BAC Annual Report 2024

THE BAKING ASSOCIATION OF CANADA

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ONTARIO CHAPTER BOARD 2024

Kate Tomic, Chair Caldic Canada

David Shutiak, Treasurer Packaging Machinery Concepts

Stephanie Jewell, Secretary Annex Business Media

JC Madour, Chair Social Lallemand

Kate Nugent, Chair Education Humber and George Brown College

Christian Boisvert, Member At Large Crosby’s Molasses Co.

Anthony Low Sin, Member at Large Dawn Foods

Dina Hamed, Social media Nestle

Bertie Tanaya, Member at Large Conestoga College

Jeff Foster, Member at Large Dawn Foods

Tomasz Hoekstra, Member at Large Ireks

Rithu Rajan, Member at Large P&H Milling

THANK YOU TO OUR VOLUNTEERS!

BC CHAPTER BOARD 2024

Jesse Lamb, Chair Island City Baking

Tony Llewellyn, Vice Chair Snow Cap Enterprises

Gary Humphreys, Past Chair Caldic North America

Harry Kool, Treasurer VanAm Venture

Brett McCann, Secretary

Dawn Foods

Aron Weber, Education Vancouver Island University

Laurie Vestergaard, Education Vancouver Community College

Daniel Capadouca, Education Okanagan College

Sheri Castellarin, Entertainment Snow Cap Enterprises

Tess Ekren, Membership Univar Solutions

Jack Kuyer, Director at Large Valley Bakery

Matt Cimon, Director at Large Bond Bakery Brands & Portofino Bakery

Paul Boileau, Director at Large BakeMark

Thais Audibert, Director at Large Olivier’s La Boulangerie

Torben Bussière, Director at Large Bothwell Cheese and Paradise Island Foods

2023 BAKING ASSOCIATION OF CANADA BOARD OF DIRECTORS

Chair

Past Chair

Treasurer

Vice Chair

DIRECTORS

Elisabeth Brasseur Farinart

Eric de St Leger Bridor

Michel Dion Lallemand

Alan Dumonceaux NAIT

ATLANTIC CHAPTER BOARD 2024

Mike Raftus, Chair Ardnet Mills

Yves Dastous, Vice Chair AMCA

Wade Godin, Director at Large Puratos Canada

FOOD POLICY AND SUSTAINABILITY COMMITTEE

Joelle Proulx (Chair) Lallemand

Enid Acosta Del’s Pastry

Veronica Ataya St. Johns Packaging

Jennifer Bedworth Rich Products Corp

M. Hikmet Boyacioglu KPM Analytics

Ron Cardey

St. Johns Packaging

Maria Darroch Puratos

Chiara DiAngelo Canadian Sugar Institute

Farah Dib Lallemand

Neelam Dhull

Give and Go Prepared Foods

Jenny Eynon Rich Products Corp

Anu Gill

Calgary Italian Bakery Ltd

Meili Hao ADM

Julie Istead Puratos

EXECUTIVE COMMITTEE BAC STAFF

Louis Bontorin

Calgary Italian Bakery

Tom Mattes

Del’s Pastry

Brad Turner

Cinnaroll Bakeries

Derek Mantha

Costco Wholesale Canada Ltd.

Rosalyn Hyslop

Mrs Dunster’s

Peter Jacobs Baker’s Workshop

Tony Llewellyn Snow Cap

Kate Nugent Humber College

Dimitri Fraeys Le Conseil de Boulangerie Québec (CBQ)

Martin Barnett Executive Director & GM

Denise Lee Director of Food Policy and Sustainability

Tembi Harvey Give and Go Prepared Foods

Christine Jean Conseil De La Transformation Alimentaire Du Québec

Najib Laghzioui Bridor

Olivier Lavigne-Lacroix Canadian National Millers Association

David Saucier Chemical Compliance

Dunja Sumanac-Guerrero Restaurant Brands International

Rebecca Steen Caldic Canada Inc

Julie Tannahill Bäckerhaus Veit

Flora Wang Canadian Sugar Institute

Leah Hayward Membership and Events Coordinator 888-674-2253

FROM THE CHAIR

Dear BAC Members,

Welcome to our latest Annual Report, which includes a summary of our recent work and the initiatives undertaken by our chapters in 2023.

The Baking Association of Canada continues to grow alongside our members as we put the challenges of the last few years behind us. We are still wrestling with supply-chain shortages but are happy to report that the sugar disruption in Western Canada has been resolved. Deliveries were running short in the leadup to Christmas, but our suppliers and refiners worked together with our bakery members to make sure everyone had enough sugar for their seasonal production.

Whether it’s avian influenza affecting egg production or weather affecting our grain crops, the resilience and creativity of our sector is worth celebrating. I was particularly impressed by two of our member businesses who are the vanguard of responsible enterprises: Tommy’s Whole Grain in Vancouver, dedicated to making delicious baked goods from freshly-ground unsifted grains, and Lucid Corp, with their unique sustainable packaging concepts crafted in their state-of the art facility in Brampton. Their commitment to excellence and innovation sparks my appreciation of this job and all the people I both represent and serve.

Speaking of representation and service, I am grateful to our local chapters and all those who volunteer and sponsor our fundraising efforts. Through golf tournaments and group dinners, a record $150,000 was raised in 2023 for baking scholarships at educational institutions throughout Canada. Your generosity helps pave the way for talented new bakers to join our profession, bringing their enthusiasm and their much-needed energy with them.

Our membership continues to grow. The personal outreach of our local chapters and meet-ups and the countrywide benefits of our advocacy with the federal government and baking-associated industries, convey the strength we have together. Along with our membership, our Board has grown: Rosalyn Hyslop, from Mrs. Dunster’s, has agreed to join our team.

Our Vancouver Showcase, held May 14th & 15th, was a great success and the weather couldn’t have been better. Although we had to compete with Mother’s Day brunches, the turnout was excellent, and we enjoyed the chance to meet, learn, network and socialize.

Last November, the Board got together in Ottawa for a discussion about the road forward. Since 2020, we’ve all had our hands full dealing with unprecedented restrictions and shortages and the need to craft nimble responses to assist our members and help our sector forge ahead through uncertain times. But last fall, we looked around and saw steadiness. With no emergencies that needed our immediate attention, we were able to take the opportunity to look ahead – five years, in fact. With input from our members, we crafted a Five-Year Strategic Plan, a template for the BAC’s future.

