April 14-15, 2025
Montreal, QC

Presented by Bakers Journal & BAC

Montreal

April 14-15, 2025
Montreal Congress Centre,
Montreal, QC

Avril 14-15, 2025
Centre des congrès de Montréal,
Montréal, QC

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Thank you to our Diamond and Platinum sponsors​

Bakery Showcase Montreal Canada

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WHY EXHIBIT?

It’s a forum and marketplace where suppliers to the baking and food industry meet and conduct business with bakeries & cafes of all sizes, small retail, In-store to large commercial production, wholesale bakeries and buyers and owners of baked goods and baking equipment for food service, restaurants, cafes and grocery stores.

Bakery Showcase 2025 is the event to see, touch & taste the newest products from baking ingredients (flours, mixes, cake decorations, yeast etc.) baking equipment (ovens, mixers, sheeters, processing machines, packaging machines etc.) services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve).

WHY ATTEND?

Join thousands of industry professionals from bakeries (retail, wholesale, commercial, in-store), grocery, pizzerias, restaurants and food-service outlets at Canada’s ONLY Business-to-Business Baking event! With relevant education sessions, a bustling trade show floor full of bakery-focused exhibitors highlighting their latest innovation, exciting demonstrations, attendees will have no shortage of ways to connect, learn and be inspired.

Bakery Showcase is a two-day event exclusively for the baking industry in Canada, where you’ll find:

  • A hub and golden opportunity to connect with suppliers and learn about the latest ingredients, bakery equipment and services
  • Education sessions exploring diverse topics to help you evolve your business, keep up on baking industry trends and technical information and learn from the experiences of successful bakeries
  • Engaging demonstrations by top bakers
  • Many opportunities for relaxed networking!

Bakery Showcase 2025 is the event to see, touch & taste the newest products from baking ingredients (flours, mixes, cake decorations, yeast etc.) baking equipment (ovens, mixers, sheeters, processing machines, packaging machines etc.) services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve).

Event Video

MEMBERSHIP

Membership in the Baking Association of Canada is open to all Canadian bakers, large and small, who are currently conducting (or planning) business in the Canadian marketplace, as well as affiliate suppliers of goods and services and individual tradespeople.

  • Advocate & Champion Bakery Industry Competitiveness
  • Discounted access to the Bakery Showcase & Chapter Events
  • Expert assistance and latest resources support your business
  • Invest in Talent Attraction & Development
  • Savings with insurance and group RRSPs

Our Mission Statement: BAC Unites the Canadian Baking Community!

Bakery Showcase Canada 2025​
2025 Conference Schedule

Official agenda coming soon.

Day 1

April 14

8:30am – 10:00am

Baking Association of Canada Annual General Meeting and Meet-and-Greet

Find out what the hardworking Baking Association of Canada has been up to on behalf of the baking industry and meet board members over coffee and pastries!

Day 2

April 15

9:00am – 4:00pm

Education Sessions (Bakers’ Classroom on Show Floor)

9:00am – 10:00am Taking a Successful Community-Based Bakery into the Future: Q-and-A with Tall Grass Prairie Bakery

Tall Grass Prairie Bakery, based in Winnipeg, is well-known across Manitoba, with two locations (soon to be three!) committed to traditional baking with a wide fan-base, in-house milling of organic local grains, a vibrant kitchen producing soup and take-home meals sourced from local producers, and a committed community of long-term employees and multiple ownership partners. Learn how this unique community bakery operates with integrity, sustainability and an eye to future prosperity through the next generation.

Presenters: Colleen Cross, Bakers Journal, in conversation with Tabitha Langel and Ryan Stoesz of Tall Grass Prairie Bakery, Winnipeg, Man.

10:00am – 11:00am Using Soft Grains to Enhance the Nutrition, Taste and Texture of Bakery Products

Sponsored by:

11:00am – 12:00pm Panel: Strategies for Thriving in Adversity

Change is inevitable in any industry. Many factors affecting your bakery’s operation and future are out of your control. Learn how to control what you CAN change, look ahead and make your business, your team and yourself resilient.

