Dimitri Fraeys Le Conseil de Boulangerie Québec (CBQ)
BAC STAFF
Martin Barnett Executive Director & GM
Denise Lee Director of Food Policy and Sustainability
Tembi Harvey Give and Go Prepared Foods
Julie Istead Puratos
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 Tannerhill Bäckerhaus Veit
Flora Wang Canadian Sugar Institute
Rosalyn Hyslop Mrs Dunster’s
Peter Jacobs Baker’s Workshop
Tony Llewellyn Snow Cap
Kate Nugent Humber College
Mahendra Bungaroo Bungaroo Fiera Foods
Ferhad Resh Aspire Bakeries
Kim Perreault Membership and Events Coordinator
Tricia Ryan Director, Membership Development
Mona Elliott Social Media Coordinator
From the Chair
Celebrating Canadian Excellence in a Changing Marketplace
Every baker begins the same way—passionate about the alchemy of flour, water, fat, and leavener. The magic of sugar and salt, honey and vinegar, fruit and pastry ties us to our past and grounds us in the present. But how we start inevitably evolves into what we must become in order to make a living. We keep one eye on the oven and another on cocoa futures. We knead our dough while pondering the popularity of keto diets. Our love of baking stays firm, even as we find our footing in a world of TikTok trends and shifting appetites. We help shape the future even as we honour the delicious traditions of our past.
The past year has showcased the strength, creativity, and resilience of Canada’s baking industry. From coast to coast to coast, our bakers, suppliers, educators, and students continue to demonstrate why Canadian bakery and pastry products are beloved both at home and around the world.
One of the year’s standout achievements came from Vancouver Island University, where students created a Nanaimo bar that surpassed the Guinness World Record—an extraordinary celebration of Canadian identity and our next generation of talent. Team Canada also distinguished itself at IBIE and in the Coupe du Monde de la Boulangerie selection events, earning international recognition and reinforcing Canada’s place on the global baking stage. These accomplishments matter: they elevate our craft, inspire future bakers, and strengthen Canada’s reputation for excellence.
We also congratulate Denise Lee, now Senior Director, Government Relations and Advocacy. Denise has become an essential voice for our sector in Ottawa, guiding our work on tariffs, supply chain pressures, regulatory modernization, and ingredient approvals. Our industry is fortunate to have her leadership at a time when policy decisions increasingly shape our competitiveness.
This year marked important organizational progress as well. The formation of the Canadian Baking Executive Council (CBEC) represents a major step forward in strengthening national leadership, fostering strategic dialogue, and ensuring that the priorities of Canada’s baking sector are championed with clarity and unity. We were equally pleased to expand the Board of Directors, welcoming Ferhad Resh of Aspire Bakeries and Mahendra Bungaroo of Uppercrust Bakeries. Their experience, insight, and commitment will enrich our governance and help guide the association through a period of rapid change.
The year ahead will bring challenges, but also opportunity. Pantry bread sales remain flat, and GLP 1 medications are influencing consumer behaviour. These shifts will encourage Canadian bakers to diversify, innovate, and develop products that meet evolving nutritional expectations—higher fibre, more protein, and functional benefits that align with modern eating patterns. Our sector has always adapted, and this moment is no different.
This year also marked a major step forward in continental and global collaboration. The American Bakers Association (ABA), Retail Bakers of America (RBA), and the Baking Association of Canada (BAC) have committed to exploring strategic cooperation that leverages each organization’s strengths—from advocacy and research to education, certification, and workforce development. We are equally excited to advance the Global Baking Council initiative with our international partners, strengthening the reach and voice of our industry.
On behalf of the Board of Directors, I extend my sincere thanks to our members, partners, and volunteers. Your dedication drives our progress. With confidence in our shared future, I wish everyone continued prosperity as we build on Canada’s proud baking tradition.
Sincerely,
Louis Bontorin BAC National Chair
Louis Bontorin
Calgary Italian Bakery Ltd.
BAC National Chair
Barnett
Executive Director & General Manager
Executive Update
Dear BAC Members,
As head of the Baking Association of Canada, I feel it is my duty—my delicious duty—to go out and sample what others have created. As always, I find as much inspiration from the people behind the counter as from the wonderful bread and pastries I have tasted. This past year has reminded me how deeply human our baking industry is. Behind every loaf, every innovation, every event, and every member success story are people whose dedication keeps this sector moving forward.
At the BAC, I am fortunate to work alongside a team whose commitment, professionalism, and drive shape everything we do. Our administrative team—Denise Lee, Kim Perreault, Tricia Ryan, Mona Elliott, and Vikki Turner—brings a level of care and consistency that elevates the Association. Their work is often quiet, but its impact is unmistakable. To honour the people who make our work possible, this Annual Report includes team profiles that highlight their contributions, their stories, and the passion they bring to serving our members and the entire Canadian baking sector.
I also want to extend my sincere thanks to our Chairperson, Louis Bontorin, and the Board of Directors. Their enthusiasm, engagement, and belief in the importance of a strong national voice make my role—representing the Canadian baking sector—both meaningful and deeply rewarding. Their leadership and commitment guide our direction and strengthen our impact across the country.
