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Baking is the foundation of your pizzeria menu and business. The Baking Association of Canada is proud to host Bakery Showcase at the Toronto Congress Centre May 3-4, 2026. Join 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 innovations, exciting demonstrations, informative talks, attendees can connect, learn and be inspired. Bakery Showcase is a two-day event exclusively for the baking, pizza, food, packaging and related industries in Canada.
You’ll find these sessions and more:
Bakery Cup of Canada Competition: Talented teams of two will demonstrate their baking skills, creativity and teamwork as they vie to win the Bakery Cup of Canada at Bakery Showcase in Toronto, an exciting national competition that celebrates baking excellence in breads, viennoiserie and artistic showpiece!
Annual General Meeting and Meet-and-Greet: Find out what the hardworking BAC has been doing on your behalf and meet board members over morning coffee and pastries.
Demonstration: Reduce cocoa costs, preserve the flavour: Join Kirk Borchardt, Senior R&D Chef, and Reid McEachran, International Marketing Manager, for a hands-on demonstration and taste test of Ardent Mills’ new single-ingredient cocoa replacer.
Panel: Farmer- Miller- Baker Summit in the City: Learn to elevate your bakery’s products with the unique characteristics and benefits of sustainably sourced, freshly milled, local flours. Meet farmers, small-scale millers and bakers and exchange insights on farming practices, grain processing, artisanal baking and consumer engagement.
Puratos Presents the Cake Texture Collection: The Cake Texture Collection is a curated showcase of cake textures from around the world designed to help you understand and appreciate the diversity of textures. Puratos experts will be your guide as you evaluate textures through visual appearance, tactile feel and mouthfeel.
Educational Panel: Baking Trends Outlook: Learn what consumer, ingredient and product trends are on the horizon and how will they impact your pizzeria or bakery-café.
Demonstration: No-Knead Style Purple Wheat Flour Bread: Martin Barnett, seasoned artisan baker of Seraphina’s Oven Professional Baking and Pastry Arts and the BAC, will lead a hands-on demonstration of how to mill, mix and bake bread using 50-per-cent purple wheat. Taste the wholesome, tangy results!
Panel: Successful Retail Operators: Bakery-café owners will share their experiences and highlight which products and best practices in planning, operations, marketing and more are working for them.
The Business of Baking for Beginners (BOB): Retail Bakers of America will lead an intense program designed for business owners and operators with less than 10 years of experience in the industry. Retail and wholesale shops looking to learn about operations, marketing, growth strategies and more, you will gain a wealth of information and resources brought to you the BAC’s partner in education.
Panel: Delectable Dessert Trends: Innovative chefs share how they take their most successful desserts from conception to execution to plating presentation, what customers seek in a dessert and what trends they see taking off. Hear from highly innovative pastry chefs Joanne Yolles, who broke ground with a coconut-pie-led dessert menu at Scaramouche in Toronto, Hans Suarez of Quail’s Gate Estate Winery in Kelowna, and Ryan Mallin of Pearl Morissette, Niagara! Don’t miss it!
See, taste and test all that Bakery Showcase has to offer!
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