Sunday, May 5th


Download At-a-Glance Schedule #2

10:00am – 5:00pm

Education Sessions (Bakers’ Classroom on Trade Show Floor)

10:00am – 11:00am Panel: Update from BAC Food Policy and Sustainability Committee

1:00pm – 2:00pm Culture Talk: Celebrating Diversity with Up-and-Comers in Canadian Baking, sponsored by

Join engaging bakers on an entrepreneurial journey. Our panellists will share cultural insights, values, and community experiences shaping their baking businesses.  We’ll hear about moments and decisions that helped launch signature products, and how they contribute to the expanding consumer appetite, palate and tastes. Join us as we explore a definition of success that goes beyond a healthy bottom line.

12:00pm – 1:00pm The Most Surprising Opportunity for Your Bakery in Robotic Automation, sponsored by

With the current economic conditions, cost justification for robotic automation is more important now than ever for bakeries. From identifying the best applications to developing a cost justification model,

Rick Gessler, vice-president of engineering for Delkor Systems, will offer bakeries of all sizes real-world tools to guide them through their next automation project and reveal what has become the most surprising financial opportunity in robotic automation. (Hint: It is not labour savings.)

As you engage with robotic suppliers, it is important to understand the basics of robotics and to have the right list of questions to avoid gaps in understanding or shortcomings in the final system. From future packaging needs to employee engagement, maintenance requirements, and training, Rick will offer insights and real-world examples that can be put to use on your bakery’s next robotic automation project.

Presenter: Rick Gessler, Vice-President of Engineering, Delkor Systems

2:00pm – 3:00pm Time to Automate? Automation, Innovation and Your Bakery

How can small, medium and large bakeries determine if, when and how to automate or update their equipment? Join us as we tackle this question from multiple angles with the help of baking and automation experts.

In this session, you will learn from baking industry experts in bread, pastry and automation:

  1. What innovations and automated equipment are available
  2. How to decide if, when and how to automate
  3. Where to focus spending
  4. How to obtain grants to support automation
  5. The potential return on investment

Don’t miss this opportunity to learn about technological innovation, automation and how it can benefit your bakery!

4:00pm – 5:00pm

The Science and Nutritional Benefits for Your Customers of High-Fibre Amylose Flour, sponsored by

Presenter: Colleen Zammer, Vice President of Varietal Solutions Growth and Innovation for Bay State Milling

More than 95 per cent of Canadians are at least 50 per cent fibre deficient, but an international collaboration has found a solution to address public health endemics: high-amylose wheat. This non-GMO wheat varietal naturally provides 10 times the prebiotic fibre of traditional white flour and can transform the nutrition of many of our beloved baked goods without sacrificing their taste, texture, or performance. With per capita flour consumption up to nearly 130 pounds in 2022, imagine the potential nutritional impact on baked goods we love, including bread, pizza, and tortillas, as well as waffles, pancakes and muffins, if we integrate high-amylose wheat flour into them.

Bay State Milling (BSM) is the only company in North America offering refined flour made from high-amylose wheat. It’s already at work in foods and food service from Noodles & Co, Pastabilities, Golden Home pizza crust, and more.

BSM will speak to the science behind this innovative flour and how it can seamlessly integrate into existing products or power new offerings to reduce the fibre deficit without sacrificing enjoyment.


Trade Show Floor Opens #3

11:00am – 11:15am

Official Opening (Main Demo/Competition Area)

11:45am – 12:30pm

International Visitors Meet-and-Greet (Visitors Lounge)

Bakery Showcase is an international event! Join Director of Food Nutrition and Policy Denise Lee and members of the Baking Association of Canada’s Food Policy and Sustainability Committee at 11:45 a.m. in the Visitors Lounge for an International Visitors Meet-and-Greet and a walkaround of the show floor!

