Bakery Showcase is set for April 10-11, 2022, at the Toronto Congress Centre.
Check out our exciting lineup of inspirational speakers, education sessions, competitions and demonstrations for Bakery Showcase 2022!
REGISTRATION FROM 8:00 AM
CONFERENCE SESSIONS TAKE PLACE 8:30 AM – 12:00 NOON
TRADE SHOW FLOOR OPEN 11:00 AM – 5:00 PM
ROOM C:
8:30 – 10:00 AM
Baking Association of Canada Annual General Meeting / Meet-and-Greet
Get up to date with the busy BAC and its work and activities on behalf of members. Meet the directors and chat over continental breakfast!
ROOM A/B:
10:00 AM – 11:00 AM
Keynote Address: Communicate Your Passion
Justine Martin will share the inspiring story of how she built on her strengths – creativity, flexibility and communication skills – to build a thriving business, Guilty Pleasures Bakery + Catering. Learn how deciding on the right opportunity at the right time can mean successfully scaling up for your custom baking business. Bring your questions for this creator, communicator and smart entrepreneur!
Trade show floor opens 11:00 AM
MAIN STAGE:
11:00 AM – 11:30 AM
Winner of Inspirational Bakery of the Year Announcement
Join Bakers Journal and founding sponsor Ardent Mills as they announce the Jake the Baker Inspirational Bakery of the Year! Congratulate our winner and get a taste of their inspiring story!
Get your entries in by March 1, 2022! Learn more!
ROOM A/B:
11:00 AM – 12:00 NOON
Adventures on the Great Canadian Baking Show
Mahathi Mundluru baked up a storm on the Great Canadian Baking Show. Mahathi shares why she entered the competition, what it’s like to bake under the tent, how she handled the special pressure that comes with competing and details of her specialties. Bring your questions for Mahathi!
ROOM C:
10:00 AM – 11:00 AM
Thriving in a Labour Shortage
A panel of experts tackle challenges for Canadian bakeries. This informative session will show you:
Speakers:
Bonny Koabel, CPA, CGA, President of AKR Consulting Canada
Bonny Koabel is a Chartered Professional Accountant and a Certified General Accountant. She is president of AKR Consulting Canada – a Mississauga, Ontario, firm specializing in government grants, subsidies, tax credits, refunds and rebates since 2003. For more in-depth information, you can reach Bonny at AKR Consulting Canada at akrconsulting.com.
Karen Horton is a recruitment specialist helping businesses connect with the right talent for managerial and executive-level needs, as well as a hiring coach to franchise owners and independents looking to craft the right hiring process to attract and retain good people. Karen and her husband Ross are franchise owners of Patrice & Associates Recruiting Specialists – working coast to coast in North America and residing in Ontario’s lovely Niagara Region. Contact Karen at khorton@patriceandassociates.com.
Doug Henderson, Regional Sales Manager, Apex Motion Control
Whether in sales or sales leadership, Doug has been providing solutions for over 30 years. With the focus on making things better, he has been successful in delivering results for both internal and external customers. He understands clearly that people will be the one topic that is constantly on the table at every company in every industry. Contact Doug at doug@apexmotion.com.
MAIN STAGE DEMO AREA:
12:00 PM – 1:00 PM
Demonstration: Unexpected Ways to Use Raisin Paste, Raisin Juice, Peanuts and Peanut Butter in Your Baking
In this one-hour demo California Raisins and the Peanut Bureau of Canada will guide you through four unexpected ways to use raisin paste, raisin juice, peanuts and peanut butter in your baking. Learn new recipes – and exciting ways – to incorporate these ingredients in your baking.
About Chef Nelita Silva:
Chef Nelita Silva currently teaches Commercial Operations, and Baking and Pastry at Centennial College in Toronto, and is an award-winning chef who has worked in the culinary arts since 2008. A graduate of the Certified Chef de Cuisine Program at Liaison College in Hamilton, Ontario, Nelita has enjoyed a variety of work in food service including running her own bakery operation in Ancaster, Ontario, where her creativity and attention to detail have contributed to her success in both the culinary and baking worlds.
Sponsored by California Raisins and the Peanut Bureau of Canada
BAKING ASSOCIATION OF CANADA BOOTH (104/106):
2:00 PM – 3:00 PM
Meet Chef Anna Olson!