Our priorities for the next five years start with you, our members. We will be offering more chapterbased membership events, workshops and webinars. There will be more regional gatherings, so our members can get to know and inspire each other. We have plans to launch mentorship programs and initiate support for new entrepreneurs. We will be exploring partnerships with multiple levels of government to boost apprenticeship programs and put more learning bakers into real-life workplaces, so they can be trained as well as educated.

Looking outward, we will implement and prioritize advocacy for policies aligned with sustainability; we can use our collective strength to make things better for our planet. Sustainable practices, waste reduction, and responsible sourcing are all things we will work to both encourage and implement in the next few years. We will be reinforcing our collaboration with government bodies and regulatory agencies – in the past year, we’ve been given a lot more respect from those who have learned that the baking sector in Canada is a sixteen-billion dollar a year enterprise.

At the end of another good year for BAC, we invite you to look ahead with us. Please take a moment to read our Five-Year Strategic Plan on page 15. Let us know if there’s anything we’ve missed – we value your opinions.

Thank you for being part of the BAC.

Louis Bontorin, Chair of the BAC Board

Louis Bontorin Calgary Italian Bakery Ltd. BAC National Chair

Martin Barnett Executive Director & General Manager of BAC

FROM THE EXECUTIVE DIRECTOR

Welcome one and all,

It’s hard to believe this is my third Annual Report message since my debut as Interim Executive Director during the early days of COVID. Since then, there have been many changes in the Canadian baking landscape. I am very proud to serve our Canadian baking sector; one that has rebounded from adversity, found creative solutions to challenges, delivered nutritional and exciting products, and now generates over $16 billion annually for the Canadian economy. Congratulations, bakers. Your unprecedented success has surprised even Agriculture and Agrifoods Canada!

I am also very proud to work with an engaged and hard-working board of directors. The volunteers who come from across the country and represent all aspects of the baking sector take time away from their careers to attend meetings, sit on committees and attend regional and national events. All of their efforts are dedicated to making our baking industry better for all players. Last November we came together in Ottawa for in-person meetings. In addition to engaging with government representatives, the board took some time to have a ‘board-refresh’ guided by Brian Hayward of Aldare Resources, learning how to effectively engage as directors and enhance our team dynamics. The main session was spent developing the BAC Strategic Plan for the next five years, which can be found on page 15.

Now we have a map to navigate the BAC through the next few years, directing our efforts to where they will be most beneficial. There are two aspects of our organization that are currently engaging our focus: government relations and advocacy, and membership engagement. Denise Lee, our Director of Food Policy and Sustainability, writes about our advocacy efforts in her report, beginning on page 16. As far as membership engagement, we have embarked on an ambitious campaign to reach out to our regional bakers and celebrate our innovators by sponsoring educational and networking events from coast to coast. When 70 attendees show up in Victoria BC and then later, the same number come out in Moncton NB, it is testimony that Canadian bakers want to connect! Many of our new regional contacts identify as ‘Artisan Bakers’. This subsector, unquantified in the past, is growing rapidly, encompassing as many as 2500 businesses. We are embarking on a plan, with government and industry partners, to create a database of this important part of our Canadian baking family.

The Canadian baking sector’s expansion, both locally and internationally, is based as much in research as it is in talent. We want to acknowledge recent important advances in ingredient research and digitization of production systems. Canada is at the forefront of developing improved farming techniques that will spare the environment while boosting harvests. Work on alternative microingredients that taste good, perform well, and identify as ‘clean-label’, has advanced in the last few years. Our allied industrial trades have also come leaps and bounds as well to perfect digitization of many parts of our production sector, making work easier, less labour-intensive, and more profitable.

It is a wonder that in our diverse baking industry we can embrace both the innovative craftsperson who grinds sustainably-grown specialty wheats for their sourdough loaves, and those who create magic with machines and science to lighten our work and enable our bakers to continue feeding the world.

My heartfelt thanks to all our members and sponsors for your support, as well as our colleagues in other associations who also contribute to our vibrant and relevant sector!

Sincerely,

Martin Barnett, Executive Director/General Manager

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BAC CHAPTER NEWS & EVENTS

ATLANTIC CHAPTER

Mike Raftus BAC Atlantic Chapter Chair

Greetings all!

The BAC Atlantic golf event, held at Moncton, NB Lakeside Golf Course on Monday September 19th, was a great success. 51 participants came together under favourable weather conditions for some golf, food, fun and prizes. Congratulations to Team Ardent Mills for winning the tourney!

BAC Executive Director Martin Barnett was in attendance to speak about the BAC and acknowledge the participants and bakeries. The NBCC Culinary Program was presented with a $1,000 scholarship on behalf of our Chapter.

The BAC Atlantic Chapter also hosted its annual hockey night on January 18th in Halifax, Nova Scotia. Local CHL team, the Halifax Mooseheads, took on the Acadie-Bathurst Hockey Club at the sold-out event at the Halifax Scotiabank Centre. BAC Members and invited guests were in attendance for a great evening of engagement, industry fellowship and fun!

UPCOMING ACTIVITIES:

BAC Atlantic Annual Golf Event – June 17th in Moncton, New Brunswick

BAC Calling All Bakers Connect – September in Newfoundland

BAC Atlantic Bakery & Culinary Scholarships with Regional Community Colleges – planned to continue, with an intention to expand to an additional college in 2024

Thanks,

Mike Raftus Baking Association of Canada – Atlantic Chapter Chair 2023

BC CHAPTER

Greetings BAC members,

Our BAC – BC Chapter mandate has been to hold two educational seminars/ workshops and two social events per year. In 2023, we exceeded this goal with numerous activities, including:

Vancouver Island Bakers’ Town Hall at Camosun College

Bakery Showcase at the Vancouver Convention Centre

Captain’s Feast Dinner Cruise on the M.V. Abitibi

Golf tournament at Newlands Golf & Country Club

Chocolate demo and dinner with Christophe Bonzon at Vancouver Island University

Festive Night at the Races at Fraser Downs Racetrack & Casino

We would like to thank our Dinner Cruise sponsors: ABI Ltd, BakeMark, Rademaker, and Ardent Mills. Our annual golf tournament is the main revenue generator for the BC Chapter. We put a real emphasis on supporting our baking students and initiatives for the betterment of the baking industry! A big thank you to Snow Cap for feeding us at the putting green, and to our 2023 BC Chapter Golf Platinum Sponsors. The money generated from the 2023 golf tournament and dinner cruise was used to support the following ventures:

Vancouver Community College – Baking student scholarship top-up

Vancouver Island University – Baking student scholarships top-up

New Okanagan College baking student scholarship

New BAC Prairie Chapter

Fall educational event in Interior BC to involve some of our Okanagan friends

A “Dragons Den” style competition for all tiers of industry, to be held this year at VCC

I would like to thank our committee members that helped organize these chapter events. Life is busy. Time is valuable. You are always there when we need you.