11:00am – 4:30pm

Dawn Foods “My Canada” Student Cake Competition entries on display (Demonstration/Competition Area)

College-level baking and pastry students will illustrate what Canada means to them by presenting a themed, tiered cake and plated dessert to be finished a la minute! Students may highlight any aspect(s) of Canadian regional foods, ingredients and culture to be judged by experts on presentation, technique, creativity and taste.

Organized in collaboration with the Baking Association of Canada, this unique competition, sponsored by Dawn Foods, will test and showcase the skills of baking and pastry students from Ontario college baking and pastry programs, provide them with feedback from judges and allow them to make connections within the industry. Students will craft cakes ahead of the competition that will be on display throughout Showcase.

Meet the next generation of Canadian bakers and see what sparks their creativity and what skills they have to offer!


There will be two components:

  1. Decorated Tiered Cake: Decorate a tiered cake using a cake dummy
  2. Plated Dessert: Plate, embellish and present a slice of cake to each judge to taste and evaluate during Bakery Showcase

There will be prizes!

  • 1st Place – $2,000
  • 2nd Place – $750
  • 3rd Place – $250
  • People’s Choice Prize for Tiered Cake – $250
  • All winners will be featured in Bakers Journal magazine
11:30am – 5:00pm

Baking Demonstrations (Demonstration/Competition Area)

  • 11:30am – 12:30pm – Demo: Patisserie Creations Featuring Puratos Chocolate and Fruit Fillings, sponsored by

  • 1:00pm – 2:00pmKneading, Folding and Shaping: The Development of Flavour with Issa Niemeijer-Brown, Founder of Gebroeders Niemeijer, Amsterdam (From 4:00pm – 5:00pm Issa Niemeijer-Brown, founder of Gebroeders Niemeijer bakery in Amsterdam, will be at the Baking Association of Canada’s booth to meet, greet, sell and sign copies of his award-winning A Book About Bread: A Baker’s Manual.)
  • 2:30pm – 3:15pmInnovation in Pizza: Chef Ali Isitmezoglu of Pizza Boat of Burlington, Ont., placed third at the Canadian Pizza Chef of the Year Competition in 2023 with its Turkish/Mediterranean style pizza crust with a unique boat shape. Learn about this unique thin crust, folding technique and distinctive toppings from Chef Ali and owner Yesim Erkus.
  • 4:00pm – 4:45pmThe Art of the Seasonal Fruit Tart with Celebrity Pastry Chef Joanne Yolles. Seasonal fruit tarts are Joanne Yolles’ favourite things to make and eat! Follow along with this creative, groundbreaking pastry chef as she demonstrates techniques for making the different components of a seasonal fruit tart and shows you how to put it all together with a flourish! Enjoy delicious samples!You will learn:
    • How to properly prepare and bake a tart crust
    • How to manage your time when preparing tarts with several components
    • How to adapt a recipe for other flavour profiles, and to suit the season
9:00am – 4:30pm

Dawn “My Canada” Student Cake Competition

  • 9:00am – 11:00am – Setup of Tiered Cakes for Dawn “My Canada” Student Cake Competition (Demo/Competition Area)
  • 12:00pm – 2:00pm – Judging of Tiered Cakes for Dawn “My Canada” Student Cake Competition (Demo/Competition Area)
  • 2:00pm – 4:30pm – Judging of Plated Desserts

sponsored by

4:00pm – 5:00pm

Book Signing: Issa Niemeijer-Brown (BAC booth)

Issa Niemeijer-Brown, founder of Gebroeders Niemeijer bakery in Amsterdam, will be at the BAC’s booth to meet, greet, sell and sign copies of his award-winning A Book About Bread: A Baker’s Manual.

2023/05/20 at 9:07 am

Location: BAC Booth

Trade Show Floor Closes

6:00pm – 10:00pm

Baking Association of Canada Ontario Chapter dinner and social event

Monday, May 6th

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

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


  • Dufflet Rosenberg, Dufflet’s 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 The Bakery Leadership Circle Information Session

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

The Bakery Leadership Circle is a new program from the Bread Bakers Guild of America and Bakers4Bakers designed to support bakery owners and operators in tackling some of their stickiest business challenges through education and peer consulting activities. Meet BBGA Executive Director Karen Bornarth and learn more about this dynamic opportunity to grow your bakery business and grow as a leader.

