2024/2025
Annual Report
ONTARIO CHAPTER BOARD 2024
Kate Tomic, Chair Caldic
Stephanie Jewell, Secretary Annex Business Media
JC Madour, Chair Social Lallemand
Kate Nugent, Chair Education Humber and George Brown College
Christian Boisvert, Member At Large - Crosby’s Molasses Co.
Dina Hamed, Social Media Nestle
Jeff Foster, Member at Large Dawn Foods
Tomasz Hoekstra, Member at Large Fritsch
Rithu Rajan, Member at Large P&H Milling
Jason Gray, Member at Large Master Martini
Brittany Buchanan, Member at Large Caldic
Ron Norris, Director Membership Development BAC National
THANK YOU TO OUR VOLUNTEERS!
BC CHAPTER BOARD 2024
Jesse Lamb, Chair Island City Baking
Tony Llewellyn, Vice Chair Snow Cap Enterprises
Gary Humphreys, Past Chair Caldic North America
Harry Kool, Treasurer VanAm Venture
Brett McCann, Secretary Dawn Foods
Aron Weber, Education Vancouver Island University
Laurie Vestergaard, Education Vancouver Community College
Daniel Capadouca, Education Okanagan College
Sheri Castellarin, Entertainment Snow Cap Enterprises
THE BAKING ASSOCIATION OF CANADA BOARD OF DIRECTORS
EXECUTIVE COMMITTEE
Chair Louis Bontorin Calgary Italian Bakery
Past Chair Tom Mattes Del’s Pastry
Treasurer Brad Turner CBL Bakeries Ltd.
Executive Membership Derek Mantha Costco Wholesale Canada Ltd.
DIRECTORS
Elisabeth Brasseur Farinart
Eric de St Leger Bridor
Michel Dion Lallemand
Alan Dumonceaux NAIT
Dimitri Fraeys Le Conseil de Boulangerie Québec (CBQ)
BAC STAFF
Rosalyn Hyslop Mrs Dunster’s
Peter Jacobs Baker’s Workshop
Tony Llewellyn Snow Cap
Kate Nugent Humber College
ATLANTIC CHAPTER BOARD 2024
Mike Raftus, Chair Ardnet Mills
Yves Dastous, Vice Chair AMCA
FOOD POLICY AND SUSTAINABILITY COMMITTEE
Joelle Proulx (Chair) Lallemand
Enid Acosta Del’s Pastry
Veronica Ataya St. Johns Packaging
Jennifer Bedworth Rich Products Corp
M. Hikmet Boyacioglu KPM Analytics
Ron Cardey St. Johns Packaging
Maria Darroch Puratos
Chiara DiAngelo Canadian Sugar Institute
Farah Dib Lallemand
Neelam Dhull Give and Go Prepared Foods
Jenny Eynon Rich Products Corp
Anu Gill Calgary Italian Bakery Ltd
Meili Hao ADM
Martin Barnett Executive Director & GM
Denise Lee Director of Food Policy and Sustainability
Tembi Harvey Give and Go Prepared Foods
Julie Istead Puratos
Christine Jean Conseil De La Transformation Alimentaire Du Québec
Najib Laghzioui Bridor
Olivier Lavigne-Lacroix Canadian National Millers Association
David Saucier Chemical Compliance
Dunja Sumanac-Guerrero Restaurant Brands International
Rebecca Steen Caldic Canada Inc
Julie Tannahill Bäckerhaus Veit
Flora Wang Canadian Sugar Institute
Elizabeth Nyland Membership and Events Coordinator 888-674-2253
Ron Norris Director, Membership Development
Mona Elliott Social Media Coordinator
From the Chair
Welcome to our 2024-25 Annual Report!
The past few years have shown us that collaboration is essential for achieving enduring success. While the BAC has reinforced relationships with our loyal, long-term members, we have also embraced new ones, integrating their enthusiasm and innovative ideas into our nationwide fellowship. Fresh perspectives and energy are crucial for maintaining a thriving association. New members feed the yeast that makes us rise; an ample loaf can feed many people!
Among the new members I would personally like to thank are Niche Bakers from Ontario, employer of hundreds of bakers serving the Canada and US markets; Axten Farms from Minton, Saskatchewan, run by Derek and Tannis Axten, descendants of pioneers who are now pioneers themselves in the field of regenerative farming. I would also like to welcome Skjodt Barrett, a company that has supplied our bakeries with fillings and toppings for many years and now joins its customers, the bakers, in the BAC. In short, I would like to express thanks to all new and renewing members, large and small, who have signed up in the last 12 months. This is your association, and we work for you.
Strikes, lockouts, tariffs, weather, labour and supply chain challenges—the last few months have brought uncertainty to our sector once again. There will always be obstacles in business, but we have seen a steady rise in production volume and sales despite the hindrances. As you will read in Denise Lee’s Policy Update on page 14, the BAC is helping our members engage with politicians and multiple stakeholders, and our concerns are being addressed at the highest level of industry and government.
In the meantime, our administration has expanded. This growth and financial stability have enabled us to provide additional support and services for our members while enhancing the BAC’s profile. Further details about our new team members can be found in the Executive Director’s report on page 6.
Thank you to our Chapter volunteers, Chairs, and support committees for their untiring service. Last year, we raised over $125,000 for domestic students in Canadian baking and pastry programs. We also appreciate the generous support from members and guests at our events.
I would also like to express my appreciation for the board, whose dedication over the last few years has made my job easier. These volunteers, representatives of the whole Canadian baking sector, have been creative and constructive in their guidance and care of this association. The fact that the nominations committee does not have any new directors to ratify at our AGM this year is testament to the incumbents’ collective commitment.
At the end of another good year for the BAC, we invite you to look ahead with us. Please do not hesitate to contact me or any member of the board with questions, suggestions or the desire to join us and be part of Canada’s only professional baking association.
Louis Bontorin, Chair of the BAC Board
Louis Bontorin
Calgary Italian Bakery
BAC Board Chair
From the Executive Director
Welcome one and all,
It is a pleasure to write this missive after another successful year for the Baking Association of Canada. Our membership continues to grow as more engaged businesses trust us to provide government relations support, networking, knowledge-sharing and regional Chapter activities.