In 2024, I will move into a support role as BC Chapter, Past Chair. Our Chapter is in good hands in 2024 with our new BC Chapter Chair, Jesse Lamb.

Regards, Gary Humphreys

Baking Association of Canada – BC Chapter Chair 2023

BAC – BC CHAPTER, PLATINUM GOLF SPONSORS IN 2023

AB Mauri – Fleischmann’s Yeast

ADM Milling

Ardent Mills

BakeMark

Caldic North America

Cavendish Farms

ColdStar Solutions Inc.

Egg Solutions – Vanderpols

Georgia Main Food Group

IREKS North America

Island City Baking and Frozen Dough Division

Lesaffre Yeast Corporation

Maxim Truck & Trailer

Nana’s Kitchen & Hot Sauce Ltd

OK Frozen Dough

P&H Milling Group

Papason Trucking

Paradise Island Foods

Portofino Bakery

Puratos

Richardson Food & Ingredients

Rogers Foods

Snow Cap Enterprises

Stuyver’s Bread

Univar Solutions

VCC Baking Dept.

VIU Baking Dept.

Gary Humphreys Baking Association of Canada – BC Chapter, Chair

Dear BAC Members,

The Ontario Chapter had a very exciting year in 2023, back into the full swing of fundraising for our bakery and pastry arts students. The Ontario committee worked very hard and hosted a number of events.

Our 2023 Golf Tournament at Bond Head was a huge success! This tournament has been a yearly event for well over 50 years and counting. We also hosted our first-ever Town Hall at Georgian College in Barrie. This event brought bakers and industry members together to chat about the challenges they are facing and to brainstorm solutions. Looking forward to hosting more town halls in more locations across Ontario in 2024!

After a pause, our Night at the Races event was back in September 2023, and we had a record turn-out! Lastly, our Holiday party was once again a roaring success at the Old Mill in Toronto.

On the funding front, we are happy to report that the Ontario Chapter was able to donate substantially toward scholarships and bursaries.

A huge thank you to the committee for helping to organize these chapter events. It is a massive undertaking and wouldn’t be possible without your valued support.

As we move forward in 2024, there are more events in the planning stage. We are excited to be the host of the 2024 Bakery Showcase on May 5 and 6 in Toronto, and we are planning a wonderful event to celebrate. We will once again host the annual golf tournament at Bond Head on June 18th, 2024, but keep your eyes out for new timing changes on that and more exciting events to come.

The Ontario Chapter welcomes new members to get involved, so please contact us if you would like to be on our volunteer committee to promote events for the benefit of the industry and raise funds for our baking and pastry students.

Kind regards,

Kate Tomic Baking Association of Canada – Ontario Chapter Chair 2023

Kate Tomic Chair BAC Ontario Chapter

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EXPLORING THE RISE OF INNOVATIVE BAKERY TRENDS

A delicious journey into the culinary world

By Mark Floerke

The aroma of freshly baked goods wafting through the air, the sight of intricate pastries arranged delicately in display cases – bakeries have long been cherished havens for indulging in sweet delights. However, in today’s culinary landscape, bakeries are not merely confined to traditional recipes; they have evolved into hubs of innovation and creativity. From artisanal bread to plantbased pastries, the modern bakery scene is teeming with intriguing trends that captivate both the palate and the imagination.

ARTISANAL BREAD: A RETURN TO ANCIENT TECHNIQUES

One of the most notable trends in contemporary bakeries is the resurgence of artisanal bread. Characterized by handcrafted techniques and an emphasis on natural fermentation, artisanal bread represents a return to traditional baking methods. Bakers are increasingly eschewing commercial yeast in favor of sourdough starters, which imbue the bread with complex flavors and textures. Moreover, the emphasis on locally sourced ingredients and sustainable practices has fueled the popularity of artisanal bakeries. Consumers are seeking out bread made from heritage grains, such as spelt or einkorn, which offer unique nutritional profiles and contribute to biodiversity in agriculture.

GLUTEN-FREE AND ALTERNATIVE FLOURS: CATERING TO DIETARY PREFERENCES

In recent years, there has been a growing demand for gluten-free baked goods, driven by an increase in gluten sensitivity and celiac disease diagnoses. Bakeries are responding to this demand by offering a diverse range of gluten-free options, including bread, pastries, and cakes. Moreover, the use of alternative flours, such as almond flour, coconut flour, and chickpea flour, has expanded the possibilities for gluten-free baking, allowing for the creation of delicious treats without compromising on taste or texture.

IN AN INCREASINGLY DIGITIZED WORLD, BAKERIES ARE LEVERAGING TECHNOLOGY TO ENHANCE EFFICIENCY AND CONVENIENCE FOR BOTH CUSTOMERS AND STAFF.

PLANT-BASED PASTRIES: EMBRACING VEGANISM

With the rise of veganism and plant-based diets, bakeries are innovating to cater to this growing market segment. Plantbased pastries, made without eggs, butter, or dairy, are becoming increasingly popular among both vegans and non-vegans alike. Creative substitutions, such as aquafaba (the liquid from cooked chickpeas) as an egg replacer and coconut oil as a butter alternative, allow bakers to create decadent pastries that are cruelty-free and environmentally sustainable. Moreover, the trend towards plant-based eating aligns with consumer’s increasing awareness of the environmental and ethical implications of food production. By offering plant-based options, bakeries can appeal to a broader audience while contributing to a more sustainable food system.

HYBRID DESSERTS: BLURRING THE BOUNDARIES

Innovation in the bakery world extends beyond traditional categories, giving rise to a new wave of hybrid desserts that blur the boundaries between sweet treats. From cronuts (croissant-doughnut hybrids) to cruffins (croissant-muffin hybrids), these inventive creations combine the best elements of multiple desserts to create entirely new culinary experiences. Hybrid desserts not only showcase the creativity and skill of bakers but also provide customers with novel flavor combinations and textures to enjoy.