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

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?

Join us as we tackle these important questions for those who toil is passion to help keep this tradition alive and advance it into the future.

Moderator: Karen Bornarth, Bread Bakers Guild of America


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

3:00pm – 4pm Business Basics for Bakers

Trade Show Floor Opens

Trade Show Floor Opens

11:30am – 12:00pm

Dawn “My Canada” Student Cake Competition Awards Presentation (Demo/Competition Area)

sponsored by

11:00am – 5:00pm

Artisan Baking Challenge entries on display (Demo/Competition Area)

12:00pm – 1:00pm

Book Signing: Anna Olson (BAC booth)

Anna Olson may be Canada’s baking sweetheart but she’s an accomplished savoury chef as well, and with her positive and common-sense approach in the kitchen, she has become one of the country’s most recognizable television chefs. Anna has appeared for two decades on The Marilyn Denis Show and Food Network Canada shows like Bake with Anna Olson and Great Chocolate Showdown. Her Oh Yum YouTube channel, which now has over 1.4 million subscribers, features her classic content, livestreams and fresh series such as “Food Travel Diaries.”

An expert in writing recipes with a practical sense, her work appears in magazines and best-selling cookbooks. Anna’s newest cookbook, Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker became an instant bestseller upon release in 2023, and her previous book, Baking Day, received a gold medal at the Taste Canada cook-book awards.

Meet Anna and snag a copy of her latest book, Anna Olson’s Baking Wisdom!


Location: BAC Booth
12:00pm 4:00pm

Baking Demonstrations (Demo/Competition Area) – More details to come!

1:00pm – 4:00pm

Artisan Baking Challenge

  • 1:00pm – 2:00pm – Artisan Baking Challenge Competitors’ Setup (Demo/Competition Area)
  • 2:00pm – 3:00pm – Artisan Baking Challenge Judging (Demo/Competition Area)
  • 4:00pm – 4:30pm – Artisan Baking Challenge Awards Presentation (Demo/Competition Area)

Trade Show Floor Closes


Colleen Zammer
Vice-President of Varietal Solutions Growth and Innovation for Bay State Milling

As Vice-President of Varietal Solutions Growth and Innovation for Bay State Milling, Colleen Zammer is responsible for driving demand for the company’s most innovative Varietal Solutions Ingredients, including HealthSense High Fiber Wheat Flour, and SowNaked High Protein Oats.

Ms. Zammer brings a technical foundation in food science and innovation, global experience in nutritional ingredient sales and marketing, and a propensity for communication and collaboration to drive success for the company.

She holds a Bachelor of Science degree in Food Science from Framingham State University and a Master of Science degree in Innovation from Northeastern University.

Session: The Science and Nutritional Benefits for Your Customers of High-Fibre Amylose Flour

Issa Niemeijer-Brown
Cofounder and Owner, Gebroeders Niemeijer (The Niemeijer Brothers), Amsterdam

Coming from a family with French and Italian ties, Issa Niemeijer-Brown was raised in a tradition of home baking that appreciated quality and simplicity. After graduating cum laude in sociology from the University of Amsterdam, he chose to become a baker. In 2008, following years acquiring experience at renowned bakeries in the Netherlands, France, and Italy, Issa and his brother founded Gebroeders Niemeijer (The Niemeijer Brothers).

Located in the heart of Amsterdam, the artisanal French bakery quickly gained international standing and acclaim for its croissants, pastries, and bread. At you will find instructional videos about turning, shaping, cutting, and scoring dough. He is a passionate baker and author of A Book About Bread: A Baker’s Manual, which recently won the Gourmand World Cookbook Award for Best Bakery Book in the World, is an international bestseller now available in English (and at Bakery Showcase – visit the BAC Booth Sunday, May 5, at 4:00pm to meet Issa, chat baking and purchase a signed copy).

