SKIN INTEGRITY

California Raisins’ skins are strong enough that they maintain their shape and integrity during manufacturing, building volume in the finished product.

BINDING

The natural sugars in California Raisin juice concentrate, paste and whole, chopped raisins help bind wet and dry ingredients.

FAT SUBSTITUTION

The plump, soft “chew” of California Raisins does wonders for mimicking fat’s richness. Put raisins to work in low-fat baked goods, cookies and cakes.

TEXTURE ENHANCEMENT

Because California Raisins hold water and build natural viscosity, they help maintain a soft, appealing texture without the need for texturizers or preservatives.

No matter how you look at it, it all adds up to California Raisins being a star and must-have product for bakery formulations!

Visit CaliforniaRaisins.ca/professionals for more information.

BOOSTING YOUR BREADS

On Feb. 23, the Baking Association of Canada hosted 50 professional bakers, students, farmers, grain cleaners and small-scale millers at Farmer-MillerBaker Summit in Kelowna, B.C.

In the morning, participants took turns learning from two interactive bread-making demonstrations led by Eric MacDonald, head baker at Sprout Bread Shop in Kelowna, and Elizabeth Boyle of Quails’ Gate Winery. MacDonald demonstrated how to make bread using khorasan. Sprout partners with Treasure Life Flour Mills, and co-owner, farmer and miller Ben Yarschenko joined the demo to talk about the unique characteristics of the ancient grain. Advertisement

SOURDOUGH STARTER MAKES FOR FLUFFY FOCACCIA

Elizabeth Boyle, pastry sous chef at Quails’ Gate in West Kelowna, showed attendees how to make a fluffy, flavourful focaccia using 50 per cent sourdough starter.

}Thomas Tumbach shared the story and aims of LocalMotive Farmers Network Cooperative, an exciting non-profit organization of growers and producers in South Okanagan.

Sourdough starter has myriad uses and incorporating even a little into your bakery’s savoury and sweet products can greatly enhance flavour. Boyle presented an engaging demonstration of how to elevate your focaccia using sourdough starter.

Boyle, the pastry sous chef at Quails’ Gate Winery in West Kelowna, made a yeast-based focaccia, which she described as a great “back-pocket bread.”

Over the years, she has enhanced focaccia with the kitchen’s 18-plus-yearold sourdough starter, lovingly nicknamed “Billy,” into it. At Farmer-MillerBaker Kelowna, demonstrated her “all-in” dough method.

Boyle typically uses a 50-50 mix of sourdough starter to flour, in this case,

Rogers Foods’ high-protein flour donated for use in the demonstration.

“It’s easy and everything goes into the mixer,” she told two groups of inquisitive bakers attending the education day. “You can add inclusions at the end if you like.”

While preparing the dough and pulling aromatic, finished focaccia out of the oven for participants to inspect (and enjoy at lunchtime), Boyle offered the audience – a mix of professional bakers and Okanagan students – a few tips:

• Look for bowl to have clean sides and shininess to the dough.

• Bake at 375 F but understand that the temperature may vary depending on your oven’s heat.

• Use ice water to help cool your starter

as needed.

• Be prepared to knead the dough by hand for 12 to 15 minutes. “It’s worth it!”

• Cold bulk fermenting helps the dough relax and develop more flavour.

SHOWCASING KHORASAN

Eric MacDonald, head baker at Sprout Bread Shop in downtown Kelowna, presented a demonstration of his first from-scratch recipe at Sprout Bread Shop, the Village Loaf, made with khorasan flour from Treasure Life Flour Mills.

Sprout partners with Treasure Life, and co-owner, farmer and miller Ben Yarschenko joined the demo to talk about the unique characteristics of the ancient grain, which features higher protein, selenium and fibre content than modern wheat.

MacDonald, originally from Calgary. He has been working with Sprout for seven years.

He said Khorasan is a high-protein grain

Puratos opens its first high school bakery program in Canada

Puratos has opened its first high school bakery program in Canada that aims to give students with practical skills and experience, and the baking industry a trained, job-ready pipeline of talent.

The program, officially launched on Feb. 25 at Father Michael Goetz Catholic

Secondary School in Mississauga, Ont., is being developed in partnership with the Dufferin-Peel Catholic District School Board. Its location near Puratos’ Mississauga facility enables students to engage directly with industry professionals through guest speakers, program support and

mentorship, Puratos said in a news release.

The curriculum provides hands-on training in bakery, patisserie, chocolate and complementary culinary skills. The first cohort includes approximately 25 students in 2026, with additional students joining the program each year.

Whether you’re refining a classic, innovating a new menu item, or scaling production, Arla Pro is here to support your craft with products and expertise you can trust.

Bakers Journal asked Julie Istead, vice-president of research and development at Puratos Canada, why the project is or students and the industry.

“There are two very important reasons: one is to give students the opportunity for a meaningful career in the baking industry,” Istead said. “They’ll be able to leave the school and take whatever path they choose to take, whether that’s pursuing post-secondary education, working in the industry or starting their own business.”

The other reason is to serve the needs of the baking industry, she said. “Getting skilled bakers is so important and we hope to be able to address that.”

The program, which starts in the second semester of Grade 10 and runs through Grade 12, entails about 200 hours over four semesters. “Students get exposure to all of areas of baking: pan breads, artisan breads, laminated goods. They will learn patisserie through cakes, muffins, cupcakes and icings.”

Puratos technical advisor Alicia Babony will go to the school regularly to work with BJ

Trade Show Hours:

11 a.m. – 5 p.m. daily

Conference/Seminars:

9 a.m. – 4 p.m. daily

Baking Association of Canada AGM: Sunday 8:00 a.m. – 8:45 a.m.

Demonstrations:

12 p.m. – 4 p.m. daily

Bakery Cup of Canada Competition:

8 a.m. – 3 p.m. daily

Bakery Cup Judging:

1 p.m. – 3 p.m. daily Awards announced: Tuesday, May 4, 3 p.m.

Join thousands of industry professionals from bakeries (retail, wholesale, commercial, in store), grocery, pizzerias and food-service outlets.

Visit the trade show of about 100,000 square feet showcasing baked goods (fresh, proof and bake, par-baked, freezer-to-oven, thaw and serve) baking ingredients, equipment, packaging services and technology.

Learn at the informative sessions during the conference program.

Join us at Canada’s ONLY business-tobusiness baking industry trade show and conference produced in Canada.

To register, visit baking.ca

SHOW GUIDE

MAY 3-4

Toronto Congress Centre, North Building, 1020 Martin Grove Road Toronto (Etobicoke), Ontario, Canada

May 3-4, 2026

BAC CHAIR’S MESSAGE

On behalf of the Board of Directors of the Baking Association of Canada, it gives me great pleasure to welcome everyone to Toronto Bakery Showcase 2026, Canada’s largest baking industry trade show and conference.

The BAC Board of Directors and staff continue to focus on supporting and elevating our members through education and training, government advocacy, sustainability and environmental responsibility. We are the voice (your voice) of our Canadian baking sector, representing all on issues of vital importance.

Last year’s show in Montreal beat all expectations in exhibitors and attendance. We have a sold-out show for 2026; thanks must go to our partners at Annex Business Media, with their management expertise and passion for the BAC brand as well as Canada’s baking industry. We are confident that this year’s edition will be outstanding!

Please join us for our Baking Association of Canada Annual General Meeting before the showcase begins, from 8 to 8:45 a.m. in the Education Sessions Area on the show floor to enjoy complimentary coffee and refreshments and hear the latest reports from the board. Members are encouraged to attend and vote on some important issues.

This year we will host our first national baking competition: the Bakery Cup of Canada. This will be the springboard to assemble, over the next few years, a Baking Team Canada who will go on to represent the nation in international events. Exceptional professional teams from across Canada will employ their talents in pastry, specialty breads and artistic showpiece to vie for the winner’s crown and the opportunity to represent Canada at the Mondial du Pain in France in 2027.

Congratulations to Sylvie Cholette, Paul Futtrup and John McColl, recipients of our first BAC Legacy Award, who will be honoured for their achievements and decades of service at a special soiree on Sunday, May 3, following Bakery Showcase. Thank you, Sylvie, Paul and John, for your valued contributions to the industry! There is a very limited number of tickets available for this evening event. In order not to be disappointed, consider purchasing tickets early for next year.

Bakery Showcase 2026 offers diverse learning opportunities for industry professionals. We kick off Day 1 with a panel celebrating Women in Baking presented by our Ontario Chapter. Attendees can experience an interactive session in which Puratos experts guide participants through comparing cake textures. Ardent Mills will host a demonstration on reducing cocoa costs while maintaining flavour parity. “Beyond the Binder,” presented by Paperless Forms by Datahex, is designed to show how accurate, paperless data collection can help a bakery reduce risk and stay audit-ready. FCC will provide insightful expertise on “Transitioning Your Bakery.”

On Day 2, a panel of innovative chefs will discuss “Delectable Dessert Trends,” sharing insights on conception, execution and plating. Aspiring owners can attend “BOB Essentials,” a roadmap for planning and operating a new bakery. Creative techniques are showcased in the “Le Pain au Chocolate” demonstration, which covers bicolour techniques and stencil print designs. Finally, for those looking to enhance their pizza menu, Canadian Pizza Chef of the Year Bart Nadherny will demonstrate how to

Louis Bontorin

Chair, Baking Association of Canada Calgary Italian Bakery, Calgary, Alberta

BAC BOARD OF DIRECTORS

May 3-4, 2026 I Toronto Congress Centre

BAKING ASSOCIATION OF CANADA’S MISSION STATEMENT

“BAC

Unites the Canadian Baking Community”

The Baking Association of Canada is a national baking industry association governed by the members. Volunteers are elected from member companies and serve nationally on the board of directors and various committees. Members also are elected to manage BAC’s provincial chapters.

Louis Bontorin (Chair)

CALGARY ITALIAN BAKERY, CALGARY, ALBERTA

Tom Mattes (Past Chair) DEL’S PASTRY, TORONTO, ONTARIO

Rosalyn Hyslop (Education) MRS. DUNSTER’S, SUSSEX, NEW BRUNSWICK

Alan Dumonceaux (Education) NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY, EDMONTON, ALBERTA

Kate Nugent (Education) HUMBER COLLEGE, ETOBICOKE, ONTARIO

Michel Dion (Membership) LALLEMAND, MONTREAL, QUEBEC

Tony Llewellyn (Membership) SNOW CAP ENTERPRISES, BURNABY, BRITISH COLUMBIA

Elisabeth Brasseur (Membership) FARINART, MONTREAL, QUEBEC

Martin Barnett (Executive Director/ General Manager, Non-Voting)

BAKING ASSOCIATION OF CANADA, VANCOUVER ISLAND

Denise Lee (Senior Director, Government Relations and Regulatory Affairs)

BAKING ASSOCIATION OF CANADA, OTTAWA

Tricia Ryan (Director of Membership Development)

BAKING ASSOCIATION OF CANADA, GREATER TORONTO AREA, ONTARIO

Ontario Chapter Chair

KATE TOMIC

CALDIC CANADA

MISSISSAUGA, ONTARIO

Derek Mantha (Executive, Membership) COSTCO WHOLESALE CANADA LTD., VAUGHAN, ONTARIO

Brad Turner (Treasurer) CBL BAKERIES, CALGARY, ALBERTA

Peter Jacobs (Membership) THE BAKER’S WORKSHOP, NEWMARKET, ONTARIO

Eric de Saint Lager (Membership/Bylaw Review) BRIDOR, MONTREAL, QUEBEC

Dimitri Fraeys (At Large) LE CONSEIL DE BOULANGERIE QUÉBEC (CBQ), GRANBY, QUEBEC

Ferhad Resh (At Large) ASPIRE BAKERIES

Mahendra Bungaroo (At Large) UPPER CRUST BAKERY

Kim Perreault (Membership and Events Coordinator)

BAKING ASSOCIATION OF CANADA, ONTARIO

Mona Elliott (Social Media Coordinator)

BAKING ASSOCIATION OF CANADA, VANCOUVER ISLAND

Atlantic Chapter Chair

MIKE RAFTUS

ARDENT MILLS

DARTMOUTH, NOVA SCOTIA

British Columbia Chapter Chair

JESSE LAMB

ISLAND CITY BAKING

RICHMOND, BRITISH COLUMBIA

Welcome to everyone attending Bakery Showcase 2026! Congratulations to the Baking Association of Canada on another outstanding show

Canadian bakers are known for their commitment to quality, innovation and, of course, great taste. Cakes, pastry, confectionery and breads, just to name a few, bring people together and are an important part of not only our daily lives, but our big celebrations. You are winning accolades on the world stage, and I understand this year’s showcase will feature the first-ever national Bakery Cup of Canada competition. I wish every competitor the best of luck!