CUSTOMIZATION AND PERSONALIZATION: TAILORING TO INDIVIDUAL PREFERENCES

In an era of personalized experiences, bakeries are embracing customization as a key trend. Whether it’s through bespoke cake designs, build-your-own pastry stations, or made-to-order breads, bakeries are offering customers the opportunity to tailor their baked goods to their individual preferences. This trend not only enhances the customer experience but also allows bakers to showcase their creativity and expertise by fulfilling unique requests and creating one-of-a-kind creations.

TECHNOLOGY INTEGRATION: ENHANCING EFFICIENCY AND CONVENIENCE

In an increasingly digitized world, bakeries are leveraging technology to enhance efficiency and convenience for both customers and staff. From online ordering platforms and mobile payment systems to automated baking equipment and inventory management software, technology is revolutionizing the way bakeries operate. By streamlining processes and reducing manual labor, technological integration allows bakeries to focus on what they do best – creating delicious baked goods – while also improving the overall customer experience.

TO SUM IT ALL UP

The bakery industry is undergoing a period of remarkable innovation and evolution, driven by changing consumer preferences, creativity, and technological advancements. From artisanal bread and gluten-free options to plant-based pastries and hybrid desserts, today’s bakeries offer a diverse array of tantalizing treats to delight and inspire. As we continue to embrace new flavors, techniques, and technologies, the bakery trends of today are sure to shape the culinary landscape of tomorrow, ensuring that the joy of freshly baked goods remains a timeless pleasure for generations to come.

Mark Floerke is the host of the monthly ‘Baked In Science’ podcast for BAKERpedia. As an industry consultant with 50 years of experience as a baker, he currently resides in Cape Breton, Nova Scotia.

STRATEGIC ISSUES SURVEY

BAC conducted a survey of its members in 2023 to better inform the strategic direction of the association and evaluate the success of past efforts as we head into 2024 and beyond. Here are some highlights from the results, and special thanks to everyone who shared their input.

The BAC is an important source of information on international and domestic trends in baking.

BAC’S 5-YEAR STRATEGIC PLAN (2023-2027)

Informed by our members’ feedback, the BAC has created the following 5-year plan to help guide us successfully into 2027:

Member Engagement and Value Propositions:

Communicate enhanced member services and benefits.

Plan for chapter-based networking events, workshops, and webinars.

Launch mentorship programs and support initiatives for new entrepreneurs.

Create a by-invitation Industry Advisory Committee.

Education and Training:

Expand educational programs and collaborate.

Explore partnerships with governments for apprenticeship programs.

Explore the option to have a student counsel.

Industry Advocacy:

Prioritize and implement advocacy efforts for policies aligned with sustainability priorities.

Strengthen collaboration with government bodies and regulatory agencies.

Explore public relations campaigns.

Establish partnerships with other associations for joint advocacy initiatives.

Sustainability and Environmental Responsibility:

Develop and communicate guidelines for sustainable practices, waste reduction, and responsible sourcing

Innovation and Technology Adoption:

Facilitate the adoption of innovative technologies within the baking industry.

Launch training programs to keep members updated on technological advancements.

Foster research and development collaborations for Innovation in product development and process in Canada and globally.

POLICY & ADVOCACY UPDATE

Canadian Bakers: Navigating the Unprecedented Challenges

In the past year, the Canadian baking industry has faced a rollercoaster of challenges and triumphs, dealing with everything from policy and regulatory hurdles to the adoption of innovative technologies, all while under the lingering shadow of a global pandemic.

The adaptability displayed by this sector has been noteworthy, honouring the resilience developed over centuries and the industry’s continued capacity to evolve.

Like many other industries in Canada, the baking sector has been impacted by changing standards and expectations. Notably, policies regarding labeling regulations, marketing to children and sustainability, (plastics) have become more stringent.

NEW LABEL REGULATIONS

Labels will be redesigned to provide more detailed nutritional information to aid consumers in their choices. While well-intentioned, these requirements have increased the workload for smaller bakeries, already hard-pressed by tight margins. The BAC actively engaged with policy makers and industry representatives to provide perspective on the impact of these new regulations, and education on behalf of the baking industry.

COLLABORATION

This past year has also been spent building and nurturing partnerships with government, other associations, and with many of our baking and industry members. Collaborative effort not only strengthens the baking industry’s advocacy; it helps in supporting the advocacy of our association partners. Most recently, we have joined efforts to address proposed Food Regulatory Modernization, Temporary Foreign Workers Policy, Marketing to Kids, Grocery Code of Conduct and economic challenges with food prices. We have relied on our collaborations with other associations to support and educate the BAC on industry challenges such as the butter and sugar challenges of last year and how to best support the affected industries.

IT HAS BEEN EYE-OPENING TO SEE THE SIMILARITIES BETWEEN OUR STRUGGLES, CHALLENGES AND SUCCESSES; SHARING EXPERIENCES AND PRACTICES BENEFIT BOTH OUR ASSOCIATIONS.

FOOD SAFETY & SUSTAINABILITY

AMERICAN BAKING ASSOCIATION

This past year, we were pleased to re-engage with our counterparts in the US. The American Bakers Association is a respected group of passionate people whose efforts in supporting the US baking industry are beyond impressive. It has been eye-opening to see the similarities between our struggles, challenges and successes; sharing experiences and practices benefit both our associations.

The FPS Technical Committee, made up of incredibly intelligent experts that span the baking industry, were finally able to meet in person. We came out of the meeting with the goal of focusing the committees’ efforts and key mandates – SFCR, sustainability practices, ISO/Codex input, food additive proposals and amendments and domestic and global challenges regarding food safety, food sustainability and food and ingredients. Along with that, we will continue to support our fellow members.

MEMBER ENGAGEMENT

This is my second annual report. This year has been an incredibly exciting, yet steep, learning curve. I have been fortunate to participate in the ABA Fly-In Summit, train AAFC Trade Commissions on the Canadian baking industry, and join the Food Manufacturers Roundtable. However, my biggest area of growth involved my engagement with members –meeting bakers and manufacturers in their facilities, hearing their successes and struggles. Seeing their excitement at incorporating new automation methods while honouring traditional practices inspired me, as did hearing and seeing bakers and entrepreneurs explore new expansion plans and business layouts.

