MONTREAL BAKERY SHOWCASE: Éric Côté, vice-président and chief executive officer of Groupe Première Moisson, will be among the speakers at Bakery Showcase.
ON THE COVER
Montreal Bakery Showcase will be a hub where bakers and industry experts can gather, share information, stories and experiences, and network in a relaxed setting. See page 25 for details and plan to attend!
Three bakeries across Canada share favourite classic desserts – simplicity done well
Rosalyn Hyslop has created a culture of success at Mrs. Dunster’s
Get a glimpse into a nostalgia-centric Calgary bakery where everyone can thrive
Your guide to maximizing your time at the show!
BAC’s B.C. Chapter hosted a unique event Feb. 25 at the University of the Fraser Valley in Chilliwack that brought farmers, millers and bakers together to learn, share and connect. Check out the video playlist at bakersjournal.com.
Eight easy ways to merchandise your bakery products for increased sales
Final Proof Opportunities in women’s health for bakeries
BAKERS JOURNAL EXTRAS | BAC updates and webinars; Legislation affecting bakeries; Stories of independent bakeries; Showcase information; Irresistible recipes… plus, the latest industry news and new products. www.bakersjournal.com
BY COLLEEN CROSS
THE MENTORING MINDSET
There are plenty of women working in the baking industry. We’d love to see more of them in leadership positions.
You’ll read about two such women of vision and active mentors in these pages: Rosalyn Hyslop, co-owner and co-CEO of Mrs. Dunster’s bakery, based in Sussex, N.B., and Vicki Manness, founder and owner of Pretty Sweet Bakeshop in Calgary.
Hyslop, an award-winning leader in many realms, including Junior Achievement, with husband business partner Blair has helped the ever-innovating company become a go-to employer. The pair have created a cultural mindset that encourages employees to stay with the company long term there are opportunities to grow within the company.
At the start of every team meeting, Hyslop urges her team to celebrate their wins, big or small: “You have all the time to talk about the things that are going wrong, because you’re constantly problem solving, but take the time to celebrate the things that are going well,” she says. In response to this consistent positive reinforcement, team members once shy to come forward are now always eager to share their wins.
Manness also firmly believes in creating a nurturing workplace for her small but mighty team of women. Having worked in kitchens where people were sometimes made to feel “less-than” for making a mistake, she dreamed of creating a bakery where her team could learn from mistakes and build their skills and careers.
“Having more of an open environment, a place of safety, where people feel the freedom to create – whether it ends up being good or bad – makes it a better workplace. The product is better in the end.”
}When hiring, she looks for a willingness to learn. “Some people have that ability to know they’re here to just take it all in and learn everything about the business,” she observes. What an apt description of a mentee.
There are plenty of women working in baking. We’d love to see more of them in leadership positions. So many success stories of women in this industry hinge on support and inspiration from mentors.
So many success stories of women in this industry hinge on support and inspiration from mentors. Anyone can be a mentor: an instructor, an employer, a fellow baker farther along in their career, members of industry organizations like the Baking Association of Canada, business organizations like the CFIB, peer groups like chambers of commerce and Canadian Women in Food, fellow bakery owners you connect with at an industry event.
In fact, people outside of this industry can make great mentors. An accomplished entrepreneur with a career path that you aspire to or are inspired by can teach transferable skills like adaptability, problem-solving, conflict resolution, communications and business planning are deeply applicable. They can also model a can-do attitude and a positive mindset.
Building a thriving mentoring program with great return on investment is within every business’s reach, regardless of budget or experience. Sherry Hartnett, founding director of the University of West Florida’s Executive Mentor Program, has identified seven steps to help your business create a robust, successful and lasting mentoring program.
It starts with defining your “why.” (See “Seven steps to building a solid mentoring program for your bakery” at bakersjournal.com). There are six more important steps: find the right program champion, set goals and metrics, build your program (but start small), recruit and connect, nurture your people and your program and measure to improve.
Here’s to all the talented, hardworking and aspirational women blazing a career in baking and to all the mentors who help light the way. / BJ
APRIL 2025 | VOL. 84, NO. 2
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briefly | Ontario dessert chain responds to U.S. tariffs with 25% off dessert; Survey finds workplace friendships improve employee retention. | for more news, check out our website, bakersjournal.com
Farmer-Miller-Baker Summit brings together artisan bread community
The Baking Association of Canada’s B.C. Chapter hosted a unique event Feb. 25 at the University of the Fraser Valley, Trades and Technology Centre, in Chilliwack, B.C., that brought farmers, millers and bakers together to learn, share and connect.
Executive director Martin Barnett, who oversaw the event, shared his impressions:
“The Farmer-Miller-Baker Summit at the University of the Fraser Valley was a very successful event. A cross-section of approximately 50 eager participants from around the province and as far away as Saskatchewan enjoyed a hands-on workshop in the morning led by Mark Hart of Rise Baking Lab and Vadim Mugerman from Bad Dog Bread. The well-appointed culinary instructional labs at UFV were augmented by the Simply Bread hearth oven lent by Mark and graciously transported by the Cedar Isle Farm family. We were treated to some lovely breads made with fresh-milled grains: a white wheat and Marquis wheat sourdough as well as a
currant rye. Vadim and his team made pizza, also from fresh-milled grains, and baked them in their Alfa pizza oven which they so kindly brought for the event.
“In the afternoon there were presentations by Tannis and Derek Axten from Minten, Sask., on how they transitioned the family farm to embrace regenerative agriculture. Hannah Exley delivered an informative slide show on sustainable agriculture and community connections at their Cedar Isle Farm family farm in Agassiz, B.C.
“A lively panel discussion was held with the Axtens, Mark Hart, Vadim Mugerman and Barb Munro, from Fieldstone Organics, Armstrong, and rounded out by Shane Hennessy, Rogers Foods, Chilliwack. The panellists illuminated the delegates on their views of the state of growing, processing and baking with Canadian wheat.
“The day was filled with great conversations, new connections and learning on all levels. The hosts at UFV led by the tireless
Mark Hart of Rise Baking Lab demonstrated kneading, sifting, scoring and other techniques used to make bread using fresh-milled grains.
culinary chair Sian Hurley, and the whole UFV team made the day run smoothly.
Dean Teresa Kiselevich also addressed the crowd, flanked by the student volunteers who assisted in the day.
“We would also like to thank Cedar Isle Farms for grain and transport and moral support, and GFS who helped through donations of ingredients for the delicious buffet. We would also like to acknowledge our Federal and Provincial Agricultural representatives who attended and shared the ministerial supports available to our food manufacturing sector.”
The BAC through its B.C. Chapter made a donation of $1,000 to the culinary program at the college for students excelling in baking and pastry studies. The afternoon concluded with presentations by BAC directors Derek Mantha and Denise Lee, who talked about the work that the association undertakes for all Canadian bakeries.
Farmer-Miller-Baker events are planned for Edmonton (June 17), London, Ont. (Aug. 26) and Moncton, N.B. (Oct. 9). Learn more at https://events.annexbusinessmedia.com/event/farmer-millerbaker-summit/.
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Baking Association of Canada meets with B.C. food processors for roundtable
Puratos acquires French Culinary School, École Bellouet Conseil
Canada-U.S.
On March 6, Martin Barnett, executive director of the Baking Association of Canada, met with Lawrence MacAulay, the federal minister of agriculture and agri-food, and a team of Canadian food processors from British Columbia to discuss concerns related to the $18-billion baking sector at a roundtable on Canada-U.S. tariffs.
In attendance at the meeting were, pictured here from left to right, Philip Vanderpol, Vitalus; James Donaldson, BC Food and Beverage; Gurpreet Arneja, Punjab Milk Foods; Alissa Hutton, BC Food and Beverage; Lawrence MacAulay, minister of agriculture and agri-food; Michael Bentley, SierraSil Health; Martin Barnett, the Baking Association of Canada; Christine Burridge, BC Seafood Processors; Stephen Evans, Small Scale Food Producers of Canada; Irv Tepper, Premium Brands; and Josh Stewart, BC Wine Growers.
Puratos, the international group, which provides food ingredients and services for the bakery, patisserie and chocolate sectors, has acquired the École Bellouet Conseil, a prestigious bakery school in Paris, France.
École Bellouet Conseil, founded in 1989 by G. Joël Bellouet, Meilleur Ouvrier de France and former professor at the Lenôtre school, and Jean-Michel Perruchon, Meilleur Ouvrier de France and former deputy pastry chef at Fauchon, has been in operation for more than 35 years.
The school is widely recognized for the excellence of its training programs in patisserie, viennoiserie and chocolate, accompanying and inspiring professional bakers from around the world. École Bellouet Conseil also provides personalized technical advice to support companies with their new product development.
“We are proud to welcome École Bellouet Conseil and its esteemed team into the Puratos family,” said Pierre Tossut, CEO of Puratos.
École Bellouet Conseil will continue to operate independently from Puratos’s ingredient business. Jean-Michel Perruchon will remain actively involved with École Bellouet Conseil, providing his invaluable expertise and guidance during the transition and beyond.
PHOTO:
Team Canada seeks candidates for the Coupe de Monde de la Boulangerie
Do you dream of taking your baking skills to the world stage? Organizers of the 2026 Coupe de Monde de la Boulangerie (World of Cup of Baking) want to hear from you.
Alan Dumonceaux, chair of the Baking and Pastry Arts School of Skilled Trades in the Department of Culinary Arts and Professional Food Studies at Northern Alberta Institute of Technology (NAIT), is spearheading the selection of Baking Team Canada, who will compete in Paris, France, in January 2026 at the prestigious competition that attracts bakers worldwide.
The national selection process is open to professional bakers. The Coupe de Monde de la Boulangerie is a competition where a three-member team will compete in breads, viennoiserie and a live and dead dough showpiece. Team Canada must be selected by June 15.
To learn more about the competition, visit the official Instagram account and YouTube channel.
If you would like to be considered for this opportunity to compete at Coupe de Monde de la Boulangerie, send your application or inquiries to Dumonceaux at adumonce@nait.ca by May 15, and organizers will inform applicants how selection for the event will occur.
If your company is interested in sponsoring Team Canada, contact Dumonceaux at adumonce@nait.ca.
IBA 2025 to feature artisan baking, bread, food and digitalization trends
IBA, a major trade fair for the baking and confectionery industry, will be held in Düsseldorf, Germany, May 18-22. With much of the exhibition space filled and several show features planned to help and inspire bakeries, the event promises to be a major gathering for the sector.
The event will cover over 98,000 square metres across seven halls, featuring diverse product ranges from production technology to raw materials.
The program will feature numerous areas of specialization and competitions: a food trends area will showcase the latest food trends, products and innovations; the World Championship of Bread Sommeliers competition in collaboration with the German National Bakers Academy; seminars on traditional German pretzel making with certification; lectures, award ceremonies and competitions focused on artisan bakery; pitches and innovative products from national and international startups; interactive displays on the future of bakery digitalization; and a confectionary technology area.
For more information and to register, visit iba-tradefair.com/en.
25_000568_Bakers_Journal_APR_CN Mod: January 29, 2025 2:05 PM Print:
FCC lends $1B to support ag and food industry amid tariffs
To help support the Canadian agriculture and food industry as U.S. tariffs are implemented, Farm Credit Canada is providing $1 billion in new lending to help alleviate financial challenges.
“We know that agriculture and food producers across Canada are bracing for uncertainty,” said Justine Hendricks FCC president and CEO. “Agribusinesses, farm operations and food processors are key drivers of our economy and FCC is ready to provide meaningful and immediate support to keep the industry moving forward at this critical time.”
Hendricks said that FCC will focus on helping businesses with cash flow challenges so that they can adjust to a new operating environment brought about by the threat of tariffs.
Through the Trade Disruption Customer Support program, FCC will provide relief for viable customers and non-customers who meet the necessary lending criteria. This includes access to an additional credit line up to $500,000 and new term loans. Current FCC customers have the option to defer principal payments for up to 12 months on existing loans. FCC customers and non-customers should contact their local FCC office or call 1-800-387-3232 to discuss their individual situations and available options.
Canadian packaged bread class actions settlement announced
The $500-million settlement agreement with George Weston Limited and Loblaw Companies Limited to settle their involvement in nationwide class action lawsuits related to industry-wide price fixing for certain packaged bread products was executed by the parties on Jan. 31.
The settlement is subject to court approval in Ontario and Quebec. The Ontario Settlement Approval Hearing will take place in Toronto on May 5, 2025. The Quebec Settlement Approval Hearing will take place in Montreal on June 16, 2025.
If approved, it will resolve all claims against Loblaw and Weston relating to this matter and Loblaw, Weston and related companies will receive a full and final release on behalf of all individuals and businesses resident in Canada who purchased Packaged Bread for personal use or for resale from Jan. 1, 2001, to Dec. 31, 2021, Strosberg Wingfield Sasso LLP and Orr Taylor LLP, the law firms handling the settlement announced.
The settlement provides for a cash payment by Weston and Loblaw of $404 million, with $96 million already paid by Loblaw through the previously announced Loblaw Card Program. The settlement funds, less court-approved expenses, will be allocated 78 per cent for settlement class members resident in Canada outside Quebec and 22 per cent for settlement class members resident in Quebec, and distributed for the benefit of eligible class members in accordance with a plan of distribution to be approved by the courts.
For more information, visit canadianbreadsettlement.ca or call 1-833-419-4821. For information on the Quebec class action, go to quebecbreadsettlement.ca.
Quebec: plastic beverage containers are now refundable
The Quebec Beverage Container Recycling Association (QBCRA/ Consignaction) is reminding everyone that, as of March 1, phase two of the modernization and expansion of the deposit-refund system is in effect.
In a recent release, the organization announced that all ready-to-drink plastic beverage containers, from 100-millilitre to two litre, are now subject to a deposit of 10 cents, including water bottles, sparkling water, milk, juice, soft drinks and select spirit bottles.
People will have access to more than 3,500 return locations across Quebec, including Consignaction and Consignaction+ return sites. Nearly 50 of these sites have opened across Quebec focusing solely on the recovery of deposit beverage containers.
The system has been promoting recycling among residents and businesses since 2001 and aims to deposit five billion containers annually, with a goal of achieving a 90 per cent recovery rate by 2032.
Ontario Gelato Festival World Masters winners advance to semifinals
The Gelato Festival World Masters took place at Cool King in Mississauga, Ont., on Feb. 20, for its second stop in North America. The competition, sponsored by Carpigiani, saw 15 gelato chefs compete in hopes of advancing to the North American semifinals scheduled in 2025. The ultimate goal is to represent Canada at SIGEP.
The judges, Gianluca Ruggieri, private chef; Jeremy Day, flavour specialist; Luca Vitali, chef and owner of Casa Toscana; and Alessandro Buccianti, chef and owner of Punto Gelato, evaluated each artisan’s creation by flavour, structure, creativity and presentation.
Stephanie Tucci of By Chefanie in Barrie, Ont., earned first place with the flavour “Mio Nonno,” which featured mascarpone gelato with fig vermouth caramel and cantucci (typical biscuit from Tuscany) crumble.
Onur Ylmaz of Ice Creamonology in Toronto placed second with the flavour “Mastic & Passion.” The mastic base gelato incorporated homemade honeycomb and
fresh passionfruit.
Rounding out the top 3 was Parry Sohi of Nani’s Gelato in Mississauga with the flavour “Diavola.” Sohi’s entry was a diavola-pizza-infused gelato with candied prosciutto and pecorino romano.
among fastest-growing flavours at chains in Canada
In its latest newsletter report, research firm Technomic highlighted coconut as the go-to flavour at chain restaurants. Often used as a syrup or topping, coconut continues to appear in Asianinspired dishes. Blueberry-strawberry combos are showing up in smoothies, yogurts and even as toppings on breakfast items like French toast and pancakes. Irish flavours are gaining popularity across multiple meal categories. Baileys is popping up in desserts, like cheesecake, while Irish cream syrup is becoming a staple in coffee drinks. Latin American flavours such as dulce de leche, a caramelized milk confection similar to caramel, are becoming more popular in coffees and desserts. Moroccan flavours are also trending.