My work as Executive Director is made easier with the support of our growing BAC team. Last May we welcomed Elizabeth Nyland to step into the vacant Membership and Administrative Coordinator role, when her predecessor, Leah Hayward, left us to open her own business, Smør Scandinavian Bakery in Sidney, BC. What a serendipitous transition for one of our own!
A few months later, Mona Elliot joined us as our Social Media maven. I would like to thank Dina Hamid, our volunteer SM person from our Ontario Chapter, who, for the two previous years, performed a great job pushing our presence on the internet, between working multiple jobs, studying for a master’s degree and raising a family. In January, Ron Norris, an industry veteran, joined us as Director, Membership Development. To round out our team we have hired an MBA intern to work temporarily with us on our Canadian Bakery Database project. When finished, we will have up-to-date sortable information on our sector—from individual artisan bakers to large industrials and those businesses that support them. We look forward to launching this for you in the coming months.
We have been very busy on our government relations work: Denise Lee’s report in this issue offers a broader aspect of the work that we do together with our partners in other food production associations, as well as government departments. Whether it is the quality, consistency and supply of butter, advising on a rail strike or helping to navigate new labelling and other regulations, we are at the table supporting not only our members but the whole Canadian baking sector.
As well as sponsoring our usual educational events at a regional level, supported by our hardworking chapters, we launched our Farmer-Miller-Baker sessions last year. After the initial success we are delighted to announce another three in 2025 across the country. The enthusiasm surrounding bringing the growers, processors and bakers together for hands-on workshops and discussions around our major ingredient has allowed us to partner with sponsors to support this important initiative moving forward.
I could not sign off without mentioning Bakery Showcase. As reported before, Toronto 2024 exceeded all projections and was an event unanimously enjoyed by a large list of exhibitors and attendees. This year in Montreal—another sold-out event—we are honoured to be welcomed by our affiliate CTAQ and CBQ. Merci a tout!
My heartfelt thanks to all our members and sponsors for your support, as well as our colleagues in other associations who also contribute to our vibrant and relevant sector!
Sincerely,
Martin Barnett, BAC Executive Director
Martin Barnett Executive Director
‘BAC Unites the Canadian Baking Community’
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Chapter News & Events
The Atlantic BAC Chapter experienced a busy 2024 season with several bakery industry events and expanded student support programs. Each year, these events bring together the bakery industry association members, non-members and their guests for collaboration, fun and fellowship activity. Participants include bakery operators, manufacturers, distributors and suppliers. Thanks to their support, the Atlantic Chapter was able to sponsor scholarship programs for the Bakery, Pastry and Culinary Academic Programs at Atlantic Community Colleges.
The first event of the season was our annual Hockey Night Event, held at Scotiabank Centre Halifax. Participants enjoyed a great CHL hockey game in the private VIP Box, with scoring draws adding to the excitement. Plans are in the works for another hockey night event in Winter 2025.
The BAC Atlantic Golf tournament took place on June 17, 2024, moved to the spring from its usual September date. Sixty participants attended the Lakeville Golf Club event, which included prizes for all participants and additional performance prizes. The winning golf team was Nutrigroup Maritime Pride Eggs, achieving their third win in four years. BAC board member Rosalyn Hyslop and her husband Blair thanked Michel Dion of Lalleland for his 55 years of service in the bakery industry. A scholarship presentation was made to NBCC, with a special mention to Cana Packing for their skybox donation, which helped raise additional funds to support the scholarship programs.
The last event of the year was the Bakers Town Hall & Educational Event held for the first time in Newfoundland on September 17th. The gathering was hosted by the College of the North Atlantic at their St John’s Campus location. Close to 150 participants turned out, including bakery operators, suppliers, students, educators, BAC leaders Martin Barnett and Denise Lee, and BAC board members Rosalyn Hyslop, Peter Jacobs and Derek Mantha. The full-day event featured interactive presentations and education sessions covering wheat, flour, yeast and dough conditioners. In the panel discussions, local bakery operators shared insights into their business successes, challenges and future outlook. The BAC Atlantic Chapter provided a new bakery scholarship program for the College Bakery Program. We are grateful to the College of North Atlantic for generously hosting this event.
Finally, the support of the bakery community at these events enabled our Chapter to expand scholarships across all four community colleges. The scholarships are customized for each college’s academic program, with a total of nine student recipients. So far, six students have been identified for 2025, including NBCC’s Alvin Morris, Blessing Leshaodo, Melissa Williams, Clem Cruz, and College of North Atlantic’s Alania Lainey and Carol Jesso.
Thank you to all our members and supporters as we look ahead to another active year.
Sincerely,
Mike Raftus Chair – BAC Atlantic
Yves Dastous Vice Chair – BAC Atlantic
ATLANTIC CHAPTER
Mike Raftus BAC Atlantic Chapter Chair
BC CHAPTER
Greetings BAC members,
2024 was a successful year for the BAC’s BC Chapter. Through our various initiatives, we’ve been able to accomplish many great things— from creating new events, to continuing to fund our scholarships, to increasing our membership numbers.
All our events were successful, including the annual golf tournament, a sold-out industry night at Vancouver Island University (VIU), and a Night at the Races honouring Bruce Glaicar’s retirement from OK Frozen Dough. We also hosted a redux town hall in Victoria where our entrepreneur panel from 2023 reported on their achievements. In Western Canada, we held our initial Farmer-Miller-Baker event at SAIT in Calgary as well as our first WorkSafe BC Safety Council Seminar. Due to the success of the events, we were able to raise and disperse approximately $30K to support the industry and scholarships. The funds were distributed as follows:
Okanagan College
$10K – Scholarship which closes out the Liability Okanagan College
$3K – VCC
$3K – VIU scholarship top-ups
$1K – Farmer-Miller-Baker Fraser Valley Culinary Program
$10K – Holdback for Bakers Den
$3K – Carryover
Annually, $3,750 is being dispersed to students as follows:
Vancouver Island University
BAC Endowment Fund
$42,300 – pays out annually
$1,000
Bob MacDonald - $25,200 – pays out annually $1,000
Vancouver Community College
BAC Scholarship $52,400 – pays out annually $1,000
BAC Stan Hill Bursary Fund $38,300 – pays out $750 annually
Springboarding off a great year, we’ve got an exciting lineup of events for 2025. Earlier in the year, the University of the Fraser Valley hosted BC’s first Farmer Miller Baker event. Due to the high interest, WorkSafe BC’s Safety Council has scheduled four seminars for industry members throughout the upcoming year. We’re looking forward to cheering on the Professional Baking and Pastry department from Vancouver Island University this May as they plan to put together the world’s biggest Nanaimo Bar. The annual golf tournament is scheduled for this June 18th at Newland Golf and Country Club in Langley and rounding out the year we’ll have our Night at the Races at Cloverdale Racetrack and our first Bakers Den, a bakers competition showcasing innovation. We are excited for all the events and to see some familiar and new faces. I would like to thank our committee members that help organize these chapter events, as well as our generous sponsors. Life is busy. Time is valuable. You are always there when we need you.