Sessions: Kneading, Folding and Shaping: The Development of Flavour, Book Signing: “A Book About Bread: A Baker’s Manual”, Artisan Baking into the Future

Martin Barnett
Executive Director, Baking Association of Canada

Martin Barnett is executive director of the Baking Association of Canada. Martin has a been involved in the Canadian baking industry since 1977. His wide experience includes running medium-size wholesale and retail bakeries in Victoria, working for the Fairmont Empress Hotel and teaching at Vancouver Island University. In 2018 Martin launched Seraphina’s Oven, a small artisan baking, training and consulting business. He has been involved with the Baking Association of Canada both provincially and nationally since 2005 and as a director since 2012.

Sessions: Baking Association of Canada AGM, Official Opening, International Visitors Meet-and-Greet

Simon Blackwell
Founder and Owner, Blackbird Baking Co.

Trained as a chef, Simon Blackwell founded Blackbird bakery in 2010, becoming the fourth generation of bakers in his family committed to making quality baked goods. Beginning from a wild yeast sourdough culture in a mason jar, Blackbird has grown into a thriving retail and wholesale operation with more than 80 team members working hard to bring hand-shaped, naturally leavened breads and traditional pastries to neighbourhoods across Toronto every morning.

Session: Artisan Baking into the Future

Karen Bornarth
Executive Director, Bread Bakers Guild of America

Karen Bornarth is executive director of the Bread Bakers Guild of America, a nonprofit membership association dedicated to supporting the sustainable growth of the artisan baking industry through education, training and community.  The Guild’s 2,000-plus members are bakery owners, professional bakers, ingredient and equipment suppliers, educators and others dedicated to the production of the highest-quality baked goods and to advancing the baking industry.

Through her years of experience as a bread baker and educator in New York City’s culinary landscape, Karen brings a passion for education and advocacy for frontline food production workers. She is particularly interested in breaking down the systemic and structural barriers to career and economic advancement for people of color and women in the culinary industry.

In her current work with the Bread Bakers Guild of America, she supports bakery owners and professional bakers to achieve success in their baking practices and businesses through classes and events in baking techniques and the business of baking, and opportunities to connect with and learn from their peers.

During her seven-plus years with Hot Bread Kitchen, a nonprofit workforce and small business development agency in NYC, she developed an initiative to improve job quality and business performance in small food businesses, and oversaw a team to design and deliver a dynamic workforce development program in New York City.

She launched her career at Amy’s Bread as an overnight production baker, taught bread baking for several years at the French Culinary Institute, and developed products and processes for Le Pain Quotidien, an international franchise of bakery-cafés.

Sessions: Artisan Baking into the Future, The Bakery Leadership Circle Information Session

Maria Janchenko
Founder and Owner, Janchenko’s Bakery and Marusya’s Kitchen, Toronto

Maria was born and raised in Winnipeg, the last of five daughters to Second World War Displaced Persons from Belarus and Ukraine. She moved to Toronto in 1997 to complete a bachelor’s degree in international relations, global politics and Russian language and literature at the University of Toronto and a postgraduate broadcast journalism degree at Ryerson University. She worked as a print and TV journalist for the Moscow Times Business Review Magazine in Russia, the Toronto Star, CityTV and CP24, and CBS News New York during the 9/11 terrorist attacks, and freelanced to the Globe and Mail before entering government communications and issues management work for the Ontario government. She worked as a strategic communications advisor and senior policy advisor at multiple ministries for more than 12 years.

In 2017, Maria resigned her position to pursue her passion for baking and serving up Eastern European comfort food and created Janchenko’s Bakery in Bloor West Village. After seven years of running the bakery, and responding to the community’s demand, she opened Marusyia’s Kitchen. Named in honour of her mother, the restaurant serves Janchenko’s baked products and employees refugees from Ukraine.