CREATIVE COMFORT
Comfort desserts always involve something nostalgically sweet to eat while triggering childhood memories. All are indulgent treats that adults still crave. Read on as three bakeries across Canada share some favourite comfort desserts.
COSY CHOCOLATE CHIP COOKIES
“A recipe for chocolate chip cookies is one recipe every kid has tried to bake at least once, either with mom or granny,” says Belinda Bigold of High Tea Bakery in Winnipeg. “Chances are eating one holds a warm place in a person’s heart.”
Belinda founded the company with her mother, Carol, in 2003. While Carol always baked beautiful cookies that her friends raved about, she needed a push to get her baked goods into the marketplace. Thus, the mother-daughter bakery team was formed.
Initially, the bakery, which focused on smaller European-style tea cookies, didn’t feel the chocolate chip cookie fit on its menu. Once they added a café, it was time to bake lunchstyle cookies.
}The Classic Brownie from Juliette & Chocolat balances chocolate and texture, featuring the crunch of hazelnuts, walnuts, and almonds.
At The Dessert Lady Café & Bakery in Toronto, three of the most popular classic cakes are carrot, red velvet and vanilla.
“We started with my favourite, a chocolate chip oatmeal, but sales never really took off,” Belinda remembers. “We continued experimenting with various versions until we finally settled on the Triple Chocolate Chip cookie. It’s a soft, chewy, lightly underbaked cookie with three kinds of chocolate chips. This incarnation is here to stay, having found a loyal following with clients and staff.”
Belinda says there are no secrets to making delicious chocolate chip cookies; it’s just preferences. “Our preference for a chocolate chip cookie is real, creamy butter and brown sugar. We always pull the cookies out of the oven in time to keep that delectable underbaked softness.”
Chocolate chip cookies are made
smaller for Christmas. “We downsize the cookies to fit better on mixed platters. These are added with other chocolate chip cookies we make, like our Cranberry White Chocolate Cookie.
BROWNIES FOR ALL CHOCOLATE LOVERS
“Brownies are the ultimate comfort food,” says Juliette Brun, owner of Juliette & Chocolat, a restaurant-chocolaterie in Montreal. “I love how simple they are to make while still being a guaranteed crowd-pleaser. Whether it’s a classic chocolate brownie or a creative twist, something about their rich, fudgy texture
always hits the spot.”
Juliette talks about the initial creation of her Classic Brownie. “Traditional brownies often contain nuts, and to honour this classic approach, I decided to include a Classic Brownie in our collection. Staying true to our grandmothers’ cherished recipes, the Classic Brownie is a perfect balance of chocolate and texture, featuring the delightful crunch of three different types of nuts – hazelnuts, walnuts, and almonds.”
The Intense Brownie is for true chocolate lovers who crave an ultra-fudgy, melt-in-your-mouth experience. “It’s rich, intensely chocolatey, and has an irresistibly gooey texture that satisfies even the most dedicated chocoholics.”
Juliette shares how she bakes her incredible brownies. “I slightly underbake them; otherwise, the result will be dry and cakey. Also, I am careful not to
overmix, which will cause too much air to be incorporated into the batter.”
And then there are ingredients. “We always use premium ingredients, like high-fat butter sourced from New Zealand and top-quality couverture chocolate, which provides the luxurious texture and rich flavour that set our brownies apart.”
The top three customer favourites are the Cookies & Cream Brownie, the S’mores Brownie and the Intense Brownie. The first is loaded with Oreo cookies for crunch and topped with luscious cream cheese. The S’mores brownie features a gooey salted caramel centre topped with homemade toasted marshmallows. Juliette describes the Intense Brownie as a dream for chocolate lovers, offering rich and fudgy textures that melt in your mouth with every bite.
Juliette’s ultimate favourite brownie is the Pecan Brownie. Here’s why: “It combines the best of both worlds with the richness of a fudgy brownie and the comforting flavours of a pecan pie. What makes it truly special is the touch of
the batter. This cake can dry out very quickly, so not overbaking is important.”
The carrot cake is made with freshly grated carrots and is gently spiced to preserve its texture. The vanilla cake is made with pure vanilla extract. Once baked, it’s assembled in three layers, filled and masked in buttercream.
For birthday celebrations, customers are invited to choose their favourite cake to be turned into the Birthday Sprinkles Cake. Mandy describes it as an explosion of fun. The cake is wrapped from top to bottom in a dazzling array of colourful confetti sparkles.
filled with creamy milk chocolate buttercream. Then there is The Chocoholics cake, made with moist chocolate chiffon cake and decadent French buttercream.
There is always someone in every group who loves the flavour of strawberry beyond any other. The Strawberry Vanilla Cake at High Tea Bakery features layers of classic vanilla butter cake, filled with homemade strawberry compote and real buttercream. Naturally tinted, this cake is pretty in pink.
maple syrup we bake into it, adding a subtle sweetness and warmth that makes it unforgettable.”
CLASSIC CUSTOM CAKES
At The Dessert Lady Café & Bakery in Toronto, three of the most popular classic cakes are carrot, red velvet and vanilla. Just the thought of them brings back fond memories of childhood.
The carrot and red velvet cakes are scrumptiously iced with smooth cream cheese icing. For the vanilla cake, it’s all about silky buttercream. “I use the Italian meringue method to make our buttercream. It needs to be whipped until it cools down before adding the cubed room-temperature butter,” says Mandy Kahn, owner of The Dessert Lady Café and Bakery. “The secret is patience,” she confides.
Customers expect the red velvet cake to be fluffy and moist. Mixing and baking techniques are essential. “I whip the butter and sugar well before adding eggs. I also alternate the dry and the wet ingredients proportionally to keep the air incorporated into
High Tea Bakery also sells cakes inspired by childhood dreams, like the Banana Chocolate Cake. This more sophisticated, grown-up version features layers of old-fashioned banana cake
Sweet treats are a delightful part of childhood happiness. Adding these comfort desserts to your menu will keep your customers of all ages returning for more. / BJ
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
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BakersJourn al20032025-v1 Visit us at booth 913
Belinda and her mother Carol Bigold founded High Tea Bakery in Winnipeg in 2003.
¦ concepts for success ¦
BY DIANE CHIASSON
EIGHT EASY WAYS TO MERCHANDISE YOUR BAKERY PRODUCTS
Learn how to use the spring season to boost sales, engage customers and stay competitive
Food merchandising is a powerful way for bakery stores to attract more customers, increase sales and create a unique and dynamic experience.
The spring season is a golden opportunity to revitalize your operation and maximize your revenue. Compelling food and beverage merchandising is critical to grabbing new shoppers’ attention.
To market your bakery products effectively, you must keep them super fresh, visually appealing, merchandise them consistently and price them competitively.
Here are eight easy ways to merchandise your bakery products for increased sales.
GO BIG IN SPRING
}EMBRACE FRESH SPRING DESIGN
Refresh your bakery’s atmosphere with vibrant colours that match your décor and brand. Use cheerful decorations and attractive displays like fresh flowers, pastel hues and natural textures to create an inviting and sophisticated ambiance that will convey the essence of spring.
HIGHLIGHT SEASONAL PRODUCTS
By offering uniquely fresh seasonal products, your bakery operation can position itself as a go-to destination for customers looking for a unique experience and set you apart from competitors. Seasonal merchandising is a powerful tool for bakery operators to boost sales, engage customers and stay competitive. By delivering exceptional experiences, you can build stronger connections with your
Your menu is your greatest marketing tool and should be used beyond simply listing the products you serve and their prices.
Highlight spring seasonal products and consider merchandising with bakery presentations of freshly baked products made with local spring fruits and vegetables. Offering these relevant products during this time of the year will set you apart and build loyalty. People want to know where their food is grown. Draw attention to your Canadian growing regions and mention their reputations for particular fruits and vegetables. Entice customers with special promotions and discounts tailored to the spring season.
ACTIVATE ALL SENSES AT THE DOOR
Displays can be more effective if they stimulate more than just the eyes. Consider not only what your bakery looks like but also the smells coming from the kitchen, the sound and the different flavours and textures to experience. By activating these senses, you heighten their experience and help build enthusiasm for what your customers are about to taste.
customers and encourage repeat business. Use signage and displays to draw attention to freshly baked products and create thematic sections within your bakery.
INCREASE IMPULSE PURCHASES
Well-executed seasonal displays can lead to a surge in impulse buys. Did you know that more than 50 per cent of purchases are made on impulse? Experiment with unique window displays, table arrangements and floor layouts that tell a story about your bakery and spark curiosity. While keeping your food displays fully stocked is important, be mindful of possible overstocking. Everything from bakery items, jars, cans, and boxes should be well-merchandised, neat and orderly. Don’t forget to keep your display cases, shelves and bins super clean and fresh, and rotate them regularly. Choose display cases that match your décor, brand and budget. Use bulbs that cast a warm light on your products to make them look as good as they taste. Make sure your displays look full and your products super
fresh to convey a healthy abundance in your bakery.
PROVIDE DEMOS AND SAMPLES
It’s no secret that in-store food demos directly correlate to increased sales. When deciding on a merchandising strategy or store layout, consider leaving plenty of room for customers to taste free samples. Demonstrations are one of the most cost-effective ways to show customers your food tastes great and how easily they can order your products.
MENU AS MERCHANDISING TOOL
Your menu is your greatest marketing tool and should be used beyond simply listing the products you serve and their prices. The average customer will spend two to three minutes looking at your menu, so it must entice them to order your most profitable items and to order more than one. Better, your menu should entice your customers to return to try other products. Use your menu as a marketing tool by strategically designing and presenting your products on the menu. Highlight specific items with enticing descriptions, visuals and proper placement to influence customer choices and maximize sales.
USE ONLINE, OFFLINE
CHANNELS
Have a cohesive approach that integrates both online and offline channels. Maximize your marketing efforts by using both websites and social media platforms alongside traditional marketing methods like print ads and in-person events to reach a wider audience and create a consistent brand experience. / 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
Our Promise to You and Future Generations
“Food
innovative food solutions
innovation is energy for good" sustainable, respectful balanced.
At Puratos, we believe and that is why we are constantly striving to grow our positive impact with the creation of that promote health & well-being and steadily move businesses, customers, people, and the planet forward. We are devoted to a holistic operating model; one that is and Working together in harmony with the communities we are a part of, we are committed to better health, better life, and a better planet for you and future generations.
RISING TO THE CHALLENGE
Bakeries, pizzerias and baked goods manufacturing facilities are filled with hazards that can impact both workers and business operations. In these fast-paced, high-pressure environments, an effective risk management program is essential to ensure worker safety.
THE COST OF INACTION: HOW POOR RISK MANAGEMENT LEADS TO INJURIES AND HIGH EXPENSES
Between 2019 and 2023, WorkSafeBC accepted 1,391 claims from the bakery industry for injuries ranging from strains and lacerations to contusions and fractures. Of these, 26 per cent were caused by overexertion, while 16 per cent were due to being struck by an object.
These injuries have not only caused significant physical pain for workers but have also cost over $18 million in workers’ compensation claims. Indirect costs, however, can be even more far-reaching, with increased workloads for staff, decreased productivity, higher turnover, absenteeism and damage to morale. The consequences of an unsafe workplace can also lead to reputational harm, making it harder for businesses to attract and retain both customers and workers.
Many of these incidents could have been prevented with proper risk management, says Tami Der, Industry and Program Specialist at WorkSafeBC. “Identifying hazards and implementing effective risk controls is essential to keeping workers safe.”
EMPLOYERS ARE RESPONSIBLE FOR IDENTIFYING HAZARDS AND MANAGING RISKS
A hazard is anything that has the potential to cause harm, and a risk is the probability that someone could be harmed by the hazard. Employers are required to conduct risk assessments to identify workplace hazards, evaluate the risks these hazards pose and implement controls to minimize those risks.
Risk assessments must be done in collaboration with workers, as they provide valuable insights into potential hazards and associated risks.
For example, a risk assessment in a commercial bakery might determine that using a commercial mixer (a hazard) could cause an injury to a worker’s arm if they get caught in the moving parts (the risk). To reduce the risk of injury, employers are required to have a guard to prevent workers from accessing the moving parts of the mixer (a control).
Risk assessments must be done in collaboration with workers, as they provide valuable insights into potential hazards and associated risks. Joint health and safety committees should also be involved at every step.
COMMON HAZARDS AND RISKS IN BAKERIES
Here are some of the most common hazards in bakeries, and the risks they present:
• Slippery floors: Flour dust, oils, and liquids make bakery floors slippery. Busy workers and cluttered walkways can increase the risk of slips, trips and falls. These can cause serious injuries like
fractures, sprains or concussions.
• Hot surfaces and equipment: Ovens, hot trays and cooking equipment pose a risk of burns and scalds.
• Sharp objects and machinery: Bakery workers handle knives, dough cutters and industrial-grade slicers. These tools can cause cuts and lacerations, while machinery like mixers can lead to entanglement if safeguards are not in place.
• Heavy lifting, overexertion and repetitive movements: Lifting heavy bags of flour or kneading dough can lead to musculoskeletal injuries, which can lead to chronic pain or long-term disability.
• Unprotected machinery: Commercial mixers, dough sheeters and slicers pose risks including entanglement or crushing injuries.
• Toxic chemicals and flour dust: Cleaning products can be toxic if mishandled. Additionally, flour dust is both combustible and a respiratory hazard when inhaled in large quantities.
• Excessive heat: Bakeries can become
extremely hot, especially near ovens and baking equipment. Prolonged exposure to elevated temperatures can lead to heat exhaustion or heatstroke.
• Electrical hazards: Equipment in commercial bakeries can present electrical hazards. Faulty wiring or poorly maintained equipment can lead to electrocution or fire.
CONTROLLING RISK
Part of the risk assessment process is determining the level of risk that specific hazards pose to workers. Factors like the number of workers who might be harmed, the duration of exposure and the potential severity of an injury all contribute to the overall risk level. High or medium risks may require additional controls. The highest risk should be addressed first.
When considering how to reduce the risk, there’s a certain order you should follow. This is called the hierarchy of controls. It’s important to follow the hierarchy, rather than start with the easiest control measures.
While the controls are listed in order of effectiveness, all should be considered,
as they work best in combination. For example, to mitigate the potential of someone falling into a mixer, you could install barriers or guardrails and de-energize the equipment when it’s not being used.
TRAINING AND COMMUNICATION
Employers must ensure everyone is aware of the risk management program and provide managers, supervisors and workers with orientation and training on the hazards, risks and controls in the workplace. Safe work procedures and policies must be documented and shared with workers.
In addition, employers should encourage workers to report concerns and suggest improvements.
MONITORING AND UPDATING
Risk assessments must be dynamic. Employers must be aware of new or changing hazards and risks when regular safety inspections are conducted and update the risk assessment accordingly.
CREATING A CULTURE OF SAFETY
Effective risk management isn’t just about policies and procedures: it’s about
fostering a workplace where safety is a shared responsibility. When employers consistently monitor risks and improve controls, they set the stage for a culture where safety becomes second nature.
“Everyone has the right to a safe workplace and to go home healthy at the end of their shift,” Der says. “Managing risks will go a long way to keeping workers safe.”
HEALTH AND SAFETY RESOURCES
WorkSafeBC has online resources to help employers manage risks and create a healthy and safe work environment:
• Assessing risks
• Controlling risks
• Basics of risk management: Four steps to a healthy and safe workplace / BJ
Alexandra Skinner is the manager, 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.