Jesse Lamb – Chair BC BAC Chapter
Jesse Lamb Chair BC BAC Chapter
Dear BAC Members,
In 2024, the Ontario Chapter organized many successful education and networking fundraising events to support bakery and pastry arts students. The committee’s hard work resulted in a variety of positive outcomes. On the funding front, we are happy to report that the Ontario Chapter was able to donate substantially toward scholarships and bursaries. From the $85,000 raised, nearly $30,000 in profits will be distributed to students across the province.
The 2024 Golf Tournament at Bond Head was a great success! Over 130 attendees and 23 sponsors participated in this annual event, which has been running for more than 50 years.
In March we co-hosted with the Canadian Pastry Chef’s Guild, an afternoon demonstration workshop with talented chef Jeroen Van Helvoirt. Along with some beautiful chocolate desserts, the packed house was treated to wonderful appetizers created by the talented Centennial College culinary students.
Our Night at the Races event back in September, had a record turnout of 95 punters, grossing over $30,000.
Lastly, our Holiday party was once again a roaring success at the Old Mill in Toronto, which also grossed nearly $19,000 and hosted over one hundred revelers!
I’d like to extend our sincerest thanks to the committee for organizing these events. Their support makes it possible. Also, thank you to all our members and non-members who supported the BAC Ontario Chapter and especially to our sponsors.
As we move forward in 2025, there are more events in the planning stage, including the golf tournament at Bond Head on June 12; we will also host the exciting Farmer Miller Baker Event at Fanshawe College in late August, as well as our Night at the Races and Holiday Social in December.
The Ontario Chapter welcomes new members to get involved, so please contact us if you would like to be on our volunteer committee to promote events for the benefit of the industry and raise funds for our baking and pastry students.
Kate Tomic BAC Ontario Chapter Chair
ONTARIO CHAPTER
Kate Tomic Chair BAC Ontario Chapter
Update from Conseil de Boulangerie de Quebec
Après 6 ans d’absence, Boulangerie Québec accueille la communauté boulangère au Salon national de la boulangerie les 14 et 15 avril 2025 à Montréal. Le salon national de la boulangerie est présent aux quatre ans au Québec mais la pandémie a décalé le calendrier de 2 ans. Les acteurs de la filière boulangère organisent une compétition de la meilleure baguette, du meilleur croissant, de la meilleure viennoiserie revisitée et d’un pain fantaisie. Un jury constitué de 3 professeurs des écoles de boulangerie du Québec, Raphael Thuaux, Patrick LeJalle, Marc Simonet et d’un boulanger ambassadeur du pain, Laurent Tagliata suivra les performances de 6 équipes de boulangers chevronnés.
C’est un événement marquant!
After a six-year hiatus, Boulangerie Québec is welcoming the baking community to the National Bakery Showcase on April 14 and 15, 2025, in Montreal. Traditionally held every four years in Quebec, the event’s schedule was delayed by two years due to the pandemic. Industry professionals will organize competitions for the best baguette, best croissant, best reinvented pastry, and a creative bread category. A jury comprising three professors from Quebec’s baking schools— Raphael Thuaux, Patrick LeJalle, and Marc Simonet—and an ambassador baker, Laurent Tagliata, will evaluate the performances of six teams of seasoned bakers.
It’s a significant event for the baking community!
Dimitri Fraeys Secrétaire générale, Boulangerie Québec affilié au CTAQ
Special Thanks to our Bakery Showcase Sponsors
Lanyard Sponsor
Network Lounge Sponsor
Soiree Sponsor
Delegate Bag Sponsor On Site Registration Sponsor Badge Sponsor
Bakery Cup Platinum Sponsor
Sponsors
Bakery Cup Gold Sponsor
Celebrating Years of Excellence
Michel Dion of Lallemand Inc. announced his retirement in January Michel was born in Laval, Quebec, on the north shore of Montreal. He has a bachelor’s degree in administration, specializing in Marketing, from HEC Montreal.
In typical fashion, when I asked Michel—my friend, mentor, peer and fellow Baking Association of Canada board member—for his biography, he returned a few humble lines with a couple of dates. Those of us who’ve known and worked with Michel over his 56-year career in the baking industry will know there is much more to his story than that. Michel has been a key member of Lallemand’s sales force for 34 years, prior to which he worked for the sugar industry. In 1969, Michel joined St. Lawrence Sugar as an administrative clerk and ambitiously moved up the ladder over a twelve-year period to become Sales Director. Michel then moved to Lantic Sugar where he spent eight years as the Director of Sales for Eastern Canada and the Export Markets.
In 1991, Michel joined Lallemand as Director of Sales & Distribution for the Quebec market and the Atlantic provinces. In 1994, he became VP Sales & Distribution for Canada, responsible for the Montreal and Toronto centres. After the acquisition of Gist Brocades’ baking activities in North America in 1995, he was promoted to his current position. During Michel’s tenure, he successfully increased Lallemand’s market share in both the Midwest and Canadian markets, and says he is grateful for the close relationships he has developed over the years, not only with his customers and colleagues, but even with members of their families.
Michel joined the American Society of Bakers in 1992 and subsequently became a board member of the BAC where his tireless input has been both supportive and instrumental, from the association’s inception through periodic challenges over the years. Michel always says “yes, we can” and his success proves it. Michel works hard but also makes sure there’s a fine bottle of wine (or two) to enjoy after the tasks are completed.