Renowned baker, cookbook author and Food Network star Anna Olson will be at the Baking Association of Canada booth (104/106) to sign copies of her newest book, Baking Day with Anna Olson, winner of the Taste Canada Gold Award! Come by the booth to meet Anna and to chat with the folks at BAC who are working hard on your behalf and keen to meet you!
MAIN STAGE:
3:00 PM – 4:00 PM
Demonstration: Edible Image Techniques to Increase Efficiency and Modernize Design in Your Retail Bakery
Justine Martin of Guilty Pleasures Bakery + Catering in Sudbury, Ont., will show bakers how to use edible icing sheets creatively to get interesting effects on your cookies and baked goods.
About Justine:
Justine is the artist behind Guilty Pleasures Bakeshop, a luxury bakery that specializes in crafting luxurious custom desserts and catering experiences. After skyrocketing her
bakery to international acclaim largely through earned media, Justine shifted focus to teaching other sweetpreneurs and wedding industry professionals her methods for
leveraging free press to increase brand recognition, bolster credibility, generate more revenue and even explore new revenue streams. She is also a prominent keynote speaker and emcee in the cake and sweets sphere, working with several major expositions and publications, including The Ultimate Sugar Show.
Trade show floor closes 5:00 PM
ROOM A/B:
10:00 AM – 11:00 AM
Panel: Plant-Based Baking Business Primer
Looking for tips and strategies for making the most of plant-based baking in a non-plant-based market? If you’re a bakery or bakery-café, you need to know more about this important – and growing – shift in customer demand. Our panellists have successfully served a market seeking better-for-you plant-based bakery treats and will join us to share their experiences.
In this panel you’ll learn:
Speakers:
Jessica Nadel
Vegetarian from a young age and vegan for over a decade, Jessica Nadel has a passion for sharing plant-based foods with the world. Jess loves baking delicious, inclusive desserts that everyone can enjoy, vegan or not. She owns and operates Beards Coffee Bar & Bakery in Sudbury, Ont., as well as Tucos Taco Lounge and Flurple’s Ice Cream.
Jessica has authored two published cookbooks Greens 24/7 in 2015 and Superfoods 24/7 in 2016, both published by The Experiment. She was shortlisted for the 2016 Taste Canada Awards and was named one of Sudbury’s 40 Under 40 in 2019.
Tijana Bogdanovic
As the founder and chief executive officer of Twenty 1, a bakery dedicated to all-natural, plant-based, gluten-free and handmade desserts in Bowmanville, Ont., Tijana Bogdanovic is committed to a healthy lifestyle and has an endless passion towards healthy eating, baking and preparing healthy food using only all-natural ingredients.
Tijana is committed to sharing her nutritious, mouthwatering creations with her family, friends and community. The positive response she has received easily makes the dedication, long nights and early mornings worth every second. Tijana would be more than delighted to share more of her delicious creations with you! As a family-oriented mom of two girls and a wife, Tijana dedicates her free time to her family and friends making long-lasting memories and eating amazing food.
ROOM C:
10:00 AM – 10:45 AM
Educating the Next Generation
A competitive labour market is putting concerns about the next generation front and centre. Join leaders in bakery education as we tackle key questions: How is the baking industry educating the next generation of bakers? What can be done to standardize certification across Canada to make it portable for the bakers of tomorrow?
The panel will tackle:
Come listen, learn and have your say in this open-mic-style panel session.
Trade show floor opens 11:00 AM
ROOM A/B:
11:00 AM – 12:00 PM
Learn Your ABCs: The Art and Business of Baking with Cannabis
In what promises to be a hot topic at Bakery Showcase, this roundtable discussion brings together experts in cannabis education and licensing. Pull up a chair to get these and other questions answered:
Bring your questions for the experts in this fascinating seminar!
Speakers:
Andy Deonarine, chief executive officer, CannSell, the sole mandated training program for Ontario
Andy Deonarine has spent the last 20 years in industries targeting adults while navigating highly regulated environments in Canada, the United States, and the Caribbean. Additionally, he has operated multiple restaurants and bars over this time and believes cannabis can provide an excellent opportunity for those in the culinary industry. Andy’s experience has allowed him to become a trusted voice for regulatory-driven industries wishing to implement best-in-class communication practices. His experience has been sought after in the cannabis industry where he has consulted with Ontario retailers and multiple companies that trade on the Canadian Stock Exchange and now currently oversees CannSell, the sole mandated certification program for all cannabis retail employees in Ontario. Contact Andy at andy.deonarine@cannsell.ca.