One of the most profound parts of my role continues to be the opportunity to connect with our industry at a local level. Events like Farmer Miller Baker stand out as powerful reminders of the relationships that sustain our sector. These gatherings bring together growers, millers, bakers, educators, and students to talk with and inspire one another. They enable the genuine conversations and professional connections that help every participant understand the far reaching importance of their work.
Canadian wheat is at the centre of so many of these conversations. We are fortunate to work with one of the finest grain products in the world. Our wheat is recognized globally for its quality, reliability, and performance. Even in a global trading climate that can be challenging, our sector continues to contribute meaningfully to feeding communities across the planet. That is a point of pride for all of us and a reminder of the responsibility we carry as part of a global food system.
Our association is growing, and our finances are secure. That means we are able to use our resources to better support our members. Throughout the year, we focused on strengthening our national voice, expanding our programming, and building partnerships that bring advantages to our members. We invested in education, recognition, and advocacy, and we continued to create opportunities for connection. When our community comes together, we are more resilient, more innovative, and more prepared for the future.
Thank you for your trust, your collaboration, and your belief in the work we are doing together. It is an honour to serve this industry and to champion the people who make it exceptional.
Sincerely,
Martin Barnett BAC Executive Director & General Manager
Martin
BAC
Chapter News & Events
ATLANTIC CHAPTER
The BAC Atlantic Chapter experienced another busy year in 2025 featuring several bakery industry events and full scholarship support programs. These events brought together bakery industry association members, non members, and their guests for collaboration, fun, and fellowship. Participants included bakery operators, manufacturers, distributors, and suppliers. Thanks to the support of these participants, the Chapter was able to sponsor scholarship programs for the Bakery, Pastry, and Culinary Academic Programs at all four Atlantic Community Colleges.
The first event of the season was the annual Hockey Night Event, held February 13th at Moncton’s Avenir Centre. Association participants enjoyed an exciting CHL hockey game in the private VIP Box, home of the Moncton Wildcats. The event was a sellout, and the scoring contest added to the fun by creating winners after each period. The next Hockey Night Event is scheduled for Winter 2026.
The next event was the BAC Atlantic Chapter Golf Event, held June 23rd at Lakeside, Lakeville, NB Golf Club. Sixty participants enjoyed a fun fellowship experience, including prizes for all. The Snair Cup Golf Trophy for the winning group score was earned by Team P&H Milling. The event included addresses by BAC Board Members Rosalyn Hyslop and Elizabeth Brasseur. This event helps generate financial assistance to support the annual scholarships at Community Colleges. A scholarship presentation was made to NBCC participants.
The final event of the 2025 calendar year was the Farmer Miller Baker Event, held October 9th at the NBCC – New Brunswick Community College campus. This was the first time a BAC event in the Atlantic Region brought together the farmer–origination side of baking along with millers, bakers, and industry association participants. There were 60 attendees, including several who engaged in hands-on technical baking experiences. Overall, it was a productive and engaging event, attended by BAC Board Members Rosalyn Hyslop and Derek Mantha, along with Executive Director Martin Barnett and Director of Government Relations & Regulatory Affairs Denise Lee.
Thank you to all Bakery Association of Atlantic Chapter members and the broader group of participants as we look ahead to another active schedule.
Sincerely,
Mike Raftus & Yves Dastous
Atlantic Chapter Chair and Atlantic Vice Chair
Mike Raftus Atlantic Chapter Chair
ONTARIO CHAPTER
In 2025, the Ontario Chapter had a very successful year raising funds for bakery and pastry arts students across the province, while also offering wonderful opportunities for professional networking. The hard work of our volunteers helped drive significant fundraising for scholarships and bursaries, with over $30,000 in profits donated to students across Ontario.
In June 2025, we hosted our golf tournament at Bond Head with amazing success. The sun was shining on the sold-out tournament, where 144 golfers participated alongside more than 25 event sponsors. Our “Night at the Races” in September was a lively event, with over 100 guests cheering on their horses. And in November, more than 100 guests danced the night away at our annual Holiday Party held at the Old Mill in Toronto.
I would like to extend my heartfelt thanks to the entire committee for their tireless work in planning and executing these events. Thank you as well to all sponsors, members, and non-members for participating and helping us achieve our goals in support of baking and pastry students across Ontario. We have many exciting events planned for 2026.
Kicking off in May with our Bakery Showcase, the Ontario Chapter will be hosting a Women in Baking discussion panel. Our golf tournament has a new home and will take place at Hockley Valley Golf Course on June 12. “Night at the Races” and the Holiday Party are sure to be hits again this year.
The Ontario Chapter is happy to welcome new members to get involved. If you’re interested in volunteering and promoting the benefits of the baking industry while raising funds for future bakers across the province, we’d love to hear from you.