Although he is retiring from Lallemand, Michel will continue to serve as an ambassador and maintain his position on the BAC board—we hope for many years to come. He and his wife Celine Dion (not the singer) are proud parents to daughter, Valerie, and grandparetns to Mya, 17, and Alexy, 15. Michel enjoys boating and extends a warm welcome to his friends to come on board anytime!
Everyone who’s had the pleasure of working with Michel over the years wishes him all the best in his new chapter. Please join me in celebrating Michel Dion’s wonderful career.
Martin Barnett Executive Director
The Baking Association of Canada
Baking a Resilient Future
Policy, Innovation, and Advocacy in a Changing World
The past year has been one of immense progress, innovation, and collaboration in the baking industry. As the Director of Food Policy and Sustainability at the BAC, I have had the privilege of working closely with our members, policymakers, and industry leaders to tackle pressing challenges, advocate for meaningful policy change, and drive sustainable growth. Every conversation, meeting, and initiative has been guided by our mission to unite Canada’s baking community, and through continuous collaboration, we aim to ensure that businesses of all sizes can thrive together.
KEY POLICY AND ADVOCACY ACTIONS BAC TOOK IN 2024:
1. Advocated for Trade Policy Reforms – Addressed inter-provincial trade barriers to create a more competitive market for Canadian bakers.
2. Strengthened Industry Representation in Government Discussions – Engaged in ministerial meetings to ensure the baking industry’s needs were considered in policy decisions related to trade, tariffs, taxation, temporary foreign workers, sustainability, and supply-chain resilience.
3. Regulatory and Labeling Policy Updates –Provided key industry insights on new food-labeling regulations to balance consumer transparency with operational feasibility for food producers.
4. Championed Sustainability and Environmental Regulations – Collaborated with policymakers to shape policies on single-use plastics, waste reduction, and sustainable ingredient sourcing while advocating for incentives that support environmentallyresponsible businesses.
5. Promoted Innovation and Technology Adoption Through Policy Advocacy – Worked with different levels of government, educational and research institutions to promote funding and resource opportunities for automation, supply chain efficiencies, and sustainable ingredient development within the baking sector.
“EVERY CONVERSATION, MEETING, AND INITIATIVE HAS BEEN GUIDED BY OUR MISSION TO UNITE CANADA’S BAKING COMMUNITY, AND THROUGH CONTINUOUS COLLABORATION, WE AIM TO ENSURE THAT BUSINESSES OF ALL SIZES CAN THRIVE TOGETHER.” - DENISE LEE
ENGAGING WITH POLICYMAKERS TO STRENGTHEN THE INDUSTRY
One of the most significant aspects of my role has been working directly with government officials, partner associations, and regulatory bodies to ensure that the needs of our members are not only heard but acted upon. This year, I had the opportunity to participate in multiple high-level discussions with federal cabinet ministers, where we emphasized the importance of improving trade within Canada, fair-trade agreements in North America and globally, responsible tariffs, and regulations that encourage innovation within the baking industry.
Our involvement in the Ministerial Roundtable on Trade and Tariffs was an important moment to voice concerns and provide recommendations to secure a continuous flow of goods and production for Canadian bakers and bakery businesses. We addressed the impact of loosening inter-provincial barriers, taxation on essential baking ingredients and the movement of finished products, highlighting supply-chain bottlenecks and advocating for policies that prioritize the resilience of domestic growth, recognising the benefits of collaborative U.S. and international relationships in ensuring that small and medium-sized bakeries remain competitive.
DRIVING POLICY IMPROVEMENTS AND MEMBERSHIP GROWTH
Beyond trade, key discussions surrounding food safety, labelling regulations, and environmental sustainability are vital issues that directly impact the way our industry operates. The BAC continues to provide industry impact assessments both during and after policy implementations, such as the functionality of salt in relation to front-ofpackage labeling and regulatory requirements of single-use plastics, supporting a more sustainable and environmentally-conscious future.
A testament to the strength of Canadian bakers and the growth of the bakery sector, the BAC increased efforts to bring the industry together to share, collaborate, network, educate and learn. More businesses than ever before recognize the power of coming together under a unified voice to shape industry policy. We welcomed many new members last year, ranging from small, family-owned bakeries to large-scale commercial producers and allied members. This growth has allowed us to expand our network, strengthen advocacy efforts, and create new opportunities for collaboration—furthering our mission to unite the baking community.
COMMITMENT TO INNOVATION AND SUSTAINABILITY
Sustainability remains a key pillar of our work. Over the past year, we have been working with partner associations to address proposed policies and provide feedback on their impact on our membership. The BAC is developing resources and identifying partnerships, companies,
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“OUR WORK WITH TECHNOLOGY PROVIDERS AND RESEARCH INSTITUTIONS HAS FACILITATED THE INTRODUCTION OF AUTOMATION IN BAKERIES.”
and initiatives that focus on reducing food waste, adopting sustainable packaging, and promoting responsible sourcing within the supply chain. By working closely with agricultural and manufacturing stakeholders, we aim to develop practical options that provide both environmental and economic benefits to our members.
Innovation and emerging technologies are shaping the future of the baking industry. From AI-driven logistics to energy-efficient production techniques, we are committed to helping our members adopt new solutions that improve efficiency and sustainability. Our work with technology providers and research institutions has facilitated the introduction of automation in bakeries, helping businesses optimize production while reducing labor challenges.
LOOKING TO THE FUTURE
As we look ahead to 2025, innovation and collaboration will continue to drive our mission. We will focus on advancing research in alternative ingredients, investing in training programs for sustainable production methods, and strengthening our advocacy for regulatory policies that support long-term growth in the baking industry.
Reflecting on the past year, I am reminded time and again of the power of our community. Whether it was the energy at our annual conference, the productive debates in legislative meetings, or the camaraderie shared during our sustainability workshops, one thing is clear: we are stronger together. By staying united, we will continue shaping a resilient, forward-thinking, and prosperous future for the baking industry.
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Advocacy & Government Relations
The Baking Association of Canada does not receive any government funding for its operations. It is a non-profit institution funded entirely by its members.
We are often asked to clarify the value of a BAC membership, even to longtime members. We realize that our messaging might sometimes get overlooked.
Our daily efforts to support the entire Canadian baking sector—members and non-members alike—can occasionally push communication of our work to the backburner.
