Register now for Farmer-Miller-Baker Summit!

A Message From Our Publisher

Meet your artisan farming, milling and baking community

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.

In the morning, you will benefit from a dynamic hands-on workshop led by renowned baking expert Alan Dumonceaux.

Alan Dumonceaux

Alan is Academic Chair for Baking and Pastry Arts at Northern Alberta Institute of Technology in Edmonton, Alta. He also is very active with Skills Canada, as the National Chair and World Expert. Alan has competed in the Louis Lesaffre Cup, the Coupe de Monde de La Boulangerie and the World Bakery Masters, and heads up the Baking Association of Canada’s board of directors and education committee.

In the afternoon, farmers, millers, bakers and others focused creating and using freshly milled flours will share their work and experiences in a lively panel and break-out sessions. Experts such as Michael Gaenzle will enlighten us current cutting-edge research.

Michael Gaenzle

Dr. Gaenzle is professor and Canada Research Chair in Food Microbiology and Probiotics at the University of Alberta, Edmonton, and was elected Fellow of the Royal Society of Canada in 2023. His research interests include the development of novel technologies for food preservation and the characterisation of lactic acid bacteria for use as starter cultures or probiotics in food. Dr. Gaenzle works with several bakeries to characterize sourdoughs and to improve the application of sourdough in artisanal and industrial baking.

Stay tuned for more announcements to the schedule lineup!

This exciting day of workshops and networking happens June 17, 2025, at the Northern Alberta Institute of Technology in Edmonton.

Join us and make the most of this unique opportunity to connect and learn hosted by the Baking Association of Canada!