Canada’s bakery sector continues to grow, producing $22 billion worth of delicious baked goods last year and employing close to 55,000 workers across the country. Additionally, you are a valuable market for Canada’s grain, dairy and egg producers.

As Minister, I am committed to help agri-food businesses grow at home and around the world. We are working hard to make sure our trading relationship with the U.S. our largest customer remains strong and integrated. We are also focused on diversifying to exciting growth markets such as the Indo-Pacific, Mexico and China.

We want Canada on the world stage. And that’s why we’ve invested an additional $75 million in our AgriMarketing Program: Market Diversification to now include small- and medium-sized agri-businesses, as well as national industry associations, giving many of your members a chance to apply. This program will help bakeries with the costs of attending international trade shows, running social media campaigns, and navigating tariffs and trade disruptions.

To help you meet your labour needs, our government has invested up to $27 million in funding to Agriculture and Agri-Food Canada’s Youth Employment and Skills Program. Employers could receive support for up to half of wages paid to a young person during a work term

Looking ahead, we’re setting the stage for greater innovation and growth for Canada’s farming and food processing sectors. Consultations have begun to help shape the next five-year agricultural policy framework, set to launch in April 2028. I encourage you to share your vision for driving a prosperous and resilient industry that’s built for the future.

There are challenges, for sure, but I believe the future is truly bright for Canada’s outstanding bakery sector. Working together, we have every ingredient for success.

I wish you all great sales, inspiring presentations and a sweet time at Bakery Showcase 2026!

The Honourable Heath MacDonald, P.C., M.P.

Talented professional bakers compete for Bakery Cup of Canada

Five talented baking teams of two will vie to win the first national Bakery Cup of Canada!

Each set of two bakers will demonstrate their baking skills, creativity and teamwork as they vie to win the Bakery Cup of Canada at Bakery Showcase in Toronto May 3-4, an exciting national competition that celebrates baking excellence in breads, viennoiserie and artistic showpiece!

The grand prize is a trophy, cash prize of $1,000, the opportunity to apply to compete in the the Mondial du Pain – the World of Bread Competition – in France in 2027 and the respect of the Canadian baking community!

The competitors

Meet the head bakers and their assistants and learn how they describe their baking style or philosophy:

Baking style/philosophy:

Anthony: “My approach is rooted in fundamentals, restraint, clarity of flavour and intention. I vwalue flavour first and

don’t believe in overcomplicating products purely for visual appeal. Technique should serve the product, not distract from it.”

Dustin: “I love learning about traditional techniques and methods. I strive to be as close to that standard as possible, while also leaving room for new ideas to the “old” way. I love rustic and traditional breads such as panettone, pain de lodève, baguettes and various rye breads.”

Ilynna Lam

Baker / Pastry Chef, XIX Nineteen, St. Albert, Alta.

ASSISTANT

Aidria Quilty

Baking and Pastry Student, NAIT, Edmonton, Alta.

Baking style/philosophy:

Ilynna: “Modern, with a touch of whimsy, grounded in classic French technique. I value precision, consistency and clean execution, but I also love bringing subtle creativity into traditional products. Whether it’s viennoiserie, sourdough or decorative work, like dead dough, I believe that great baking comes from mastering fundamentals and elevating them through attention to detail.”

Aidria: “My baking philosophy is probably just to roll with the punches. I am confident in my work and proud of the work that I do; however, I know that things

might not always go to plan. I don’t let things get to me. I learn and I figure out a way to steer things right back on track.”

Baking style/philosophy: “We believe in making everything from scratch, working seasonally, and using local ingredients whenever possible. Our approach is driven by passion, adaptability, and respect for the ingredients, always adjusting our baking to highlight their natural qualities.”

HEAD BAKER

Casimir Belleau

Chef / Baker, Boulangerie Farine, Alma, Que.

ASSISTANT

Olivier Billette

Chef/Baker, Boulangerie Farine

Baking style/philosophy: “Usually we work with high hydration and 100 per cent sourdough. We try to the best of our knowledge to source our ingredient in a small circle from the bakery.”

COMPETITION

HEAD BAKER

Guillaume Chazal

Pascal Le Boulanger, Saint-Sauveur, Que.

ASSISTANT

Lenny Vuattoux

Pascal Le Boulanger, Saint-Sauveur, Que.

Baking style/philosophy: “To offer the best products to customers: fresh products with exceptional ingredients, a high level of attention to detail and generosity in each product to provide a culinary experience to those who taste them.”

Competition categories and schedule

Participants will compete in three product categories: Breads, Viennoiserie and Artistic Showpiece.

Breads: Baguettes (20 traditional baguettes) baked weight of 250 g | Specialty bread (10 loaves, free shape, baked weight of 700 g-1 kg)

Viennoiserie: Croissants (12 classic curved butter croissants) baked weight of 60 g | Viennoiserie (12 creations of their choice) baked weight of 80 -100 g

Artistic Showpiece: Showpiece (1 dead dough showpiece with minimum of 25% live dough) to be made entirely on site on the theme of World Cup Soccer 2026

(Dimensions: maximum width: 60 cm (23.6 in), minimum height: 50 cm (19.6 in))

Come to the competition area at Bakery Showcase to cheer on these talented teams:

May 3: Group 1 will compete from 8 a.m. to 1 p.m. and present to the judges at 2 p.m. You can see their full bread displays starting at 1 p.m.

May 4: Group 2 will compete from 8 a.m. to 1 p.m. and present to the judges at 2 p.m.

You can see their full bread displays starting at 1 p.m. Awards will be announced at 3 p.m. on Monday, May 4 – don’t miss this special moment!

Judging and evaluation

A panel of expert judges evaluated the products based on technical execution, taste, texture, and presentation. Strict guidelines apply to shape, weight, and baking standards.

President of the Jury: Alan Dumonceaux, Academic Chair for Baking and Pastry Arts, at the Northern Alberta Institute of Technology, Edmonton, Alta.

Alan Dumonceaux is the Academic Chair for Baking and Pastry Arts at the Northern Alberta Institute of Technology, a director and education committee chair for the Baking Association of Canada and a Skills Canada World Expert. Alan has taught and organized many workshops on advanced baking and pastry skills, notably sourdough and lamination and written articles for Bakers Journal on highly technical topics. He has competed internationally as part of Team Canada at the Coupe du monde de la boulangerie, placing second in 2007, and coached numerous teams to success, including the recent Team Canada who won the Americas Selection of the Coupe du monde and placed fifth at the Coupe du monde finals in Paris in 2026.

Competition Manager: Raphael Thuaux, PACC, Lester B. Pearson School Board, Montreal

After five years of workstudy apprenticeship, Raphael travelled to Quebec in 2011, Australia in 2013, the United States in 2015, and finally settled permanently in Montreal in 2017.

He started teaching in 2022 at PACC for the Lester B. Pearson School Board.

In 2024, he represented Canada at the Chocolatine World Cup.

Sabine Heinrich-Kumar, Baking and Pastry Arts Professor and Coordinator, Conestoga College, Kitchener, Ont.

Since September 2020, Sabine Heinrich-Kumar has served as the baking and pastry arts professor and coordinator at Conestoga College in Waterloo, Ont. Sabine gained expertise in pastry, baking and sugar arts through education in Germany and global work experience in Europe, Middle East, Asia and North America. Her extensive work experience includes roles at Paris Pastries Ltd. (ARZ Bakery) in Toronto, as pastry plant and production manager, Beiruti Gourmet LLC in Toronto, as vice-president of Operations, MVH –

Restaurant in London, U.K., as a pastry chef, and Demel K. U. K. Hofzuckerbäcker in Vienna, Austria, as a confectioner. She has worked alongside the highly respected Chef Pierre Gagnaire and Chef Gary Rhodes.

Roland Hofner, Coordinator and Instructor, Baking and Pastry Arts Management, Fanshawe College, London, Ont.

Chef Roland Hofner’s 30 years of experience includes working in bakeries, catering companies, on a cruise ship, at five-star hotels, opening his European-based Canadian Restaurant Café in Europe, and owning a locally renowned bakery and pastry shop in London. Hofner joined Fanshawe College part-time in 1997 as a culinary instructor and was hired full time as pastry chef in 2007. In 2017, he created and launched a two-year baking and pastry arts management program. In 1998, Roland received his Canadian Journeyman Red Seal certification. His culinary honours include a gold medal for chocolate showpiece at the International Food and Wine Show in Toronto in 1983, the best of show award at the Chocolate Show and best restaurant in Noerdlingen, Germany 1993 and Dessert Champion. He has coached many students to top finishes at culinary and baking competitions.

David Nolan, Pastry and Baking Instructor in the Professional Baking and Pastry Arts, Vancouver Island University, Nanaimo, B.C.

David Nolan is a pastry and baking instructor in the professional baking and pastry arts program at Vancouver Island University. A Red Seal baker and Red Seal cook, David brings over 30 years of experience to the baking industry and a deep passion for teaching. A graduate of the Niagara Culinary Institute, David joined Fairmont Hotels, working in the Canadian Rockies and at the Empress Hotel in Victoria, B.C. While at the Empress, he began teaching pastry instruction part-time at VIU. David’s career then took him to Ritz-Carlton Hotels, where he served as executive pastry chef in international locations. Returning to Canada in 2011, David joined VIU as a pastry chef instructor in the culinary arts program. In 2021, he transitioned full-time to the professional baking program, where he helps students master fundamentals, develop precision and build confidence in their craft.

Thorsten Pannek, Professor, Baking and Pastry Arts Management, George Brown Polytechnic and Humber Polytechnic, Toronto, Ont.

Thorsten Pannek is professor of baking and pastry arts management at George Brown Polytechnic and Humber Polytechnic, Toronto, Ont. Chef Thor trained in Hamburg, Germany, and is specialized in organic and whole grain baking. He has been teaching the artisan bread baking program at George Brown Polytechnic for 16 years and at Humber Polytech for eight years. He also has held positions at Wholefoods bakery for more than 10 years. He was trained in Hamburg, Germany, where as an apprentice, he learned how to grind flour in a stone mill and bake bread using whole grains from local farmers. He has decades of experience in baking traditional loaves using whole grains.

Your Host and Emcee: Tracey Muzzolini, Co-Owner, Christies Bakery/Il Secondo, Saskatoon, Sask.

Tracey Muzzolini was born into the baking business in Saskatoon, Saskatchewan. Like every member of her family, as soon as she was old enough to walk she’d be covered in the flour dust from her parents’ bakery.

After traveling the world and spending time in Australia, Tracey had the opportunity to work with Chef Susur Lee in Toronto. This experience renewed and elevated her perspective on the magic of food. She then went on to study under world-class bakers at the Bread Bakers Guild of America. In 2007, Tracey competed in the category of “Baguette and Specialty Bread” with Team Canada for The Coupe Du Monde de la Boulangerie.