Hyslop has helped create a culture of opportunity at Mrs. Dunster’s bakery | BY
CELEBRATING WINS
Rosalyn Hyslop, co-owner and co-CEO of Mrs. Dunster’s with husband Blair Hyslop, is setting a strong example for women in the baking industry and encouraging young people to seek out opportunities.
Ten years ago Mrs. Dunster’s was a team of 50 employees, one 30,000-square-foot bakery, one retail store in Sussex, N.B., and a production team including Hyslop, her husband, a production manager and a sales manager. It has since grown to a team of 275 employees, a second 46,000-square-foot bakery in Moncton, N.B., four retail stores and an expanded leadership team.
Hyslop recognizes her upbringing played a pivotal role in forming her business mindset.
Surrounded by her eight siblings and her family who come from strong Scottish roots, her mother’s advice has stuck with her throughout her life: “I’ve always believed in the saying, ‘It takes a village to raise a child.’ My mother raised us with that mindset.”
}Her village includes the unwavering support of her friends and family, colleagues, employees, business peers, mentors and advisors, communities, suppliers, business partners and investors, and customers spanning more than 50 years.
AWARDS AND REWARDS
Partners in life and business, Blair and Rosalyn Hyslop have created a cultural mindset to encourage everyone that there are opportunities to grow within Mrs. Dunster’s.
‘We often feel like we’re just stewards of something that’s much bigger than us and we’re just getting it to the next level.’ –Rosalyn Hyslop
Hyslop’s entrepreneurial work has been recognized through numerous awards over the years. She was named one of the Top 50 CEO’s in Atlantic Canada four times and in 2023 was named CEO of the Year by Atlantic Business Magazine.
In 2017, Mrs. Dunster’s was named Exporter of the Year for New Brunswick, received Food in Canada Magazine Leadership Award, and was named a
finalist for 2017 EY Entrepreneur of the Year. She and Blair also were named Huddle’s 2017 Entrepreneurs of the Year. The busy entrepreneur even runs a charity called Good Fit Book, which received the Marilyn Trenholme Counsell Literacy Award.
But by far, her most rewarding achievement turned out to be a full-circle moment.
The first business Hyslop ran was a Junior Achievement company in New Brunswick, a program in which students launch and run a small enterprise alongside volunteers from local businesses. Coincidentally, her husband Blair
Hyslop, also an entrepreneur in the food industry, ran his first business at a Junior Achievement company, in Nova Scotia. Hundreds of miles apart, they both struggled to figure out their purpose throughout high school. After high school, they both volunteered and were paired together to recruit students for Junior Achievement.
Says Rosalyn, “Junior Achievement helped us find our purpose.”
Thirty-six years later, in October 2025, the Hyslops were inducted into the Junior Achievement New Brunswick Hall of Fame, alongside fellow mentors and business leaders they look up to. “It was like winning the Oscars for us,” Hyslop says.
DIVING IN
On the couple’s first date, they spoke about their aspirations of owning a business in
Rosalyn
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When approached with the offer to take on Mrs. Dunster’s in 2014, it was an easy decision. “We really felt like it was a great fit for us,” Hyslop says. “Mrs. Dunster’s just had so much potential, that we got really excited about it and knew that this was our opportunity.”
The brand and its loyal customers supported the Hyslops in the new venture: “I think the community and the region [were] concerned that it was going to be sold and shut down,” she says.
“[The] support from the community and region has always been there for us. We often feel like we’re just stewards of something that’s much bigger than us and we’re just getting it to the next level.”
Their minimal experience in the baking industry didn’t stop them: “Through that whole process we have learned so much in the past 10 years, and we certainly have appreciated all of that learning and experience,” she says.
Employing knowledgeable industry workers to their team was something they both saw value in. “We made sure we had people on our team that could fill in the gaps for us,” Hyslop says. “People that we’ve been privileged to work with.” Their success has increased the volume of goods being made per year. They have two production operations, one in Sussex that makes about 50 million doughnuts and cookies a year; and one in Moncton that makes small batch pastry, 3,000 loaves of bread and 7,000 bread rolls per hour.
PUSHING BOUNDARIES
Hyslop highlights the importance of letting challenges in the workplace impact her. “I don’t let it get me down or stop me from moving forward,” she says. “I just kind of push through.”
She sees the industry continuously changing, allowing more women to take on important roles.
Her team, whom she takes pride in, plays a major role in the business. “We’ve been very, very lucky to have an awesome team, and they do everything,” she says. “We’re just there to provide air cover, but they’re the ones that are running the place, so it’s awesome.”
The Hyslops, who credit their team with helping them through the pandemic and unprecedented inflation, have focused on putting more care into new positions,
such as accounting, human resources, quality control and maintenance.
They have created a cultural mindset to encourage everyone that there are opportunities to grow within the company.
She also has taken the lessons she taught her children and implemented them into her work: “I used to encourage our kids to use their superpowers for good when they were being extremely clever in trying to get out of doing something. I’d tell them to imagine the positive change they could make if they used those smarts and energy for good,” she says. “Now we talk about ‘using your superpowers for good’ in the business and at speaking events and it’s a part of our company values statement.”
Six years ago, after taking the scale-up program at the University of New Brunswick, Hyslop learned that celebrating your wins is key to a successful business.
At the start of every meeting, she urges her team to celebrate their wins, big or small.
“You have all the time to talk about the things that are going wrong, because you’re constantly problem solving, but take the time to celebrate the things that are going well.”
Her team members are now always eager to share their wins. “It’s funny because at first it was very hard for everybody trying to come up with things, and now they fight to go first.”
THE NEXT BATCH
Hyslop credits her success to mentorships with knowledgeable entrepreneurs.
She encourages younger people to reach out to entrepreneurs, CEOs or people in business. “They love to help younger people,” she says. “Ask questions, ask for advice or find one person that would mentor you or coach you on a regular basis.”
Hyslop highlights the importance of opening yourself up to opportunities.
“You just need to get out there and be in the world for opportunities to find you,” she says. “Follow the leads that come to you. Opportunities don’t necessarily come to you when you’re sitting at home wondering what you should do.”
“Just be confident and kind to others and yourself and always use your superpowers for good.” / BJ
QUALITY
Delicious baked goods begin with baking professionals, like you — people who care about what they do and see change as a chance for growth. That’s who you’ll find at IBIE. Crafted by the industry for the industry, this event brings you together with a global community facing your same challenges (like supply chain issues), as well as opportunities specific to your role. From strategies for navigating unpredictable commodity prices to innovative automation solutions, everything you need is here, at your show.
NURTURING NOSTALGIA
Calgary’s Pretty Sweet Bakeshop is a business built on nostalgia with very modern ideas about leadership.
Owner Vicki Manness turned years of culinary and baking experience into a business that nurtures, trains and lifts up its team of 13 women.
It became a women-only bakery not by design but in a natural process.
“We gravitate towards hiring women; and they gravitate toward us,” says the double Red Seal chef and graduate of Southern Alberta Institute of Technology in culinary and baking programs.
Feeling it was important to gain skills in all aspects of cooking and baking, she focused on learning what she could in various positions at restaurants and bakeries until she felt empowered to open a place of her own.
NURTURING NOSTALGIA
Pretty Sweet Bakeshop in Calgary offers custom cakes, and a wide variety of cookies, brownies and bars featuring nostalgia-themed flavours and visual design.
}‘When I opened the business, a lot of the recipes came from my grandmother. I modernized them.’ –Vicki Manness, owner, Pretty Sweet Bakeshop
Manness created the business in 2008 as a side hustle, working alone when not busy with her full-time job and selling products through markets and other small businesses.
In 2017 she leased an industrial space at 536 42 Ave. S.E. and custom-designed a kitchen.
The store has since evolved from a pre-order and pick-up business into an online-order and grab-and-go concept with a small storefront where they display prettily packaged items in shades of pink: “It’s popcorn mixes, snack mixes and a full pastry showcase,” she explains.
The bakery offers custom cakes, and a wide variety of cookies, brownies and bars. “We want to pull in people with a nostalgia perspective,” Manness says.
“When I opened the business, a lot of the recipes came from my grandmother. I modernized them. A lot of that nostalgia is at the heart of this business. Using
ingredients you remember from when you were a kid. It’s an old-school way of doing things but for a modern customer.”
One of their bestsellers is the birthday cake sandwich cookie, which were originally developed using a cake mix recipe to turn them into cookies but have since evolved into a fully original recipe that embodies that cake mix-like flavour.
Manness also uses classic cereals such as Lucky Charms and Cap’n Crunch in some of her products to bring a nostalgic element that captures customers’ imaginations “It transports them back to their childhood,” she says.
TWO KINDS OF LEADERSHIP
Being a woman in professional baking wasn’t always easy. “I’ve worked in a lot of male-dominated kitchens. If you’re making people feel less-than for making a
mistake, [that’s not right].”
Manness dreamed of creating a bakery where her team could learn from mistakes and progress, a place where “they are not embarrassed in front of colleagues and feeling confident enough to try again.”
She sees two kinds of leadership: fearor embarrassment-based leadership versus honing your employee’s skills. “I’ve been in those places – you’re not growing – you’re a shy little flower because you’re not wanting to make a mistake.”
Some women she’s worked with have experienced harassment or being overlooked for opportunities.
“Having more of an open environment, a place of safety, where people feel the freedom to create – whether it ends up being good or bad – makes it a better workplace. The product is better in the end.”
HIRING FOR ATTITUDE
When hiring, Manness looks for a positive attitude and a willingness to learn. “A
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strong work ethic is important,” she says. “Having knowledge is great, but thinking you know more than everyone else is not a great attitude. Some people have that ability to know they’re here to just take it all in and learn everything about the business. I feel blessed that I’m able to come to work every day with a team that genuinely likes each other.”
The biggest challenge she’s overcome is learning how to delegate tasks and responsibilities. As she puts it, “Learning how to let go and how to let others take on things that maybe I was doing. To let that go, and let other people have it and thrive at it. To be able to give people that trust. It’s a lot easier for me now, it wasn’t in the beginning. To be able to slowly pick away at letting someone taking something off my shoulders. I was doing
everything myself for so long. It was scary at first but it was necessary and allows me to run this business in another way. To take a step back and help the business make the next move – keeping things fresh, looking ahead to next holiday. This is what will keep our business growing. Thinking ahead to what’s next before it happens.”
Manness would love to see schools have more womencentred industry events to nurture and actively promote entrepreneurial women.
Her advice to budding bakery entrepreneurs? “Know your worth and don’t get squashed by some of the negativity that comes with this business. Surround yourself with likeminded people or work in a place where there is potential for growth.” /
BJ
14 et 15 avril • April 14 & 15
2025
SHOW GUIDE
Presented
by
Deux journées d’exposition commerciale | Inscriptions requises
Les séminaires, démonstrations et compétitions auront lieu de 8 h 30 – 17 00 h
Heures d’ouverture de l’exposition commerciale : 10 h 00 – 17 00 h les deux jours
Les préinscriptions se font en ligne. Pour vous inscrire, allez à www.bakeryshowcasecanada.ca
Rejoignez-nous au SEUL salon professionnel et conférence interentreprises de l’industrie de la boulangerie au Canada, organisé au Canada.
Two days of trade show | Registration required
Seminars, demonstrations and competitions will take place from 8:30 am – 5:00 pm
Trade show hours: 10:00 am – 5:00 pm daily
Pre-registration is online. To register, visit www.bakeryshowcasecanada.ca
Join us at Canada’s ONLY business-to-business baking industry trade show and conference produced in Canada.
MOT DU PRÉSIDENT DE BAC
MOT DU PRÉSIDENT DE L’ASSOCIATION CANADIENNE DE LA BOULANGERIE
Au nom du conseil d’administration de l’Association canadienne de la boulangerie (BAC), c’est avec grand plaisir que je vous souhaite tous la bienvenue au Salon de la boulangerie de Montréal 2025, la plus grande exposition commerciale et conférence de l’industrie de la boulangerie au Canada.
Le conseil d’administration et le personnel de l’Association continuent de se concentrer sur le soutien et l’élévation de nos membres par l’éducation et la formation, la représentation gouvernementale, la durabilité et la responsabilité environnementale. Nous sommes la voix (votre voix) de notre industrie canadienne de la boulangerie, représentant tous les intervenants sur des questions d’importance vitale.
L’an dernier, le Salon de Toronto a surpassé toutes les attentes en matière d’exposants et de participation. Avec un tel résultat, de nombreux exposants ont réservé pour l’événement à Montréal en 2025 avant la fin de celui à Toronto en 2024 ! Résultat : notre événement affiche complet cette année, et nous en sommes très fiers ! Nous tenons à remercier nos partenaires d’Annex Business Media, pour leur expertise en gestion et leur passion pour l’Association canadienne de la boulangerie ainsi que pour l’industrie canadienne de la boulangerie. Nous sommes convaincus que l’édition de cette année sera merveilleuse !
Nous vous invitons à vous joindre à nous pour l’assemblée générale annuelle de l’Association canadienne de la boulangerie avant le début des conférences – de 8 h 30 à 9 h 30 – au même emplacement, dans la salle des exposants. Nous y servirons café et déjeuner léger gratuit. Il s’agit du moment idéal pour prendre connaissance des plus récents rapports du conseil d’administration. Les membres sont encouragés à y assister, et à voter sur certaines questions importantes. La réunion sera offerte dans les deux langues officielles.
Cette année, nous lancerons le concours « Coupe de boulangerie du Canada – édition québécoise ». Voilà l’occasion par excellence pour réunir, au cours des prochaines années, une équipe de boulangerie canadienne, laquelle représentera fièrement le pays lors d’événements internationaux. Six équipes exceptionnelles provenant d’écoles du Québec mettront à profit leurs talents pour se disputer la couronne du gagnant, laquelle permettra de représenter le Québec au Salon 2026 de retour à Toronto.
Nous organiserons également le concours canadien Pizzaiolo de l’année. Le gagnant aura le privilège de représenter le Canada à l’International Pizza Challenge de Las Vegas.
Le lundi, la conférence de lancement aura pour thème « l’intelligence artificielle ». Hugo Lemieux-Fournier, coordonnateur de l’IA chez Vooban, vous fera découvrir comment cette technologie de pointe peut
vous aider à améliorer et à rationaliser vos activités de boulangerie. Dans l’après-midi, Tannis Axten, de Minton en Saskatchewan, parlera de la promesse de l’agriculture régénératrice dans le monde de la boulangerie. Je vous encourage à en apprendre davantage sur l’histoire d’Axten Farms en matière de régénération et sur l’excellent travail que fait Regeneration Canada pour promouvoir la régénération des sols et soutenir un système alimentaire sain.
Profitez également d’une démonstration sur la sculpture en chocolat : exploration des textures et des techniques avec le talentueux maître chocolatier Jérémy Monsel, qui se fera un plaisir de vous montrer des techniques avancées qui lui ont valu des distinctions dans le monde hautement concurrentiel de la fabrication du chocolat. Venez voir sa plus récente création prendre délicieusement vie sous vos yeux.
Le mardi, vous aurez la chance de participer à une discussion animée par des panélistes sur le thème « La boulangerie résiliente » et « Cultiver la prochaine génération de boulangers canadiens ». Il y aura également le panel « Pleins feux sur les relations canado-américaines », où l’Association canadienne de la boulangerie, les exportateurs et les principaux collaborateurs américains, l’American Bakers Association et la Bread Bakers Guild of America, discuteront des enjeux d’intérêt commun, des défis uniques de notre industrie en matière de tarifs douaniers et de guerres commerciales, ainsi que de stratégies et de solutions potentielles. Apportez vos questions et ne manquez pas cette importante table ronde.