I have no doubt the next year will be just as challenging and exciting in terms of new experiences, learning, partnerships, challenges and successes.

I give special thanks to the BAC team and the inspiring BAC Board of Directors, whose vision and mission we integrate into our day-to-day efforts.

Denise Lee is the Director of Food Policy and Sustainability

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ADVOCACY AND GOVERNMENT RELATIONS

The work of our hands is on the tables of Canadians nationwide; we deserve our seat at the table in Ottawa. The BAC is:

Advising government on the best way to help our members with Supply Chain challenges caused by global strife, domestic labour issues, climate change, and agricultural adversities.

Working with government on sustainability issues, including packaging with single-use plastics, without compromising the quality and transportability of our products.

Supporting and advising our industry partners as they battle to adopt the Grocery Code of Conduct which they’ve constructed.

Advocating for more generous application of the TFW (Temporary Foreign Workers) regulations to ensure that our domestic food producers have enough labor to supply the needs of consumers.

Developing training sessions for our Canadian Trade Commissioners to support their understanding of both the exporting and importing side of our baking industry.

Exploring the re-definition of compositional standards of common foods to make these definitions enduring and universal.

Providing educational information to Health Canada on the technical need and importance of sodium in bakery processing.

Pushing back against the front-of-pack labeling regulations that would inaccurately disparage our daily pantry bread.

Advising all stakeholders on the regulations, dangers, production challenges and solutions of allergen management both domestically and globally.

Developing curriculum and advising on educational gaps and credentials for baking and pastry training in Canada.

Developing and promoting factual education about wheat, gluten, and the nutritional benefits of bakery products.

Collaborating with our association partners to raise the volume of our collective voices to support our Canadian agri-food sector. (CTAQ, CBQ, FBC, CNMA, CSI, CIFST, FPC, and internationally ABA, RBA).

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BAKERY SHOWCASE 2023

Highlights from the Vancouver event!

More than 1,400 attendees and 175 exhibitor booths filled the aisles of the BAC’s Bakery Showcase in Vancouver last May. From the diverse education sessions to the exciting demonstration and competition areas, attendees had no shortage of ways to connect, learn and be inspired. The event kicked off with a well-attended BAC annual general meeting in which the board outlined ambitious plans for membership expansion and government advocacy. Throughout the course of the two-day event, the trade show floor provided an incredible mix of resources, products, and services needed to run a successful baking business in 2024.

CELEBRATING WOMEN IN BAKING

An in-depth conversation with Zoya Thawer, finalist on the Great Canadian Baking Show, revealed how the practising doctor handled baking competitively and brought her East African roots, a touch of India, and family traditions learned from her mother to her baking. One of her favourite ingredients is poppyseed, as used in her brown butter and white poppyseed friands with marmalade glaze and poppyseed bark.

Fans of the GCBS had the perfect chance to meet respected chef, author, and television star Bruno Feldeisen at the BAC’s booth where Feldeisen signed books and chatted with bakers. Chef Bruno also helped judge our Mother’s Day Celebration Student Cake-Decorating Competition, sponsored by Dawn.

The Showcase opened on Mother’s Day and we leaned into the theme with two excellent panels: Women in Baking sponsored by Ardent Mills, and Women in Pizza: Canada Edition! Successful entrepreneurs talked about motivation, challenges they’ve overcome, and the importance of mentorship and professional achievements.

The Women in Baking panel, hosted by Elaine O’Doherty, marketing lead for panel sponsors Ardent Mills Canada, brought together Mary Mackay, vice-president innovation and production of product development for Terra Foods Inc., Vancouver; Babette Kourelos, cookbook author and owner of Babette’s Bread, Langley, B.C.; and Tracey Muzzolini, co-owner of Christies Bakery, Saskatoon.

During the session, Muzzolini highlighted what qualities make a strong and respected baker, team member or entrepreneur in the industry. McKay, a member of Les Dames d’Escoffier, described how the non-profit champions women in the food, beverage, and hospitality industries.

“Do not be afraid to reach out to other women in the industry,” Kourelos told entrepreneurs. “Most of the time, you will be met with friendly, positive and generous responses. Make it clear that you want to grow and learn, and you are guaranteed to find an army of women willing to help you, guide you, and walk some (or all) of the way with you. And when someone reaches out to you, make sure to return the favour and pay it forward.”

Tracey Muzzolini, co-owner of Christies Bakery in Saskatoon, commented: “I really enjoyed being on the panel and listening to Mary’s and Babette’s perspectives! I attended some of the other panels and they were all really interesting and informative! My mom and I loved our trip to Vancouver as well, including the boat ride!”

SOURDOUGH IN THE SPOTLIGHT

Puratos led a valuable and well-attended session on global trends in sourdough. Jan Willem Groen, product manager for Sapore Sourdoughs at Puratos, emphasized there is so much more to sourdough than the “San Francisco sour-sourdough” associated with the term. “There are sourdoughs out there specifically made for brioche, steam buns, Japanese emperor buns,” Groen said. “It’s a world of creativity.”

In a stimulating conversation with Karen Bornarth of the Bread Bakers Guild of America, Groen said the trend in Europe these days is to use sourdough in less traditional applications. In Italy, for example, some bakers use sourdough to make panettone. Groen also identified other new trends, including sourdough croissants.

Technical advisors Michael Ranaudo and Tony Amaro demonstrated how to incorporate Puratos’ newest whole-wheat sourdough (Sapore Leo) into a delicious whole-grain bread and other ways Puratos incorporates sourdough

STAFFING YOUR BAKERY

SUSTAINABLE BAKERIES

During the session “What Does a Sustainable Bakery Business Look Like – and How Do You Get There?” the audience learned from Michelle Reid of B Corp what’s involved in pursuing certification and what it can mean for the growth and success of bakeries.

According to Matt Cimon, president of Portofino Bakery and co-founder of Bond Bakery Brands: “Over the past couple years, we’ve done a number of things that you could call sustainable, eco-conscious and better for the environment. We’ve reduced our waste in our product returns which was a massive area of focus for us by over half in the past 18 months. We’ve reduced our reliance on poly in our packaging. We’ve started monitoring the things that we think are important like waste and greenhouse gas emissions.”