Session: Celebrating Diversity with Up-and-Comers in Canadian Baking

Chef Tammy Maki
Founder and Owner, Raven Rising Global Chocolates, Sudbury, Ont.

Chef Tammy Maki, a proud Nakota Sioux/Saulteaux Ojibwe from White Bear First Nation in Saskatchewan, is the CEO and owner of Raven Rising-Global Indigenous Chocolates, an award-winning company that specializes in creating artisanal chocolates utilizing Indigenous ingredients from around the world. Chef Maki’s love of baking and pastry began at a very young age and followed her throughout her life, prompting a change in careers.

She went back to school to take baking and pastry arts and then honed her craft to become a Certified Red Seal Journeyman Pastry Chef and Baker. She worked her way up the ladder, eventually becoming an executive pastry chef.  Wanting to have full creative control and the ability to explore the Indigenous identity that was taken from her during the 60’s Scoop, she opened Raven Rising Enterprises Ltd.

Under her leadership, Raven Rising is fast becoming a recognizable name with a thriving e-commerce site and retail partners across Canada. Raven Rising represents a story, a journey into her own lost background, and celebrates the stories, flavours and findings along the way. Connect with Chef Maki at or on Instagram

Session: Celebrating Diversity with Up-and-Comers in Canadian Baking

Tom Mattes
Vice-President of Operations, Del’s Pastry, Toronto, Ont.

Tom Mattes is a proud co-owner of Del’s Pastry Limited, a Canadian pastry manufacturer, most recognized for our undeniably delicious cinnamon buns, danish and strudel. Tom is a member of the board of directors for the Baking Association of Canada. He is passionate about growing the business, spending time with his family and getting outdoors. Del’s Pastry is an SQF certified wholesale bakery. Del’s products contain all natural flavours and colouring and are Kosher certified (COR and OU). Connect with Tom through

Session: Strategies for Thriving in Adversity

Dufflet Rosenberg
Founder and Owner, Dufflet’s Pastries, Toronto, Ont.

Encouraged by her success baking for Toronto’s legendary Cow Café, Dufflet Rosenberg established Dufflet Pastries in 1975. Today, this privately owned custom desserts manufacturer and wholesaler proudly supplies airlines, grocers, restaurants, cafés and specialty food shops across Canada and the U.S. with a dynamic selection of everyday and special occasion desserts crafted from premium, entirely natural ingredients – no hydrogenated fats or oils, and no artificial colours, preservatives or flavours.

Dufflet’s products include the award-winning Nutt-e, Gluten Free and VegeCert products. The company is a certified Women Business Enterprise (WBE) and the facility has achieved the elite BRCGS Global Food Safety Standard certification in recognition of the facility passing rigorous standards. Connect with Dufflet through

Session: Strategies for Thriving in Adversity

Chef Joanne Yolles
Pastry Chef and Instructor

At the age of 12, Joanne Yolles made her first coffee cake and from that moment she fell in love with baking. Her outstanding career as a professional pastry chef began to take shape almost 40 years ago in San Francisco, where she attended classes at the celebrated Tante Marie’s Cooking School. Returning to her hometown of Toronto, she landed her first job as a pastry chef at Fenton’s Food Shop, located next to the much-lauded Fenton’s Restaurant. From there, she moved to Scaramouche, the beloved fine-dining institution, where she became well known for her delicious desserts. Joanne was considered a trailblazer at the time because most restaurants didn’t have a full-time pastry chef role. To this day, Chef Yolles’s famous coconut cream pie is the restaurant’s best-selling menu item. After an 11-year run at Scaramouche, Joanne took time off to start a family and eventually returned to the culinary scene as the head pastry chef at the popular Pangaea restaurant. Again, her innovative desserts were celebrated and recognized by patrons and critics alike.