Sincerely,
Kate Tomic BAC Ontario Chapter Chair
Kate Tomic Ontario Chapter Chair
BC CHAPTER
What a year it has been! As always, we had a few projects and initiatives where our eyes were bigger than our stomachs. But thanks to the support of our local members and the board, we closed out on a successful 2025—not only financially, but also in terms of industry engagement and Chapter growth. Between national events and our locally driven initiatives, we’re seeing encouraging momentum with new members and students becoming more involved. As we wrap up the year, we are operating with a budget of approximately $20,000—an especially strong position given the years without the Bakery Showcase in town.
With new initiatives planned for 2026 and refinements to our existing events, we’re looking forward to building on this success and continuing our positive trajectory.
Our July golf tournament was a standout success, drawing nearly 100 golfers and securing 30 sponsorships.
Our other events and seminars throughout the year were equally well received. At our WorkSafe sessions, we covered key topics such as:
• MSI in the workplace
• A Human Factors approach to safety investigations
• Return to work rules, including employee obligations and responsibilities
Looking ahead, we’re excited to offer certificates that will count toward the mandated training hours required in many workplaces. This will add even more value to the programs we deliver and strengthen our support for members and industry partners.
For the remainder of 2026, we have an exciting lineup of initiatives. Our Bakers Den competition will make its return, and a dedicated sub committee is already preparing three additional WorkSafe events. Our classic golf tournament is off to an early start with registrations, and we’re planning a fall FoodTech symposium along with potential HR focused training courses.
Together, these programs will continue to build momentum and deliver meaningful value to our members and industry partners. Thanks again to all the local board members for their tireless efforts.
Sincerely,
Jesse Lamb BC Chapter Chair
Jesse Lamb BC Chapter Chair
QUEBEC CBQ
L’année 2025 a été particulièrement dynamique, marquée par de nombreux événements et initiatives. En avril, le Salon national de la boulangerie a fait un retour très attendu après six ans d’absence. Le bilan est plus que positif : un grand succès, tant par le nombre de participants que par celui des exposants.
L’industrie s’est aussi mobilisée, en partenariat avec les écoles de boulangerie, pour organiser la première Coupe du Canada en boulangerie 2025. Ce concours a mis à l’honneur l’excellence artisanale dans les catégories baguettes, croissants au beurre, viennoiseries revisitées et pains spéciaux. Ce grand rassemblement de l’industrie a également permis d’honorer M. Michel Dion pour sa longue carrière dans l’industrie boulangère et alimentaire. Enfin, les membres de Boulangerie Québec demeurent très actifs au sein de l’Association canadienne en boulangerie (BAC).En février 2026, le rendez-vous annuel de la filière boulangère a réuni 135 acteurs de l’industrie (producteurs, minoteries, boulangeries, détaillants, chercheurs et financiers). Cet événement offre une occasion unique de discuter des enjeux de la filière et de construire des collaborations solides.
Boulangerie Québec se distingue également par son implication au sein de Concertation Grains Québec (CGQ) pour développer une filière boulangère reposant sur du blé panifiable produit au Québec. Ce projet ambitieux comprend la création d’un réseau d’experts, l’approvisionnement en semences québécoises et la mise en place d’une chaîne intégrée.
De plus, la deuxième édition de la campagne sur les médias sociaux a été déployée sur Instagram et Facebook. Celle-ci visait à rejoindre les 25 à 35 ans. Sous le thème du « langage de l’amour », deux influenceuses et un influenceur ont mis en scène le plaisir de consommer des produits boulangers, renforçant ainsi l’attachement des jeunes consommateurs aux produits d’ici.
Enfin, grâce à un appui financier gouvernemental, la formation destinée aux boulangers industriels (en français) est maintenant complétée et accessible en ligne sur le Campus CTAQ. Un guide de référence est également offert en appui à cette formation d’introduction au métier de boulanger. Élaboré avec un consultant de contenu et une firme d’animation, ce programme vise à attirer et former les talents de demain, tout en valorisant nos métiers artisanaux et industriels. Une version en anglais sera disponible prochainement.
Sincerely,
Dimitri Fraeys Secrétaire général CBQ
The year 2025 was particularly dynamic, marked by a wide range of events and initiatives. In April, the Bakery Showcase in Montreal made its long -awaited return after six years, drawing an impressive number of participants and exhibitors and exceeding expectations. The industry also rallied—working closely with bakery schools—to launch the first- ever Canada Bakery Cup in 2025. The competition celebrated artisanal excellence across several categories, including baguettes, butter croissants, reinvented pastries, and specialty breads. This major gathering also provided an opportunity to recognize Mr. Michel Dion for his remarkable career in the baking and food industry. Meanwhile, Boulangerie Québec members continued to play an active role within the Baking Association of Canada (BAC).
In February 2026, the annual meeting of the bakery sector brought together 135 stakeholders, including producers, millers, bakeries, retailers, researchers, and financial partners. This event remains a key moment for discussing industry challenges and strengthening collaboration across the value chain. Boulangerie Québec also distinguished itself through its involvement in Concertation Grains Québec (CGQ), which aims to develop a bakery sector rooted in Québec-grown bread wheat. This ambitious initiative includes building a network of experts, securing Québec-sourced seeds, and establishing an integrated supply chain.