Moderator: Colleen Cross, Bakers Journal

Panellists:

  • Dufflet Rosenberg, Dufflet Pastries, Toronto, Ont.
  • Joseph Montinaro, Dolcini by Joseph and West Finch Bakery, Toronto, Ont.
  • Tom Mattes, Del’s Pastry, Toronto, Ont.

12:00pm – 1:00pm Lessons from the Bakery Leadership Circle

Presenter: Karen Bornarth, Executive Director, Bread Bakers Guild of America

We bakers tend to excel at solving technical problems. Baking is a technical activity, and the solutions to the challenges we face, as well as the challenges themselves, are finite and knowable. With enough practice and study, we become experts in the craft – able to solve the challenges that come our way using our own expertise or drawing upon the expertise of others.


Operating a bakery, on the other hand, is an exercise filled with adaptive challenges. These challenges are messy and multi-dimensional, often involving people (who are decidedly not finite and knowable). 

To address them, real leadership is required.  The Bakery Leadership Circle is a program from the Bread Bakers Guild of America and Mark Dyck that equips owners and operators with the tools and ideas to grow as leaders and grow your business sustainably.  Join us to learn more about these tools and how you can implement adaptive leadership in your operation.

Note: When you become a member of the Baking Association of Canada, you receive a complimentary one-year membership to the Bread Bakers Guild of America.

1:00pm – 2:00pm Careers in Baking Panel and Networking

In what’s sure to be a lively panel discussion, we’ll highlight people who’ve been successful in different areas of the baking industry with the goal of inspiring bakers and entrepreneurs wanting to enter the industry. Here baking professionals will share their stories and show that there is a whole range of potential career paths out there for new bakers to consider. Don’t miss it!

Moderator: Colleen Cross, Editor, Bakers Journal

  • Anna Olson, Celebrity Chef and Author, Oh Yum Channel
  • Rosalyn Hyslop, Co-Owner and co-CEO, Mrs. Dunster’s, Sussex, N.B.
  • Matthew Duffy a.k.a. @SourdoughDuffy, Centennial College, Toronto, Ont.
  • Rodney Alleguede and Bianca Mazzi, Head Pastry Chef and Business Manager, Gouter by RA patisserie and bakery, Toronto
  • Dina Hamed, Pastry Customer Development Chef, Nestle Professional

2:00pm – 3:00pm Panel: Artisan Baking Into the Future

How do we define artisan baking? How can we keep the tradition and skills alive in bakeries and among the next generation of bakers? Is it more important to produce artisan baked goods of consistent, uniform quality or to allow bakers the latitude to be creative, develop their skills and put their own stamp on their artisan products?

We’ll explore four areas:

  • Product
  • Process
  • Business model
  • People

Join us as we tackle these important questions for those whose passion it is keep these baking traditions alive and advance it into the future.

Moderator: Karen Bornarth, Bread Bakers Guild of America

Panellists:

  • Simon Blackwell, Blackbird Bakery, Toronto, Ont.
  • Issa Niemeijer-Brown, Gebroeders Niemeijer, Amsterdam, Netherlands
  • Dawn Woodward, Evelyn’s Crackers and Whole Grain, Toronto, Ont.

12:00pm – 1:00 pm What’s Happening in the U.S. Baking Industry

Learn about trends and priorities in the U.S. baking industry with a focus on automation, AI and technology.

Presenter: Eric Dell, President and CEO, American Bakers Association

Bakery Showcase Canada 2025​
Location

Montreal Congress Centre, Montreal, QC

159, rue Saint-Antoine Ouest,
9e étage, Montréal (Québec)
H2Z 1H2 CANADA
Thank you to our Gold sponsors​
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EXPO’S

first Expo was in 2001

$ 0 M

OF EQUIPMENT

showcased annually at the Expo

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EDUCATION SESSIONS DELIVERED

high quality content from experts

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TOURS

highlighting the latest in innovation and nutrient management

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DIFFERENT STATES & PROVINCES

have hosted the Manure Expo

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Bakery Showcase Canada 2025​
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