It’s essential to emphasize that BAC membership fees not only remain extremely reasonable but also directly support our unique and strong advocacy position as a not-for-profit association. Unlike organizations that may have competing interests or government subsidies, the BAC is wholly dedicated to representing the Canadian baking sector with objectivity and focus. Our independence ensures that we can advocate effectively for the industry’s collective interests without bias. Additionally, we work to advance the shared goals of bakers, farmers, millers, affiliates, and allied trades, advocating for the industry as a whole. We are proud of the work we do to support our members and the sector, and we’re always happy to share the impactful advocacy your membership helps make possible. Please do not hesitate to contact Denise (deniselee@baking.ca) or myself (mbarnett@baking.ca) if you would like to schedule a meeting to discuss the association’s work.
CANADIAN BAKERY SECTOR STATISTICS
The Canadian Bakery Sector produces nearly $16 billion in baked goods annually. Nearly $7 billion of that is exported, with $5.9 billion in goods going south of the border. Imports are holding steady at around $2.7 billion. This is the dollar value estimated by the end-user SKUs, but it does not include “food-service” baking, which is only recorded in tonnage. This sector also shows a steady year-to-year increase. We are expecting 3.8 per cent growth through 2028. We currently employ 59,000 Canadian workers.
A SYNOPSIS OF OUR ACTIVITIES
Recent activities in support of our members, affiliate associations, and the baking industry at large include efforts in the following areas.
November annual BAC board three-day meeting in Ottawa:
Agriculture and Agri-foods Canada meeting with deputy minister
Global Affairs meeting with director
Addressing Canadian Dairy Commission butter issues
Collaborating with Food and Beverage Canada
BAC Strategic planning
BAC Budget review
U.S. tariff increase:
Engaging with Global Affairs, including attending advisory meetings
Advising members about expected import/export and cost issues
Seeking comments from members on the impact of a 25 percent tariff increase
Invited to attend in-person meetings with Minister of AAFC Lawrence MacAulay as well as the Prime Minister’s Summit on U.S./Canada relations
Constructing objective responses as U.S. tariff messaging was delivered
Salt recall:
Monitoring and advising members on the salt recall in November
Meeting with CFIA
“WE ARE PROUD OF THE WORK WE DO TO SUPPORT OUR MEMBERS AND THE SECTOR, AND WE’RE ALWAYS HAPPY TO SHARE THE IMPACTFUL ADVOCACY YOUR MEMBERSHIP HELPS MAKE POSSIBLE.”
- MARTIN BARNETT
Meeting with Ag Canada
Commenting in press
Advocating that this was NOT a baker-caused problem
Meeting with other food-processing organizations to assess impact of the recall
Rail and port strikes:
Staying abreast of the supply-chain challenges of threatened strikes
Working with other organizations to advise government of critical importance of moving both ingredients and finished goods
Changes to immigration quotas and the effect on availability of workers in the food-processing industry:
Analyzing the impact on the Temporary Foreign Worker program
Advocating with post-secondary colleges to mitigate the restrictions’ short- and medium-term impact on international enrolment
Sustainability focus on mandated changes and impact to packaging and businesses:
Active members of Plastic Working Group advising government on recycling legislation, single-use plastic and how new regulations affect the baking industry
Supporting sector-pertinent conversations around sustainability
Supporting ongoing efforts and dialogue on ingredient compliance, ingredient and process and navigating trade policy:
Butter: compositional quality, domestic and international innovation
Butter availability: consistent supply, quotas, cross border supply
Sugar education
Food additives in bakery products and bakery inputs
Working with the American Baking Association on issues held in common:
Cross-border regulatory issues, including addressing de-harmonized regulatory requirements on food standards
Sesame allergy labelling
Contributing a Canadian voice to ABA-sponsored lobbying efforts
Bakery and food trendspotting:
Ingredient alternatives
Health and wellness
International influences on Canadian innovation
OTHER CHALLENGES
Our work includes meeting regularly with regional, provincial and federal representatives across Canada to discuss issues, such as FOP labelling changes, marketing to children, and micro-ingredients in food. In BC, we are currently engaging with the government on a research project focused on challenges facing the baking sector specifically in that province. We also meet with the Canadian Trade Commissioner’s officers globally to train them on the opportunities for exporting Canadian baking products. Many of the Ontario-based meetings and in-person advocacy efforts are led by Denise Lee, our Director of Food Policy and Sustainability. Based in Ottawa, Denise’s proximity to key policymakers and organizations allows her to represent BAC members effectively, ensuring their voices are heard and their interests are prioritized. This strategic advantage helps strengthen our advocacy efforts and provides tangible benefits to our members across the province. The BAC collaborates with affiliated associations, including Food and Beverage Canada (full members in the affiliate category), Canadian National Millers Association, Cereals Canada, The Sugar Institute, Preventive Controls and Compliance, Canadian Food Innovation Network, American Bakers Association and Codex Canada.
EDUCATIONAL EVENTS
The BAC Chapters organize several regional educational events. Provincial and federal representatives from the agriculture and agri-foods ministries are invited to participate and present information about support and resources for local food producers.
Tariff Talk
Results of March’s Round Table Meeting in Vancouver
On March 5, 2025, the BAC met with federal Minister of Agriculture, Lawrance Macauley, and a team of Canadian food processors from BC, to present the concerns of the baking sector regarding U.S. and Canadian retaliatory tariffs.
In 2024, the Canadian baking sector generated a revenue of $16 billion while employing an estimated 54,000 thousand workers country wide. On behalf of our industry, we inquired about the short- and long-term implications of a sweeping 25% U.S. tariff, noting that the baking sector is extremely concerned about disruptions to the supply chain. Macauley warned that if U.S. tariffs continue, the highly competitive U.S. market, which imports nearly $7 billion in baked goods, will face contract cancellations. This would lead to reduced production in Canada, causing job and profit losses. One member, exporting 70% of their production, could cut up to 25% of their workforce and shut down a production line. Extending this further, the entire baking sector could potentially lose over 7,000 jobs nationwide.