The second edition of the organization’s social media campaign was also launched on Instagram and Facebook, targeting 25 - to 35 -year-olds. Under the theme “the language of love,” two female influencers and one male influencer highlighted the joy of enjoying bakery products, reinforcing young consumers’ connection to local offerings.
Finally, with government financial support, the French-language training program for industrial bakers is now complete and available online through the CTAQ Campus. A reference guide accompanies this introductory course, developed in collaboration with a content consultant and an animation firm. The program aims to attract and train the next generation of talent while promoting both artisanal and industrial baking professions.
United & Thriving
Member Success Through BAC Advocacy
The past year has marked steady progress for the Baking Association of Canada, solidifying our role as the essential voice and steadfast support for a $21.5 billion industry, supporting 51,000 jobs and preserving millions in member payrolls nationwide. As Senior Director of Government Relations & Regulatory Affairs, I worked alongside our members, regulators, and partners to navigate regulatory shifts, champion sustainability, and drive measurable growth, ensuring that Canadian bakers remain competitive, compliant, and forward-focused.
In 2025, our members showed remarkable resilience, ingenuity, and tenacity while addressing the largest number of member issues ever encountered. We tackled everything from regulations, amendments and policy to trade threats and business continuity challenges. The BAC stood firmly with our members, advocating and finding answers and resolutions to challenges through evidence-based submissions, compliance toolkits, and strategic engagements that utilized our new Executive Council’s skills and sharpened the BAC’s priorities. The bakery sector delivered concrete results: export growth reaching $7.7 billion (16.6% CAGR), approximately $1.5M average opportunity per bakery for competitive edge vs imports, and health trends advancing at 8.9% CAGR, unlocking new revenue streams in functional and specialty products.
The BAC’s impact became evident through key growth that increased support for members’ success, including our newly solidified ABA/RBA MOU for North American synergies. 2025 also saw the creation of the BAC’s Canadian Bakery Executive Council, many invitations and opportunities to participate in important international conventions and congresses, and membership in the
Denise Lee Senior Director, Government Relations and Regulatory Affairs
Global Bakery Council on behalf of Canada’s bakery sector. At home, the growing success of our Farmer-Miller-Baker events strengthened regional collaboration from field to shelf, and our efforts to address food security, waste reduction and environmental sustainability initiatives helped us to stay on top of rapidly changing societal and governmental expectations.
The BAC amplified member priorities through government consultations and agency briefings, from practical exemptions for bakery staples to harmonized trade standards. These evidence-based efforts shaped policies on additives, labeling, and market access, safeguarding supply chains without placing undue burdens on small-to-medium enterprises. In addition, the BAC is addressing research and innovation on key bakery inputs, such as butter.
The results are tangible: our $21.5 billion sector delivered $7.7B in exports amid healthdriven innovation (functional baked goods projected to $1.4B by 2029), while sustainability gains advanced circular packaging and emissions reductions. BAC’s toolkits and campaigns supported this ingenuity, elevating clean-label, export-ready production.
Personal engagement, one of my favourite parts of this position, soared through workshops, action campaigns, and our elevation strategy, framing growth through influence, reputation, and unity. I visited industry- and family-owned bakeries, mills and farms, heard stories, connected suppliers and customers, and developed a deeper understanding and appreciation of all those involved along the supply chain. From family bakeries to industrial producers and all those that touch the bakery sector, our members’ tenacity drives collective advocacy and knowledge-sharing for long-term success.
Reflecting on these milestones reminds me of the passion driving our bakers— united, we turn challenges into opportunities. None of this would be possible without my dedicated team that has grown this past year, led by Martin’s outstanding leadership and alongside our strong Board of Directors and Canadian Bakery Executive Council, who keep the BAC focused and inspired year after year.
Looking ahead to 2026, we’ll prioritize regulatory modernization, sustainability scaling (packaging recovery and waste solutions), and trade optimization, reinvigorating our technical group to tap varied expertise across the sector. Join us at 2026 events to shape these priorities together.
Let’s carry this momentum forward: our community’s energy proves we achieve more united than alone.
Sincerely,
Denise Lee Senior Director, Government Relations and Regulatory Affairs
Empowering Future Success
Supporting Canada’s Baking Students in 2025-26
Through the generosity of the BAC Chapters, thousands of dollars have been raised to fund scholarships at leading institutions from British Columbia to Atlantic Canada. In 2025-26, BAC scholarships and endowments contributed to supporting the needs of multiple deserving students as they trained and developed their craft and passion for baking.
SOME WORDS OF GRATITUDE:
“Thank you for your ongoing support of Vancouver Island University through your endowment. Your generosity plays an essential role in the life of the university, supporting students, advancing academic programs and helping VIU respond to the evolving needs of our region. Whether your endowment supports scholarships, research, programming or other institutional priorities, its impact is meaningful and lasting.”
– Richard Horbachewski, Executive Director, VIU Foundation.
“I am truly thankful for this scholarship. It represents a key investment in my future. This support reflects not only financial contribution but also a belief in my potential to make a meaningful difference in my chosen field. It motivates me to work diligently and strive for excellence in my studies and personal growth.”
