Are you a baker using or interested in using freshly milled local flours in your baking? A farmer milling or cleaning their own grains? A small-scale miller? A baker milling their own grains? The Baking Association of Canada invites you to spend an inspiring day dedicated to elevating your products with the nutrition, texture, and quality today’s customers crave. Discover the unique characteristics and benefits of sustainably sourced, freshly milled, local flours, and master advanced techniques from artisan baking experts. Connect with fellow bakers on the grains-to-table journey, exchanging insights on farming practices, grain processing, artisanal baking and consumer engagement.
Farmer-Miller-Baker Summit at New Brunswick Community College in Moncton, N.B., will include an interactive bread demonstration featuring rotating Farmer, Miller and Baker stations in the morning led by the college’s baking and pastry program instructors. The workshop, featuring high-quality baked goods made using freshly milled flours and local grains, will engage attendees in hands-on bread baking.
N etworking lunch
Following the workshop, attendees will enjoy a lunch featuring products made using freshly milled local grains and a variety of panel talks and presentations during the afternoon, including:
Presenters will include:
- Mark and Sally Bernard, Barnyard Organics, Lower Freetown
- Alex Braun, Executive Chef, Legends Coliseum, Moncton, and chef instructor of the micro credentials program, New Brunswick Community College
- Owen Brinson, Coordinating Instructor, Culinary Programs, School of Business, Hospitality & Tourism, New Brunswick Community College, and his team of chefs
- Dean Cummings, Manager, Speerville Flour Mill, Speerville, N.B.
- Mike Raftus, Director of Sales Canada, at Ardent Mills, will explore industry the top five trends motivating consumer purchases based on the company’s informative Trend to Table™ consumer report
- Martin Barnett, Executive Director, Baking Association of Canada, moderating a can’t-miss panel discussion: Baking with Sustainable, Freshly Milled Flours: Benefits, Challenges and Opportunities
Stay tuned for more announcements to the schedule lineup!
This exciting day of workshops and networking happens on Thursday, Oct. 9, 2025, at New Brunswick Community College.
Join us and make the most of this unique opportunity to connect and learn hosted by the Baking Association of Canada! |