In 2010, Chef Yolles turned her talents to teaching in the Baking and Pastry Arts Program at George Brown College where she was an instructor for more than a decade. She is also known for developing delicious recipes for LCBO’s culinary Food & Drink magazine and her work has been recognized in many publications; she was included in Post City Magazine’s list of “Seven Culinary Greats That Changed It All.” In 2022, Joanne appeared as one of the celebrity judges on Food Network Canada’s hit TV series, Wall of Bakers.

Chef Joanne Yolles considers baking for Julia Child as a career highlight. She is a Fellow of the Ontario Hostelry Institute and widely recognized for her generous involvement in charity events, including Porridge for Parkinson’s. For her next act, Joanne will be teaching small classes in her home kitchen; she’ll happily be sharing her recipes and all the tips and tricks she’s learned over her career.

Sessions: Demonstration: The Art of the Seasonal Fruit Tart

Chef Dawn Woodward
Co-Owner, Evelyn’s Crackers & Whole Grain Bakery

Inspired by her mother, Dawn began cooking at a very young age.  After receiving a degree in Philosophy from Bard University, she pursued her professional cooking and baking interests by accepting positions as pastry chef in New Orleans and head baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposing her to Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian and Middle Eastern cuisines. Dawn is committed to using heritage grain varieties sourced from Ontario farmers and millers and is known for her delicious experiments that incorporate less common grains into crackers and pastries. Dawn is an international leader in the whole grain movement and a frequent speaker at grain and baking conferences in Canada, the United States and the U.K. Dawn Woodward is the co-owner of Evelyn’s Crackers & Whole Grain Bakery, which was founded in 2008 by Dawn and her husband and partner, Edmund Rek.

Session: Artisan Baking into the Future

Rick Gessler
Vice-President of Engineering, Delkor Systems

Rick Gessler is vice-president of engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, Minn., Delkor employs 350 employees in its state-of-the-art, 300,000-square-foot manufacturing campus. Delkor is Rockwell Automation’s OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American manufacturing partner for yogurt, ice cream, and dairy case packing and cartoning equipment.

In his role at Delkor, Rick has led a multi-year development effort that enables robotic equipment to meet the ever-changing packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging and has travelled to their Bentonville headquarters on numerous occasions to speak on this topic with Walmart executives and suppliers. Rick has been awarded several important package patents for new retail-ready shipper concepts, the most notable of which is his invention of the Delkor Cabrio Case, employed at major mass merchandisers. In 2023, over one billion Cabrio Cases were produced across many product categories in North America. Rick has more than 20 years of experience in the packaging industry and is a graduate of the University of St. Thomas (MBA) and Minnesota State University (Mechanical Engineering). You can connect with Rick at

Session: The Most Surprising Opportunity for Your Bakery in Robotic Automation

Denise Lee
Director of Food and Nutrition Policy, Baking Association of Canada

Denise joined the BAC as director of food and nutrition policy in May 2022. Denise holds a bachelor’s degree in nutrition science from the University of Guelph and nearly 25 years of experience that spans several regulated CPG industries, including food, natural health and cannabis, in policy, regulatory and quality management. Combining her education with many years of technical experience, Denise believes that finding workable solutions for business growth and innovation is based on solid science, a commitment to education, accessible and applicable information to all stakeholders and continuous progressive open communication between policymakers, businesses and customers.

Denise is an advocate for human health, fair policies and positive change within an industry and at a global level. She is excited to engage and collaborate with members and hear how she can support current practices and innovations and work through current industry challenges.

Sessions: Update from BAC Food Policy and Sustainability Committee, International Visitors Meet-and-Greet (Visitors Lounge)


Chef Joseph Montinaro
Owner, Dolcini by Joseph and West Finch Bakery, Toronto

Chef Joseph Montinaro owns and operates West Finch Bakery, which specializes in wholesale products, and Dolcini by Joseph retail bakery, with his wife Mary. Joseph took over West Finch Bakery, a European-style bakery in 1999, and in 2007, after an inspiring trip to Italy, he opened Dolcini by Joseph where he gave voice to his creative expression. Dolcini is a full-service café serving pastries, gelato and a gourmet lunch menu and catering for corporate and personal events with wedding cakes, petite gateaux, entremets, bonbons and more. Connect with Joseph through

Session: Strategies for Thriving in Adversity

Thomas Zetlian
Plant Manager, Arz Fine Foods, Mississauga, Ont.