In the early 2000s, Tracey opted to bring her knowledge and experience back to her family bakery in Saskatoon. Together with her brother Blair, Tracey took over her

family bakery from her parents, and she is proud to be one of the first bakeries in Saskatoon to offer artisan sourdough breads. They soon expanded the business to open a second location, ‘Il Secondo’, serving Saskatoon’s first wood-fired Napoletana style pizza. Blending traditional methods with new techniques and integrating technology into her process, Tracey offers high-quality European baking, Napoletana-style pizza, and beautifully crafted pastries to the prairies of Saskatoon.

Tracey is a member and educator with the Bread Bakers Guild and is constantly looking for a way to continue her own education and expand her knowledge of baking. She is passionate about traditional baking methods and truly believes in passing this knowledge on in order to keep the baking profession alive.

Sincere thanks go to our sponsors and to G. Cinelli-Esperia Corporation, Rondo, Kate Nugent, Humber and George Brown colleges for contributing equipment, expertise and volunteers.

BAKERY CUP SPONSORS

2026 Conference Schedule

Trade show floor exhibitors open: 10:00am-5:00pm. Please note: Education sessions, demonstrations and competitions may begin as early as 8:00am. (Please check the schedule below)

DAY 1 SUNDAY, MAY 3, 2026

EDUCATION SESSIONS AREA

8:00am – 8:45am Annual General Meeting and Meet-and-Greet

Find out what the hardworking BAC has been doing on your behalf and meet board members over morning coffee and pastries.

Educational Panel: From Dough to Data: Supporting Bakery Growth with FCC and IC Canada

Presented by

10:00am – 10:45am Women in Bakery

Join us for a dynamic panel discussion to celebrate the start of a new series highlighting “Women in Bakery. Hear from inspiring women sharing their career journeys and lessons learned along the way followed by a live, engaging Q-and-A. Be inspired by voices shaping the past, present and future of baking! Panellists to be announced.

Moderators:

Caoimhe Henry, Give and Go Brittany Buchanan, Caldic

11:00am – 11:30am Opening Ceremony

Join the BAC, dignitaries and your fellow attendees in the Education Sessions area to kick off Bakery Showcase!

11:45am – 12:30pm Government and International Visitors Gather, Networking Lounge 1:00pm – 1:45pm

Industry leaders discuss how FCC financing and IC Canada advisory services help bakeries navigate growth, improve operations, and build sustainable, competitive businesses across Canada. Please bring your questions!

2:00pm – 2:45pm

Texture Is the New Taste: Puratos Presents the Cake Texture Collection

Presented by

The Cake Texture Collection is a curated showcase of cake textures from around the world designed to help baking professionals understand and appreciate the diversity of textures. Each one is evaluated through visual appearance, tactile feel, and mouthfeel, providing a comprehensive reference for how cakes look, feel, and taste.

Puratos experts will be your guide as you experience, compare and learn about six different cake textures.

This exciting, interactive session aims to establish a common language for describing cake textures, enabling clear communication and consistent evaluation. Whether you’re an experienced baker or new to the profession, this unique sensory

experience will help you develop finished goods with any texture you desire.

Presenters:

• Pedro Sousa, Pastry Chef and Technical Advisor, Puratos

• Andrea Rosati, Product Manager, Puratos

• Nilanivetha Neelakandan, R&D Specialist, Puratos

3:00pm – 3:45pm

Beyond the Binder: Harnessing Your Bakery’s Food Safety Data

Presented by

Is your bakery bogged down by paperwork overload? Learn how Paperless Forms by Datahex, a business built specifically for the food industry, can help your bakery eliminate paperwork, streamline regulatory compliance and gain real-time visibility into critical operations. In this informative session and Q-and-A, Project Manager Kalena Carpentier will explore how going paperless not only reduces administrative burden but also strengthens your ability to collect accurate data that empowers smarter, faster and more informed decisionmaking to improve traceability, reduce risk and stay audit-ready.

Presenter: Kalena Carpentier, Project Manager, Paperless Forms by Datahex

May 3-4, 2026

DEMONSTRATION AREA

12:00pm – 12:45pm

Reduce Cocoa Costs, Preserve the Flavour

Presented by

I Toronto Congress Centre SCHEDULE

technician currently serving as the technical sales manager at Böcker. With more than 20 years of experience, he specializes in sourdough technology, application, recipe development and training. Jamie brings extensive expertise in recipe development and has led numerous sourdough seminars and professional workshops.

10:00am – 10:45am

Panel: Farmer-Miller-Baker Summit in the City

Join Reid McEachran, International Marketing Manager, for an interactive taste test experience of Ardent Mills’ new single-ingredient cocoa replacer. Validated through sensory trials, Ardent Mills Cocoa Replace complements the rich, indulgent flavour tones of chocolate, offering a seamless complementary substitute cocoa powder up to 25 per cent. As cocoa prices remain high, learn how you can benefit from incorporating our single-ingredient cocoa powder alternative to help reduce costs while maintaining excellent colour and flavour parity for cakes, cookies, brownies, muffins and more.

Presenter: Reid McEachran, International Marketing Manager, Ardent Mills

2:00pm – 3:30pm

Creating Your Signature Sourdough Bread

Presented by

Learn how the understanding of sourdough has changed over the last decades. Through an interactive talk and tasting, you will discover that sourdough is far more than just “sour.” Learn how each Böcker sourdough category shapes the aroma, taste and character of baked goods and get to know the Böcker Sourdough Language as a practical tool to describe these differences. Led by an expert at Böcker, you will evaluate a sourdough bread through a short sensory session. Bring your questions about sourdough, fermentation and baked goods made with sourdough and finish up with a Q-and-A.

Presenter: Jamie Brown

Jamie Brown is a Master Baker and food

COMPETITION AREA

8:00am – 1:00pm

Day 1 - Bakery Cup of Canada

Competition – Group 1

Talented professional bread bakers/pastry chefs, with the help of an assistant, will compete by demonstrating their technical skills and ability to work as a team as they vie to win the Bakery Cup of Canada. The competition, open to bakers across Canada, will celebrate baking excellence in baguettes, croissants, viennoiserie, specialty breads and showpiece construction.

2:00pm – 2:45pm

Presentation and Judging of Bakery Cup of Canada – Group 1

DAY2

MONDAY, MAY 4, 2026

EDUCATION SESSIONS AREA

9:00am – 9:45am

Panel: Delectable Dessert Trends

Innovative chefs share how they take their most successful desserts from conception to execution to plating presentation, what customers seek in a dessert and what trends they see taking off.

Moderator: Martin Barnett, Executive Director, Baking Association of Canada Panellists::

• Hans Suarez, Pastry Chef, Quails’ Gate Winery, West Kelowna, B.C.

• Ryan Mallin, Baker, RPM Bakehouse at Pearl Morissette, Niagara-on-the-Lake, Ont.

• Joanne Yolles, Pastry Chef and Instructor, Toronto, Ont.

Farmers, small-scale millers and artisan bakers share their experiences, learnings, priorities, challenges and rewards in working with freshly milled, locally sourced flours. Learn to elevate your bakery’s products with the nutrition, texture, and quality today’s customers crave. Discover the unique characteristics and benefits of sustainably sourced, freshly milled, local flours. Connect with fellow bakers on the grains-to-table journey, exchanging insights on farming practices, grain processing, artisanal baking and consumer engagement.

Moderator: Colleen Cross, Editor, Bakers Journal

Panellists:

• Mark Hayhoe, Founder, k2MILLING, Schomberg, Ont.

• Eleanor McGrath, Springfield Farm, Apple Hill, Ont.

• Cindy Feng and Novell Fallar, Tito Toronto bakery, Toronto, Ont.

• Daniel Angus, Owner, Terroir Bakery Inc., Cambridge, Ont.

11:00am – 11:45am

BOB Essentials: A Starter Guide to Opening Your Bakery Presented by

Before you open your doors, you need a roadmap. Inspired by the Retail Bakers of America’s Business of Baking program, this session breaks down the essential concepts every new bakery owner should understand, offering a clear aerial view of planning, operations, and strategy. We’ll also highlight how industry associations –like the Baking Association of Canada and the Retail Bakers of America – provide guidance, community, and resources that help new bakeries launch with confidence. In just 45 minutes, we’ll walk through the

SCHEDULE

key considerations of opening a bakery— from business models and layout choices to staffing, workflow, and everyday realities— so you leave with a grounded understanding of what it truly takes to get started.

Presenters

• Kimberly Houston, Member Experience Director, Retail Bakers of America / Founder, Teach Me How to Bake

• Scott Calvert, Business Strategies Manager, Retail Bakers of America / Owner, The Cake Plate & Tootie Pie Co.

2:00pm – 2:45pm Canada’s Independent Retail Bakery Leaders: A National Panel of Vision, Craftsmanship and Entrepreneurial Success

This dynamic panel brings together some of Canada’s most influential artisan bakery owners for an inspiring, forward-looking conversation. This session explores how independent bakeries are redefining quality, scaling creativity, and navigating the evolving retail landscape. Attendees will hear candid insights on growth strategies, operational resilience, community-driven branding and the craft that anchors it all. Whether you’re an emerging baker or an established operator, this panel offers practical wisdom and fresh perspective on building a thriving, future-ready bakery business.

Moderator: Marissa Sertich, Executive Director, Retail Bakers of America Panellists:

• Kate Cram, Old Town Bakery, Wild Poppy Market and Cold Front Gelato, Ladysmith, B.C.

• Junelle Casalon, Co-Owner, Caste & Coal, Toronto, Ont.

• David Baxter, Owner, Circles & Squares Bakery / Baxter’s Bakery, Toronto, Ont.

DEMONSTRATION AREA

12:15pm – 1:00pm

Is It Cake? The Art of Crafting Hyper-Realistic Edible Details

COMPETITION AREA

8:00am – 1:00pm Day 2 – Bakery Cup of Canada Competition – Group 2

Go behind the illusion as celebrated cake artist and TV personality April Julian demonstrates techniques for hyper-realistic edible details, transforming cake into lifelike objects, with practical tips, a live demonstration and an interactive audience Q&A session.

Presenter: April Julian, Cake Artist

1:30pm – 2:15pm

Demonstration: Le Pain au Chocolate

Join Julien Bruyer as he presents a variation of Modern Pain au Chocolate, featuring new flavours and designs to elevate this amazing product. You will learn stencil print design, bicolour technique, shapes and scoring. Bring a notebook and your appetite for buttery samples!

Presenter: Julien Bruyer, R&D Director, Ace Bakery (FGF Brands), Bakery Team Canada 2025

2:45pm – 3:30pm

Demonstration: How to Make Award-Winning Pizza

Join Canadian Pizza magazine’s Chef of the Year Bart Nadherny as he kneads, stretches, tops, bakes and serves his delicious signature pizza from Son of a Peach Pizzeria (and sister shop Sunshine Doughnuts) in Burlington, Ont. Learn advanced pizza techniques, how to achieve balance and key considerations when adding pizza to your bakery-café menu! Explore the versatility of pizza dough through garlic knots and stuffed rolls. Bring your appetite!

Presenter: Bart Nadherny, Co-Owner and Head Chef, Son of a Peach Pizzeria and Sunshine Doughnuts

Talented professional bread bakers/pastry chefs, with the help of their assistants, will compete by demonstrating their technical skills and ability to work as a team as they vie to win the Bakery Cup of Canada. The competition, open to bakers across Canada, will celebrate baking excellence in baguettes, croissants, viennoiserie, specialty breads and showpiece construction.

2:00pm – 2:45pm

Presentation and Judging of Bakery Cup of Canada – Group 2

3:00pm

Winners of Bakery Cup of Canada Announced

First BAC Legacy Awards honour industry champions

The Baking Association of Canada will present its first Legacy Awards to Sylvie Cholette, Paul Futtrup and John McColl at a networking soiree taking place on Sunday, May 3 following Day 1 of Bakery Showcase.