Sylvestre Awono inspired bakers with his message of responsible ingredient sourcing. Awono is global business development manager of Cacao-Trace, the Puratos sustainability program that creates and shares value among chocolate chain stakeholders, and especially cocoa farmers, to improve their living conditions. Awono shared moving case studies of lives improved and led attendees through a tasting of sustainable chocolate products.

Keynote speaker Mark Dyck, Rise Up Bakers podcaster, coach and founder of Bakers4Bakers.org forum, taught bakers, owners and operators a simple framework for finding the best stories to tell and the best place to tell them.

“You opened your bakery or pizzeria because you wanted to build something special,” he said. How do you get your message out to customers who want to hear it? Dyck shared key techniques to help bakers tell better stories about their bakery and a simple framework for finding the best stories to tell and the best place to tell them.

Anastasia French of Living Wage for Families BC walked attendees through the steps involved in becoming a living wage employer and provided concrete examples of businesses that have made the transition.

THANK YOU TO OUR SPONSORING PARTNERS:

AB MAURI ARDENT MILLS BAKEMARK CALDIC DAWN FOODS EM BAKERY EQUIPMENT

FCC FRITSCH MULTIVAC LALLEMAND AND PURATOS

THANK YOU TO ALL PRESENTERS, ATTENDEES AND EXHIBITORS FOR BRINGING YOUR ENERGY AND IDEAS TO THE WEST COAST!

Karen Bornarth, executive director of the Bread Bakers Guild of America, gave a powerful talk outlining four important operational choices that put bakeries in a position to provide good jobs. Bornarth, who has given many talks on the subject, urged owners to invest in high performance standards, ongoing training, professional development, career pathways, predictable schedules and fair pay.

INNOVATION IN ACTION

Baking professionals picked up techniques and ideas for their own baking from the skilled instructors at Vancouver Community College and Vancouver Island University. VCC’s Leanne Bentley took bakers on a journey with trending, no-fuss travel cakes, Nav Sidhu focused on the elegant galette, and Mark Burton shared his sourdough wisdom.

VIU’s Aron Weber shared his insights and experience keeping bees as a pastry chef and Ken Harper told the story of how students helped make a custom chocolate using Cacao Barry called Or Noir and provided delicious samples. VIU colleague David Nolan demonstrated bi-colour lamination by making Rose and Strawberry Croissants.

NEW THIS YEAR…

The exciting Canadian Pizza Summit and Chef of the Year Competitions co-located with Bakery Showcase. A new Chef of the Year West, Giuseppe Cortinovis of Vancouver, was selected by expert judges. Cortinovis’ winning “Nostalgia” pizza featured dough made using a combination of biga and autolysis. The innovative chef added a layer of aged parmesan cream and tomato confit before baking and topped the pizza with stracciatella cheese and arugula pesto made with sunflower seeds.

THE NEXT BAKERY SHOWCASE IS SET FOR APRIL 14-15, 2025, IN MONTREAL! SAVE THE DATE! REGISTRATION OPENS IN THE FALL AT BAKERYSHOWCASE.COM.

BAKERY SHOWCASE 2024 EXHIBITORS

Welcome back to Toronto!

Join thousands of industry professionals from bakeries across Canada at this year’s Bakery Showcase in Toronto. The BAC would like to acknowledge the support of our valued exhibitors, sponsors and presenters for making this exciting event possible. Exhibitors (as of March) include:

A1 CASH & CARRY

AB MAURI

ABELL PEST CONTROL

ABI

ADM FLOUR

ADM FLOUR MIXES

AGM MACAROONS (AGM BAKERY)

AGRICULTURE AND AGRI-FOOD

CANADA

AK WEST

ALFA CAPPUCINNO

ALPHA POLY

AMF BAKERY EQUIPMENT

ANDERSON ADVANCED INGREDIENTS

ANGEL YEAST

ANNEX BUSINESS MEDIA

APEX MOTION

ARDENT MILLS

ARLA

ASHWORTH BROS., INC.

ASTRONOVA

AZELIS CANADA

BAKEMARK CANADA

BAKING ASSOCIATION OF CANADA

BANK BROS

BARBOURS

BARRY CALLEBAUT

BEATRICE BAKERY

BELL FLAVOR AND FRAGRANCES

BFR

BLENDTEK INGREDIENTS

BUNDY GROUP

BURNBRAE FARMS

CALDIC CANADA

CANADIAN DAIRY COMMISSION

CARMI FLAVORS

CASTER IN MOTION, LTD

CINELLI

CONOVEY (CONVEYOR SYSTEMS INC.)

COSTCO BUSINESS CENTRE

CRS/VAMIC INC.

DAABON USA

DAWN FOODS

DELKOR

DENNIS GROUP

DGF PASTRY INGREDIENTS (DGF LOGISTIQUE & SERVICES)

DRADER

DUBOR USA

ECO FRIENDLY PALLET

ECOPACK CANADA INC. (ECOPACK)

EDDE ALMOND PASTE

EDSS

ENJAY CONVERTERS LTD. (ENJAY CONVERTER)

EUROGERM USA

FARINART FLOUR

FARM CREDIT CANADA

FORTRESS TECHNOLOGY

FRANC DECOR

GEA NORTH AMERICA

(GEA EQUIPMENT)

GLOBE POS

GOODWAY TECHNOLOGY

GRAIN PROCESSES

GRAPHIC PACKAGING

INTERNATIONAL

HANDTMANN

HARLAN BAKERIES/ APPLE VALLEY FOODS

2024 TORONTO MAY 5-6

HARVEST CORP

HONEY BUNNY INC.

IMCD

INNOSEAL SYSTEMS

INTEGRAL HR SOLUTIONS INC.

JAC MACHINES

JUST INSTRUMENTS

KAAK GROUP

KONVEYOR PARTS

KWIK LOK

L & M BAKERS SUPPLY

LABEL MEDIA SOLUTIONS

LACTALIS FOOD SERVICE

LALLEMAND

LBC EQUIPMENT

LC BAKERY (CASASANTA)

LEKAC

LENEXA MANUFACTURING COMPANY

LESAFFRE YEAST

LORANN OILS

MALABAR INGREDIENTS

MARSIA

MASTER MARTINI

MCCORMICK FLAVOURS

MECATHERM

MIWE OVENS

ML PACKAGING

MULTIVAC CANADA (MULTIVAC)

NATIONAL SUNFLOWER ASSOCIATION

NIVERPLAST NA

NOVACART USA

NUTRASUN FOODS

NUTRIART

OLERA INGREDIENTS

OMORI NA

OUT OF THE BOX PACKAGING

P & H

PATTYN NORTH AMERICA

PBI PACKAGING

PEI BAGS

PEMBERTON & ASSOCIATES

PORT ROYAL FLOUR

PRACTICAL BAKER

PREGEL CANADA

PRIMERA TECHNOLOGY, INC.