– Hyla, Vancouver Island University
“As an international student, this support is a really big help for me. It lessens some of the financial pressure and allows me to stay focused on my studies and work hard to succeed during my time at NBCC. Receiving this bursary motivates me even more to keep improving and giving my best in my program. Thank you again for your generosity and for believing in students like me.”
- Adi San Miguel, New Brunswick Community College
“Growing up, I spent a lot of time in the kitchen experimenting, trying new recipes, and sharing treats with family and friends. Those early experiences showed me how much joy food can bring to people. Being at NSCC allows me to take that passion and turn it into a career that reflects who I am and what I love to do. My long-term goal is to build a career in the culinary industry where I can create pastries and desserts that reflect my creativity and my cultural roots. I hope to one day open my own business that brings people together through food and gives young Black women in my community a place to learn, grow, and feel inspired. I want the donor to know how truly grateful I am for this support.”
– Zaria, Nova Scotia Community College
ATLANTIC CANADA
Newfoundland College – $1,000
New Brunswick Community College – $1,000
Nova Scotia Community College – $1,000
Holland College – $1,000
Humber College – $8,000
ONTARIO CHAPTER
Humber College – $4,200.00
George Brown College – $6,000
Centennial College – $ 4,800 plus a $32,000 endowment
Georgian College – $2,800.00
BC CHAPTER
Okanagan college – $10,000 plus $1,000 for FMB event
Vancouver Island University – $3,000 endowment
Vancouver Community College – $3,000
University of the Fraser Valley – $1,000 toward Farmer
Miller Baker event
MOU Strengthens North American Collaboration
In March 2026, the Baking Association of Canada signed a Memorandum of Understanding with the American Bakers Association and the Retail Bakers of America. The agreement deepens cross border collaboration, supports coordinated advocacy, and creates new opportunities for joint initiatives that strengthen the baking sector.
Special Thanks to our Bakery Showcase Sponsors
Bakery
Bakery
Legacy Soirée Sponsors
Expanding Our Reach
A Breakthrough Year for Social Engagement
In 2025, the Baking Association of Canada achieved exceptional growth across all social media platforms, reflecting the strength of our marketing strategy and the increasing visibility of our membership. Engagement trends continued upward throughout the year, reinforcing the connection between social activity, industry awareness, and membership growth.
BAC’s social channels demonstrated strong momentum, with each platform contributing to broader reach and deeper engagement. Instagram led the way, supported by steady performance on Facebook and significant gains on LinkedIn. Together, these channels amplified BAC’s voice within the baking community and beyond.
KEY GROWTH DRIVERS
• Consistent Audience Growth: Facebook grew from 496 to 615 followers—a 24% increase—driven by steady organic activity and cross posting from Instagram. While audience behaviour continues to shift toward newer platforms, Facebook remains a valuable channel for established members.
• High Impact Event Coverage: Live and in-destination content from Bakery Showcase and IBIE 2025 generated substantial spikes in reach and engagement. Instagram delivered 23,994 views and gained 306 new followers, representing a 196.8% increase in activity. LinkedIn engagement rose 123%, while Facebook reach surged 483.9%, significantly expanding BAC’s industry visibility.
• Strategic Collaboration: Partnerships with ADF, Coupe du Canada, and Québec Boulangerie amplified content distribution and audience interaction. Tagging, shared posts, and recap reels— especially the standout Bakery Cup reel—drove strong engagement across platforms.
• Enhanced Member Visibility: Timely promotion of events, new members, industry wins, and key updates helped reinforce BAC’s role as a central hub for Canada’s baking sector.
• Improved Responsiveness: The introduction of ManyChat supported faster replies and increased engagement around membership inquiries, strengthening the user experience.
A Sweet Victory
Giant Nanaimo Bar Sets World Record
Vancouver Island University’s Baking Program made national headlines in May 2025 when students shattered the Guinness World Record for the largest Nanaimo bar, a feat that showcased both technical mastery and community spirit. The Baking Association of Canada was proud to support this milestone event, which brought together students, faculty, and local partners to celebrate an iconic Canadian dessert. The achievement highlighted the strength of VIU’s program and the emerging talent shaping the future of our industry.
PUT TO THE TEST!
Creating the world’s largest Nanaimo bar required far more than simply scaling up a recipe. Students had to apply advanced techniques in food safety, structural integrity, temperature control, and largebatch production. The project became a real-world test of their training— demanding precision, teamwork, and problem-solving under pressure.
Beyond the technical triumph, the event resonated because it celebrated an iconic Canadian treat. The Nanaimo bar—rich, nostalgic, and proudly West Coast—served as the perfect symbol for a community-driven accomplishment rooted in local identity. By transforming a beloved dessert into a national headline, VIU’s bakers demonstrated how tradition and innovation can come together in memorable ways.
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Road To The Cup A Journey of Craft, Commitment,
and Collaboration
Representing Canada on the world stage of baking is an honour few have the privilege to experience, and coaching the national team through not one— but two—major international competitions has been a defining chapter in our industry’s story. Over the past year, Team Canada’s journey has been marked by discipline, innovation, and a relentless pursuit of excellence as we prepared for and competed in the Las Vegas qualifying event, ultimately earning our place on the global stage at the Coupe du Monde de la Boulangerie.