Regarding Canadian retaliation, while we do support a strong response to threats against Canada, countervailing duties may harm Canadian consumers and businesses more than the U.S. Since Canada imports over $2 billion worth of baked goods from the U.S., we agree these should be taxed. However, we recommend exempting imported U.S. ingredients and packaging used by Canadian bakers who re-export them after processing. In other words, we emphatically recommend that retaliatory tariffs only be on the finished good versus repeatedly taxing intermediate products.
A simple example: Specialty Canadian grain exported to U.S. to be milled (taxed), then imported back to Canada to be manufactured into an FG (taxed), the finally product exported back for sale to U.S. retailers/customers (taxed). Another example is peanut butter: One of our larger members imports 60 tons of peanut butter every month to manufacture a product that is then sold back to grocery stores through out the U.S. Also important to us is the butter supply challenges. We bring in thousands of tons of butter a year through the butter quota programs through the U.S. What will happen to the tariffs when the quotas are used up? We encourage our farmers through the CDC to produce more cream for our industrial domestic consumption.
WE SUPPORT DEVELOPING THE REACH OF CANADA’S GLOBAL EXPORT SALES TO LESSEN THE RELIANCE ON THE U.S.
Many essential intermediate products used in bakery production require cross-border processing, often due to specialized facilities, cost efficiencies, or supply chain logistics. Taxing these in-process goods at each crossing would accrue cumulative costs even prior to being a finished baked product for sale. Focussing retaliatory taxes on FG only would help maintain fair pricing and economic sustainability within Canada.
We also suggest that machinery and equipment, spare parts and tools used in bakery production, coming from the U.S., are similarly exempted from duties.
INTER-PROVINCIAL BARRIERS
Philip Vanderpol, Vitalus
James Donaldson BC Food and Beverage Gurpreet Arneja, Punjab Milk Foods Inc
Alissa Hutton BC Food and Beverage Minister of Agriculture and Agri-Foods Canada
Lawrence Macauley
Michael Bentley, SierraSil Health
Martin Barnett, The Baking Association of Canada
Christine Burridge BC Seafood Processors
Stephen Evans, Small Scale Food Producers of Canada
Irv Tepper, Premium Brands
Josh Stewart, BC Wine Growers
The BAC wishes to support all efforts to reduce inter-provincial barriers as well as assist in strengthening our national infrastructure. It costs almost twice as much to ship 24 skids of bakery product to BC and Alberta from Ontario as it does to ship the same to Texas and even California. As well, regional food inspection and other regulations should be accepted Canada-wide without hindrance and extra bureaucracy between provinces.
We support developing the reach of Canada’s global export sales to lessen the reliance on the U.S. This volatile reaction by our southern neighbours could happen again.
We encourage Canadian government funding for growth and expansion of businesses to support Canada and Canadian businesses. We need to invest in growing infrastructure, innovation and technology (especially with the limited work force due to restrictions on Temporary Foreign Workers.)
LABELLING
There are impending regulations pertaining to front of pack labelling, which are going to add to our producers’ costs. Furthermore, the additional burden of having to deal with looming ‘single use plastics’ regulations will exacerbate the unprecedent challenges that we face. These regulations, although developed in good faith and generally supported by food processors, are going to strain our resources at this inopportune time. We suggest that a pause be put on all impending food packaging regulations for 18 to 30 months until our Canadian economy recovers.
CANADA STRONG
Our $16 billion dollar baking sector has enjoyed solid growth over the last five years, with that predicted to increase year over year through 2030, as long as the status-quo prevails. Many of our larger manufacturers were already looking to move (or augment) their production facilities south of the boarder with generous relocation incentives offered by our neighbours. Our government must initiate programs to support our industry to stay in Canada, employing Canadians and supporting the wider infrastructure.
We applaud the government for its interest and engagement but would encourage more transparency and speed of response moving forward as we work together to develop solid long-term solutions to our food production challenges in Canada.
In March, the BAC’s Martin Barnett met with federal Minister of Agriculture, Lawrance Macauley, and a team of BC-based food processors to present the baking sector’s concerns regarding U.S./ Canada tariffs.
EMPOWER YOUR BUSINESS WITH PURATOS
HEALTH & WELL-BEING
Clean(er) label
Puratos’ ambition is to create clean(er) label solutions without compromising on safety, functionality, taste, or texture. Thus, we follow the philosophy that every ingredient must have its reason to be.
Gut health
Through staple foods such as bread, Puratos aims to gradually improve the gut microbiome. Moreover, our innovative technologies can help bakers and producers maximize the benefits of natural ingredients, especially grains. This approach helps you create products that not only taste great but also contribute to better digestive health for your consumers.
SOLUTIONS
Plant-based
At Puratos, we are dedicated to developing plant-based alternatives to eggs, dairy, and butter, without compromising on taste, texture, functionality, or safety.
Targeted nutrition
At Puratos, we commit to providing targeted solutions for all consumer profiles. This involves incorporating or eliminating specific components based on consumer challenges, while meeting their needs. This also means keeping up to date with the latest scientific advances and changing consumer needs.
Nutritional balance
While there isn’t one universal healthy diet, the World Health Organization’s guidelines encourage reducing sugar, fat, and salt, and increasing fruits, vegetables, dietary fiber, and whole grains. Puratos follows these principles when developing innovative ingredients that optimize nutrition.
HEALTH & WELL-BEING AT PURATOS
A JOURNEY TO A DELICIOUSLY HEALTHY FUTURE, ONE INGREDIENT AT A TIME
At Puratos, we don’t just sell ingredients. We are working to set new standards, where health and taste converge. We aim to provide the most nutritionally wholesome products possible, without compromising on taste, texture or quality - because we believe healthier food choices can also be tasty.
The 2024 Toronto Bakery Showcase
A look back at the jam-packed event!
Last year, the Toronto Bakery Showcase welcomed more than 1,600 bakery owners, operators and their teams as well as baking and pastry students and instructors. Running May 5-6, 2024, at the Toronto Congress Centre, the annual trade show and conference, presented by the Baking Association of Canada, featured more than 170 exhibiting companies presenting baking-specific ingredients, equipment, supplies, and services.
The Hon. Lisa Thompson, Ontario Minister of Agriculture, Food and Rural Affairs, helped officially open the show with a rousing talk about the intersection of artisan baking and the emergence of automation and technology as a key trend in the baking industry and a focus for her provincial department. The Hon. Rechie Valdez, Canada’s Minister of Small Business, toured the show with BAC board members. Min. Valdez, a former successful baker and entrepreneur, commented, “I’m in my happy place.”