PRO INGREDIENTS

PROREC

PROSPERITY FOODS

PURATOS

QUADRA INGREDIENTS

QUANTUM TECHNICAL SERVICES

RADEMAKER

REAJET

REDEMAC

REISER

RENAISSANCE FLAVORS INTERNATIONAL

REXFAB

RF BAKERY EQUIPMENT

RHEON

RICHARDSON FOOD & INGREDIENTS

ROMER LABS

RONDO

ROUTHEIR + FILS

SEMICAN AND GRAINS AND TRADITIONS

SHASHA BREAD

SHERIDAN ELECTRIC

SIMON & NOLAN

SK CORNERSTONE GROUP

SPECTANK

SPIROMATIC

SPRAYING SYSTEMS

STERLING MARKING PRODUCTS

SWEET MARKET DISTRIBUTION (SWEET DISTRIBUTION/CHOCO CENTRAL)

THINK NEW FOODS

TIELMAN NORTH AMERICA

TOPPINGS CANADA

TORONTO BAKERY EQUIPMENT

UMBRIA COFFEE & TEA

UNIFILLER

UNIVERSITY OF GUELPH AGRICULTURE

VALE PACKAGING LIMITED

VANILLA CHARM

VC999

VEG FRESH INC.

YORK FLUID

ZEPPLIN MFG

ZIMCOAT

Rademaker is committed to supporting Canadian bakeries in every possible way.

Rademaker has been manufacturing and installing production lines since 1977. Our portfolio consists of innovative bakery solutions for artisan bread, flatbread, pizza, laminated dough, pastry, croissants, and pie. Backed up by our 24/7 support, we ensure that your productivity remains at the highest level. Moreover, we have a dedicated Canadian service engineer ready to address any service-related inquiries promptly.

For those eager to experience Rademaker’s production lines firsthand, our experience center in Chicago, USA, will open its doors around June this year. Witness live demonstrations or personally test the creation of your products on one of our available lines. Additionally, catch us in May at the Toronto Bakery Showcase at booth 413 to learn about our production lines, services, and innovative solutions.

We are proud to introduce Radini, our compact bakery solution.

After the successful launch of the Radini pastry and donut line, we are now introducing the Radini bread line. The bread line is a sheeting line that can process dough from as little as 250 kg/hr. and up to 1,200 kg/hr. The working width of the line is either 600 or 800 millimeters, and it can run without any rework dough.

The Radini Bread line is an innovative system. Equipped with a pre-sheeter that processes di erent types of doughs such as green dough, rye dough, sourdough, and multigrain dough. This system is perfect for handling both firm and soft fermented doughs and can fully or partially automate the production of various bread types. This includes baguettes, batards, square buns, ciabattas, and focaccias. Furthermore, it can also automate the production of a uniform dough sheet. From this sheet unique handformed bread products can be created.

Designed for ease of operation, our line ensures e ortless e iciency gains without compromising on product quality. Its modular design facilitates scalability, allowing us to grow alongside your bakery’s expansion plans.

For inquiries regarding Rademaker bakery equipment, kindly reach out to Bert Vanmiddelem, our Sales Director in Canada, at 905-699-2489 or via email at bvanmiddelem@rademaker.ca. Learn more at www.rademaker.com

Versatile Ease of operating Flexible ✔ ✔ ✔ Bread production

250 - 1,200 kg dough per hour

SUPPORTING FUTURE BAKERS

BAC’s 2023-24 scholarship recipients

BAC Chapters have a proud history of supporting education. Through our annual scholarships and bursaries, students enrolled in several of Canada’s leading baking programs have benefitted from receiving funds to help them springboard into a successful career.

BAC ATLANTIC CHAPTER

HANNAH LEE OF NOVA SCOTIA COMMUNITY COLLEGE

Program: Baking and Pastry Arts, Akerley Campus

Award: The Baking Association of Atlantic Canada Excellence Award Amount: $1,000 Hannah has a profound passion for baking and the culinary arts, and enjoys blending creativity with a practical skillset, creating visually appealing pastries, and exploring the fusion of artistry and science in the culinary world. Hannah says her ultimate goal is to own and operate an Asian fusion bakery, offering unique and culturally inspired pastries to the community.

NATALIIA ZHARKO OF NEW BRUNSWICK COMMUNITY COLLEGE

Program: Culinary Arts

Award: BAC Atlantic Chapter Bursary Amount: $250

Nataliia, who hails from the Ukraine, arrived in Canada 7 years ago and says she could not imagine that one day she would be making pastries. But it happened. “The baking process is like meditation for me,” she said. “It has helped me survive some hard periods of my life and create my future in Canada. Now I enjoy every moment of my work.”

JESSE MORGAN OF NEW BRUNSWICK COMMUNITY COLLEGE

Program: Culinary Arts Management

Award: BAC Atlantic Chapter Bursary Amount: $250

Jesse has always loved making cookies and bread for his family and friends, which is why he decided to turn his passion into a career by attending the Culinary Arts program at NBCC. “In the future I want to work for a bakery making pastries,” he said.

ISABELLE CHABOT OF NEW BRUNSWICK COMMUNITY COLLEGE

Program: Culinary Arts Management

Award: BAC Atlantic Chapter Bursary Amount: $250

Isabelle started cooking at a very young age and has always been very adventurous at creating her own recipes. “Baking with my mom was an important part of my childhood and I made my first batch of bread when I was 5 or 6 years old,” she said. After 19 years working in health services, Isabelle decided to shift to the culinary industry where she reconnected with baking and hopes to someday be able to open a café.