The awards celebrate those whose contributions nurture the next generation of bakers and provide an opportunity for the baking community to gather, honour their legacy and publicly recognize their influence on the growth of Canada’s baking sector.

SYLVIE CHOLETTE was born in Montreal, where she spent her early years before eventually moving with her family to Richmond Hill, Ont.

Cholette joined her father’s company, Thor Industries, in 1977, working her way up through sales and leasing to become general manager.

In 1993, Cholette opened a bakery café in King City called La Boulangerie. After running the successful bakery for five years, she sold the business.

In 1998 she continued her passion for baking industry and she joined Embassy Flavours (now Embassy Ingredients), where she grew from translator into a senior technical manager position working with clients around the world.

In 2016, Cholette joined Nutriart as director of business development and

developed business in Canada and the U.S.

In 2025, after a long and successful career mentoring and supporting bakeries, small and large, she retired to enjoy time with family and friends.

PAUL FUTTRUP was born in Denmark in 1945. At the age of 14, he started his four-year apprenticeship as a baker, after three of them, his boss told him “I can’t teach you any more skills,” so he finished his last year at a pastry shop. From 1964 to 1968 Futtrup worked on multiple ships at sea, and travelled to all continents. In 1968 he heard that Canada was looking for Danish bakers, so he applied and was chosen out of 100 applicants.

From 1969 to 1982 he worked as master baker and head baker for a supermarket chain in Canada opening in-store bakeries.

In 1982 he became part owner of frozen dough and pastry manufacturing bakery Dough Delight, where he stayed until 1992, when the bakery was sold.

With a couple of friends he started Give and Go in 1992. When the company was sold in 1982, Futtrup stayed for a few more years but slowly reduced his number of working days.

He has mentored and supported may of the leaders of today’s bakery industry.

JOHN MCCOLL was born in Renton,

Scotland, in 1952.

From 1967 to 1971, McColl did a four-year apprenticeship, where he achieved multiple skill levels in baking.

From 1972 to 1974 McColl attended Blackburn Collage of Technology, where he became a bakery specialist.

After holding multiple positions as head baker and foreman in Scottish bakeries, in 1978 he moved to Canada where he worked until 1983 as foreman in bakeries like Dorset Foods, John Barids Scottish Bakery and Scottish Corner Bakery.

Back in England, 1984 his wish and call to become a technical advisor took flight when he started as a test baker at Spillers Premiere Products.

In 1985, McColl began his career with Puratos England, where he was a technical advisor covering the bottom half of England and the south of Wales. At the age of 34, in 1986, he became the technical manager. In 1988 he moved back to Canada with Puratos, where he was technical manager until he retired in 2018.

From 1988 to 2018, bakers, manufacturers and many work colleagues, benefited from McColl’s knowledge and support.

The recipients will be honoured at a soiree on Sunday, May 3. Tickets are limited: register now at baking.ca.

SPEAKERS

Meet Our Speakers

Daniel Angus

Terroir Bakery is the passion project of award-winning Chef Daniel Angus, who served as executive sous chef at the Michelinrecommended Langdon Hall Country House Hotel & Spa near Cambridge, Ont. Dan is passionate about connecting with local farmers and food producers in the area showcasing biodynamic, organic and sustainable foods and the best local ingredients. His business uses only Canadian ingredients and he loves to educate customers about the farmers and millers Terroir works with. Day 2: Panel: Farmer-Miller-Baker Summit in the City.

Martin Barnett

Martin Barnett is executive director of the Baking Association of Canada. Martin has a been involved in the Canadian baking industry since 1977. His wide experience includes running medium-size wholesale and retail bakeries in Victoria, working for the Fairmont Empress Hotel and teaching at Vancouver Island University. In 2018 Martin launched Seraphina’s Oven, a small artisan baking, training and consulting business. He has been involved with the Baking Association of Canada both provincially and nationally since 2005 and as a director since 2012. Day 2 Panel: Delectable Dessert Trends.

David Baxter

David Baxter is the president and owner of Circles and Squares Bakery, a business he has grown over the last 20 years from a Toronto-based wholesale provider into a multifaceted retail brand. The company operates multiple retail cafés and features diverse specialized divisions, including its savoury kitchen, Feast, and artisanal bread team producing sourdough and specialty buns. Beyond its daily retail and wholesale operations supplying prominent Toronto coffee houses, the bakery also offers catering services for events. In 2020, Baxter established a large-scale manufacturing facility in Cobourg, Ont., to produce baked goods for

grocery retailers. Day 2: Canada’s Independent Retail Bakery Leaders: A National Panel of Vision, Craftsmanship and Entrepreneurial Success.

Jamie Brown

Jamie Brown is a Master Baker and food technician currently serving as the technical sales manager at Böcker. With more than 20 years of experience, he specializes in sourdough technology, application, recipe development and training. Jamie brings extensive expertise in recipe development and has led numerous sourdough seminars and professional workshops. Day 1 Demonstration: Creating Your Signature Sourdough Bread.

Julien Bruyer

Julien Bruyer R&D Director, Ace Bakery (FGF Brands) in Toronto. He is one of three skilled members of Team Canada, who won the Americas Selection of the Coupe du monde de la boulangerie in Las Vegas and competed in the finals in Paris to place fifth in the world. Day 2: Demonstration: Le Pain au Chocolate.

Scott Calvert

Scott Calvert is the business strategies manager for the Retail Bakers of America, where he leads strategic initiatives to elevate independent retail bakeries and strengthen the organization’s visibility at major industry events like IBIE. An innovative bakery owner of The Cake Plate & Tootie Pie Co. in Austin, Texas, Scott brings deep firsthand experience across retail, wholesale and industrial baking to his role. Prior to joining RBA’s staff, he served as RBA board president, offering authentic insight and leadership that empowers members and industry partners alike. Day 2: BOB Essentials: A Starter Guide to Opening Your Bakery.

Kalena Carpentier

Kalena Carpentier is a project manager at Paperless Forms by Datahex, supporting food manufacturers in implementing digital recordkeeping software to strengthen compliance, audit readiness and support continuous improvement across operations. She brings over 12 years of experience in the food industry, leading initiatives and managing programs aligned with food safety and regulatory requirements, namely under the GFSI scope. Day 1 Education Session: Beyond the Binder: Harnessing Your Bakery’s Food Safety Data.

Junelle Casalon

Castle & Coal is a neighbourhood baked good shop that offers pastries and desserts that changes with the availability of seasonal products and produce in Ontario. Chef Junelle Casalan is the co-owner and pastry chef. She graduated from the culinary management program at George Brown and developed her skills working in various fine dining restaurants abroad before opening up her shop, Castle & Coal with her husband, Aaron. Day 2: Canada’s Independent Retail Bakery Leaders: A National Panel of Vision, Craftsmanship and Entrepreneurial Success.

Kate Cram

Kate Cram is a chef and business owner with 27 years of entrepreneurial experience. She graduated from the Culinary Institute of America and is a Canadian

Red Seal baker as well as a registered holistic nutritionist. Currently, she operates Old Town Bakery, a retail bakery, Wild Poppy Market, a 100-per-cent gluten-free establishment providing take-out meals and gluten-free baked goods, as well as Cold Front Gelato, an artisanal gelateria that specializes in using local ingredients and traditional methods. Day 2: Canada’s Independent Retail Bakery Leaders: A National Panel of Vision, Craftsmanship and Entrepreneurial Success.

Cindy Feng and Novell Fallar

May 3-4, 2026 I Toronto Congress Centre SPEAKERS

Tito Toronto is a brand that was founded by two passionate bakers: Cindy Feng and Novell Fallar. Cindy and Novell met in a bakery working a full-time job. Outside of work, they bonded in the kitchen doing R&D. They love reading books and testing out recipes – it’s their idea of fun. They also love connecting with local farmers and suppliers and sourcing their ingredients from them. Their levain, “Tito” (the Filipino word for uncle) was born in 2019 in Toronto. It’s a hardworking and temperamental starter that naturally leavens their loaves. They sell their sourdough, croissants and other baked products at their local farmers’ market full time and occasionally host classes and events. Day 2: Panel: FarmerMiller-Baker Summit in the City.

Mark Hayhoe

Mark Hayhoe is the founder of k2MILLING in Tottenham, Ont., which uses a unique cold-milling process designed to produce many different flours including spelt, rye, barley, corn, buckwheat, hemp, flax, sunflower, blueberry, cranberry and five classes of wheat flour. Mark started his career in 1991, working with his father, owner of Hayhoe Mills in Woodbridge, a business started by Mark’s grandfather, Harold Hayhoe in 1935. After Hayhoe Mills was sold to P&H Milling Group in 2007, Mark operated K2 Milling, which he founded in 2004. The mill’s unique design retains flavour and produces a very silky flour for multiple food uses. In 2021 head miller Bryan King purchased the milling business. Though officially retired, Mark still stays connected to the mill. The mill’s eko flour is free from herbicides, fungicides and synthetic fertilizer and they age the flour without voluntary additives. Day 2: Panel: Farmer-Miller-Baker Summit in the City.

Kimberly Houston

Kimberly Houston is a pastry chef, educator and business coach dedicated to strengthening the retail baking industry through education, standards and strategic growth. She serves as member experience director for the Retail Bakers of America, where she leads member engagement, educational initiatives and

industry programming. Kimberly also is a business strategist for bakery owners and culinary professionals, helping them build sustainable, profitable businesses rooted in clarity, systems and long-term vision. She is also the founder of Teach Me How to Bake™, a baking education company focused on skill-based learning and professional development. Day 2 Education Session: BOB Essentials: A Starter Guide to Opening Your Bakery.

April Julian

April Julian is a FilipinoCanadian cake artist and TV personality known for hyper-realistic cakes artistry featured on Netflix’ Is it Cake? and as a head judge on Food Network’s Bake Master Battle. Day 2 Demonstration: Is It Cake? The Art of Crafting Hyper-Realistic Edible Details.

Ryan Mallin

Ryan Mallin is a Canadian baker and educator who has worked at the intersection of craft, agriculture, and sustainable food systems for the last 10 years. Ryan completed his baking apprenticeship in Niagara-on-the-Lake, where close relationships with local growers and an abundance of seasonal fruit shaped his early approach to ingredient-driven baking and the idea of seasonality. He spent four years on Prince Edward Island in a farm-totable restaurant, gaining hands-on experience with local sourcing, waste reduction, and the realities of small, community-based food systems. Ryan currently works at RPM Bakehouse, which works directly with grain growers and millers to reintroduce landrace wheat varietals that support climate resilience while improving flavour and nutritional value. Day 2 Panel: Delectable Dessert Trends.

Reid McEachran

Reid McEachran is international marketing manager for Ardent Mills. Day 1 Demo: Reduce Cocoa Costs, Preserve the Flavour.

Eleanor McGrath

M. Eleanor McGrath is the co-owner and president of Springfield Farm, a Certified Organic family operation located in Apple Hill, Ont., which produces hard red winter wheat and oat flour. Since 2011, she and husband Finbarr McCarthy have developed the farm into a market garden and a unique agritourism destination. Her leadership in the agricultural sector includes serving as an executive member of the Glengarry Soil and Crop Association and on the board of the Culinary Tourism Alliance. McGrath has shared her expertise at the International Workshop on Agritourism and received an honorary diploma for her contributions to the industry. They are members of the Canadian Organic Growers, Ontario Farmers Association, EFAO and Regeneration Canada. Day 2: Panel: FarmerMiller-Baker Summit in the City.

Bart Nadherny

Bart Nadherny has coowned and operated Son of a Peach Pizzeria and Sunshine Doughnut Co. since 2013 with his wife, Kimberly Nadherny. Bart is a multi-award-winning pizza chef, having been named 2024 runner-up and 2025 Canadian Pizza Chef of the Year at the Canadian Pizza Summit. Bart earned a masters degree in slow food from the Instituto Superiore di Gastronomia (Jesi) in Bologna, Italy, and received his associate of science degree in Culinary Arts from the Culinary Institute of America. Day 2: Demonstration: How to Make AwardWinning Pizza.

