The upcoming Farmer-Miller-Baker Summit, organized by the Baking Association of Canada, promises an enriching experience for professionals and enthusiasts deeply invested in the craft of baking, particularly those who value or aspire to integrate freshly milled, local flours into their creations. Scheduled for August 26, 2025, at Fanshawe College in London, Ontario, this gathering is designed to foster a deeper understanding and appreciation for the entire grain-to-table process. Attendees will have a unique opportunity to explore the characteristics and advantages of using sustainably sourced ingredients, while also acquiring advanced baking techniques from acclaimed experts. The summit aims to build a stronger community among farmers, millers, and bakers, facilitating a valuable exchange of knowledge on cultivation practices, grain processing innovations, and strategies for engaging consumers with high-quality, nutritious products.

The event’s meticulously planned agenda kicks off with an immersive bread workshop led by Roland Hofner, the coordinator and instructor of Fanshawe College’s baking and pastry arts management program. Participants will engage in hands-on sourdough bread making, focusing on overnight fermentation and exploring four distinct types of bread, complete with a comprehensive recipe booklet. Following this practical session, Richard Placzek, owner and operator of Whole Grain Hearth Bakery, along with pastry chef and manager Sammy Wardrop, will share insights into their process of using organic, in-house milled flour for their sourdough products. They will offer a demonstration on baking scones, interwoven with the inspiring narrative of their bakery's journey.

The afternoon segment of the summit will transition into a series of enlightening presentations and a dynamic panel discussion. From Switzerland, Professor Thomas Doetkotte of the esteemed Richemont School will deliver a virtual presentation covering crucial aspects such as the Gen seed database, grain research, optimal seed selection for various climates, grain blending, the role of quality enhancers, and the intricacies of different milling systems and fermentation periods. This global perspective will be complemented by Reid McEachran, Associate Marketing Manager at Ardent Mills, who will delve into the leading food trends influencing consumer purchasing decisions, drawing from their comprehensive 'Trend to Table™' consumer report.

Further enriching the program, Angela and Tyson Devitt of Stone Bridge Flour will recount their experience establishing a flour mill from scratch, detailing their commitment to growing and milling organic and sustainable grains on their family farm. Lauren Hambleton, proprietor of Red Hen Artisanale kitchen studio, will share her valuable insights on organizing successful community events, specifically highlighting the Great Lakes Grain Gathering held in 2023. This event effectively brought together diverse stakeholders within the southern Ontario grain community, including bakers, farmers, millers, and brewers. The summit will culminate in a specialized Farmer-Miller-Baker Panel featuring Angela and Tyson Devitt, Dianne Wolters and Mary-Katherine Boss from Everspring Farms Ltd., and Daniel Angus from Terroir Bakery Inc. This diverse panel will offer multifaceted perspectives on the integrated supply chain of grain production and baking.

This unique educational event is proudly supported by Ardent Mills, serving as the Rising Sponsor and Bread Sponsor, and BakeMark, acting as the Name Tag Sponsor. Their contributions are instrumental in making this significant summit possible. The event underscores a collective commitment to advancing the baking industry through knowledge sharing, innovation, and a renewed focus on the origins of our most fundamental ingredients. It represents a pivotal step towards cultivating a more sustainable and quality-driven future for the baking sector.