Acquérez de nouvelles compétences en assistant à des démonstrations,
Cordialement,
Louis Bontorin
Président, Association canadienne de la boulangerie Calgary Italian Bakery, Calgary, Alberta
Bakery Showcase Banner 2025.indd All Pages
LANYARD SPONSOR
BADGE SPONSOR
SPEAKER SPONSOR
DELEGATE BAG SPONSOR ON SITE REGISTRATION SPONSOR
DEMO SPONSORS
NETWORK LOUNGE SPONSOR
BAKERY CUP PLATINUM SPONSOR
BAKERY CUP GOLD SPONSOR
BAC CHAIR’S MESSAGE
14 et 15 avril • April 14 & 15 2025
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 Montreal Bakery Showcase 2025, 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 Toronto beat all expectations in exhibitors and attendance. With such an outcome, many exhibitors were booking Montreal before Toronto ended! We have a sold-out show for 2025; 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 “merveilleux!”
Please join us for our Baking Association of Canada Annual General Meeting before the showcase begins, from 8:30-9:30 a.m. in the Education Sessions Area on the show floor to enjoy a complimentary breakfast and hear the latest reports from the board. Members are encouraged to attend and vote on some important issues. The meeting will be available in both official languages.
This year we will be hosting an inaugural baking competition: Coupe de Boulangerie du Canada (Bakery Cup) – Édition Québécoise. 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. Six exceptional teams from Quebec schools will utilize their talents to vie for the winner’s crown and to represent Quebec at next year’s Showcase in Toronto.
On Monday there will be featured talks: “Artificial Intelligence” with Vooban AI coordinator Hugo Lemieux-Fournier, where you can learn how artificial intelligence could help to improve and streamline your baking business. This will be followed by Tannis Axten from Minton,
Sask., talking about the promise of regenerative agriculture for the baking industry. I encourage you to learn about Axten Farms’ story of regeneration and the great work that Regeneration Canada does to promote soil regeneration and support a healthy food system.
Enjoy a demonstration on Chocolate Sculpture: Exploring Textures and Technology with talented master chocolatier Jérémy Monsel, who will demonstrate the advanced techniques that earned him accolades in the competitive world of chocolate making. Watch Monsel’s latest creation come to delicious life before your eyes.
Tuesday will feature a panel discussions, featuring “The Resilient Bakery” and “Cultivating the Next Generation of Canadian Bakers.” There will also be a “Spotlight on Canada-U.S. Relations” panel, where the Baking Association of Canada, exporters and key collaborative partners in the United States, the American Bakers Association and
BAC UNIT LA COMMUNAUTÉ CANADIENNE DE LA BOULANGERIE
L’Association canadienne de la boulangerie (BAC) est une association nationale de l’industrie de la boulangerie régie par ses membres. Les bénévoles sont élus parmi les entreprises membres et siègent à l’échelle nationale au conseil d’administration et à divers comités. Les membres sont également élus pour gérer ses sections provinciales.
Best regards,
Louis
Bontorin
Chair,
Baking Association of Canada Calgary Italian Bakery, Calgary, Alberta
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.
Bakery Showcase Banner 2025.indd All Pages
CONSEIL D’ADMINISTRATION DE BOULANGERIE QUÉBEC
LA LISTE DES MEMBRES DU CONSEIL DE BOULANGERIE QUÉBEC
Northern Alberta Institute of Technology, Edmonton, Alberta
Kate Nugent (Éducation / Education)
Humber College, Etobicoke, Ontario
Michel Dion (Administrateur / Membership) Lallemand, Montreal, Quebec
Tony Llewellyn (Administrateur / Membership)
Snow Cap Enterprises, Burnaby, British Columbia
Elisabeth Brasseur (Administrateur / Membership) Farinart, Montreal, Quebec
Peter Jacobs (Administrateur / Membership)
The Baker’s Workshop, Newmarket, Ontario
Eric de Saint Lager (Administrateur/révision des règlements / Membership/Bylaw Review)
Bridor, Montreal, Quebec
LE SALON DE LA BOULANGERIE 2025 est organisé par l’Association canadienne de la boulangerie (ACB) en partenariat avec le Conseil de Boulangerie Québec (CBQ).
Dimitri Fraeys (Généraliste / At Large)
Le Conseil de Boulangerie Québec (CBQ), Granby, Quebec
Martin Barnett (Administrateur/directeur général, non-votant / Executive Director/General Manager, Non-Voting)
Baking Association of Canada, Vancouver Island
Denise Lee (Directrice de la politique alimentaire et nutritionnelle / Director of Food and Nutrition Policy)
Baking Association of Canada, Ottawa
Elizabeth Nyland (Assistante administrative / Administrative Assistant)
Baking Association of Canada, Vancouver Island
Ron Norris (Spécialiste en recrutement des members / Membership Development Specialist)
Baking Association of Canada, Ontario
Présidente de la section d’Ontario / Ontario Chapter Chair
Kate Tomic
Caldic Canada, Mississauga, Ontario
Président de la section des Maritimes / Atlantic Chapter Chair
Mike Raftus
Ardent Mills, Dartmouth, Nova Scotia
Président de la section de Colombie-Britannique / British Columbia Chapter Chair
Jesse Lamb
Island City Baking, Richmond, British Columbia
BAKERY SHOWCASE 2025 is produced by the Baking Association of Canada (BAC) in partnership with the Quebec Bakery Council (CBQ).
Je tiens à souhaiter la bienvenue à Montréal aux acteurs clés de l’industrie boulangère du Canada. Le Salon de la boulangerie est le rendez-vous annuel pour rencontrer les fournisseurs d’ingrédients et d’équipements et découvrir les nouveautés en matière de boulangerie et de pâtisserie.
L’industrie de la boulangerie occupe une place importante dans l’économie bioalimentaire. En 2023, le secteur a généré des livraisons manufacturières de 3 milliards de dollars au Québec et comptait 694 entreprises.
Les dynamiques géopolitiques et économiques actuelles exercent une pression notable sur le secteur bioalimentaire et il est plus important que jamais de développer de nouveaux marchés, de diversifier l’offre alimentaire et de favoriser l’achat de produits québécois et canadiens.
Grâce à l’innovation et aux efforts pour améliorer constamment la qualité nutritive des produits, l’industrie de la boulangerie est bien positionnée pour répondre à ces impératifs ainsi qu’aux besoins et aux attentes des consommateurs. Pour eux, comme pour notre gouvernement, l’accès à une saine alimentation est une priorité.
Les conférences proposées pendant le salon témoignent de vos préoccupations face aux enjeux de demain, notamment en matière de durabilité, de bien-être des consommateurs et d›innovation technologique.
Je vous souhaite un séjour au Québec enrichissant ainsi qu’un excellent événement.
André Lamontagne
Le ministre de l’Agriculture, des Pêcheries et de l’Alimentation
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Bakery Showcase Canada
Palais des congrès de Montréal
April 14-15, 2025
A word from the Minister,
I am pleased to welcome the key players in Canada’s baking industry to Montreal. Bakery Showcase is the event to connect with ingredient and equipment suppliers and explore the latest developments in the world of baking and pastry making.
The bakery industry plays an important role in Quebec’s bio-food sector. In 2023, it generated $3 billion in manufacturing shipments and included 694 companies.
The current geopolitical and economic context is putting the bio-food sector under pressure, and it is more important than ever to develop new markets, diversify the food offering, and encourage the purchase of Quebec and Canadian products.
Thanks to its focus on innovation and improving its products’ nutritional quality, the bakery industry is well positioned to meet these challenges and to fulfil consumer needs and expectations. Access to healthy food is a priority for consumers, as it is for our government.
The show’s lineup of education sessions reflects concerns about tomorrow’s challenges, including sustainability, consumer well-being, and technological innovation.
I wish you an enriching stay in Quebec and a wonderful event.
André Lamontagne Minister of Agriculture, Fisheries and Food
COUPE DE BOULANGERIE DU CANADA – ÉDITION QUÉBÉCOISE
Coupe de boulangerie du Canada – édition québécoise
Laissez-vous inspirer par les techniques de boulangerie artisanale dernier cri, les compétences de haut niveau et les plus récentes tendances, alors que des chefs professionnels talentueux du Québec travailleront en équipe de deux pour créer de leurs mains des produits de boulangerie originaux et de grande qualité. Les chefs boulangers et pâtissiers du Québec démontreront leur habileté, leur créativité et leur capacité à travailler sous pression, tandis qu’ils se disputeront les plus grands honneurs.
Animateurs :
• Marie-Pascale Bonne, Centre des services scolaires Marie-Victorin
• Lionel Ducreau, Boulangerie Deux Gars dans l’Pétrin
• Juges du concours :
• Jury President: Laurent Agliata
• Patrick Le Jallé, Calixa Lavallé
• Marc Simonet, École Hôtelière de Montérégie
• Raphael Thuaux, PACC Adult Education Centre, Lester B. Pearson School Board
15 avril, 15 h 30 à 16 h 30: Présentation de concours
La Coupe de Boulangerie du Canada 2025 se veut un prestigieux concours de boulangerie artisanale qui se tiendra au Palais des Congrès de Montréal les 14 et 15 avril 2025. L’événement vise à souligner l’excellence en boulangerie traditionnelle, en mettant l’accent sur les baguettes, les croissants, les viennoiseries et les pains spéciaux.
Composition des équipes
Les équipes ont été choisies par le comité d’organisation. Chaque équipe est composée d’un boulanger (minimum 23 ans) et d’un assistant/aide (moins de 21 ans). Les concurrents doivent être citoyens
Commanditaire Platine / Platinum Sponsor
canadiens et détenir au moins cinq ans d’expérience dans le domaine.
Catégories :
• Baguettes (20 baguettes traditionnelles)
• Croissants (12 croissants au beurre classiques)
• Viennoiseries (12 créations revisitées au choix)
• Pains spéciaux (forme libre, utilisant 5 kg de farine)
Les candidats et leurs assistants :
• Simon Duval et Maxime Pelletier
• Sébastien Gry et Julien Bédard
• Florent Lehman et Félix Jeandot
• Julien Meunier et Simon Dubois
• Benjamin Oddo et Audrey Tardif
• Casimir Belleau et Olivier Billette
Juges et évaluation
Une table ronde de juges experts évaluera les produits en fonction de l’exécution technique, du goût, de la texture et de la présentation. Des directives strictes devront être suivies en matière de forme, de poids et de modes de cuisson. Les équipes auront une heure pour préparer leur pâte (le 14 avril) et cinq heures pour le façonnage, la cuisson et la finition (le 15 avril).
Chaque catégorie aura un vainqueur individuel. Cependant, l’équipe gagnante sera déterminée par le score cumulé le plus élevé dans les quatre catégories.
16 h 30: Présentation de concours Coupe de boulangerie du Canada –édition québécoise
Nous remercions chaleureusement Lallemand pour son soutien en fournissant des vestes de boulangerie à tous ceux qui ont participé au concours et concevoir un trophée pour le vainqueur.
Commanditaire Or / Gold Sponsor
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April 14 &15
surface et des détaillants de commerce électronique d’aujourd’hui. Il a été reconnu par Walmart comme un leader d’opinion sur le thème des emballages prêts-à-vendre. Rick a obtenu plusieurs brevets d’emballage importants pour de nouveaux concepts d’emballages prêts-à-vendre. Rick cumule plus de 20 ans d’expérience dans l’industrie de l’emballage. Vous pouvez joindre Rick au rgessler@ delkorsystems.com.
14 h 00 – 14 h 45 Conférence spéciale : Qu’est-ce que l’agriculture régénératrice et quelles sont ses implications pour l’industrie de la boulangerie ?
Conférencière : Tannis Axten, Axten Farms, Minton, Saskatchewan Découvrez l’histoire d’Axten Farms en matière de régénération, ainsi que l’excellent travail que fait Régénération Canada pour promouvoir la régénération des sols et soutenir un système alimentaire sain. Le parcours agricole de Derek et Tannis Axten a été marqué par une ouverture aux nouvelles idées qui a transformé l’état d’esprit et la gestion de la ferme familiale. Dans la conscience d’un sol en santé et de sa vie biologique, ils utilisent un semoir à disques, pratiquent une rotation des cultures et conservent leur sol couvert autant que possible. Ce « respect du sol » a permis au couple de réduire les apports synthétiques, d’améliorer l’efficacité de l’eau et d’augmenter le contenu biologique. L’ajout d’une usine de nettoyage de semences de qualité alimentaire, d’un moulin à farine et d’une chaîne d’emballage sur la ferme permet à Axten Farms d’offrir des céréales cultivées de manière régénératrice et de la farine de grains entiers cultivés, récoltés, nettoyés et moulus sur la ferme familiale.
15 h 00 – 15 h 45 Transformer les effets des médias sociaux en victoires pour votre boulangerie
Conférencière : Tali Remennik, PDG, experte en mégadonnées et prévisionniste professionnelle agréée
Voulez-vous savoir comment répondre efficacement aux tendances qui surgissent du jour au lendemain dans le secteur de la boulangerie, notamment en provenance de plateformes comme TikTok, Instagram et YouTube ? Joignez-vous à Tali Remennik, PDG et cofondatrice de Granularity, pour une séance interactive sur les manières de transformer une tendance inattendue en occasion d’affaires. Apprenez l’art d’identifier les tendances dans le secteur de la boulangerie grâce à des informations basées sur les données (au lieu de vous fier à des conjectures), découvrez des stratégies pour affiner votre menu en fonction de ces tendances, et découvrez comment tirer parti des tendances pour des succès à court et à long termes.
PDG et cofondatrice de Granularity, Tali Remennik est une professionnelle chevronnée qui navigue entre l’intelligence artificielle (IA) et la prévision. En tant qu’entrepreneure, Tali a défini une vision dans le monde de la prévision des tendances alimentaires. Granulity utilise la puissance de l’IA pour prédire les tendances émergentes en fonction des données traitées à partir de médias sociaux et de plateformes de recherche. Ancienne consultante en gestion chez Accenture, elle a joué un rôle central dans l’élaboration et le déploiement de cas d’utilisation de la science des données pour des détaillants à travers l’Amérique du Nord.
DÉMONSTRATIONS
12 h 00 – 12 h 45 Concevoir des solutions pâtissières créatives
Commandité par
HORAIRE DES CONFÉRENCES 2025
Conférencier : Chef Nicolas Dutertre, directeur de Chocolate Academy Montréal et chef pâtissier Relevez les défis actuels du monde du chocolat en découvrant des approches créatives qui vous aideront à garder les expériences chocolatées gourmandes à votre menu !
Le chef Nicolas Dutertre est issu d’une des écoles de savoir-faire les plus réputées de France, Les Compagnons du Devoir, où il a appris les qualités incarnées par les meilleurs pâtissiers : le savoir-faire de précision, le travail rigoureux, le respect et le partage des connaissances. Il a perfectionné son art auprès de nombreux Meilleurs Ouvriers de France (MOF) à l’École nationale supérieure de la pâtisserie française. Après cinq ans aux côtés du champion du monde de pâtisserie, Christophe Michalak, au célèbre Plaza Athénée à Paris, le chef Nicolas a décidé de s’expatrier et de s’établir à Montréal, où il s’est concentré pendant de nombreuses années sur le perfectionnement de l’art des macarons, étant souvent invité à juger des compétitions internationales et à aider ses pairs à perfectionner leurs compétences. Le chef Nicolas fait partie de l’équipe de Chocolat AcademyMC Montréal depuis 2014, où il partage son temps entre la création et le partage de son expertise avec les professionnels et les étudiants. En 2021, il devient chef cuisinier au Chocolat Academy. Aujourd’hui, il dirige son équipe de chefs.