Nilanivetha Neelakandan

Nilanivetha Neelakandan is an R&D Specialist at Puratos responsible for developing pâtisserie mixes. She focuses on long-shelf-life cake mixes, Acti-Fresh solutions, and custard formulations. In her role, Nila works directly with customers to provide technical support, ensuring product performance and delivering tailored solutions. Day 1 Education Session: Texture Is the New Taste: Puratos Presents the Cake Texture Collection.

SPEAKERS

Andrea Rosati

Andrea Rosati is a dedicated Product Manager at Puratos who specializes in cake mixes and fillings. She works closely with a crossfunctional team, including R&D and Technical Advisors, to help translate market insights, customer and consumer needs into finished goods. Whether refining existing formulations or driving the creation of new mixes and fillings, she focuses on balancing creativity with technical care to deliver high-quality baking solutions to the market. Day 1

Education Session: Texture Is the New Taste: Puratos Presents the Cake Texture Collection.

Marissa Sertich

Marissa Sertich is the executive director of the Retail Bakers of America. She previously served as the RBA’s education and certification director. She has been an adjunct professor at The Culinary Institute of America since August 2015. Prior to joining the RBA in 2018, Marissa was a contributing writer and assistant editor at Valley Table, a cake decorator and baker at Ella’s Bellas Gluten-Free Bakery, an editorial fellow and writer at Serious Eats and an opening pastry chef at The Roundhouse at Beacon Falls. Day 2: Canada’s Independent Retail Bakery Leaders: A National Panel of Vision, Craftsmanship and Entrepreneurial Success.

Pedro Sousa

Pedro Sousa is a Portuguese Pastry Chef who currently works as a technical advisor specializing in patisserie. He has been in the food industry for more than 30 years. Before moving to Canada in 2013, he owned and operated a bakery in Portugal for 20 years. He is passionate about baking both sweet and savoury goods. Day 1 Education Session: Texture Is the New Taste: Puratos Presents the Cake Texture Collection.

Hans Suarez

Hans Suarez is a pastry chef based in Kelowna with over a decade of experience in hospitality and seven years specializing in pastry. He is the Head Pastry Chef at Quails’ Gate Winery in Kelowna and was previously the opening executive pastry chef at The Dorian, Autograph Collection, Calgary’s only Michelin Key Guide hotel. His work focuses on chocolate, refined plated desserts, and modern fine pastry, with an emphasis on technique, balance, and thoughtful flavour combinations. Day 2 Panel: Delectable Dessert Trends.

Joanne Yolles

Joanne Yolles’ career as a professional pastry chef began nearly 40 years ago in San Francisco at Tante Marie’s Cooking School. After returning to Toronto, she took her first position at Fenton’s Food Shop before spending 11 years as the head pastry chef at Scaramouche, a renowned fine-dining institution. Chef Joanne was considered a trailblazer during this period, as full-time pastry roles were exceptionally rare in restaurants at the time. Her iconic coconut cream pie remains the restaurant’s top-selling menu item to this day. Following a hiatus to start a family, she returned to the culinary scene at Pangaea, where her innovative desserts received high praise from critics and patrons. In 2010, Joanne began instructing in the Baking and Pastry Arts Program at George Brown College for over a decade. Her profile grew in 2022 as a judge on Food Network Canada’s Wall of Bakers. Currently, she teaches small, private classes in her home kitchen, sharing her recipes and professional tips. Day 2 Panel: Delectable Dessert Trends.

MORE THAN MADE IN CANADA.

OWNED HERE. RUN HERE. COMMITTED HERE.

In a market where many suppliers are managed from outside Canada, or shaped by recent acquisitions, Embassy Ingredients remains a proudly Canadian family-owned business.

We don’t just manufacture here. We make decisions here. We build partnerships here.

From donut mixes to customized bakery ingredients and flavours, we deliver consistent, high-performance solutions. Proudly family-owned, manufactured, and operated in Canada.

A&B PACKING EQUIPMENT INC. 915

AAK USA INC. 1024

AB MAURI ............................................ 605

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EQUIPMENT LTD. 712

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(CHOCOLAND) 115

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ARTYPAC

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114/116

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925

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927

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MARSIA FOODS INC. 623

MCCALL’S BAKERS WAREHOUSE 1123

MIMAC GLAZE LIMITED 926

MIWE OVENS ................................... 1005

ML PACKAGING INC 829

MOULIN DE CHARLEVOIX 1218

MY ONLINE BAKERY 425

NILFISK ................................................... 215

NIVERPLAST NA INC. 508

NOVACART 530

NUTRIART S.E.C. 1112

OLERA INGREDIENTS AND DISTRIBUTION INC 319

ONTARIO BELTING CO LTD. 205

OVENKRAFT ....................................... 424

P & H MILLING 730

PAPERLESS FORMS BY

DATAHEX 1130

PATTYN 825

POLYNOVA NISSEN 1031

PRO INGREDIENTS INC 1114

PROREC 722

PURATOS 603

QUADRA INGREDIENTS 1118

RADEMAKER 612

REDEMAC INC 1023

REISER CANADA CO. 903

RENAISSANCE FLAVORS INTERNATIONAL...............................1128

REPCO INGREDIENT SOLUTIONS .......................................... 325

REXFAB 635

RF BAKERY EQUIPMENT/ REVENT 203

RICHARDSON FOOD & INGREDIENTS 930

RONDO INC. 416

ROUTHIER EQUIPMENT 216/218

S.K. CORNERSTONE INC. 1025

SAPORITO FOODS 837

SCHAAF FOODS INC 1217

SCORITECH 435

SEASIDE PAPER PRODUCTS 731

SEMICAN 327

SHERIDAN ELECTRIC 1019

SHINETSU SE TYLOSE USA N10

SPIROMATIC 1125

SPRAYING SYSTEMS CO. 630 START ELECTRIC INC. 935

STERLING MARKING PRODUCTS 524

STORCAN .............................................. 737

SUPERIOR BAKING SYSTEMS 1103 TD INSURANCE 223

THINK INGREDIENTS 727

TIELMAN NORTH AMERICA ......... 1129

TIGER-VAC INC. 1018 TIMANI - GLUTEN FREE 1212/1214 TOPPINGS CANADA 537 TORONTO BAKERY

FOODS, INC. 725

EXHIBITOR DESCRIPTIONS

A&B PACKING EQUIPMENT INC.

Booth #: 915

Tel: (616) 218-6802

Email: breanna.bouma@abpacking.com Web: abpacking.com

AAK USA INC.

Booth #: 1024

499 Thornall St 5th Floor

Edison, NJ 08837

Tel: (732) 253-2582

Email: JESSICA.MADDEN@AAK.COM Web: betterwithaak.com

AB MAURI

Booth #: 605

Tel: (314) 392-0845

Email: Jessica.Amorine@abmauri.com Web: www.abmauri.com

ABBEY PACKAGING EQUIPMENT LTD.

Booth #: 712

5030 South Service Rd

Burlington, Ontario L7L 5Y7

Tel: (905) 681-3010

Email: cmathews@abbeyequipment.com Web: abbeyequipment.com

ABELL PEST CONTROL

Booth #: 917

246 Attwell Dr Pasquariello Etobicoke, Ontario M9W 5B4

Tel: 416-675-1635

Email: epasquariello@abellgroup.com Web: www.abellpestcontrol.com

ABI LTD

Booth #: 506

61 Performance Dr

Richmond Hill, Ontario L4S 0J5

Tel: (416) 471-4257

Email: celia.baba-aissa@tmg.biz Web: www.abiltd.com/news

ABZ WHOLESALE INC (CHOCOLAND)

Booth #: 115

4090 Ridgway Dr, Unit 22-23 Mississauga, Ontario L5L 5X5

Tel: (437) 218-5903

Email: chocolatelandca@gmail.com Web: www.chocolateland.ca

ADM

Booth #: 835

390 W. Mahogany Crt Unit #309 Palatine, IL 60067

Tel: (217) 855-9782

Email: kelly.noonan@adm.com Web: www.adm.com/en-us/products-services/ human-nutrition/products/flours-grains

AIRGAS, AN AIR LIQUIDE

COMPANY

Booth #: 827

259 N. Radnor Chester Rd, Suite 100

Radnor, Pennsylvania 19087

Tel: (267) 745-3131

Email: jenna.hunsberger@airgas.com

Web: www.airgas.com/company

ALFA CAPPUCCINO IMPORTS

Booth #: 303

Email: ross@alfafoodservice.com

Web: alfafoodservice.com

ALL GOLD IMPORTS

Booth #: 1222

4255 14th Ave

Markham, Ontario L3R 0J2

Tel: (416) 948-0909

Email: cliff@kosingredients.com

Web: allgold.ca

ANTON PAAR CANADA

Booth #: 625

2920 rue de Miniac

Montreal, Quebec H4S 1N5

Tel: (438) 336-0536

Email: garine.sarkissian@anton-paar.com

Web: www.anton-paar.com/ca-en/products/ industries/group/food-industry

ARDENT MILLS

Booth #: 613

27 Reid Dr Mississauga, Ontario L5M 2B1

Email: Reid.McEachran@ardentmills.com

Web: ardentmills.ca

ARLA FOODS

Booth #: 418

329 Shipwill St Vaughan, Ontario L6A 5E4

Tel: (437) 318-5204

Email: dillon.crawford@arlafoods.com

Web: www.arlapro.com/en-ca

ARTYPAC AUTOMATION

Booth #: 1227/1229/1231

3315 Boul Industriel Laval, Quebec H7L 5B6

Tel: (514) 715-3531

Email: gabriel.laurin@artypac.com Web: www.artypac.com

ATESCO INDUSTRIAL HYGIENE LTD

Booth #: 437

10529 Glenwood Cres E Surrey, British Columbia V4N 1V9

Tel: (604) 496-2004

Email: peter@atesco.ca Web: atesco.ca

AMF BAKERY SYSTEMS

Booth #: 305

2115 West Laburnum Ave

Richmond, VA 23227

Tel: 804-342-9711

Email: dboxey@amfbakery.com

Web: http://amfbakery.com

ANGEL YEAST CO. LTD

Booth #: 217

Email: lizhi@angelyeast.com

Web: en.angelyeast.com

AZELIS CANADA

Booth #: 833

30 Ironside Dr Unit 1, Brampton, Ontario L7A 1A2

Tel: (905) 595-5333

Email: ashley.parker@azelis.com

Web: explore.azelis.com/en_US/ca_fh

BAC

Booth #: 114/116

c/o 3-581 Plains Rd E

Burlington, Ontario L7T 2E6

Tel: (905) 405-0288

Email: MBarnett@baking.ca Web: www.baking.ca

BAKELS EDIBLE OILS

Booth #: 316

5 Hutton Place Mt Maunganui Tauranga, Bay of Plenty 3116

Tel: (642) 751-5315

Email: bridget.ensor@beobakels.co.nz

Web: www.beobakels.co.nz

BAKEMARK

Booth #: 803

Tel: (514) 912-0072

Email: carly.ptashnick@bakemark.com

Web: bakemark.com

BAKERS JOURNAL

Booth #: 118/120

EXHIBITOR DESCRIPTIONS

CALDIC

Booth #: 734

BELLARISE

Booth #: 322

236 N Chester Ave Suite 200 Pasadena, CA 91106

Tel: (626) 316-6555 / 626.372.1762

Email: cam@pakgroupna.com

Web: bellarise.com

BETTENDORF STANFORD INC.

Booth #: 936

1370 West Main PO Box 790

PO Box 530, 105 Donly Dr S Simcoe, Ontario N3Y 4N5

Web: www.bakersjournal.com

BANDALL CANADA INC.