Tamara Lilien, CannaLily Consulting, Head of Education at CannSell Ontario
Don Gingrich, cannabis cooking and infusion educator, edibles consultant and certified chef
Don Gingrich is a cannabis cooking and infusion educator, edibles consultant and certified chef with over 35 years’ experience. As a cannabis advocate and medical cannabis grower who, as a childhood cancer survivor, Don realized the healing potential of cannabis during chemotherapy. He sat on the Canadian Standards Council for the regulation of cannabis edibles and teaches cooking classes for home edible production. Contact Don at chefdon23@gmail.com.
ROOM C:
11:00 AM – 12:00 PM
Top 5 Trends and Opportunities for Your Bakery
Jane Dummer, Registered Dietitian, and columnist in Bakers Journal, will present a look ahead at baking trends and suggest ways you can act on these shifts in the market to ensure your bakery or bakery café thrives into the future.
From e-commerce and added nutrition to emotional well-being and good for the planet, learn from Jane why these trends are important to your bakery and how to make the most of these growing opportunities.
About Jane:
There are thousands of self-proclaimed “foodies”, positioning themselves as health and wellness experts. Jane Dummer, RD, is the Real Deal! Jane is a respected thought leader in the food industry with credentials as a Registered Dietitian and a Nutrition Science degree from Canada’s leading food University (University of Guelph). For over two decades, Jane and her team have been advising and partnering with food, beverage and nutrition companies across North America from the pod to plate. Jane is a published author, writer, and frequent expert speaker, guest and commentator in the media circuit with over 100 appearances to date.
MAIN STAGE DEMO AREA:
11:30 – 12:30 PM
Demonstration: Artisanal Bread Baking Shaping and Scoring Techniques
Award-winning, world-travelling Master Baker Marcus Mariathas. vice-president of product development at Weston Foods (FGF Brands), will demonstrate shaping and scoring techniques.
About Marcus:
In 2015, he competed as part of Team Canada to win the Coupe Louis Lesaffre Americas in the Baguettes and Breads of the World category. The team qualified for the Coupe de la Boulangerie, a first for Canada! He has connected with baking experts worldwide, and now is excited to teach others the tips and tricks that he’s learned. A can’t-miss session featuring tasty samples!
MAIN STAGE DEMO AREA:
1:00 PM – 2:00 PM
Demonstration: Incorporating Raisins, Peanuts and Peanut Butter in Functional Baked Goods
The new consumer is searching for functional baked goods: sweets and treats that aren’t just decadent but also promote good health. Join California Raisins and the Peanut Bureau of Canada, as our expert demonstrates how to incorporate California Raisins, peanuts and peanut butter in high-protein, naturally sweet and nutrient-dense baked goods.
About Chef Nelita Silva:
Chef Nelita Silva currently teaches Commercial Operations, and Baking and Pastry at Centennial College in Toronto, and is an award-winning chef who has worked in the culinary arts since 2008. A graduate of the Certified Chef de Cuisine Program at Liaison College in Hamilton, Ontario, Nelita has enjoyed a variety of work in food service including running her own bakery operation in Ancaster, Ontario, where her creativity and attention to detail have contributed to her success in both the culinary and baking worlds.
Sponsored by California Raisins and the Peanut Bureau of Canada
MAIN STAGE DEMO AREA:
2:30 PM –3:30 PM
Demonstration: Gougere/profiteroles and exploring the relationship between fats and cannabinoids
Chef Patrick Newton will bake cheese puffs (gougère / profiteroles) demonstrating the keys to a successful pate a choux, how to put your best creative foot forward and the ins and outs of the relationship of fats and cannabinoids.
About Pat:
Chef Pat Newton is a classically trained chef who has worked under some of Toronto’s most iconic chefs, including Jason Bangerter and Michael Bonacini. Pat was adopted from Mexico City as a baby, and his father is from Ontario and his mother is French-Canadian. Growing up, French was his first language and food was his first love.
Pat has spent the last 12 years perfecting his craft as a food show host and cannabis enthusiast, spending lots of time in front of the camera, doing what comes naturally. He has performed on the main stage at the Food Network’s food show and has taken over the Toronto Eaton Centre’s food court.
“My goal in life is to inspire and motivate people to live a healthy, active lifestyle by showcasing a balanced approach to cooking, fitness and cannabis. Connect with Pat on Instagram at @chefpatnewton.
Trade show floor closes 5:00 PM