13 h 15 – 14 h 00 Innovation en pâtisserie avec de la farine de pois chiches
Commandité par
Conférenciers : Kirk Borchardt, Chef principal de recherche et développement chez Ardent Mills, et Benoit Dussault Participez à une démonstration et une dégustation visant à découvrir tous les bienfaits de la farine de pois chiches grillés d›Ardent Mills : soigneusement développée pour vous permettre d’innover tout en conservant le goût, la texture et la saveur dont vos clients raffolent. Grâce à son profil de saveur net et équilibré, notre farine de pois chiches grillés s’avère extrêmement polyvalente. Elle est idéale pour une variété d’applications sucrées et salées. Au cours de cette séance, découvrez comment mettre la farine de pois chiche en valeur dans vos formulations pour améliorer leurs apports nutritionnels et gustatifs.
Kirk Borchardt est un chef professionnel accompli cumulant plus de 25 ans d’expérience dans tous les aspects de l’industrie de la restauration. Il est titulaire d’un certificat interprovincial Sceau rouge, ainsi que de la désignation de directeur principal du Canada en chaîne d’approvisionnement. Il détient également des certificats professionnels en cuisine et pâtisserie de DuBrulle Culinary à Vancouver. Son expérience en cuisine et en pâtisserie, en exploitation alimentaire (restauration et fabrication d’arrière-boutique), en établissement de relations solides avec les clients, en coaching et en mentorat s’avère essentielle à son travail.
15 h 45 – 16 h 30 Démonstration – Sculpture en chocolat : exploration des textures et des techniques
Conférencier : Jérémy Monsel
Le talentueux maître chocolatier Jérémy Monsel fera la démonstration de techniques avancées qui lui ont valu des distinctions dans le monde hautement concurrentiel de la fabrication du chocolat. Venez voir la dernière création de Jérémy prendre vie sous vos yeux. Apprenez des techniques novatrices auprès d’un concurrent expérimenté. Explorez le jeu des textures et les nouvelles technologies. Finalement, prenez plaisir à découvrir son parcours vers l’excellence.
14 et 15 avril • April 14 & 15 2025
HORAIRE DES CONFÉRENCES 2025
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Chocolatier primé, Jérémy Monsel a travaillé sept ans chez Christophe Morel Chocolatier à Montréal, et il en a été le chocolatier en chef. Jérémy s’estime chanceux d’avoir été formé et d’apprendre la sculpture en chocolat avec M. Morel, un maître incontesté dans le domaine. Jérémy a remporté le titre de maître chocolatier d’Amérique du Nord 2024 lors du prestigieux concours World Chocolate Master. De plus, en 2026, il représentera le continent nord-américain lors de la grande finale des Championnats du monde de chocolat en Belgique. Jérémy est actuellement le chef chocolatier chez Ange Canada. Merci à Routhier Équipement Boulangerie de nous avoir généreusement prêté des fours pour les démonstrations et le concours de pizza !
CONCOURS DE BOULANGERIE
Coupe de boulangerie du Canada – édition québécoise (Préparation de la pâte tout au long de la journée)
Commanditaire Platine :
Commanditaire Or :
17 h 00 Fermeture de la salle des exposants
17 h 30 – 19 h 30 Soirée de réseautage de l’Association canadienne de la boulangerie organisé par
Vous désirez continuer à créer des liens après la fermeture du Salon pour la journée ? Joignez à l’Association canadienne de la boulangerie (BAC) pour prendre un apéro et profitez du bar ($) au Reporter Lounge du Westin Montréal, situé au 270, rue Saint-Antoine O, Montréal, QC, H2Y 0A3.
JOUR 2. MARDI 15 AVRIL 2025
SÉANCES ÉDUCATIVES
9 h 00 – 9 h 45 Panel : La technologie et votre boulangerie
Découvrez comment les plus récentes avancées en matière d’équipement de boulangerie et de technologie numérique affectent votre boulangerie, et comment elles sont de plus en plus mises à la disposition des petites boulangeries. Comment les boulangeries, petites, moyennes et grandes, peuvent-elles déterminer si, quand et comment automatiser ou moderniser leurs équipements ? Rejoigneznous pour répondre à cette question avec l’aide de propriétaires de boulangeries et de consultants spécialisés dans l’automatisation des boulangeries.
Vous apprendrez :
• Quelles innovations et quels équipements automatisés sont disponibles ?
• Comment décider si, quand et comment automatiser ?
• Où concentrer les dépenses ?
• Le potentiel de retour sur investissement.
Panélistes :
• Scott Calvert, The Cake Plate et Tootie Pie Co., Retail Bakers of America
• Mark Floerke, Busi Bake Bakery Consulting, balado Baked In Science
• Peter Jacobs, The Baker’s Workshop Scott Calvert a fondé Countryside Baking Company en 1996 alors qu’il travaillait comme chef pâtissier chez Motorola. Il a rebaptisé son entreprise, construit une boulangerie plus grande et la rebaptisée The Cake Plate à Austin, au Texas. Après 23 ans d’activité, il a rejoint Tootie Pie Co. pour créer une nouvelle boulangerie encore plus grande, dont il dirige les équipes commerciales et opérationnelles. Scott a évolué vers un rôle de mentor et de conseil dans le secteur. Scott est président sortant de Retail Bakers of America et conseiller en stratégies commerciales.
Consultant chez Busi Bake Bakery Consulting, Mark Floerke travaille activement dans l’industrie de la boulangerie depuis 50 ans. Il a commencé comme apprenti pâtissier en Allemagne, puis a saisi diverses occasions pour perfectionner son art dans des boulangeries, des pâtisseries, des cafés et des centres de congrès. Il est devenu instructeur dans des collèges communautaires et des forums d’enseignement. À cette époque, Mark s’est également lancé dans ce qui allait devenir une carrière de 25 ans chez Archer Daniels Midland (ADM), où il s’est occupé du soutien technique, du développement de produits et de la recherche. Mark tout en continue à offrir une assistance-conseil et en animant son balado mensuel Baked In Science pour BAKERpedia.
Maître-boulanger agréé RBA, Peter Jacobs – consultant en applications de boulangerie chez The Baker’s Workshop à Newmarket en Ontario – a travaillé plus de 40 ans dans l’industrie de la boulangerie et de la production alimentaire en Amérique du Nord et en Europe. Peter est le propriétaire de The Baker’s Workshop, une entreprise conseil spécialisée dans la boulangerie. Passionné par l’aide aux boulangeries et aux pizzerias, il élabore avec elles de nouveaux produits, améliore l’efficacité de leur chaîne de production, conçoit des formules et encadre les recrues.
10 h 00
Ouverture de la salle des exposants
10 h 00 – 10 h 45 Panel : La boulangerie résiliente
Apprenez des stratégies pour rendre votre boulangerie plus résiliente aux perturbations de la chaîne d’approvisionnement, telles que les grèves portuaires, l’inflation et les coûts élevés des aliments.
Panélistes :
• François Barrière, propriétaire, Boulangerie Le Toledo
• Dominique Bohec, président et chef de la direction, Boulangerie Humanité inc.
Propriétaire de la Boulangerie Le Toledo, François Barrière se spécialise également dans l’analyse des crises financières. Après une carrière de banquier de 32 ans –principalement dans les marchés financiers, tels que les devises, les taux et les matières premières – François a pris une retraite hâtive afin de devenir entrepreneur. Il a lancé Le Toledo, une boulangerie de style français, en mars 2019 à Mont-Royal, un arrondissement de Montréal. D’abord en partenariat avec un autre boulanger, il s’est toutefois vite retrouvé à prendre les rênes à 100 %. Il n’est pas étranger aux défis économiques, d’autant plus que le jour de leur premier anniversaire a été marqué par le début de la pandémie de COVID-19. Y ayant survécu avec brio, la boulangerie compte maintenant une deuxième succursale à Verdun. François a déclaré qu’avec le recul, ce fut la meilleure décision de sa vie.
Président et CEO de Boulangerie Humanité, Dominique Bohec a obtenu un certificat de Maître-pâtissier et boulanger ainsi qu’une formation en gestion de production. Débutant sa carrière chez La Petite Bretonne dès son plus jeune âge, il a rapidement gravi les échelons, passant d’opérateur de machine à vice-président des ventes et du marketing jusqu’en 2020. En 2015, il fait l’acquisition de Maison Isabelle, un chef de file dans le domaine des gâteaux quatre-quarts au Québec. En 2021, il fusionne cette société avec le groupe d’investisseur Champlain et crée Boulangerie Humanité. La même année, il fait l’acquisition de Boulangerie et Pâtisserie Dumas, spécialiste en gros croissants, vol-auvent et pâte feuilletée surgelée. En avril 2021, il acquiert Aliment 2000, spécialiste de pâte à tarte, pizza précuite, fond de tarte et boule à pizza. Puis, en août 2021, il fait l’acquisition de Pâte de L’île, un concurrent d’Aliment 2000. Aujourd’hui, Boulangerie Humanité exporte plus de 20 % de son chiffre d’affaires à l’étranger. Ancien directeur de l’Association canadienne de la boulangerie (BAC), ex-président du conseil d’administration du Sial Canada, du Groupe export et du conseil de la boulangerie, Dominique Bohec siège toujours au conseil d’administration du CTAQ (Conseil de transformation alimentaire du Québec).
Directrice générale chez Viva panettone, Marie-Ève
Chaume est issue du domaine des relations publiques et des communications financières. Depuis plus de 10 ans, elle contribue au développement de diverses entreprises. Outre ses compétences techniques éprouvées, ses principales forces sont assurément sa vision et sa créativité. Adepte de penser « à l’extérieur de la boite », elle examine toujours une problématique de fond en comble et surprend souvent avec ses idées et ses solutions novatrices. Épicurienne, féministe, courageuse et rassembleuse, elle se soucie constamment de continuer d’être à l’avant-garde des tendances et aussi, surtout, de faire briller son équipe et sa compagnie. À la tête de Viva panettone depuis les débuts de l’entreprise, elle développe une des rares compagnies américaines spécialisées dans la confection et la vente de panettones artisanaux à l’échelle manufacturière. Depuis l’année un, le nombre de panettones produits par Viva panettone à cru de près de 50 % annuellement.
11 h 00 – 11 h 45 Panel : Cultiver la prochaine génération de l’industrie canadienne de la boulangerie
En tant qu’industrie, comment pouvons-nous intéresser les jeunes à se lancer dans une carrière en boulangerie, et leur faire valoir ses nombreuses possibilités? Quelles mesures pouvons-nous prendre pour jumeler les employeurs avec des employés potentiels? Joignez-vous à nous pour une discussion axée sur les solutions – avec la participation de joueurs influents dans le milieu.
HORAIRE DES CONFÉRENCES 2025
Panélistes :
• Éric Côté, vice-président et directeur général, Groupe Première Moisson
• Vince Morena, copropriétaire, St-Viateur Bagels
• Joseph Sabatier, chef d’entreprise, Mamie Clafoutis
Dès son plus jeune âge, Éric Côté, fils d’un marchand Metro, a fait ses débuts au sein de l’entreprise et ne l’a jamais quittée. Depuis plus de 25 ans, ce bachelier en administration des affaires de HEC Montréal a occupé plusieurs postes dans l’entreprise, autant comme marchand franchisé, qu’au sein de la haute direction. Sa carrière d’administrateur a commencé en tant que directeur de l’exploitation pour la bannière Super C; poste dont il s’est acquitté pendant six ans. De retour chez Metro, il a occupé le premier rôle de vice-président, Expérience client. Par la suite, il a été promu au poste de vice-président, Centrale nationale d’achat, pour toutes les bannières du groupe. En 2020, il a accepté avec fierté le poste de vice-président-directeur général de Première Moisson, un leader en boulangerie au Québec.
Vince Morena est littéralement né dans le monde du bagel. Son père, Joe, a commencé à travailler chez St-Viateur Bagel de Montréal en 1962, à l’âge de 14 ans. Joe est finalement devenu partenaire du fondateur, Myer Lewkowicz, et est devenu propriétaire unique en 1994. Vince a commencé à travailler dans le commerce à l’adolescence, en 1984. Il a appris le métier en travaillant l’été et les fins de semaine à la boulangerie. Après avoir obtenu son diplôme en commerce de l’Université Bishop’s, Vince a décidé de rejoindre son père à temps plein dans l’entreprise de bagels en 1994. Au cours des 30 dernières années, Vince a été le fer de lance de la croissance de l’entreprise. Aujourd’hui, St-Viateur Bagel compte sept points de vente au détail, dont quatre restaurants, ainsi qu’un réseau de distribution en gros où vous pouvez trouver leurs bagels dans des centaines de magasins à travers le Canada et les États-Unis. La boulangerie vend des bagels en ligne depuis 2008, étant la première à le faire à Montréal. St-Viateur Bagel est devenu une icône montréalaise popularisée par ses apparitions dans des émissions de télévision et des listes touristiques de lieux à visiter à Montréal. Vince, ainsi que ses frères, Nick et Robert, sont fiers de perpétuer les traditions familiales de St-Viateur Bagel, et ils espèrent continuer à le faire pendant de nombreuses années. Mamie Clafoutis a été créée en 2008, par pâtissier Nicolas Delourmel et boulanger Joseph Sabatier, deux Français établis à Montréal qui avaient à cœur de retrouver leurs souvenirs gourmands d’enfance. La première boulangerie ouvre ses portes dans Outremont et rapidement, Mamie Clafoutis s’implante dans le cœur des Montréalais – et dans d’autres quartiers de la ville!
13 h 00 – 13 h 45 Leadership adaptatif en boulangerie – Naviguer dans le changement et bâtir des équipes résilientes
Conférencière : Karen Bornarth, directrice générale, Bread Bakers Guild of America
Dans le secteur dynamique de la boulangerie d’aujourd’hui, les propriétaires et exploitants de boulangeries qui réussissent doivent être capables de naviguer dans l’incertitude, de favoriser la collaboration et de stimuler l’innovation. Cette conférence vise à procurer aux propriétaires, gestionnaires et chefs d’équipe de boulangerie les outils nécessaires pour diriger efficacement leurs affaires dans un milieu en constant changement.
Stratégies explorées :
• Identifier et relever les défis adaptatifs dans les activités de boulangerie.
HORAIRE DES CONFÉRENCES 2025
14 et 15 avril • April 14 & 15 2025
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• Créer une culture de confiance, de responsabilité et de résolution de problèmes.
• Adapter les styles de leadership pour répondre aux besoins évolutifs des employés et des clients.
• Encourager la résilience et la flexibilité au sein des activités et des équipes de boulangerie.
Conçue à la fois pour les dirigeants expérimentés et les professionnels émergents de la boulangerie, cette séance offrira des informations et des stratégies pratiques pour renforcer les compétences en leadership et créer des lieux de travail qui prospèrent face au changement.
Directrice générale de Bread Bakers Guild of America – un organisme sans but lucratif qui se consacre à soutenir la croissance durable de l’industrie de la boulangerie artisanale par l’éducation, la formation et l’action communautaire – Karen Bornarth est animée d’une passion pour l’éducation et la défense des travailleurs de première ligne de la production alimentaire, une passion cultivée par ses années d’expérience en tant que boulangère et éducatrice dans le paysage culinaire de la ville de New York. Karen s’intéresse particulièrement à l’élimination des obstacles systémiques et structurels à l’avancement professionnel et économique des minorités visibles et des femmes dans l’industrie culinaire. Dans son travail actuel à la Bread Bakers Guild of America, elle aide les propriétaires de boulangerie et les boulangers professionnels à réussir dans leurs pratiques et à faire prospérer leur entreprise grâce à des cours et des événements sur les techniques de boulangerie et les affaires qui en découlent, ainsi que du réseautage entre pairs. Au cours des sept années qu’elle a passé chez Hot Bread Kitchen – une agence à but non lucratif de développement de la maind’œuvre et d’aide aux petites entreprises à New York – elle a développé une initiative visant à améliorer la qualité de l’emploi et le rendement commercial des petites entreprises alimentaires. Elle a également supervisé une équipe pour concevoir et proposer un programme dynamique de développement de la main-d’œuvre à New York.