Booth #: 929

889 Pantera Dr #5 Mississauga, Ontario L4W 2R9

Tel: (416) 475-2850

Email: k.jolicoeur@bandall.com Web: bandall.com/en

BANK BROTHERS SUSTAINABLE INGREDIENTS

Booth #: 729 109 East Dr Brampton, Ontario L6T 1B6

Tel: (416) 436-0988

Email: dbusby@bankbros.com

Web: www.bankbros.com

BARENTZ

Booth #: 919

1425 Norjohn Crt Unit 4 Burlington, Ontario L7L 0E6

Tel: (905) 338-3172

Email: rosalind.alves@barentz.com

Web: www.barentz-na.com

BARRY CALLEBAUT

Booth #: 1012

Email: kim_beauregard@barry-callebaut.com

Web: www.barry-callebaut.com/en-CA

Salem, IL 62881

Tel: (615) 504-5430

Email: ustin.atkins@bettendorfstanford.com

Web: bettendorfstanford.com

BLENDTEK

Booth #: 824

10 Goddard Cres

Cambridge, Ontario N3E 0A9

Tel: (416) 629-6462

Email: www.blendtek.com

Web: www.blendtek.com

BUNGE

Booth #: 517

2190 South Service Rd W -Oakville, Ontario L6L 5N1

Tel: (289) 834-3103

Email: afreen.kudari@bunge.com

Web: www.bunge.com

BURNBRAE FARMS LTD

Booth #: 531

3356 County Rd 27

Lyn, Ontario K0E 1M0

Tel: (416) 346-6426

Email: kteeter@burnbraefarms.com

Web: bbindustrial.com

6980 Creditview Rd

Mississauga, Ontario L5N 8E2

Tel: (647) 668-9664

Email: s.wilson@caldic.com

Web: www.caldic.com

CALIFORNIA FIGS

Booth #: 617

405 N I Street Suite B

Madera California 93637

Tel: 916-849-9323

Email: kris@kriscaputo.com

Web: californiafigs.com/resources/productdevelopers

CALIFORNIA RAISINS - CHANGEMAKERS

Booth #: 225 2 Bloor St W Wuite 1007

Toronto, Ontario M4W 3E2

Tel: (647) 613-7703

Email: marcella.wong@thechangemakers.com

Web: californiaraisins.ca

CCMB BAKEWARE

Booth #: 616 84 Easton Rd

Brantford, Ontario N3P 1J5

Tel: (519) 756-2800

Email: jvaughn@cmbakeware.ca

Web: www.cmbakeware.com/ and www.panglo.com

CIS GROUP

Booth #: 937 301-55 Rue Castonguay

Saint-Jérôme, Quebec J7Y 2H9

Tel: (450) 432-1550

Email: wbourque@cis-group.com

Web: cis-group.com/solutions/cis-companion

CLOVER

Booth #: 1115

2630 Skymark Ave Suite 500

Mississauga, Ontario L4W 5A4

Tel: 289-291-6618

Email: joshua.cocciardi@fiserv.com

Web: www.fiserv.com

EXHIBITOR DESCRIPTIONS

CORBION

Booth #: 826

8250 Flint St

Lenexa, Kansas 66214

Tel: 913-209-8113

Email: kristen.browne@corbion.com

Web: www.corbion.com

COSTCO BUSINESS CENTRE

Booth #: 1113

3 North Service Rd

St Catharines, Ontario L2N 7R1

Tel: (289) 434-6021

Email: w014365mkm@COStco.com

Web: www.costcobusinesscentre.ca

DAWN FOODS

Booth #: 719

Tel: 289-505-4642

Email: margaret.filippelli@dawnfoods.com

Web: www.dawnfoods.com/ca

DECOPAC

Booth #: 925

3500 Thurston Ave

Anoka, Minnesota 55303

Tel: (612) 290-8725

Email: daren.smalkoski@decoPac.com Web: www.decopac.com

DEEPCHILL SOLUTIONS INC.

Booth #: 318

180 Caster Ave

Woodbridge South, Ontario L4L 5Y7

Tel: (416) 301-3356

Email: lmuasher@deepchill.com

Web: www.deepchill.com

DENNIS GROUP

Booth #: 1013

5450 Explorer Dr Suite 500

Mississauga, Ontario L4W 5N1

Tel: (724) 816-8548

Email: atkins@dennisgroup.com

Web: dennisgroup.com

DRADER

Booth #: 817

Email: jbredo@drader.com

Web: www.drader.com

DUBOR USA

Booth #: 436

11 Dunwoody Park

Dunwoody, GA 30338

Tel: (678) 618-3064

Email: fernando@dubor.com

Web: duborusa.com

DURABLE SUPERIOR CASTERS

Booth #: 924

8608 E Cantera Way

Fort Worth, Texas 76126

Tel: (972) 206-0951

Email: aaron@durableusa.com

Web: www.durablesuperior.com

ECOPACK CANADA INC.

Booth #: 329

26 Easton Rd Unit 6

Brantford, Ontario N3P1J5

Tel: 289-527-4454

Email: sarah_chatillon@ecopack.com

Web: www.ecopack.com/en

EMBASSY INGREDIENTS

Booth #: 422

5 Intermodal Dr Brampton, Ontario L6T 5V9

Tel: (905) 789-3200

Email: asantel@embassyingredients.com

Web: www.embassyingredients.com

ENJAY CONVERTERS LTD.

Booth #: 516

495 Ball Street

Cobourg, Ontario K9A 3J6

Tel: 905) 372-7373

Email: customerservice@enjay.com

Web: www.enjay.com

ERNST BÖCKER GMBH & CO. KG

Booth #: 1026

Ernst Böcker GmbH & Co. KG Ringstraße 55-57

Minden, NRW 32427

Germany

Tel: (049) 571-8397

Email: marketing@sauerteig.de

Web: www.sauerteig.de

FAB-MAC

Booth #: 1035

174 rue Boyer

Saint-Isidore, Quebec J0L 2A0

Tel: (514) 838-4331

Email: pierre@fabmacinc.com

Web: www.fabmacinc.com

FABRISIGHT

Booth #: 409 788 Beatty Ste

Vancouver, British Columbia V6B 2M1

Tel: (604) 330-3404

Email: amin@fabrisight.com

Web: www.fabrisight.com/bakery-applications

FARINART

Booth #: 427 1150, rang Saint-Édouard

Saint-Liboire, Quebec J0H 1R0

Tel: (514) 531-8331

Email: ebrasseur@farinart.com Web: farinart.ca

FCC

Booth #: 529

Email: erin.arfeen@fcc-fac.ca

Web: www.fcc-fac.ca

FLEXIBAKE LTD.

Booth #: 934

PO Box 21015 Maple Ridge Square RPO

Maple Ridge, British Columbia V2X 1P7

Tel: (160) 463-7652

Email: wayne@flexibake.com; finance@ flexibake.com Web: www.flexibake.com

FOOD GUYS

Booth #: 323 Po Box 31001

Pasadena, California 91110

Tel: (561) 935-3815

Email: emy@foodguys.com

Web: www.foodguys.com

FORTRESS TECHNOLOGY INC

Booth #: 214 51 Grand Marshall Dr Toronto, Ontario M1B 5N6

Tel: (416) 754-2898

Email: jtrafford@fortresstechnology.com Web: www.fortresstechnology.com

May 3-4, 2026 I Toronto Congress Centre

FRANCE DÉCOR CANADA

Booth #: 122

290 Henri-Bourassa West Boul.

Montreal, Quebec H3L 1N7

Tel: (514) 331-5028

Email: info@vixit.com

Web: www.vixit.com

FRITSCH - MULTIVAC CANADA

Booth #: 703

6 Abacus Road

Brampton, Ontario L6T 5B7

Tel: (905) 264-1170

Email: sales@ca.multivac.com

Web: qr.multivac.com/w3afrp

GERTEX GROUP OF COMPANIES

Booth #: 1017

110 A Iron Street

Etobicoke, Ontario M9W 5L9

Tel: (647) 925-9054

Email: katrinam@gertexsolutions.com

Web: gertexsolutions.com

GLOBAL COMMERCE NETWORK | EDONE SICILIA

Booth #: 830

82 Laird Dr Suite 224

Toronto, Ontario M4G 3V1

Tel: (416) 837-3039

Email: rzojaji@globalcommerceinc.com

Web: www.globalcommerceinc.com

GLOBE POS SYSTEMS

Booth #: 631

335 Admiral Blvd #13

Mississauga, Ontario L5T 2N2

EXHIBITOR DESCRIPTIONS

HARVEST CORPORATION

Booth #: 1003

5191 Cambridge St

Burnaby, British Columbia V5B 1C3

Tel: (604) 294-6650

Email: marika@harvestcorporation.com

Web: www.harvestbakeryequipment.com

HB-TECHNIK GMBH

Booth #: 1119

Atzbacherstrasse 33 Schwanenstadt, Upper Austria 4690

Austria

Tel: 250-306-9735

Email: j.kashuba@hb-technik.at

G. CINELLI-ESPERIA CORPORATION

Booth #: 125

380 Chrislea Rd

Woodbridge, Ontario L4L 8A8

Tel: 905-856-1820

Email: albertg@cinelli.com

Web: www.cinelli.com

GASTRONOMIA ALIMENTS FINS INC.

Booth #: 317

5757, Chemin St-Francois

St-Laurent, Quebec H4S 1B6

Tel: (514) 883-1515

Email: aouellette@gastronomia.ca Web: gastronomia.ca

GE BARBOUR INC

Booth #: 736

165 Stewart Ave

Sussex, New Brunswick E4E 3H1

Tel: (902) 229-5553

Email: shaynetrewin@barbours.ca

Web: www.barbours.ca

GEA NORTH AMERICA

Booth #: 927

GEA Group 5813 Edmondson Ave

Catonsville, MD 21228

Tel: (845) 594-9174

Email: kathy.weitze@gea.com

Web: www.gea.com/en/food/bakery

Tel: (416) 900-4050

Email: paul@globepos.ca

Web: www.globepos.ca

GROUPE SINOX

Booth #: 315

73B Clipper St

Coquitlam, British Columbia V3K 6X2

Web: groupesinox.com/fr

GT FRENCH PAPER

Booth #: 1030

90 Glover Rd

Hamilton, Ontario L8W 3T7

Tel: (416) 707-8507

Email: chadd@gtfrench.ca Web: www.gtfrench.ca

HANDTMANN

Booth #: 503

Email: chris.tone@handtmann.ca

Web: www.ca.processing.handtmann.com

Web: www.hb-technik.at/en

HERO AG

Booth #: 431

Karl Roth Strasse 8 Lenzburg 5600

Switzerland

Tel: (130) 191-9001

Email: waltervr@hero-foodservice.com

Web: www.hero-foodservice.com

HIROAD

Booth #: 1117

93 Bentwood Cres

Thornhill, Ontario L4J 8R4

Tel: (416) 277-2889

Email: cory.marks@hiroad.sh.cn

Web: www.hired.sh.cn

I2R NORTH AMERICA

Booth #: 407

23 Poplar Crt

Brechin, Ontario L0K 1B0

Tel: (905) 409-6646

Email: Ken.Bumstead@i2rps.com Web: i2rna.com

IDEAL EN GROS/WHOLESALE INC.