EVENT HIGHLIGHTS
The “Careers in Baking” panel offered solid and varied advice from a diverse range of professionals, including Rosalyn Hyslop of Mrs. Dunster’s Bakery in New Brunswick; Chef Rodney Alleguede and Bianca Mazza, the entrepreneurs behind Gouter by RA pastry shop in Toronto; and Chef Anna Olson, prolific cookbook author and celebrity chef. The overriding theme of the discussions was “to never stop learning and reach out to those around you for mentorship.”
A fascinating panel on artisan baking, moderated by Karen Bornarth, Executive Director of the Bread Bakers Guild of America, gave the floor to passionate bakers Issa Niemeijer-Brown of Gebroeders Niemeijer in Amsterdam, Dawn Woodward of Evelyn’s Crackers in Toronto, and Simon Blackwell of Toronto-based Blackbird Baking Co. The participants discussed the significance of putting effort toward producing high-quality artisan bread. They also addressed the products, the baking process from scratch, and the individuals involved in selling artisan bread to the public.
Sunday morning kicked off with the BAC’s annual general meeting. The Food Policy and Sustainability Committee provided an information-packed update on the BAC’s advocacy activities.
BAKER’S CLASSROOM
An extensive educational program filled the Bakers’ Classroom, a dedicated corner of the trade show floor where bakers could meet, learn, and share experiences. Sessions included: “Taking a Successful Community-Based Bakery into the Future” featuring an in-depth talk with Tabitha and Paul Langel, and Ryan Stoesz of Tall Grass Prairie Bakery in Winnipeg exploring their unique history, community relationships, and path to ownership.
“Culture Talk: Celebrating Diversity with Up-and-Comers in Canadian Baking” sponsored by FCC, saw entrepreneurs share cultural insights, values, and community experiences shaping their baking businesses. The speakers shared the moments and decisions that helped launch signature products, and how they contribute to the expanding consumer appetite, palate, and tastes.
In “Ask an Expert: Learn from Canada’s Coupe de Monde de la Boulangerie and World Bakery Masters” expert Alan Dumonceaux, Academic Chair for Baking and Pastry Arts at Northern Alberta Institute of Technology addressed common issues for bakers, offering advice on improving formulas by appointment at the BAC booth.
Day 2’s panels included “Strategies for Facing Adversity,” offering tips for adapting to change from longtime baking industry leaders, Dufflet Rosenberg of Dufflet Pastries and Tom Mattes of Del’s Fine Pastry Ltd.
Courtney Hendrickson of Bay State Milling delivered an eye-opening talk on the benefits of amylose flour. Hendrickson stated that 95% of the population is fibre-deficient, leading to obesity, diabetes, heart disease, and cancer. The company’s HealthSense High-Fiber Wheat Flour, certified by the American Heart Association, can “close the fibre gap” without compromising taste.
Puratos experts delivered an engaging talk on soft grains in the “Power Ingredients: Grains, Seeds, and Sourdough” session. The discussion explored the significance of these ingredients in modern baking, delving into their nutritional benefits and flavour profiles, and providing insights into consumer behaviour, attitudes, best practices and future trends.
Rick Gessler of Delkor Packaging showed bakeries how they can harness the power of robotic automation, exemplified by the company’s innovative Cabrio Case flange seal case, to realize packaging material savings in moving from hand-formed to automated packaging.
Eric Dell, CEO of the American Bakers Association, closed out the speaker program with an informative discussion around the main issues and priorities of the North American bakery market. Dell, who spends considerable time in Washington, D.C. advocating to the U.S. government for the interests of the baking industry, shared information from the ABA’s recently published playbook. Dell reported that AI is currently being used to help cut costs, grow revenue, and pointed to current legislative priorities as being workforce legislation, tax policy/ relief, the Farm Bill, and electricity grid challenges that are preventing some bakeries from expanding. He encouraged bakers to “save the date” to attend IBIE in Las Vegas, Sept. 14-17, 2025.
Bakery Showcase 2025 Exhibitors
Join thousands of industry professionals from bakeries across Canada at this year’s Bakery Showcase in Montreal. The BAC would like to acknowledge the support of our valued exhibitors, sponsors and presenters for making this exciting event possible. Welcome back to Montreal
A&B Packing Equipment Inc.
AB Mauri North America (Fleischmanns)
ABC Emballuxe
ADM
Ailments Sunbec
Airgas, an Air Liquide company
Albany Packaging
AMF Bakery Systems
Angel Yeast
Anton Paar Canada
Ardent Mills
Arla Foods
Artypack Packaging
AstroNova Product Identification
Azelis Canada Inc.
BAC
Bakers Journal
Bank Brothers Sustainable Ingredients
Barentz
Barry Callebaut
BC Blueberry Council
Bell Flavors & Fragrances
Bizerba Canada Inc.
Bunge Loders Croklaan
Burnbrae Farms
Caldic Canada
California Fig
Canadian Dairy Commission / Commission canadienne du lait
Cargill Gourmet
Carmi Flavors
Chicago Metallic Bakeware Canada Inc.
Chocoland
Corbion
Costco Pour l’entreprise
Dawn Foods
Delkor
Dennis Group Inc.
DMS Marquage Codage
Drader Manufacturing Industries Ltd.
Ecopak
Edone Sicilia
Embassy Ingredients Ltd.
Enjay Converters Ltd.
Fab-Mac Inc.
Farinart Flours
Farinex
Farm Credit Canada
FlexiBake ERP Software
Fortress Technology
France Décor Canada
FRITSCH - MULTIVAC Canada
Gastronomia
GEA North America
GENEQ Inc.
Global Commerce Network Inc.
Globe POS Systems
Grasslands Food & Ingredients
Groupe Prestige
Handtmann Canada
hb-technik GmbH
IBIE
IMCD
IRCA GROUP
JAC Machines
John Brooks Company Ltd.
Just Instruments Inc.
KLR Systems
Konveyor Parts
Kubota Brabender Technologie Inc.
Kwik Lok Corporation
La Dolce Vita
La Milanaise Inc.
Lactalis Canada Ingredients & Export
Lallemand Yeast
LC Bakery Equipment Services Ltd.