14 h 00 – 14 h 45 Panel : Pleins feux sur les relations canadoaméricaines
Avec tant de points communs et tant d’enjeux, l’Association canadienne de la boulangerie (BAC), les exportateurs et les principaux collaborateurs américains, l’American Bakers Association et la Bread Bakers Guild of America, discuteront des enjeux d’intérêt commun, des défis ainsi que des stratégies et des solutions potentielles. Apportez vos questions et ne manquez pas cette importante table ronde. Animatrice : Karen Bornarth, directrice générale, Bread Bakers Guild of America
Panélistes :
• Eric Dell, président et CEO, American Bakers Association
• Blair Hyslop, copropriétaire et codirecteur général de Mrs. Dunster’s Blair Hyslop est un entrepreneur visionnaire, un PDG primé et un chef de file de l’industrie qui cumule plus de 30 ans d’expérience dans le secteur alimentaire. Avec son épouse, Rosalyn, il est copropriétaire et codirecteur général de Mrs. Dunster’s, la plus grande boulangerie familiale de produits frais dans le Canada atlantique. Sous leur direction, Mrs. Dunster’s a enregistré un taux de croissance annuel composé remarquable de 20 % au cours de la dernière décennie, étendant sa distribution des Maritimes et du Maine au Québec, à l’Ontario et à l’ensemble du Canada par l’intermédiaire de Costco. Ils offrent également la gamme de produits Kredl’s Corner Market située à Hampton au NouveauBrunswick.
En tant que président-directeur général de l’American Bakers Association, Eric Dell dirige la vaste mission de l’association : promouvoir et développer le secteur de la boulangerie-pâtisserie en partenariat avec ses plus de 300 membres. Dell, titulaire d’un doctorat en droit et d’un MBA, rejoint l’ABA après avoir occupé le poste de vice-président exécutif de la National Automatic Merchandising Association. Durant ses dix années à la tête de l’association, il a mis en place un programme de sensibilisation de premier ordre, noué de nouveaux partenariats avec le secteur, dynamisé le salon professionnel et dynamisé des équipes performantes.
Directrice générale de Bread Bakers Guild of America – un organisme sans but lucratif qui se consacre à soutenir la croissance durable de l’industrie de la boulangerie artisanale par l’éducation, la formation et l’action communautaire – Karen Bornarth est animée d’une passion pour l’éducation et la défense des travailleurs de première ligne de la production alimentaire. Dans son travail actuel à la BBGA, elle aide les propriétaires de boulangerie et les boulangers professionnels à réussir dans leurs pratiques et à faire prospérer leur entreprise grâce à des cours et des événements sur les techniques de boulangerie et les affaires qui en découlent.
16 h 30 Remise des prix, Coupe de boulangerie du Canada – édition québécoise
DÉMONSTRATIONS
11 h 00 – 11 h 45 Création de chefs-d’œuvre de pâtisserie
Commandité par
Laissez-vous séduire par la magie des solutions pâtissières originales de Puratos, à mesure que nos conseillers techniques créent un chefd’œuvre pâtissier sous vos yeux : le gâteau framboise-pistache. Composé de cascades de chocolat velouté et garni d’un crémage onctueux à la pistache, chaque étape du processus de création s’avère un véritable hommage à la saveur, au talent artistique et à l’inspiration. Préparez-vous à l’émerveillement ! Créateurs culinaires : Pedro Sousa et Sami Pean, conseillers techniques, Puratos Canada
Cumulant de plus de 30 ans d’expérience dans l’industrie alimentaire, Pedro Sousa est une véritable source de connaissances et de passion dans l’art de la pâtisserie. Originaire du Portugal, Pedro a été propriétaire et gestionnaire d’une boulangerie prospère pendant 20 ans avant de s’installer au Canada en 2013. Il travaille actuellement comme conseiller technique chez Puratos Canada. Alliant expertise traditionnelle et techniques modernes, Pedro accompagne les professionnels de la boulangerie dans la création de délicieuses pâtisseries.
Cumulant 35 ans d’expérience comme chef pâtissier, dont 25 ans au Québec, Sami Pean possède une vaste expertise en pâtisserie française et nord-américaine. Il a perfectionné son art en occupant divers postes dans des hôtels, restaurants, services de traiteur et boulangeries. Il travaille actuellement comme conseiller technique chez Puratos Canada.
April 14 &15
HORAIRE DES CONFÉRENCES 2025
12 h 15 – 13 h 00 Démonstration commanditée
13 h 30 – 14 h 15 Avantages fonctionnels et savoureux des figues de Californie en pâtisserie
Commandité par
Conférencier : Richard Carpentier, propriétaire, Baking Innovation À travers une démonstration animée, apprenez comment les figues de Californie – entières, coupées en dés, en pâte, en poudre et en jus de concentré – peuvent rehausser les produits de boulangerie, à la fois au chapitre de la fonction que de la saveur.
Boulanger français de formation classique et maîtreboulanger agréé, Richard Carpentier est titulaire d’un diplôme en sciences de la boulangerie de la Kansas State University avec une mineure en chimie des céréales. Il détient également un diplôme en vente et en marketing de Benjamin Morel en France. Il a passé les 34 dernières années à travailler dans l’industrie de la boulangerie – des boulangeries de détail aux marques imposantes de produits de grande consommation – où il a occupé et dirigé des groupes de recherche et développement. Il comprend que l’innovation, la qualité et la constance se révèlent des facteurs clés pour se démarquer dans son domaine. Richard est maintenant propriétaire et créateur de Baking Innovation, une entreprise d’innovation axée sur la rapidité de mise en marché. Précédemment, il agissait comme directeur principal de la R et D chez Flowers Foods. Richard a donné des cours de boulangerie au Culinary Institute of America, à Johnson and Wales, ainsi que dans de nombreux collèges communautaires. Aujourd’hui, il passe le plus clair de son temps dans son laboratoire près de Philadelphie, à rechercher des techniques, des tendances et des ingrédients à l’ancienne pour les fabricants de produits alimentaires à la recherche d’innovation culinaire. Richard conclut en invitant toute personne à la recherche d’un partenaire, d’un formateur ou d’une personne-ressource pour personnaliser un nouveau mélange à communiquer avec lui.
14 h 45 – 16 h15 Démonstration et discussion sur le laminage moderne
Conférencier : Alan Dumonceaux, titulaire de la chaire universitaire en boulangerie et pâtisserie au NAIT à Edmonton en Alberta – comité d’éducation de BAC
Suivez le chef pâtissier expert et instructeur Alan Dumonceaux, lequel vous guidera tout au long du processus de laminage, en abordant des sujets comme le nombre de couches requises, l’obtention de l’effet souhaité, sélection des ingrédients, le pourcentage, la vitesse de production et ses implications sur les coûts de main-d’œuvre. Venez poser vos questions !
Titulaire de la chaire universitaire en boulangerie et pâtisserie au NAIT à Edmonton en Alberta – comité d’éducation de l’Association canadienne de la boulangerie (BAC) – Alan Dumonceaux est également très actif auprès de Compétences Canada, en tant que président national et expert mondial. Il a participé à la Coupe Louis Lesaffre, à la Coupe du Monde de boulangerie et au World Bakery Masters. Alan dirige le conseil d’administration et le comité d’éducation de la BAC.
CONCOURS DE BOULANGERIE
10 h 00 – 15 h 30 Coupe de boulangerie du Canada – édition québécoise
Commanditaire Platine :
Commanditaire Or :
Animateurs : Marie-Pascale Bonne, Centre des services scolaires
Marie-Victorin, et Lionel Ducreau, Boulangerie Deux Gars dans l’Pétrin
15 h 30 à 16 h 30 Présentation de concours Coupe de boulangerie du Canada – édition québécoise
La Coupe de Boulangerie du Canada 2025 se veut un prestigieux concours de boulangerie artisanale qui vise à souligner l’excellence en boulangerie traditionnelle, en mettant l’accent sur les baguettes, les croissants, les viennoiseries et les pains spéciaux.
Composition des équipes
Les équipes ont été choisies par le comité d’organisation. Chaque équipe est composée d’un boulanger (minimum 23 ans) et d’un assistant/aide (moins de 21 ans). Les concurrents doivent être citoyens canadiens et détenir au moins cinq ans d’expérience dans le domaine.
Catégories :
• Baguettes (20 baguettes traditionnelles)
• Croissants (12 croissants au beurre classiques)
• Viennoiseries (12 créations revisitées au choix)
• Pains spéciaux (forme libre, utilisant 5 kg de farine)
Juges et évaluation
Une table ronde de juges experts évaluera les produits en fonction de l’exécution technique, du goût, de la texture et de la présentation. Des directives strictes devront être suivies en matière de forme, de poids et de modes de cuisson. Les équipes auront une heure pour préparer leur pâte (le 14 avril) et cinq heures pour le façonnage, la cuisson et la finition (le 15 avril).
Faites la connaissance des juges du concours
Laurent Agliata
Après avoir appris les fondations du métier avec son père et ses frères, Laurent obtient son CAP de boulanger en 1987, après quoi il ouvre sa première boulangerie dans le petit village de Varces-Allière-et-Risset, France. Dix ans passèrent et Laurent, en 2002 qu’il vint s’établir au Québec avec sa famille. Plusieurs années plus tard, en 2014, occupant le poste de directeur de production à l’Amour du Pain, il participe à son premier concours et remporte le prix de meilleur boulanger bio du Québec. L’année suivante, il remporte la 2e place au concours de L’ABAQ. En 2016, c’est en tant que président du jury qu’il se présente au concours de la Milanaise manger-santé. En 2017, il aura l’honneur de représenter le Canada accompagné de son fils Damien au Mondial du Pain.
Aujourd’hui, Laurent Agliata est chef de production à la boulangerie la Shop à Pain à Terrebonne.
HORAIRE DES CONFÉRENCES 2025
14 et 15 avril • April 14 & 15 2025
Patrick Le Jallé
Né en France, Patrick décide de passer son brevet de maîtrise en boulangerie et de passer son CAP en pâtisserie. Patrick est arrivé au Canada en 1995. Il a contribué à l’ouverture de la boulangerie de Froment et de Sève en 1996 en tant que responsable de la production en boulangerie. Quelques années plus tard, il a enseigné à l’école hôtelière des Laurentides en boulangerie tout en travaillant comme responsable de la production en viennoiserie à la boulangerie Le Fromentier à Montréal. Il a donné des cours privés de boulangerie à l’Académie Culinaire de Montréal ainsi qu’au Fromentier. En 2000, il est engagé par l’école hôtelière Montréal Calixa-Lavallée pour enseigner la boulangerie. En 2004, il est enseignant et chargé de cours dans la technologie de la transformation des aliments au Cégep régional de Lanaudière, et il fait partie de l’équipe du Canada au concours de la coupe Louis Lesaffre de la boulangerie en France en terminant deuxième. En 2010, il devient membre des Ambassadeurs du pain. Il avoir été juge dans différents concours de boulangerie, il a eu le privilège en 2015 d’être président du jury lors du concours de l’ABACQ. En 2017, il a eu l’honneur d’être le coach de l’équipe du Canada lors du Mondial du pain. En 2018, il a été membre du jury lors du Best off de la boulangerie en Chine. Aujourd’hui, il est toujours enseignant à l’école hôtelière de Montréal Calixa-Lavallée.
174 Rue Boyer
2915 Ogletown Rd Saint-Isidore- de-Laprairie Newark QC, J0L 2A0, Canada DE, 19713, United States (450) 454-5451 (856) 776-1818 www.fabmacinc.com www.fabmacinc.com
Qualité / Passion / Confiance
De la passion pour la conception à l’expertise en boulangerie industrielle, nous sommes dévoués à offrir un service hors pairs depuis plus de 20 ans dans le domaine de la boulangerie.
Nos services : Nos Équipements :
• Conception de machines
• Intégration de système
• Fabrication sur mesure
• Installation et mise en service
• Maintenance avec une équipe spécialisée
• Découpe laser haute précision
• Ligne à pizza
• Pétrin
• Ligne complète packaging
• Spirale surgélation
• Spirale refroidissement
• Spirale proofing
• Étuve à chariot et automatisé
Marc Simonet
Formé en France, après un apprentissage en Bourgogne, une expérience boulangère acquise au gré des années, il arrive au Québec en 1995. À l’œuvre dans plusieurs boulangeries artisanales, dans la ville de Québec, notamment pour la maison Éric Borderon, fournisseur au Château Frontenac. À son arrivée à Montréal en 1998, il a notamment été chef de production pour le réseau Première Moisson. Il fut aussi chef boulanger pour la boulangerie Les Co’Pains d’abord. Depuis près de 16 ans, c’est à l’école hôtelière de la Montérégie qu’il transmet son savoirfaire à la relève de demain. Toujours motivé par l’amour du métier et les nouvelles tendances liées à la planification, il a également suivi des cours de perfectionnement sur la confection des viennoiseries avec Mickaël Chesnouard, MOF en boulangerie en 2016.
Raphael Thuaux
Le parcours dans le monde de la boulangerie commence en 2006 pour Raphael Thuaux, alors qu’il intègre les Compagnons du Devoir. Après cinq années d’apprentissage en alternance, Raphael part au Québec en 2011, en Australie en 2013, aux États-Unis en 2015, puis revient définitivement à Montréal en 2017. Il commence à enseigner en 2022 au Centre de formation des adultes PACC, CS Lester B. Pearson. En 2024, il représente le Canada à la Coupe du monde de la chocolatine.
CONCOURS PIZZAIOLO
Commanditaire Or :
Animatrice : Colleen Cross, rédacteur en chef du magazine Canadian Pizza et Bakers Journal
10 h 00 – 16 h 00 Concours canadien Pizzaiolo de l’année Pour la première fois, cette compétition palpitante, créée en 2005, se tiendra dans la belle ville de Montréal, avec le soutien de notre commanditaire Or, Lactalis Canada Foodservice. Observez de talentueux pizzaïolos s’affronter et concocter leurs pizzas signature les plus créatives ! Pizzaïolos, exploitants et boulangers professionnels découvriront les dernières tendances et techniques en matière d’ingrédients et dégusteront des pizzas innovantes et délicieuses.
16 h 30 – 17 h 00 Présentation du gagnant au concours canadien Pizzaiolo de l’année
17 h 00 Fermeture de la salle des exposants
Bakery Showcase Banner 2025.indd All Pages
2025 CONFERENCE SCHEDULE
DAY 1. MONDAY, APRIL 14, 2025
Please note: Education sessions, demonstrations and competitions may begin as early as 8:30am (please check the schedule below). Trade show floor exhibitors open: 10:00am-5:00pm
EDUCATION SESSIONS AREA
Moderator: Elisabeth Brasseur, Vice-President of Sales and Innovation, Farinart; Directrice, Baking Association of Canada
Meet our emcee for the education sessions!
Elisabeth Brasseur a member of the Baking Association of Canada board of directors, will serve as our emcee introducing and moderating panel discussions. Elisabeth is vice-president of sales and innovation at her family business, Farinart, a specialty mill, blending facility and SPB, and a long-established food waste recycling service specializing in repurposing bakery surpluses. She has been involved in many organizations supporting the baking industry in Quebec and beyond.
8:30am – 10:00am 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.
AGM Buffet Breakfast sponsored by Lesaffre
10:00am – 10:45am Featured Talk: Artificial Intelligence
Speaker: Hugo Lemieux-Fournier, AI Coordinator, Vooban
Learn what implications artificial intelligence has for the baking industry and how it may improve and streamline your baking business.