Booth #: 931

3000 Av.Watt Unit 11

Quebec, Quebec G1X 3Y8

Tel: (418) 671-1187

Email: jeturcotte@idealaluminum.ca

Web: www.idealengros.com

EXHIBITOR DESCRIPTIONS

IMCD CANADA LTD

Booth #: 219

99 Summerlea Rd

Brampton, Ontario L6T 4V2

Tel: (905) 458-1555

Email: olga.jovnyruk@imcdca.com

Web: www.imcdca.com

INDUSTRIAL MATRIX

Booth #: 1029

4950 Yonge St Suite 904

North York, Ontario M2N 6K1

Tel: (905) 903-1368

Email: kenneth@industrialmatrix.com

Web: industrialmatrix.com

INTEGRAL PROCESS EQUIPMENT INC

Booth #: 1034

1300, 55e Ave

Lachine, Quebec H8T 3J8

Tel: (514) 679-4319

Email: monica.pavel@integralpx.com

Web: www.integralpx.com

IRCA GROUP

Booth #: 417

Tel: 418) 561-1136

Email: nada.douiri@ircagroup.com

Web: www.ircagroup.com/en

IREKS NORTH AMERICA

Booth #: 1001

9 Tracey Blvd

Brampton, Ontario L6T 5V6

Tel: (416) 527-5255

Email: alfonso.criminisi@ireksnorthamerica.com

Web: www.ireksnorthamerica.com

JAC MACHINES

Booth #: 535

Tel: (781) 315-7189

Email: t.ranc@jac-machines.com

Web: ww.jac-machines.com/us

JOHN BROOKS

Booth #: 614

2625 Meadowpine Blvd

Mississauga, Ontario L5N 7K5

Tel: (437) 446-6186

Email: dloo@johnbrooks.ca

Web: www.johnbrooks.ca

JUST INSTRUMENTS INC.

Booth #: 522

173 Advance Blvd

Unit 49, Ontario Brampton

Tel: (647) 834-7829

Email: kd@justinstruments.net

Web: www.justinstruments.net

KAAK GROUP

Booth #: 413

Kaak Food Processing Systems B.V. Varsseveldseweg 20-a Terborg 7061 GA

Netherlands

Tel: “+” 31 (0)315 339 111

Email: yKetelaar@kaak.com

Web: www.kaak.com

KLR SYSTEMS

Booth #: 414

944 Des Hérons St

Saint-Pie, Quebec J0H 1W0

Tel: (450) 388-0404 / 450-501-3996

Email: lara@klrsystems.com

Web: www.klrsystems.com

KUBOTA BRABENDER TECHNOLOGIE

Booth #: 913

6500 Kestrel Rd

Mississauga, Ontario L5T 1Z6

Tel: (365) 298-1210 / (905) 670-2933

Email: alinke@kubota-btca.com

Web: www.kubota-btca.com

KWIK LOK

Booth #: 513

P0 Box 9548

Yakima, WA 98909

Tel: 509) 248-4770

Email: karenr@kwiklok.com

Web: www.kwiklok.com

L & M BAKERS SUPPLY CO.

Booth #: 716

Email: sheba@lmbakersupply.com

Web: lmbakersupply.com

LA MILANAISE INC.

Booth #: 526

820 Lucien-Beaudin

Saint-Jean-sur-Richelieu, Quebec J2X 5V5

Tel: (514) 210-9060

Email: bejjabli@lamilanaise.com

Web: lamilanaise.com

LABEL MEDIA SOLUTIONS INC.

Booth #: 1131

2728 Andorra Cir

Mississauga, Ontario L5N 2H9

Tel: (416) 669-2595

Email: kyle@labelmediasolutions.ca

Web: www.labelmediasolutions.ca

LACTALIS CANADA INGREDIENTS

Booth #: 735

405 The West Mall

Toronto, Ontario M9C 5J1

Tel: 416-605-4378

Email: rahma.soliman@ca.lactalis.com

Web: lactalisingredients.ca

LALLEMAND

Booth #: 335

Email: Jcmadour@lallemand.com

Web: www.lallemand.com/en

LBC BAKERY EQUIPMENT-CA LTD

Booth #: 403 5307-Cercle Ciel

Beaumont, Alberta T4X 1W6

Tel: (780) 499-4906

Email: sales@lbceq.ca

Web: www.lbcbakery.com

LC BAKERY EQUIPMENT SERVICES LTD

Booth #: 811

25 Easton Rd

Brantford, Ontario N3P 1J4

Tel: (519) 752-8285

Email: vic@lcbakery.com

Web: www.casasanta.ca

LES MOULINS DE SOULANGES INC.

Booth #: 331

Email: jlboivin@moulinsdesoulanges.com

MARS CANADA

Booth #: 637

37 Holland Dr

Bolton, Ontario L7E 5S4

Tel: (604) 374-2534

Web: moulinsdesoulanges.com/language/en/ home-2

LESAFFRE YEAST CORPORATION

Booth #: 923

7475 W. Main St.

Milwaukee, Wisconsin 53214

Email: m.ceren@lesaffre.com

Web: lesaffrebaking.com

LOMA SYSTEMS, AN ITW COMPANY

Booth #: 320

550 Kehoe Blvd.

Carol Stream, Illinois 60188

Tel: (630) 538-4024

Email: alice.maniev@loma.com

Web: www.loma.com/en-ca

LORANN OILS, INC.

Booth #: 1126

4518 Aurelius Road

Lansing, MI 48910

Tel: (517) 827-1014

Email: emily@lorannoils.com Web: www.lorannoils.com

MALABAR INGREDIENTS

Booth #: 512

3570 Platinum Drive Uunit 1 Mississauga, Ontario L5M 2R7

Tel: (905) 599-9451

Email: kevin@malabaringredients.com

Web: malabaringredients.com

MARGARINE THIBEAULT

Booth #: 423

3000 Jules Vachon

Trois Rivieres, Quebec J1H 3J5

Tel: 819-437-6041

Email: sbergeron@legroupebt.com

Web: margarinethibault.com/home

Email: blake.harrington@effem.com

Web: www.marsfoodservices.com

MARSIA FOODS INC.

Booth #: 623

3-245 West Beaver Creek Rd

Richmond Hill, Ontario L4B 1L1

Tel: (647) 400-1440

Email: sbasegmez@marsia.ca

Web: www.marsia.ca

MCCALL’S BAKERS WAREHOUSE

Booth #: 1123

1290 Fewster Dr

Mississauga, Ontario L4W 1A4

Tel: (416) 708-9622

Email: nickm@mccalls.ca Web: www.mccalls.ca

MIMAC GLAZE LIMITED

Booth #: 926

271 Glidden Rd Unit

Brampton, Ontario L6W 1H9

Tel: 905.457.7737 x 2 and (416) 464-1442

Email: mark@mimacglaze.com

Web: www.mimacglaze.com

MIWE OVENS

Booth #: 1005

7-3055 Lenworth Dr Mississauga, Ontario L4X 2G3

Tel: (905) 614-0505

Email: b.garisto@miwe.com

Web: www.miwe.de/us-en

ML PACKAGING INC

Booth #: 829

305 Industrial Pkwy S Unit 13

Aurora, Ontario L4G 6X7

Tel: (416) 662-8066

Email: ericw@mlpackaging.ca

Web: www.mlpackaging.ca

EXHIBITOR DESCRIPTIONS

MOULIN DE CHARLEVOIX

Booth #: 1218

89 Rue Robinson Bay

Foster, Quebec J0E 1R0

Tel: (514) 824-5599

Email: grene@moulin-charlevoix.ca

Web: www.moulin-charlevoix.net

MY ONLINE BAKERY

Booth #: 425 979 Woodland Pkwy, Ste 101 #2034, San Marcos, CA 92069

Tel: (707) 326-9504

Email: andrea@twinpeaks.net

Web: myonlinebakery.com

NILFISK

Booth #: 215

240 Superior Blvd

Mississauga, Ontario L5T 2L2

Tel: (281) 798-3442

Email: jbennett@nisfilk.com

Web: www.nilfisk.ca

NIVERPLAST NA INC.

Booth #: 508 4170 36th St SE Grand Rapids, MI 49512

Tel: (514) 978-8860

Email: j.bond@niverplast.com

Web: www.niverplast.com

NOVACART

Booth #: 530 P.O. Box 70579

Richmond, CA 94807

Tel: (608) 332-6948

Email: jHughes@novacartusa.com

Web: www.novacartusa.com

NUTRIART S.E.C.

Booth #: 1112

550 Ave Godin

Quebec, Quebec G1M 2K2

Tel: (418) 933-0242

Email: andree.bouchard@nutriart.ca

Web: www.nutriart.ca

EXHIBITOR DESCRIPTIONS

OLERA INGREDIENTS AND DISTRIBUTION INC

Booth #: 319

2150 550 Sherling Pl

Port Coquitlam, British Columbia V2W 0B1

Tel: (604) 472-2656

Email: rwelton@olera.ca Web: olera.com

ONTARIO BELTING CO LTD.

Booth #: 205

371 Hanlan Rd, Woodbridge, Ontario L4L 3T1

Tel: (416) 951-7157

Email: TOSMOND@ONTARIOBELTING.COM

Web: www.ontariobelting.com

OVENKRAFT

Booth #: 424

18 De Douvaine Rue- Candiac, Quebec J5R6X6- Canada

Tel: (514) 559-0284

Email: sk@ovenkraft.ca

Web: www.ovenkraft.ca

P & H MILLING

Booth #: 730

1060 Fountain Street N. Cambridge, Ontario N3E 0A1

Tel: (519) 650-6421

Email: bseguin@phmilling.com

Web: www.phmilling.com

PAPERLESS FORMS BY DATAHEX

Booth #: 1130

755 Boul. Le Corbusier, Suite 240

Laval, Quebec H7N 0G5

Tel: (579) 488-0628

Email: tim.forino@datahex.ca Web: www.datahex.com

REDEMAC INC

Booth #: 1023

5650 rue Cypihot

St. Laurent, Quebec H4S 1V7

Tel: (514) 953-5506

PATTYN

Booth #: 825

N56 W24660 N Corporate Cir

Sussex, Wisconsin 53089

Tel: (262) 434-9058

Email: kristin.lofy@pattyn.com

Web: www.pattyn.com/en

POLYNOVA NISSEN

Booth #: 1031

263 Shuman Blvd Suite 145

Naperville, IL 60563

Tel: (847) 612-6538

Email: lou@polynovanissen.com

Web: polynovanissen.com

PRO INGREDIENTS INC

Booth #: 1114

3135 Boul. Moïse-Vincent Suite 403 St-Hubert, Quebec J3Z 0G7

Tel: (450) 632-1199

Email: kim@proingredients.com

Web: www.proingredients.com

PROREC

Booth #: 722

8100 grand rang

Saint-Hyacinthe, Quebec J2S 9B2

Tel: (514) 966-2472

Email: sbenoit@prorec.ca Web: www.prorec.ca/en/food-recycling

PURATOS

Booth #: 603

Email: mkhanjadoon@puratos.com Web: www.puratos.ca/en

QUADRA INGREDIENTS

Booth #: 1118

1170 Invicta Dr

Oakville, ON. L6H 6G1

Email: nadine.bilodeau@quadragroup.com Web: quadragroup.com

Email: italo@redemac.com

Web: www.redemac.com

REISER CANADA CO.

Booth #: 903

1549 Yorkton Crt Unit 4

Burlington, ON L7P 5B7

Tel: (905) 631-6611

Email: gcantlon@reiser.com

Web: www.ReiserCanada.ca

RENAISSANCE FLAVORS INTERNATIONAL

Booth #: 1128

120 Nashdene Rd Scarborough, Ontario M1V 2W3

Tel: (416) 878-1272

Email: roberto@renaissanceflavors.com

Web: www.renaissanceflavors.com

REPCO INGREDIENT SOLUTIONS

Booth #: 325

1133 Melville St Suite 3500 The Stack Vancouver, British Columbia V6E 4E5

Tel: (263) 380-0455

Email: bmarsh@repcoworld.com

Web: www.repcoworld.com

REXFAB

Booth #: 635

4845 Robert-Boyd

Sherbrooke, Quebec J1R 0W8

Tel: (819) 640-2804

Email: bernardo.zermeno@rexfab.com

Web: www.rexfab.com

RF BAKERY EQUIPMENT/REVENT

Booth #: 203

Tel: (905) 237-7374

Email: amip@rfbakery.com

Web: www.rfbakery.com

RADEMAKER

Booth #: 612

Email: bvanmiddelem@rademaker.ca

Web: www.rademaker.com

May 3-4, 2026 I Toronto Congress Centre

RICHARDSON FOOD & INGREDIENTS

Booth #: 930

77 Westbrook St

Winnipeg, Manitoba R3B 0W7

Tel: (204) 934-5281

Email: Leigh.Vossen@richardson.ca

Web: richardsonfoodandingredients.com

RONDO INC.