Preparing for the prestigious qualifying competition in Las Vegas required far more than perfecting formulas or refining techniques. It demanded alignment—a shared vision for what Canadian baking represents in an international arena. Early on, our focus was on identifying bakers whose skills were matched by their commitment to teamwork, resilience, and continuous improvement. Coaching them meant cultivating not only technical mastery but also the communication, problem-solving, and creativity that high-level competitions demand.
PRACTICE, PERSISTENCE, AND PRODUCT DEVELOPMENT
A major part of the journey involved product development that honoured both the competition’s technical requirements and the uniqueness of Canadian baking. We spent months iterating on formulas—adjusting fermentation, testing regional grains, enhancing flavour complexity, and refining the aesthetics of each bake.
PERFORMING ON THE INTERNATIONAL STAGE
When we arrived in Las Vegas, the months of preparation came into focus. The America’s Selection brought together some of the best bakers in the hemisphere, each aiming for a place in the world championship. Through our training and practice, we knew we were well prepared—determined, confident in our craft, and ready to represent Canada with professionalism and pride.
PREPARING FOR THE COUPE DU MONDE DE LA BOULANGERIE IN PARIS
The main event in Paris introduced a new set of challenges that tested the team and coaching staff in ways very different from the Las Vegas qualifiers. The turnaround was tight—there was little time to pause before shifting into a new phase of preparation with significantly higher expectations. Unlike Las Vegas, where the focus was on qualifying within a defined scope, Paris demanded a
broader, more complex approach that expanded across product range, narrative, technical difficulty, and presentation.
One of the most difficult aspects of this phase was managing availability. Balancing full-time professional responsibilities, travel limitations, and personal commitments meant that time together as a complete team was limited. Every practice had to be intentional and efficient. Planning became as critical as execution—maximizing short windows of availability, refining systems remotely, and ensuring continuity even when the entire team could not be in the same space. Communication, trust, and preparation outside the bakery became essential tools in maintaining momentum.
EXPANDING THE SCOPE
The scope of work expanded significantly from Las Vegas to Paris. Product development deepened, technical requirements intensified, and the level of storytelling expected on the world stage demanded greater cohesion between concept and execution. Each decision— from ingredients and fermentation strategies to visual impact and workflow—had to reflect not only technical excellence but Canada’s identity as a modern, innovative baking nation.
This transition required adaptability, resilience, and a shared commitment to pushing beyond what had previously been achieved.
A SHARED ACHIEVEMENT FOR THE CANADIAN BAKING INDUSTRY
This journey belongs not only to the team but to the entire baking community across Canada. The support, encouragement, and expertise shared by colleagues, suppliers, mentors, and industry partners have been indispensable. In addition, the support we received from ACE Bakery and the Baking Association of Canada was invaluable. Through their commitment, we were able to represent Canada at the highest level of competition and demonstrate that our nation holds a significant place in the world of baking.
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Highlights from Montreal
A Look Back at the 2025 Bakery Showcase
The 2025 Bakery Showcase brought together more than 2,000 bakery owners, operators and their teams, manufacturers, suppliers, industry experts, and college-level baking and pastry students on April 14–15 at the Montreal Convention Centre. The annual trade show and conference featured over 140 exhibiting companies showcasing baking-specific ingredients, equipment, supplies, and services. It was a vibrant event that set a new attendance record for the Montreal edition of the Showcase, which is traditionally held in the city every four years.
Highlights included the inaugural Coupe de Boulangerie du Canada – Édition Québécoise, a competition celebrating croissants, viennoiseries, baguettes, and specialty breads. Grand prize winners Julien Menier and Simon Dubois earned the inaugural title, a trophy and an official competition jacket.
Attendees also enjoyed numerous technical demonstrations designed to spark product and marketing inspiration.
Educational sessions explored timely topics such as regenerative farming and its impact on the baking industry. Another crowd favourite was the Canadian Pizza Chef of the Year competition.
CHEFS & PRESENTERS
Demonstrations played a central role in supporting learning and skill development throughout the 2025 Showcase, with the following chefs and presenters sharing their expertise with attendees:
• Nicolas Dutertre, Director of the Chocolate Academy Montreal and Pastry Chef (sponsored by Barry Callebaut)
• Kirk Borchardt, Senior R&D Chef, Ardent Mills, and Benoit Dussault (sponsored by Ardent Mills)
• Pedro Sousa and Sami Péan
• Jérémy Monsel, Master Chocolatier and Head Baker at Ange Canada
• Technical Advisors, Puratos Canada (sponsored by Puratos)
• Richard Charpentier, Certified Master Baker, Owner and Creator of Baking Innovation (sponsored by California Figs)
• Alan Dumonceaux, Chair of the Baking and Pastry Program at the Northern Alberta Institute of Technology and National Chair and World Expert with Skills Canada
LESSONS IN RESILIENCE FROM MONTREAL’S BAKERS
Three Montreal area bakery leaders — Barrière, Marie Ève Chaume (cofounder, Viva Panettone), and Dominique Bohec (president & CEO, Boulangerie Humanité) — shared candid stories of perseverance during a French language panel at Bakery Showcase on April 15. The discussion was moderated by Élisabeth Brasseur of Farinart and the BAC board of directors.