As AI Coordinator at Vooban, Hugo Lemieux-Fournier orchestrates a dynamic team of over 25 AI scientists, operational research experts and Python developers. They generate cutting-edge solutions for customers in various industries. With over 25 development and AI projects to its credit, Hugo is an expert in the art of transforming complex challenges into revolutionary innovations. His passion for AI extends beyond the professional realm; as a speaker and podcast aficionado, Hugo shares insights and sparks discussions that shape the future of technology. He has also lectured internationally, giving him a global perspective on artificial intelligence.
TRADE SHOW FLOOR
10:00am Trade show floor exhibitors open
11:00am – 11:30am Opening Ceremony (Trade Show Floor, near Baking Competition Area)
11:45am – 12:30pm Government and International Visitors Meet-andGreet in the Networking Lounge
Sponsored by
EDUCATION SESSIONS AREA
1:00pm – 1:45pm Crack the Code: New Tech, Big Savings in Robotic Case Packing
Sponsored by
Presenter: Rick Gessler, Vice-President of Engineering, Delkor Systems
With the current economic conditions, cost justification for robotic automation is more important than ever. From identifying the best applications to developing a cost justification model, this presentation will provide viewers with real-world tools to guide them through their next robotic automation project. Rick Gessler, Delkor’s Vice-President of Engineering, will also reveal what has become the most surprising financial opportunity in robotic automation (Hint: it’s not labour savings).
From future packaging needs to employee engagement, maintenance requirements, and training, Rick will lead audiences through a stepby-step process for successful implementation of their next robotic automation project.
Rick Gessler is Vice-President of Engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, Minn., Delkor employs 350 employees in its 300,000-square-foot manufacturing campus. Delkor is Rockwell Automation’s OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American automation partner for the food, beverage and commercial products industries.
In his role at Delkor, Rick has led a multi-year development effort that enables robotic equipment to meet the ever-changing packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging. Rick has been awarded several important package patents for new retail-ready shipper concepts. Rick has more than 20 years of experience in the packaging industry. You can connect with Rick at rgessler@delkorsystems.com.
2:00pm – 2:45pm Featured Talk: What is regenerative agriculture and what are its implications for the baking industry?
Learn about Axten Farms’ story of regeneration and the great work that Regeneration Canada does to promote soil regeneration and support a healthy food system.
2025 CONFERENCE SCHEDULE
14 et 15 avril • April 14 & 15 2025
Banner 2025.indd All Pages
Derek and Tannis Axten’s farming journey has been one of openness to new ideas which has transformed the family farm’s mindset and management. With a focus on soil health and soil biological life they use disc drill seeding, highly diverse cropping rotation, and they keep their soil covered as much as possible. Being “loyal to the soil” has resulted in reduced synthetic inputs, improved water efficiency and boosted organic matter. Adding a food-grade seed-cleaning plant, flour mill and packaging line on their farm allows Axten Farms to offer regeneratively grown grains and whole-grain flour that is grown, harvested, cleaned and milled on their family farm.
3:00pm – 3:45pm Turning Social Media Signals into Wins for Your Bakery
Presenter: Tali Remennik, CEO, Data Scientist and Certified Professional Forecaster
Curious about effectively responding to overnight bakery trends, including those that pop up from platforms like TikTok, Instagram and YouTube? Join Tali Remennik, CEO co-founder of Granularity, for an interactive session on turning unexpected trends into opportunities. Learn the art of pinpointing bakery trends through data-driven insights instead of relying on guesswork, uncover strategies to refine your menu based on these trends, and delve into how to leverage trends for both short- and long-term success.
Tali Remennik is a seasoned professional at the intersection of artificial intelligence and forecasting. As the Founder of Granularity, Tali has charted a vision in the world of food trends forecasting. Granularity uses the power of AI to predict emerging trends based on data processed from social media and search platforms.
Formerly a Management Consultant at Accenture, she played a pivotal role in crafting and deploying data science use cases for retailers across North America.
DEMONSTRATION AREA
12:00pm - 12:45pm Crafting Pastry Solutions with Creativity
Sponsored by
Presenter: Chef Nicolas Dutertre, Director of the Chocolate Academy Montreal and Pastry Chef
Face the current challenges of the chocolate world by discovering creative approaches that will help you keep indulgent chocolate experiences on your menu!
Chef Nicolas Dutertre comes from one of the most renowned schools for craftsmanship in France, Les Compagnons du Devoir, where he learned the qualities embodied by the best pastry chefs: precision skills, hard work, respect and knowledge sharing. He honed his craft with many Meilleurs Ouvriers de France (MOF) at the École Nationale Supérieure de la Pâtisserie Française. After five years alongside world champion pastry chef Christophe Michalak at the famous Plaza Athénée in Paris, Chef Nicolas decided to move abroad and settle in Montreal, where he focused for many years on perfecting the craft of macarons, often being asked to judge international competitions and helping his peers in perfecting their skills. Chef Nicolas has been part of the Chocolate Academy™ Montreal team since 2014, where he divides his time between creative pursuits and sharing his expertise with professionals and students. In October 2021, Nicolas assumed the role
of Head Chef for the Chocolate Academy Montreal and today leads the team of chefs.
1:15pm - 2:00pm Pastry Innovation with Chickpea Flour
Join us for a demonstration and tasting to experience all the benefits of Ardent Mills Roasted chickpea flour. Carefully developed to allow you to innovate while maintaining the taste, texture and flavour your customers crave. With a clean, balanced flavour profile, our roasted chickpea flour is extremely versatile and ideal for a variety of sweet and savoury applications. In this session, learn how you can leverage chickpea flour in your formulations, to enhance nutritional and flavour profiles.
Kirk Borchardt is an accomplished professional chef with over 25 years of experience in all aspects of the food service industry. He holds his Inter-Provincial Red Seal Certificate along with the Canada’s Principal Designation in Supply Chain, as well as his professional cooking and baking certificates from DuBrulle Culinary in Vancouver. His background in culinary and baking, back-of-the-house food service operations, building solid customer relationships, coaching, and mentoring are key to his work.
Presenter: Jérémy Monsel, Head Chocolatier, Ange Canada. Talented master chocolatier Jérémy Monsel will demonstrate advanced techniques that earned him accolades in the competitive world of chocolate making. Watch Monsel’s latest creation come to life before your eyes. Learn innovative techniques from an expert competitor, explore playing with textures and new technology, and learn about his journey to excellence.
Jérémy Monsel is an award-winning chocolatier who for seven years worked and was the head chocolatier for Christophe Morel at Christophe Morel Chocolatier in Montreal. Monsel considers himself fortunate to have been trained by and to learn chocolate sculpture with Morel, an undisputed master in the field.
Monsel won the title of North America 2024 master chocolatier from the prestigious World Chocolate Master competition, and in 2026, he will represent the North American continent at the grand finale of the World Chocolate Championships in Belgium. Jérémy is currently the head chocolatier at Ange Canada.
Thank you to Routhier Équipement Boulangerie for generously lending their ovens for the demonstrations and pizza competition!
Bakery Showcase
April 14 &15
BAKING COMPETITION AREA
Coupe de boulangerie du Canada – Édition Québecoise (Dough preparation throughout the day)
Platinum Sponsor:
Gold Sponsor:
2025 CONFERENCE SCHEDULE
5:00pm Trade show floor closes
5:30pm - 7:30pm Baking Association of Canada Networking Soiree
Hosted by
Looking to continue making connections after the show closes for the day? Join the BAC for appetizers and a cash bar at the Reporter Lounge at Le Westin Montreal, 270 Rue Saint-Antoine O, Montréal, QC H2Y 0A3.
DAY 2. TUESDAY, APRIL 15, 2025
EDUCATION SESSIONS AREA
9:00am – 9:45am Panel: Technology and Your Bakery
Learn how the latest advancements in baking equipment and digital technology affect your bakery and how these are increasingly being made available to smaller bakeries. How can small, medium and large bakeries determine if, when and how to automate or update their equipment? Join us as we tackle this question with the help of bakery owners and industry consultants who have experience in automating bakeries.
You will learn:
• What innovations and automated equipment are available
• How to decide if, when and how to automate
• Where to focus spending
• The potential return on investment Panellists:
• Peter Jacobs, Certified Master Baker, Consultant at The Baker’s Workshop
• Mark Floerke, Busi Bake Bakery Consulting, Baked In Science podcast
• Scott Calvert, The Cake Plate and Tootie Pie Co., Retail Bakers of America
Scott Calvert opened Countryside Baking Company in 1996 while working as pastry chef at Motorola. He renamed his business, built a larger bakery and rebranded as The Cake Plate in Austin, Texas. After 23 years in operation, he joined forces with Tootie Pie Co. in a new, even larger bakery, where as president he directs sales and operations teams. Scott has transitioned into a mentoring and advisory role in the industry. Scott serves as immediate past-president of the Retail Bakers of America and as Business Strategies Advisor. Scott also sits on the board of the Baking Industry Foundation and the IBIE planning committee.
Mark Floerke has been actively working in the baking industry for 50 years. Mark started out as a pastry cook apprentice in Germany, and then moved on to various opportunities honing his craft in bakeries, pastry shops, cafés and convention centres. He was as an instructor in community colleges and teaching forums. At this time Mark also embarked on what would be a 25-year career with Archer Daniels Midland (ADM), in technical service support, product development and
research. Mark continues to offer consulting assistance hosts the monthly Baked In Science podcast for BAKERpedia.
An RBA Certified Master Baker, Peter Jacobs has worked more than 40 years in the bakery and food production industry in North America and Europe. He moved to North America in 1990 where he became proficient in bread, bun, cake and pastry production. Peter is the owner of The Baker’s Workshop, a bakery-specific consulting company. that helps bakeries and pizzerias develop products, improve their production-line efficiencies and develop formulas.
10:00am Trade show floor exhibitors open
10:00am – 10:45am Panel: The Resilient Bakery
Learn strategies for making your bakery more resilient to supply-chain disruptions such as port strikes, inflation and high food costs.
Panellists:
• François Barrière, Owner, Toledo Bakery
• Dominique Bohec, President and CEO, Humanity Bakery Inc.
• Marie- Ève Chaume, General Manager, Viva Panettone
François Barrière is a specialist in the analysis of financial crises. He is also a bakery owner. After a career as a banker for 32 years, mainly in financial markets such as currencies, rates and commodities, François took early retirement in order to become an entrepreneur. François opened Toledo, a French-style bakery, in March 2019 in Mount Royal, Montreal, in partnership with another baker, and quickly found himself taking over 100 per cent of the project. He is no stranger to economic challenges, as the pandemic hit them on their first anniversary. Triumphant, the bakery now has second branch in Verdun.
Dominique Bohec is president and CEO of Humanity Bakery Inc., a position he has held since January 2021. Dominique has been a member of the Conseil de la transformation alimentaire du Québec (CTAQ) since 2018. Dominique holds a Master Baker and Pastry Chef certification, as well as a production management training. Starting his career at La Petite Bretonne, he quickly climbed the ranks, progressing from machine operator to vice-president of sales and marketing until 2020. In 2015, he acquired Maison Isabelle, the leader in Quart Quart cakes in Quebec. In 2021, he merged this company with the Champlain investment group
2025 CONFERENCE SCHEDULE
14 et 15 avril • April 14 & 15 2025
Bakery Showcase Banner 2025.indd All Pages
and created Humanity Bakery. That same year, he acquired Boulangerie et Pâtisserie Dumas, a specialist in large croissants, vol-au-vents and frozen puff pastry. In April 2021, he acquired Aliment 2000, a specialist in pie dough, pre-baked pizza, tart shells and pizza balls. Then, in August 2021, he acquired Pâte de L’île, a competitor of Aliment 2000. Today, Humanity Bakery exports more than 20 per cent of its turnover abroad. Former Director of the BAC, former Chairman of the Board of Sial Canada, the Export Group and the Bakers’ Council, Dominique Bohec still sits on the Board of Directors of the Quebec Food Processing Council.
With a background in public relations and financial communications, Marie- Ève Chaume has been successfully contributing to the development of various companies for over 10 years. In addition to her proven technical skills, her main strengths are undoubtedly her vision, creativity and great sensitivity. A devotee of “outside the box” thinking, she always examines a problem from top to bottom and often surprises with her innovative ideas and solutions. Epicurean, feminist, courageous and a unifier, she constantly strives to stay ahead of trends, but above all to make her team and her company shine. At the helm of Viva Panettone since the company’s inception, Marie- Ève is developing one of the few American companies specializing in the manufacture and sale of artisan panettone. Since year one, the number of panettones produced by Viva panettone has grown by almost 50 per cent annually.
11:00am – 11:45am Panel: Cultivating the Next Generation of Canada’s Baking Industry
How do we as an industry encourage bakers to enter and stay in the industry as a promising career path? What steps can we take to connect employers with potential employees? Join us for a solutions-focused panel discussion with participation from a variety of stakeholders.
Panellists:
• Éric Côté, Vice-president and CEO, Groupe Première Moisson
• Vince Morena, Co-Owner, St-Viateur Bagel
• Joseph Sabatier, Chef d’entreprise, Mamie clafoutis
The son of a Metro grocer, Éric Côté joined the company from a young age and never left. For more than 25 years, Éric, who earned a bachelor of business administration from HEC Montréal, has held several positions in the company, both as a franchisee and in senior management. His career as an administrator began as Director of Operations for the SuperC banner, a position he held for six years. Upon returning to Metro, he became the company’s first Vice-President of Customer Experience and was subsequently promoted to Vice-President, National Purchasing Center, for all the group’s banners. In 2020, he proudly accepted the position of Vice-President and Chief Executive Officer of Première Moisson, a leading bakery in Quebec.
Vince Morena was born into the bagel business. His father, Joe started working at St-Viateur Bagel in 1962 at the age of 14. Joe eventually became partners with the founder Myer Lewkowicz and became sole proprietor in 1994. Vince started to work at the store as a teenager in 1984. He learned the business working summers and weekends at the bakery. Upon graduating from Bishop’s University with a business degree, Vince decided to join his father in the bagel business full time in 1994. Over the last 30 years, Vince has spearheaded the growth of the company. Today, St-Viateur Bagel has seven retail locations including four restaurants as well as a wholesale distribution network where you can find our bagels in hundreds of stores throughout Canada and the United States. The bakery has been selling bagels online since 2008, being the first Montreal bagel to do so. Vince, along with his brothers Nick and Robert,
are proud to continue the family traditions of St-Viateur Bagel and hope to continue doing so for many more years to come.
Mamie Clafoutis was created in 2008, by pastry chef Nicolas Delourmel and baker Joseph Sabatier, originally from France. They moved to Montreal to build their dream, committed to find and share their fond childhood memories. The first bakery opened its doors in Outremont. Very quickly, Mamie Clafoutis has grown in the hearts of Montrealers and in other parts of the city!
1:00pm – 1:45pm Adaptive Leadership in Bakeries – Navigating Change and Building Resilient Teams
Presenter: Karen Bornarth, Executive Director, Bread Bakers Guild of America
In today’s dynamic baking industry, successful bakery owners and operators must be able to navigate uncertainty, foster collaboration, and drive innovation. This workshop on Adaptive Leadership in Bakeries will provide bakery owners, managers, and team leaders with the tools to lead effectively in a changing environment.
In this session, we will explore strategies for:
• Identifying and addressing adaptive challenges in bakery operations
• Building a culture of trust, accountability, and problem-solving
• Adapting leadership styles to meet the evolving needs of employees and customers
• Encouraging resilience and flexibility within bakery operations and teams
Designed for both experienced leaders and emerging bakery professionals, this session will offer practical insights and strategies to strengthen leadership skills and create workplaces that thrive in the face of change.