Booth #: 416

100 State St

Moonachie, New Jersey 07074

Tel: 201-229-9700 ext. 239

Email: oah.fleischman@rondo-online.com

Web: www.rondo-online.com/noram/en

ROUTHIER EQUIPMENT

Booth #: 216/218

2105 rue Holmes

Saint-Hubert, Quebec J4T 3J3

Tel: (514) 707-2077

Email: accounting@routhier.co

Web: www.routhier.co

S.K. CORNERSTONE INC.

Booth #: 1025

1959 Rd 3E

Kingsville, Ontario N9Y 2E5

Tel: (519) 796-9764

Email: NSimpson@skcornerstone.com Web: www.skcornerstone.com

SAPORITO FOODS

Booth #: 837

82 Avenue Rd Suite 200

Toronto, Ontario M5R 2H2

Tel: (514) 589-0048

EXHIBITOR DESCRIPTIONS

SPRAYING SYSTEMS CO.

Booth #: 630

200 W North Ave Po Box 7900

Glendale Heights, IL 60139

Tel: (630) 517-1270

Email: robert.zambreno@spray.com Web: www.spray.com

Email: stephane.morin@saporitofoods.com

Web: saporitofoods.com

SCHAAF FOODS INC

Booth #: 1217

130 Frobisher Dr Waterloo, Ontario N2Z 1Z9

Tel: (519) 209-2887

Email: jeff@schaaffoods.com

Web: schaaffoods.com/home

SCORITECH

Booth #: 435

1000 E Cypress Dr

Pompano Beach, Ontario 33069

Tel: (619) 500-3102

Email: ian@scoritech.com

Web: scoritechusa.com

SEASIDE PAPER PRODUCTS

Booth #: 731

9999 River Way

Delta, British Columbia V4G 1M8

Tel: (778) 322-9436

Email: psantos@seasidepaper.com

Web: seasidepaper.com

SEMICAN

Booth #: 327

50 boul. Industriel

Princeville, Quebec G6L 4P2

Tel: (819) 372-7631

Email: slafond@semican.ca

Web: semican360.com/en-ca

SHERIDAN ELECTRIC

Booth #: 1019

966 Pantera Dr 34 Mississauga, Ontario L4W 2S1

Tel: (416) 709-2418

Email: kevin.malcolmson@sheridanelectric.ca

Web: www.sheridanelectric.ca

SHINETSU SE TYLOSE USA

Booth #: N10

140 Commerce Way, Suite H

Totowa, NJ 07512

Tel: (918) 550-2382

Email: leah.dale@setyloseusa.com

Web: www.setylose.com

SPIROMATIC

Booth #: 1125

700 Canal St

Stamford, CT 06902

Tel: 203-497-8285

Email: Valentina.balbona@spiromatic.com

Web: www.spiromatic.com/us

START ELECTRIC INC.

Booth #: 935

3185 Dundas St W

Oakville, Ontario L6M 4J4

Tel: (905) 699-2031

Email: greg.brennan@startelectric.com

Web: www.startelectric.com

STERLING MARKING PRODUCTS

Booth #: 524

1147 Gainsborough Rd London, Ontario N6H 5L5

Tel: (519) 434-5788

Email: ssilcox@sterling.ca

Web: www.sterling.ca

STORCAN

Booth #: 737

215 Boulevard Industriel

Châteauguay, Quebec J6J 4Z2

Tel: (450) 698-2158

Email: fgrimoire@storcan.com

Web: www.storcan.com

SUPERIOR BAKING SYSTEMS

Booth #: 1103

Tel: 647-924-5300

Email: steve@superiorbakerysystems.com

Web: www.superiorbakerysystems.com

TD INSURANCE

Booth #: 223

66 Wellington St W

Toronto, Ontario M5K 1B1

Tel: (782) 414-4033

Email: izem.unlu@tdinsurance; izem1182@ hotmail.com

Web: www.tdinsurance.com/products-services/ small-business-insurance

THINK INGREDIENTS

Booth #: 727

Unit 4 3325 Harvester Rd

Burlington, Ontario L7N 3N2

Email: holly.quilitz@thinkingredients.com

Web: www.thinkingredients.com

EXHIBITOR DESCRIPTIONS

TIELMAN NORTH AMERICA

Booth #: 1129

180 Middlefield Rd

Toronto, Ontario M1S 4M6

Tel: (416) 297-9775

Email: andrea.monteiro@tielman.com

Web: www.tielman.com

TIGER-VAC INC.

Booth #: 1018

2020 Boulevard Dagenais West

Laval, Quebec H7L 5W2

Tel: (800) 668-4437

Email: jorsini@tiger-vac.com Web: tiger-vac.com

TIMANI - GLUTEN FREE

Booth #: 1212/1214

579 Kingston Rd Suite 110 Toronto, Ontario M4E 1R3

Tel: 506-853-7299

Email: mtimani@fpbakery.com

Web: www.timaniglutenfree.com

TOPPINGS CANADA

Booth #: 537

1220 Saint George Blvd Moncton, New Brunswick E1E 4K7

Tel: (905) 979-0664

Email: dougw.toppingscanada@gmail.com Web: www.toppingscanada.ca

TORONTO BAKERY EQUIPMENT

Booth #: 403

112 Snidercroft Rd, Unit 1 Concord, Ontario L4K 2K1

Tel: (905) 660-5319

Email: jw@torontobakery.com

Web: www.torontobakery.com

TRAINA FOODS, INC.

Booth #: 725

PO Box 157 280 S 1st St

Patterson, CA 95363-2822

Tel: (209) 892-7503

Email: ctaylor@traina.com

Web: www.trainahomegrown.com

UNIVERSITY OF GUELPH

Booth #: 429

95 Stone Rd W Guelph, Ontario N1G 2Z4

Tel: 519-823-1268 x 57262

Email: ahauck@uoguelph.ca

Web: afl.uoguelph.ca

VALRHONA CANADA

Booth #: 434

313-455 Rue Notre Dame Est Montréal, Quebec H2Y 1C9

Tel: (647) 981-1922

Email: vivien.shi@valrhona-selection.com

Web: www.valrhona.us

May 3-4, 2026 I Toronto Congress Centre

VC999

Booth #: 713

153 Rue Sylvestre St-Germain de Grantham, Quebec J0C 1K0

Tel: (819) 395-4555

Email: carl-michel.cloutier@vc999.com

Web: www.vc999.com

WESTERN FINANCIAL GROUP

Booth #: 1116

201-600 Empress St

Winnipeg, Manitoba R3G 0R5

Tel: (204) 250-8676

Email: Blake.smiley@westernfg.ca

Web: westernfinancialgroup.ca/BAC

WOLFE HONEY LTD

Booth #: 828

501049 Street PO Box 318

Guy, Alberta T0H 1Y0

Tel: 780-925-2282

Email: taylor@wolfehoney.com

Web: www.peaceriverhoney.com

ZEPPELIN SYSTEMS USA

Booth #: 629

13330 Byrd Dr Odessa, FL 33556-5312

Tel: (813) 280-7867

Email: genevieve.dewald@zeppelin-usa.com

Web: www.zeppelin-systems.com/us/en

DOUGHNUT DEEP DIVE

The doughnut, with its rich history and diverse flavours, is a great addition to your showcase

If there’s one food that is the great equalizer among nations, it would have to be the doughnut! This delicious, delightful ball of deep-fried goodness is truly a sublime treat beloved throughout the world.

Considered an iconic staple here in Canada, the doughnut’s history is as deep as it is rich. Research shows the doughnut can be traced back to the ancient Romans and Greeks, who had their own versions of fried dough to be enjoyed by the masses.

According to the Smithsonian magazine (smithsonianmag.com), “doughnuts, in some form or other, have been around so long that archaeologists keep turning up fossilized bits of what look like doughnuts in the middens of prehistoric Native American settlements,” adding that this “humble sweet fare “does have a convoluted past that involves Dutch immigrants, Russian exiles, French bakers, Irving Berlin, Clark Gable and a certain number of Native Americans.”

}practically meant you were engaged. Among many Jews, they’re (the) traditional food for Hanukkah; for most Muslims fried treats are mandatory for Ramadan.”

In many Catholic countries, doughnuts were what you ate during pre-Lenten carnival season.

So beloved is this treat that a special day has been named in its honour – and we have the Sally Ann to thank for this. Research shows National Donut Day, held annually on the first Friday in June, was actually established back in 1938 by The Salvation Army to honour its “Doughnut Lassies” – women who served delicious treats to soldiers during the First World War. These volunteers were often credited with amping up the doughnut’s popularity in the U.S., when the soldiers returned home from the war. It was then the Salvation Army started celebrating the very first National Doughnut Day in

Italy’s version is called the ‘bomboloni’ while in Poland the ‘paczki’ is almost revered for its history, not to mention its flavours.

Chicago, to not only to commemorate the loyal work of the women but also raise funds during the Great Depression.

Award-winning food historian, chef and author Michael Krondl notes that, whether it be jelly-filled, chocolate-covered or honey-dipped, the doughnut has a mighty remarkable history dating back almost 2,000 years. Krondl, whose impressive books on food include the delightful The Donut: History, Recipes and Lore from Boston to Berlin, writes that in Canada, Tim Hortons is as much a part of the country’s national identity as is our flag: “Dunkin’ Donuts is just a donut chain – Timmies’ is Valhalla,” writes Krondl.

In medieval India, “they could be a quick pick-me-up between bouts of royal lovemaking,” writes Krondl. “Five thousand miles away, in old Vienna, sharing a donut with your girlfriend

Almost every country has its own riff on this ridiculously delicious treat, and every flavour is reflective of the doughnut maker’s personality. Be they cream-infused, chocolate dipped or something sweet and simple (think glazed), they may come across as humble but, after one bite, are understood as something much more profound.

Italy’s version is called the “bomboloni” while in Poland the “paczki” is almost revered for its history, not to mention its flavours. In France, you have the beignet while Ukraine’s “pumpushky,” is always a fan favourite. In India, the treat is called “gulab jamun” while South Africans refer to it as the “koeksister.”

There’s even an old version that is bound to bring on the giggles: the famous French Canadian Nun’s Farts, better known as “Pets de Soeur,” are airy mouthfuls of crisp-tender dough often thickly dusted with powdered sugar.

Regardless of where in the world they are created, doughnuts are a reflection of the local ingredients and flavours. Is there a historical correlation between police and doughnuts? (And yes, we’ve heard all the jokes.) Research shows many a beat or patrol car cop of the 1930s and ’40s would find themselves bereft of sustenance at ungodly hours of their shift. In those days, 24-hour diners just weren’t available and, unless an officer packed their own food, they were out of luck. Thankfully, doughnut shops were popping up all over the place, so officers welcomed a sweet treat along with a good cup of joe to help them get through their shift.

What is the most popular doughnut in Canada? According to recent Tim Hortons data for 2025, the apple fritter continues to reign supreme nationally. Company officials state the apple fritter has been a top Tim’s doughnut fave, but a few years ago, according to news. timhortons.ca research, the company started adding 40 per cent more apples to its recipe, which may explain its continued success. / BJ

Rita DeMontis is an award-winning journalist, editor and writer whose career has spanned decades. Rita has covered diverse stories for the Toronto Sun, and for the last 25 years, was senior national lifestyle and food editor. She has appeared regularly on City TV, Global TV and Food Network Canada. In 2018, the Ontario Hostelry Institute awarded Rita the Gold as top food writer in Canada. Follow Rita on Instagram @rita.demontis.