Head Baker: Anthony Guy, Baker / Pastry Chef, Range Road (Rge Rd)
Assistant: Dustin LaRue, Baker / Pastry Chef, Nero

Anthony: “My approach is rooted in fundamentals, restraint, clarity of flavour and intention. I value flavour first and don’t believe in overcomplicating products purely for visual appeal. Technique should serve the product, not distract from it.”

Dustin: “I love learning about traditional techniques and methods. I strive to be as close to that standard as possible, while also leaving room for new ideas to the “old” way. I love rustic and traditional breads such as panettone, pain de lodève, baguettes and various rye breads.”

Head Baker: Casimir Belleau, Chef / Baker, Boulangerie Farine, Alma, Que.
Assistant: Olivier Billette, Chef / Baker

“Usually we work with high hydration and 100 per cent sourdough. We try to the best of our knowledge to source our ingredient in a small circle from the bakery.”

Head Baker: Florent Faure, Baker / Pastry Chef, Terrebonne bakery, Montreal, Que.
Assistant: Liam Martel, Baker

Florent: “I have a calm, rational temperament and love a job well done. I can be competitive at times... and also cool as a cucumber under pressure!

Sociable, not shy, knowledgeable and passionate about my profession, I am sure I will be eager to discover all the creations produced by the other teams.”

Head Baker: Florent Lehmann, Le Duo Choc, Candiac, Que. (Montreal)
Assistant: Félix Jeandot, Le Duo Choc, Candiac, Que. (Montreal)

“We believe in making everything from scratch, working seasonally, and using local ingredients whenever possible. Our approach is driven by passion, adaptability, and respect for the ingredients, always adjusting our baking to highlight their natural qualities.”

Head Baker: Ilynna Lam, Baker / Pastry Chef, XIX Nineteen, St. Albert, Alta.
Assistant: Aidria Quilty, Baking and Pastry Student, NAIT, Edmonton, Alta.

Ilynna: “Modern, with a touch of whimsy, grounded in classic French technique. I value precision, consistency and clean execution, but I also love bringing subtle creativity into traditional products. Whether it’s viennoiserie, sourdough or decorative work, like dead dough, I believe that great baking comes from mastering fundamentals and elevating them through attention to detail.”

Aidria: “My baking philosophy is probably just to roll with the punches. I am confident in my work and proud of the work that I do; however, I know that things might not always go to plan. I don’t let things get to me. I learn and I figure out a way to steer things right back on track.”

Head Baker: Maxime Le Roy, Bakery Technical Advisor, Première Moisson, Vaudreuil-Dorion, Que.
Assistant: Tristan Looker, Head Baker, Première Moisson, Vaudreuil-Dorion, Que.

“Commitment, Rigour, Adaptability”