The panellists reflected on the pressures of recent years: public health restrictions, inflation, labour shortages, supply chain disruptions, tariff uncertainty, and unexpected emergencies. Barrière described how the early days of opening his bakery in 2019 taught him to trust his instincts. That resilience helped him navigate the pandemic, pivot to online sales, and eventually open a second location: “You don’t know what’s going to happen, so have a little faith in yourself.”
Chaume, speaking just two weeks after a nearby fire halted production and forced layoffs, emphasized the role of self care in crisis management: “If I wasn’t in good physical and mental health before this happened, I wouldn’t be the same person speaking to you today,” he told the audience.
Bohec recounted a cascade of challenges—staff turnover, equipment failures, cashflow issues—all during a severe labour shortage. Despite the turmoil, his company ended the year strong: “We actually finished that year in an excellent position, but I had a lot of trouble sleeping,” he said.
The bakers emphasized that resilience also depends on practical tools such as reliable data, which helps guide decisions during supply shocks and shifting. Looking ahead, all three acknowledged ongoing global economic uncertainty, even the possibility of a recession, yet none expressed alarm. Bohec pointed to the long-term nature of bakery businesses and the value of strong customer relationships.
“A bakery is a long-term project,” he said. “There are ups and downs. If we’re not ready to weather them, we’re in the wrong field.”
The Baker Showcase was presented by the Baking Association of Canada in partnership with Le Conseil de Boulangerie Québec (CBQ) and Bakers Journal/Annex Business Media. Sponsors and supporters included AB Mauri, Ardent Mills, Bakemark, Barry Callebaut, California Figs, FCC, Lallemand, Les Margarines Thibault, Puratos, and Rondo.
Bakery Showcase 2026 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.
At the time of printing, the list includes:
A&B Packing Equipment Inc.
AAK USA Inc.
AB Mauri
Abbey Packaging Equipment Ltd.
Abell Pest Control
ABI Ltd
ABZ Wholesale INC (Chocoland)
ADM
Airgas (an Air Liquide company)
Alfa Cappuccino Imports
All Gold Imports
AMF Bakery Systems
Angel Yeast Co. Ltd
Anton Paar Canada
Ardent Mills
Arla Foods
Artypac Automation
Atesco Industrial Hygiene Ltd
Azelis Canada
BAC
Bakels Edible Oils
Bakemark
Bakers Journal
Bandall Canada Inc.
Bank Brothers Sustainable Ingredients
Barentz
Barry Callebaut
Bellarise
Bettendorf Stanford Inc.
Blendtek
Bunge
Burnbrae Farms LTD
Caldic
California Figs
California Raisins – ChangeMakers
CCMB Bakeware
Chef Ceber
CIS Group
Clover
Corbion
Costco Business Centre
Datahex
Dawn Foods
Decopac
Deepchill Solutions Inc.
Dennis Group
Design & Realisation
Drader
Dubor USA
Durable Superior Casters
Ecopack Canada Inc.
Embassy Ingredients
Enjay Converters Ltd.
Ernst Böcker GmbH & Co. KG
Fab-Mac
FabriSight
Farinart
FCC
FlexiBake Ltd.
Food Guys
Fortress Technology Inc.
France Décor Canada
G. Cinelli-Esperia Corporation
Gastronomia Aliments Fins Inc.
GE Barbour Inc
GEA North America
Gertex Group of Companies
Global Commerce Network | Edone Sicilia
Globe POS Systems
Groupe Sinox
GT French Paper
Handtmann
Harvest Corporation
HB-technik GmbH
Hero AG
Hiroad
i2r North America
Ideal en Gros/Wholesale Inc.
IMCD Canada Ltd
Industrial Matrix
Integral Process Equipment Inc.
Irca Group
IREKS North America
JAC Machines
John Brooks
Just Instruments Inc.
Kaak Group
KLR Systems
Kubota Brabender Technologie
Kwik Lok
L & M Bakers Supply Co.
La Milanaise Inc.
Label Media Solutions Inc.
Lactalis Canada Ingredients
Lallemand
LBC Bakery Equipment-CA Ltd
LC Bakery Equipment Services Ltd
Les Moulins de Soulanges Inc.
Lesaffre Yeast Corporation
Loma Systems (an ITW Company)
LorAnn Oils, Inc.
Malabar Ingredients
Margarine Thibeault
Mars Canada
Marsia Foods Inc.
Master Martini
McCall’s Bakers Warehouse
Mimac Glaze Limited
MIWE Ovens
ML Packaging Inc.
Moulin de Charlevoix
Multivac
My Online Bakery
Nilfisk
Niverplast NA Inc.
Novacart
Nutriart s.e.c.