Les Entreprises Simon & Nolan Inc.
Les Moulins Solanges Mill
Lesaffre Yeast Corporation
LorAnn Oils Inc.
Malabar Ingredients
Margarine Thibeault
Mars Wrigley Confectionery
Marsia Foods Inc.
Master Martini
Masterfrb Spain S L yeast
Mccalls
McCormick Flavours
Mill Bio/Think Ingredients
Miwe Ovens
Moulin Lacoste
Moulins Viron Chartre
National Sunflower Association
Niverplast Packaging Machinery
Novacart
Olera Ingredients and Distribution Inc.
Ovenkraft
Pan Glo Canada Pan Coatings Inc.
Pattyn North Ameirca
Pemberton & Associates
Plan Automation/XRAY Reclaim
Powell May
Pro Ingredients Inc.
Pro-Pat Inc.
Prorec
Puratos Canada
Quadra Ingredients
Quantum Technical Services, Inc.
Rademaker
REDEMAC Inc.
Refrigeration Equipement Depot
Reiser
Renaissance Flavors International
REPCO Ingredient Solutions
Rexfab
Rheon USA
Richardson Food & Ingredients
Romer Labs
RONDO Inc.
Routhier Equipement Boulangerie
Saporito Foods inc.
Semican
Sheridan Electric Services
Spraying Systems Co.
Star de Norte de CV
Stratas
Superior Bakery Systems Inc.
TalThi Inc.
TD Insurance
The Neil Jones Food Company
Tiger-Vac Inc.
Tootsi Impex Inc.
Toppings Canada
Vale Packaging Limited
Valrhona Canada Inc.
VC999 CANADA Ltd.
Wolfe Honey Ltd.
Worximity Techhnology Inc.
Scholarships & Endowments
Empowering the Success of Future Bakers
The Baking Association of Canada (BAC) is committed to fostering the next generation of skilled bakers by supporting students enrolled in leading baking programmes across the country. Through our scholarships and endowments, we provide vital financial assistance to students, helping them focus on their education, refine their craft, and build the foundation for a successful career in the baking industry.
For over a decade, BAC scholarships have played a pivotal role in shaping the careers of aspiring bakers. Many past recipients have gone on to establish their own bakeries, work with renowned chefs, and even achieve international recognition. These scholarships do more than strengthen the profession—they also alleviate financial stress, allowing students to dedicate themselves fully to their studies as they develop their passion for baking.
“Our scholarships allow students to spend more time studying and less time worrying about their finances,” said BAC’s Executive Director, Martin Barnett. “When students are encouraged and supported, they are inspired to not only develop their skills but to bring their passion and commitment to the field.”
Through the generosity of the BAC chapters, thousands of dollars have been raised to fund scholarships at institutions from British Columbia to Newfoundland. The following list highlights the financial support provided this year:
ATLANTIC CANADA
Newfoundland College – $1,000
New Brunswick Community College – $1,000
Nova Scotia Community College – $1,000
Holland College – $1,000
Humber College – $8,000
ONTARIO CHAPTER
Humber College – $4,200.00
George Brown College – $6,000
Centennial College – $ 4,800 plus a $32,000 endowment
Georgian College – $2,800.00
BC CHAPTER
Okanagan College – $10,000
Vancouver Island University – $3,000 endowment
Vancouver Community College – $3,000
Benefits of Membership
All the reasons to join!
The Baking Association of Canada is a national association governed by its members. The BAC’s mission is to unite the Canadian baking community.
THE BENEFITS OF BECOMING A MEMBER INCLUDE:
INDUSTRY INFORMATION & RESOURCES
Members have access to industry news, technical support, trends and research, as well as training materials and educational workshops.
NETWORKING OPPORTUNITIES
Members can connect with other professionals in the bakery industry and build relationships that can lead to new business opportunities.
ADVOCACY & REPRESENTATION
The association represents the interests of its members on issues such as food safety, government regulations, and taxes.
PROFESSIONAL DEVELOPMENT
Members can attend conferences and workshops to improve their skills and knowledge.
COMMUNITY INVOLVEMENT
The association provides numerous opportunities for members to give back to their communities through local events and charitable causes.
ACCESS TO SERVICES
Members receive discounts on products and services from our partner companies. These include savings on insurance plans available through Gallagher General Insurance; education and training opportunities through American Bakers Association; a free one-year membership to the Bread Baker’s Guild of America; exclusive payment processing rates through Fidelity Payment Services and, special mobile plan rates through Rogers cellular.
SCAN FOR MORE DETAILS!
E-NEWS & MEMBER UPDATES
The BAC continues to deliver its bi-weekly ‘BAC News’ to registered members, as well as important information on regulatory and advocacy matters. Thank you to our partners at MediaEdge for producing and publishing this content.
STARTING A BAKERY BUSINESS?
Whether you are starting a new bakery or scaling up an existing operation, the BAC is here to help you on your journey. Many business start-ups or expansions struggle, often because they do not know how to ask the right questions. You may make the best croissants, breads, cakes, cookies, or pizza in the world, but your business plan might be inadequate. If you are unable to process and deliver your products efficiently and profitably, there is a possibility that your business will struggle or worse, fail completely.
At the BAC, we have a team of experienced mentors operating small and large bakeries who can help you navigate your journey. They can advise you and review your plans. We can offer you a free 30-minute consultation to assist you in fulfilling your business dreams. If interested, visit www.baking.ca and complete the Business Engagement form. We will contact you to set up a meeting.
2025 BAC EVENTS
JUNE 12TH
Ontario Golf Tournament Beeton, ON
JUNE 23RD
Atlantic Golf Tournament Moncton, NB
JUNE 17TH
NAIT Bakes Edmonton, AB
AUGUST 12TH
Alberta Golf Tournament Calgary, ON
JUNE 18TH
BC Golf Tournament Vancouver, BC
AUGUST 26TH
Farmer-Miller-Baker London, ON
SEPTEMBER 18TH
Baker’s Den Burnaby, BC
OCTOBER 9TH
Farmer-Miller-Baker Moncton. NB
OCTOBER 17TH
International Hospitality Exhibit Milan, Italy
Leah Hayward of Smør Scandinavian Bakery, a BAC Entrepreneur
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