LISA SMALL OF NEW BRUNSWICK COMMUNITY COLLEGE

Program: Culinary Arts Management

Award: BAC Atlantic Chapter Bursary Amount: $250

Lisa is from Trinidad and Tobago. Her passion for baking started many years ago, when under the tutelage of her mother, she discovered her country’s culture and cuisine – from baking to making various local homemade dishes at family gatherings. Her journey to Canada in April of 2023 led her to NBCC. “Being granted this scholarship will assist me in making my dream a reality,” she said.

BAC BC CHAPTER

SHANNON VAN HORNE OF VANCOUVER

ISLAND UNIVERSITY

Program: Baking and Pastry Management Diploma

Award: Baking Association of Canada – BC Chapter Scholarship Amount: $1000

Shannon has always enjoyed working with her hands. When she was 14 years old, the family’s bread machine broke and she wanted homemade fresh bread, so she made her own from scratch. Now, at a well-known bakery in her hometown, her passion for making fresh bread has become her career. During her senior year of high school, she took advantage of the Train in Trades Program at Vancouver Island University and is now working towards obtaining her Red Seal Certification before her 20th birthday.

JESSICA RIDGMENT OF VANCOUVER ISLAND UNIVERSITY

Program: Baking and Pastry Arts Management

Award: Robert MacDonald Memorial Award

Amount: $1,000

Jessica has always loved to bake, but never saw it as a career option until she moved to Canada from the UK and started working in a bakery in Victoria in 2020. In 2021, she applied to VIC with her sights set on becoming a baker. Since finishing her studies, Jessica moved to Saskatchewan where she works at a bakery and has begun to develop her own business plan.

JUDY HUYNH OF VANCOUVER COMMUNITY COLLEGE

Program: Baking Pastry Arts – Artisan Baking

Award: Baking Association of Canada – BC Chapter Scholarship

Amount: $1,000

Judy is a recent high school graduate who is passionate about baking and hopes to open her own cafe in the future. Creating her own products and showcasing them to her community inspires her to continue her journey as a professional baker. She is grateful for the support she has received from her teachers and classmates.

THE BC CHAPTER ALSO AWARDED $1,000 TO THIS YEAR’S RECIPIENT OF THE STAN HILL BURSARY FUND.

DONNA HABLICH OF HUMBER COLLEGE

Program: Baking and Pastry Arts Management Program

Award: Baking Association of Canada – Ontario

Chapter Award

Amount: $1,200

EZRA MAE CACACHO OF HUMBER COLLEGE

Program: Baking and Pastry Arts Management Program

Award: Baking Association of Canada – Ontario

Chapter Study Abroad Scholarship

Amount: $1,200

HYEYOUN PARK OF CENTENNIAL COLLEGE

Program: Baking and Pastry Arts

Award: Baking Association of Canada – Baking & Pastry Arts Management Scholarship

Amount: $1,500

NAFEESA AKHUNZADI OF CENTENNIAL COLLEGE

Program: Baking and Pastry Arts

Award: Baking Association of Canada – Baking & Pastry Arts Management Scholarship

Amount: $1,500

ALEXANDREA MORGAN DURAND OF CENTENNIAL COLLEGE

Program: Baking Skills

Award: Baking Association of Canada – Baking Skills Scholarship Entrance Scholarship

Amount: $1,500

SARAH PETRINI OF CENTENNIAL COLLEGE

Program: Baking Skills

Award: Baking Association of Canada – Baking Skills Scholarship Entrance Scholarship

Amount: $1,500

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BENEFITS OF MEMBERSHIP

All the reasons to join!

The Baking Association of Canada is a national association governed by its members. BAC’s mission is to unite the Canadian baking community.

THE BENEFITS OF BECOMING A MEMBER INCLUDE:

INDUSTRY INFORMATION & RESOURCES

Members have access to industry news, technical support, trends and research, as well as training materials and educational workshops.

NETWORKING OPPORTUNITIES

Members can connect with other professionals in the bakery industry and build relationships that can lead to new business opportunities.

ADVOCACY & REPRESENTATION

The association represents the interests of its members on issues such as food safety, government regulations, and taxes.

PROFESSIONAL DEVELOPMENT

Members can attend conferences and workshops to improve their skills and knowledge.

COMMUNITY INVOLVEMENT

The association provides numerous opportunities for members to give back to their communities through local events and charitable causes.

ACCESS TO SERVICES

Members receive discounts on products and services from our partner companies. These include savings on insurance plans available through Gallagher General Insurance; education and training opportunities through American Bakers Association; a free one-year membership to the Bread Baker’s Guild of America; exclusive payment processing rates through Fidelity Payment Services and, special mobile plan rates through Rogers cellular.

E-NEWS & MEMBER UPDATES

The BAC continues to deliver its bi-weekly ‘BAC News’ to registered members, as well as important information on regulatory and advocacy matters. Thank you to our partners at MediaEdge for producing and publishing this content.

STARTING A BAKERY BUSINESS?

Whether you are starting a new bakery or scaling up an existing operation, the BAC is here to help you on your journey. Many business start-ups or expansions struggle, often because they do not know how to ask the right questions. You may make the best croissants, breads, cakes, cookies, or pizza in the world, but your business plan might be inadequate. If you are unable to process and deliver your products efficiently and profitably, there is a possibility that your business will struggle or worse, fail completely.

At the BAC, we have a team of experienced mentors operating small and large bakeries who can help you navigate your journey. They can advise you and review your plans. We can offer you a free 30-minute consultation to assist you in fulfilling your business dreams. If interested, visit www.baking.ca and complete the Business Engagement form. We will contact you to set up a meeting.

2024 BAC EVENTS

JUNE 17TH

Atlantic Golf Tournament Moncton, NB

JUNE 18TH

Ontario Golf Tournament

Toronto, ON

JUNE 27TH

NAIT Bakes

Edmonton, AB

SEPTEMBER 17TH

Baker’s Town Hall

St. John’s, NL

JUNE 19TH

BC Golf Tournament

Vancouver, BC

SEPTEMBER 23RD

Sourdough Celebration

Chilliwack, BC

SEPTEMBER 29TH

Night at the Races

Toronto, ON

SEPTEMBER

Farmer-Miller-Baker ON

SEPTEMBER

Event at Okanagan College

Kelowna, BC

NO MATTER HOW YOU

AB MAURI IS HERE

Whatever your challenge or opportunity is, the technical baking team at AB Mauri North America is ready to help. We understand what it takes to succeed in today’s baking industry as we prepare for what the world looks like tomorrow. We play our part so you can bake yours.