Olera Ingredients and Distribution Inc.
Ontario Belting Co. Ltd.
OvenKraft
P & H Milling
Pattyn
Polynova Nissen
Pro Ingredients Inc.
Prorec
Puratos
Quadra Ingredients
Rademaker
Redemac Inc.
Reiser Canada Co.
Renaissance Flavors International
Repco Ingredient Solutions
Rexfab
RF Bakery Equipment / Revent
Richardson Food & Ingredients
Rondo Inc.
Routhier Equipment
S.K. Cornerstone Inc.
Saporito Foods
Schaaf Foods Inc.
Scoritech
Seaside Paper Products
Semican
Sheridan Electric
ShinEtsu SE Tylose USA
Spiromatic
Spraying Systems Co.
Start Electric Inc.
Sterling Marking Products
Storcan
Superior Baking Systems
TD Insurance
Think Ingredients
Tielman North America
Tiger-Vac Inc.
Timani – Gluten Free
Toppings Canada
Toronto Bakery Equipment
Traina Foods, Inc.
University of Guelph
Valrhona Canada
VC999
Western Financial Group
Wolfe Honey Ltd.
Zeppelin Systems USA
BAC’s Six Pillars
Delivering Value for Every Member
At the heart of the BAC’s mission is a commitment to creating meaningful, measurable value for every member—whether an individual professional or a growing business. Our six pillars form the foundation of this commitment.
1. NETWORKING OPPORTUNITIES
Strong connections drive strong outcomes. Through BAC’s networking ecosystem, members gain access to a vibrant community of peers, mentors, and industry partners.
Individuals
• Comprehensive member directory and direct contact access
• Mentorship matching to support career growth
• Peer roundtables tailored to specialty areas
2. ADVOCACY & REPRESENTATION
Businesses
• B2B referral and supplier networks
• Sponsored member showcases to highlight capabilities
• BAC-facilitated introductions to strategic partners
BAC champions the interests of its members at every level, ensuring their voices shape the future of the industry.
Individuals
• Representation on key policy and advisory bodies
• Member surveys that directly inform BAC’s advocacy positions
• Regular legal, regulatory, and compliance updates
3. PROFESSIONAL DEVELOPMENT
Businesses
• Industry-wide lobbying and legislative engagement
• Opportunities to contribute to standards development and consultation
• Media spokesperson roles to elevate industry leadership
We invest in the growth of our members by providing access to high-quality learning and development pathways.
Individuals
• Courses, workshops, and continuing education
• Certification pathways and professional credentials
• An on-demand learning library for flexible upskilling
4. COMMUNITY INVOLVEMENT
Businesses
• Staff training at preferred member rates
• Leadership and management development programmes
• Customised in-house training solutions
A strong community is built through participation, recognition, and shared purpose. BAC fosters a culture of engagement and contribution.
Individuals
• Volunteering opportunities and committee participation
• Awards and recognition programmes
• Social and cultural groups that strengthen member belonging
5. INDUSTRY EVENTS
Businesses
• Collaborative project partnerships
• Brand visibility through sponsorship opportunities
• Access to young talent via internship and early career initiatives
Our events bring the sector together, creating spaces for learning, celebration, and collaboration.
Individuals
• Priority booking and exclusive member discounts
• Opportunities to speak, present, or serve on panels
• Access to the annual conference, gala, and flagship gatherings
6. ACCESS TO SERVICES
Businesses
• Exhibition and sponsorship packages
• Product and service showcases at major events
• Hosted networking dinners to engage clients and partners
Membership unlocks a suite of practical benefits designed to reduce costs, streamline operations, and enhance everyday life.
Individuals
• Discounts on hotels, travel, and lifestyle services
• Preferential insurance rates
• Access to legal, financial, and regulatory support
Businesses
• Bulk procurement and supplier discounts
• HR, payroll, and compliance software solutions
• A curated marketplace of BAC approved service providers
Together, these six pillars ensure that BAC membership delivers tangible value—supporting individuals in their professional growth and enabling businesses to thrive in a competitive landscape. As we look ahead, we remain committed to strengthening these pillars and deepening the impact they create for every member of our community.
Benefits of Membership
the Reasons to Join!
The Baking Association of Canada is a national association governed by its members. The 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
INDUSTRY EVENTS
Members receive discounted access to the Bakery Showcase and Chapter Events, including golf tournaments, dinner cruises, and holiday socials.
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.
UPCOMING BAC EVENTS
JUNE 12
Ontario Golf Tournament Hockley Valley, ON
AUGUST 11
Alberta Golf Tournament Calgary, ON
JUNE 15
Atlantic Golf Tournament Moncton, NB
JUNE 17
BC Golf Tournament Vancouver, BC
AUGUST
Farmer-Miller-Baker Ontario Venue
SEPTEMBER 24
Night at the Races Ontario
OCTOBER 27
Calling All Bakers Halifax, NB
OCTOBER (TBD) Business of Baking Niagara, ON
FEBRUARY 23, 2027
Farmer Miller Baker Okanagan College, BC
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.
abmna.com · 1.800.772.3971
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