The recent Farmer-Miller-Baker Summit, a pivotal gathering for the baking community, successfully brought together professionals and enthusiasts to explore the rich potential of heritage and freshly milled grains. Hosted at Fanshawe College's esteemed School of Tourism, Hospitality and Culinary Arts in London, Ontario, the event emphasized both theoretical knowledge and practical application. Participants engaged in hands-on sessions, delving into the nuances of incorporating unique flours into various baked goods. This initiative by the Baking Association of Canada underscores a growing industry trend towards sustainable sourcing and local ingredient utilization, driven by informed consumer preferences. The summit not only fostered a vibrant learning environment but also strengthened connections within the artisanal baking sector, laying the groundwork for future advancements in grain-based culinary arts.

Celebrated Baking Summit Ignites Innovation in London, Ontario

On a bright day in August 2025, the academic halls of Fanshawe College's School of Tourism, Hospitality and Culinary Arts in London, Ontario, bustled with the fifth iteration of the Farmer-Miller-Baker Summit. This highly anticipated event, meticulously organized by the Baking Association of Canada, provided an enriching platform for artisan bakers and culinary artists. The summit's core focus revolved around the profound benefits and intricate techniques associated with baking using venerable, heirloom, and freshly milled grains.

The increasing consumer preference for ethically sourced, locally produced flours served as the primary catalyst for this educational and networking forum. Esteemed culinary instructors, including the renowned Chef Roland Hofner from the Baking and Pastry Management Program, alongside Chef Bruno Bertucci and Chef Alex Mollett, graciously led attendees through engaging, interactive sessions. Participants, divided into enthusiastic groups, immersed themselves in the art of mixing, shaping, scoring, and baking an array of exquisite breads and scones. A standout creation that garnered significant acclaim during the luncheon was a distinct mustard bread, perfectly suited for sandwiches.

Generous support for this specialized regional program came from key industry players: Ardent Mills, BakeMark, and Lallemand Baking, whose sponsorships were instrumental in the summit's success. Looking ahead, the Baking Association of Canada has announced plans for future regional gatherings, with an upcoming event scheduled for October 9 at Moncton’s New Brunswick Community College, and additional locations across the Canadian landscape slated for 2026.

Reflections on the Flour-to-Table Journey

As a keen observer of the culinary landscape, attending the Farmer-Miller-Baker Summit was a truly inspiring experience. It illuminated not just the technical artistry involved in baking but also the profound connection between agricultural practices, milling traditions, and the final baked product. The dedication of the chefs and the enthusiasm of the participants were palpable, creating an atmosphere ripe for learning and collaboration. This event highlights a crucial shift in our food culture: a return to valuing the origin of our ingredients and understanding the story behind each loaf of bread or pastry. It's a powerful reminder that quality, sustainability, and local partnership are not just buzzwords but fundamental pillars for the future of food, fostering a richer, more flavorful, and more responsible culinary world. The insights gained here reinforce the idea that truly exceptional food begins long before it reaches the kitchen, stemming from the fertile ground and the hands that tend it.