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.
Participants are coming from across Canada and presenters include:
- Mark Hart, Owner and Instructor, Rise Baking Lab, Chilliwack, B.C.
- Vadim Mugerman, Owner, Bad Dog Bread
- Chef Sian Hurley, University of the Fraser Valley
- Derek and Tannis Axten, Axten Farms in Minton, Saskatchewan
- Hannah Exley, Cedar Isle Farm, Agassiz, B.C.
- Shane Hennessy, Grain Department Manager, Rogers Foods
- Barb Munro, Sales, Marketing and Customer Service, Fieldstone Organics
- Denise Lee, Director of Food Nutrition and Policy, Baking Association of Canada
This exciting day of workshops and networking happens Feb. 25, 2025, at the University of the Fraser Valley, Trades and Technology Centre, in Chilliwack, B.C.
Join us and make the most of this unique opportunity to connect and learn hosted by the Baking Association of Canada! |
