Are you looking to work on (and not just in) your bakery business and brand? The Baking Association of Canada invites you to Farmer-Miller-Baker Summit on Thursday, Oct. 9, at New Brunswick Community College in Moncton to do just that! It’s the perfect opportunity to think strategically about your business while learning practical techniques to make wholesome products that more and more of your customers want!
Expect to:
- learn more about the nutrition, unique texture and quality of freshly milled, local flours that will elevate your bread and baked products
- learn advanced techniques and sound trouble-shooting advice from expert artisan bakers Alex Haun and Tony Holden in two exciting hands-on demonstrations
- complete two demo workshops focusing on fermentation techniques, shaping your doughs and how to use sourdough and freshly milled flours to enhance both savoury and sweet brioches
- discover purple grains from western Canada
- connect and share ideas with fellow artisan bakers
- exchange insights on farming practices, grain processing, artisanal baking and your customers’ engagement
- enjoy a lunch featuring products made using freshly milled local grains
- find out how the BAC and Food and Beverage Atlantic can help you reach your business goals
- be in on this important conversation to gain valuable insights from innovative farmers, millers and bakers panel talks and presentations!
Presenters will include:
- Jean-Guy Poirier, Poirier Farms, Shediac, N.B.
- Oliver Hofer, Oliver's Germany Bakery, Hillsborough, N.B.
- Alex Haun, 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
- Jacqui Quigg, Growth Specialist, Food and Beverage Atlantic
- Martin Barnett, Executive Director, Baking Association of Canada
Join us and make the most of this unique opportunity to connect and learn hosted by the Baking Association of Canada! |
|