Karen Bornarth is executive director of the Bread Bakers Guild of America, a non-profit membership association dedicated to supporting the sustainable growth of the artisan baking industry through education, training and community. Through her years of experience as a bread baker and educator in New York City’s culinary landscape, Karen brings a passion for education and advocacy for frontline food production workers. She is particularly interested in breaking down the systemic and structural barriers to career and economic advancement for people of colour and women in the culinary industry. In her current work with the Bread Bakers Guild of America, she supports bakery owners and professional bakers to achieve success in their baking practices and businesses through classes and events in baking techniques and the business of baking, and opportunities to connect with and learn from their peers. During her seven-plus years with Hot Bread Kitchen, a nonprofit workforce and small business development agency in NYC, she developed an initiative to improve job quality and business performance in small food businesses, and oversaw a team to design and deliver a dynamic workforce development program in New York City.
2:00pm – 2:45pm Panel: Spotlight on Canada-U.S. Relations
With so much in common and so much at stake, the Baking Association of Canada, exporters and key collaborative partners in the United States, the American Bakers Association and the Bread Bakers Guild of America, will discuss issues of common concern, challenges as well as potential strategies and solutions. Bring your questions and don’t miss this important roundtable.
Moderator: Karen Bornarth, Bread Bakers Guild of America
Panellists:
• Eric Dell, President and CEO, American Bakers Association
April 14 &15
2025 CONFERENCE SCHEDULE
• Blair Hyslop, Co-Owner and Co-CEO, Mrs. Dunster’s
• Denise Lee, Director of Food Nutrition and Policy
As president and CEO of the American Bakers Association, Eric Dell leads the trade group’s sweeping mission of promoting and growing the baking industry in partnership with its 300-plus members. Dell, JD, MBA, joins ABA from the National Automatic Merchandising Association as the organization’s executive vice-president. During his 10-year tenure, he built a best-in-class advocacy program, forged new industry partnerships, revitalized the industry trade show, and invigorated highperforming teams.
Blair Hyslop is a visionary entrepreneur, award-winning CEO and industry leader with more than 30 years in the food business. Alongside his wife, Rosalyn, he is the co-owner and co-CEO of Mrs. Dunster’s Bakery, the largest family-owned fresh bakery in Atlantic Canada. Under their leadership, Mrs. Dunster’s has achieved a remarkable 20-per-cent annual compounded growth rate for the past decade, expanding its distribution from the Maritimes and Maine into Quebec, Ontario, and across Canada with Costco. Their portfolio also includes Kredl’s Corner Market in Hampton, N.B.
Karen Bornarth is executive director of the Bread Bakers Guild of America, a non-profit membership association dedicated to supporting the sustainable growth of the artisan baking industry through education, training and community. Through her years of experience as a bread baker and educator in New York City’s culinary landscape, Karen brings a passion for education and advocacy for frontline food production workers.
Witness the magic of Puratos’ innovative solutions for patisserie as our Technical Advisors create a showstopping patisserie masterpiece – the Raspberry Pistachio Cake. From silky chocolate cascades to luscious pistachio toppings, every step in the process is a testament to flavour, artistry and inspiration. Prepare to be delighted!
Presenters: Pedro Sousa and Sami Pean, Technical Advisors, Puratos Canada
With over 30 years of experience in the food industry, Pedro Sousa brings a wealth of knowledge and passion to the art of baking. Originally from Portugal, Pedro owned and managed a successful bakery for 20 years before moving to Canada in 2013. He currently works as a Technical Advisor at Puratos Canada. Combining traditional expertise with modern techniques, Pedro supports baking professionals in crafting delightful patisserie creations.
With 35 years of experience as a pastry chef, including 25 years in Quebec, Sami Pean brings extensive expertise in French and North American patisserie. Sami has honed his craft across diverse roles in hotels, restaurants, catering and bakery shops. He currently works as a Technical Advisor at Puratos Canada.
1:30pm - 2:15pm Functional and Flavourful Benefits of California Figs in Baking
Sponsored by
Learn through a lively demonstration how California Fig ingredients – whole, diced, e-diced, paste, powder and juice concentrate – can elevate baked goods in both function and flavour.
Richard Charpentier is a classically trained French baker, a Certified Master Baker, and holds a degree in baking science from Kansas State University with a minor in cereal chemistry, as well as a degree in sales and marketing from Benjamin Morel, France. Richard has spent the last 34 years working in the bakery industry, from the retail bakeries to large CPG brands where he held and led research and development groups. Richard understands that innovation, quality and consistency are the key factors to staying relevant in the category. Richard is now the owner and creator of Baking Innovation, a speed to market innovation company. His last position was as a senior director of R&D for Flowers Foods. Richard has taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges. Today Richard spends his time in his lab near Philadelphia, researching oldworld techniques, trends, and clean-label ingredients to find solutions for food manufacturers for the ever-changing market.
2:45pm - 4:15pm Demonstration and Discussion on Modern Laminating
Follow along as expert pastry chef and instructor Alan Dumonceaux takes you through the lamination process, delving into such topics as how many layers to build and how to make that decision to achieve your desired effect, ingredient selection, butter percentages, and speed of production and its implications for labour costs. Bring your questions!
Academic Chair for Baking and Pastry Arts at NAIT, Baking Association of Canada Education Committee. Alan Dumonceaux is the Academic Chair for Baking and Pastry Arts at NAIT in Edmonton, Alta. He also is very active with Skills Canada, as the National Chair and World Expert. He has competed in the Louis Lesaffre Cup, the Coupe de Monde de La Boulangerie and the World Bakery Masters. Alan heads the Baking Association of Canada’s board of directors and education committee.
BAKING COMPETITION AREA
10:00am - 3:30pm Bakery Cup of Canada – Quebec Edition
Platinum Sponsor:
Gold Sponsor:
2025 CONFERENCE SCHEDULE
14 et 15 avril • April 14 & 15 2025
Bakery Showcase Banner 2025.indd All Pages
Watch innovative artisan baking techniques, top-level skills and trends come to life as talented professional chefs of Quebec work in teams of two to create high-quality, innovative artisan baked products. Quebec bakers and pastry chefs will demonstrate their skill, creativity and resilience under pressure as they compete for top honours.
Emcees: Marie-Pascale Bonne, Centre des services scolaire, et Lionel Ducreau, Deux Gars dans l’Petin
3:30pm - 4:30pm Presentation and Judging of Coupe boulangerie du Canada – Édition Québec
The Coupe du Canada de Boulangerie 2025 is a prestigious artisan bakery competition that aims to highlight excellence in traditional baking, with a focus on baguettes, croissants, viennoiseries and special breads.
Competition Format
Teams have been selected by the organizing committee. Each team consists of one baker (minimum 23 years old) and one assistant/ commis (under 21 years old). Competitors must be Canadian citizens with at least five years of experience in the field.
Categories:
• Baguettes (20 traditional baguettes)
• Croissants (12 classic butter croissants)
• Viennoiseries (12 revisited creations of their choice)
• Special bread (free shape, using 5kg of flour)
Judging and Evaluation
A panel of expert judges will evaluate the products based on technical execution, taste, texture and presentation. Strict guidelines apply to shape, weight and baking standards. Teams will have one hour for dough preparation (April 14) and five hours for shaping, baking and finishing (April 15).
Meet the Competition Jury
Laurent Agliata, Jury President
After learning the fundamentals of the trade from his father and brothers, Laurent earned his CAP in baking in 1987, after which he opened his first bakery in the small village of Varces-Allière-et-Risset, France. Ten years later, moved to Quebec with his family in 2002. Many years later, in 2014, while serving as production director at L’Amour du Pain, he participated in his first competition and won the award for Best Organic Baker in Quebec. The following year, he earned second place in the ABAQ competition. In 2016, he served as president of the jury for the Milanaise MangerSanté competition. In 2017, he had the honour of representing Canada alongside his son Damien at the Mondial du Pain. Today, Laurent Agliata is the production manager at La Shop à Pain bakery in Terrebonne.
Patrick Le Jallé, Calixa Lavallé
Born in France, Patrick obtained his Master Baker Certificate in baking and his CAP in pastry. Patrick arrived in Canada in 1995. He contributed to the opening of the Froment et de Sève bakery in 1996 as the head of bakery production. A few years later, he began teaching bakery at the École Hôtelière des Laurentides while also working He offered private bakery courses at the Académie Culinaire de Montréal as well as at Le Fromentier. In 2000, he was hired by the École Hôtelière Montréal Calixa-Lavallée to teach bakery. In 2004, he became an instructor and lecturer in food processing technology at the Cégep Régional de Lanaudière, and was part of Team Canada at the Louis Lesaffre Bakery Cup competition in France, where they placed second. In 2010, he became a member of the Ambassadors of Bread. He had the privilege
of being the jury president at the ABACQ competition in 2015. Today, he continues to teach at the École Hôtelière Montréal Calixa-Lavallée.
Marc Simonet, École Hôtelière de Montérégie
Trained in France, after completing an apprenticeship in Burgundy and gaining extensive bakery experience over the years, Marc Simonet arrived in Quebec in 1995. Marc worked in several artisanal bakeries, notably in Quebec City for Maison Éric Borderon, a supplier to Château Frontenac. Upon arriving in Montreal in 1998, he served as production manager for the Première Moisson network and as head baker for Les Co’Pains d’Abord bakery. For nearly 16 years, he has been sharing his expertise with the next generation at the École Hôtelière de la Montérégie. Always driven by his passion for the craft and new trends in breadmaking, he pursued advanced training in viennoiserie with Mickaël Chesnouard, MOF in baking, in 2016.
Raphael Thuaux, PACC, Lester B. Pearson School Board
Raphael Thuaux began his journey in the bakery world in 2006 by joining the Compagnons du Devoir. After five years of work-study 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.
4:30pm Awards Presentation – Bakery Cup of Canada – Quebec Edition
Gold Sponsor:
Emcee: Colleen Cross, Editor of Canadian Pizza and Bakers Journal
10:00am - 4:00pm Canadian Pizza Chef of the Year Competition Watch innovative artisan baking techniques, top-level skills and trends come to life as talented professional chefs of Quebec work in teams of two to create high-quality, innovative artisan baked products. Quebec bakers and pastry chefs will demonstrate their skill, creativity and resilience under pressure as they compete for top honours.
4:30pm - 5:00pm Canadian Pizza Chef of the Year Competition Winner Presentation
313-455 rue notre dame est Montreal Quebec H2Y 1C9
Tel: 438-372-2092
VC999 CANADA LTD.
Booth# 1003
153 Sylvestre
St-Germain Quebec J3G 0A8
Tel: 819-471-0269
Email: carl-michel.cloutier@vc999.com
Web: www.vc999.com
WOLFE HONEY LTD
Booth# 311
501049 Street, PO Box 318
Guy Alberta T0H 1Y0
Tel: 780-925-2282
Email: taylor@wolfehoney.com
Web: peaceriverhoney.com
WORXIMITY TECHHNOLOGY INC.
Booth# 916
400-329 de la Commune O. Montréal Quebec H2Y 2E1
Tel: 514-996-4447
Email: pfonrose@worximity.com
Web: www.worximity.com
Email: lauren.berthelot@valrhona-selection.com
Web: www.valrhona-selection.fr
Liste des exposants à la date limite d’impression, le 20 mars 2025 D’autres exposants et changements, le cas échánt, ainsi que le Plan de l’exposition seront présentés dans le Supplément du Guide de l’exposition, distribué sur place.
Exhibitor listings as of press deadeline March 20, 2025
For additional exhibitors and/or changes and for the Show Floor Plan, please refere to the Onsite Show Guide Addendum.
eate your own Sweet Bake Shop at home p th easy, magical sweets for all occasions.
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BY JANE DUMMER
OPPORTUNITIES IN WOMEN’S HEALTH FOR BAKERIES
Holistic bakery products based on in-depth research can support women’s health states across various life stages
There are meaningful opportunities for food and beverage companies to target holistic nutrition for women beyond the common weight loss sector, which now includes the GLP-1 revolution.
Research specific to women’s physiology across various stages of life and health outcomes is still lacking today. For far too long the medical sciences and research in general have treated men and women as interchangeable subjects. With women making up half the population in both Canada and the U.S., there is opportunity here to invest in women’s health research. As a result, informed recommendations can be made, the health outcomes of women can be improved and products tailored to women’s unique needs can be created.
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com, states that, according to Mintel data, the most active segments of female nutrition have shifted away from traditional supplement-forward products with bakery in the top three of the fastest growing segments. Marion says, “In 2015 when I started my brand there were few women focused brands in the market. Now we see many. Some are notably towards lowering stress, whether it be through adaptogens, including mushrooms, herbs, minerals and vitamins. Healthy aging has gone beyond collagen and healthy fats are trending.”
Dianne Wolters, vice-president of product development for Everspring Farms, says, “The thing that stands out for me the most about opportunities to address women’s health needs is increasing the amount of whole, minimally
‘Holistic health for women has worked itself into recipes that are high protein and contain ingredients to support vitality, brain, skin, immunity and longevity.’
– Claudia Marion
Lactation cookies have been on the market for almost a decade. In fact, Canada’s award-winning cookies for breastfeeding moms, Booby Boons, created by Canadian entrepreneur and mother of four Claudia Marion have been loved and trusted by new moms since 2016. The company also produces Lactation Bars, Mixes and Blends designed for new and expectant moms. Marion explains, “Booby Boons are nutritionally balanced and made with premium, gluten-free, soy-free, corn-free, fenugreek-free and preservative-free ingredients. Booby Boons and other Stork and Dove products are available in retail and online across Canada and the U.S.”
Flora Southey, author of “The ‘untapped’ innovation potential of female nutrition: ‘A new wave of food and beverage products is expected,’ ” published in March 2023 by foodnavigator.
processed foods in the diet. In the bakery space, we see this trend as growing interest in breads or baked goods made with whole grains (including sprouted whole grains) that contain all the nutritional goodness found in the germ and the bran. Since we offer a wide range of sprouted whole grains and flours, allowing customers the opportunity to create a ‘build your own bundle’ encourages people to try other grains or flours. They can order all the familiar items such as wheat flour, then add new items like sprouted spelt flour or a whole grain baking mix which they may not have done if buying them individually. This provides customization and encourages more experimentation and discovery.”
Marion explains, “Holistic health for women has worked itself into recipes that are high protein and contain ingredients to support vitality, brain, skin, immunity and longevity. For example, products in the women’s nutrition space are tending to go beyond a treat with cute girly,
Booby Boons lactation cookies are nutritionally balanced and made with gluten-free, soy-free, corn-free, fenugreek-free and preservative-free ingredients, says founder Claudia Marion.
Instagram-ready wrapping! A newer development is towards menopausal health, something that is still in its infancy but at least we are talking about life changes, especially as we have an aging population.”
Southey’s article suggests opportunities exist in the underserved areas of hormonal balance, cognitive function and cardiovascular health. Cardiovascular disease is the leading cause of premature death for Canadian women over 55 years of age and is the leading cause of death for adult women in the U.S. We know CVD presents differently in women than it does in men. With women making up half the population in both Canada and the U.S., we need to further invest in women’s heart health research. This stat leads to creative, heart healthy innovation prospects in bakery with nutrients like healthy fats, fibre and minerals including potassium (found in seeds and nuts).
As we continue to address women’s health needs through research, there is an outstanding opportunity for holistic bakery products to support women’s health states in various life stages. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
PHOTO: BOOBY BOONS
Reduce the impact of fluctuating egg prices . Our new technology protects bakers from the volatility of the egg market and maintains the quality of finished products by replacing up to 50 percent of liquid whole eggs in premium crème cakes and mu ns. For customized and traditional baking process solutions and collaborative customer service, you can count on AB Mauri.