Thomas Zetlian is a highly experienced plant manager skilled in bakery manufacturing, HMR manufacturing, food and beverage, chocolate manufacturing, production management and sales. A strong operations professional, Thomas is skilled in plant design, reformulation and process engineering, the Global Food Safety Initiative (GFSI) and business accounting. He is a graduate of Los Angeles Culinary Institute and Pierce College in California. You can reach Thomas through

Session: Time to Automate? Automation, Innovation and Your Bakery

Matthew Duffy
Baking and Media Professor, Centennial College, Red Seal Certified Chef, Sourdough Expert

Chef and bread fanatic Matthew James Duffy has more than 480,000 social media followers. After 15 years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking and media professor at Centennial College in Toronto with online courses and consulting. Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. Follow “Sourdough Duffy” on Instagram @matthewjamesduffy.

Matthew was the Canadian delegate selected to cook at the 50th Anniversary of the Canadian/Vietnamese Diplomacy. He worked alongside Chef Daniel Boulud at Café Boulud NYC and sous chef opening Café Boulud Toronto, Langdon Hall, Restaurant Noma Copenhagen, Ichiban Ueno Osaka, Japan, El Bohio Madrid, and many other notable restaurants.

A Red Seal Certified Chef, Matthew graduated from the University of Guelph in Hotel and Food Administration and Stratford Chefs School.

Session: Careers in Baking Panel and Networking



Toronto Congress Centre, North Building

The 2024 Bakery Showcase will take place in the NORTH Building at the Toronto Congress Centre, 1020 Martin Grove Rd, Etobicoke.


North Entrance (1020 Martin Grove Road)

Click here for parking map

From Hwy 401 E – exit Hwy 409 W, follow until Martin Grove Rd exit, travel south on Martin Grove Rd, turn right into The Toronto Congress Centre

From Hwy 401 W – exit Hwy 427 N, exit Hwy 409 E, follow until Martin Grove Rd S exit, travel south on Martin Grove Rd, turn right into The Toronto Congress Centre

From Hwy 427 north – exit Hwy 409 E, follow until Martin Grove Rd S exit, travel south on Martin Grove Rd, turn right into The Toronto Congress Centre

From Hwy 427 south – exit Hwy 409 W, follow until Martin Grove Rd exit, travel south on Martin Grove Rd, turn right into The Toronto Congress Centre

From Hwy 407 – exit Hwy 27 S, follow until Belfield Rd and turn left, right onto Martin Grove Rd, turn right into The Toronto Congress Centre

From the Gardiner Expressway – exit Hwy 427 N, exit Hwy 409 E, follow until Martin Grove Rd S exit, travel south on Martin Grove Rd, turn right into The Toronto Congress Centre


Delta Hotel Toronto Airport
655 Dixon Rd, Toronto, ON M9W 1J3

The preferred hotel of the 2024 Bakery Showcase is the Delta Hotel by Marriott Toronto Airport & Conference Centre, located directly across the road from the Toronto Congress Centre.

A room block has been setup at the Delta Toronto Airport Hotel. The Delta is conveniently located across the road from the Toronto Congress Centre, home of the Bakery Showcase.

A block of rooms has been booked between Friday, May 3 and Monday, May 6. Rooms under our special rate are available on a first come, first serve basis. Our special rate of $189 (Deluxe Queen / Deluxe Two Queens) will be held until Friday, April 12, 2024. After the cut-off date, room rates and availability cannot be guaranteed.

You will also receive the discounted parking rate of $20 per vehicle, per day.



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