The Farmer-Miller-Baker Summit Atlantic promises to be a pivotal event, bringing together various stakeholders in the journey from grain to baked good. This gathering is designed to foster a deeper understanding and appreciation for locally sourced, freshly milled flours, highlighting their nutritional advantages, enhanced textures, and superior quality. Participants will gain invaluable insights into sustainable agricultural practices, advanced milling techniques, and innovative baking methods that resonate with contemporary consumer preferences. The summit aims to cultivate a robust network among farmers, millers, and bakers, facilitating knowledge exchange and collaboration to drive the industry forward.
Atlantic Baking Community Gathers for Innovative Summit
On Thursday, October 9, 2025, the New Brunswick Community College in Moncton, New Brunswick, will host the highly anticipated Farmer-Miller-Baker Summit Atlantic. This significant event, organized by the esteemed Baking Association of Canada, is poised to be a cornerstone for the regional baking community, celebrating and advancing the use of sustainable, local ingredients.
The day's agenda is packed with engaging activities, commencing with an in-depth introduction to farm-fresh grains and the art of freshly milled flour. Culinary demonstrations will be a highlight, featuring prominent chefs who will showcase their expertise. Chef Alex Haun, the Executive Chef at Legends Coliseum in Moncton and a respected chef instructor at the New Brunswick Community College's micro-credentials program, will guide attendees through the intricate process of incorporating freshly milled flour into delectable sourdough creations. Following him, the versatile Tony Holden, the culinary visionary behind Boulangerie Tony, Tony's Bistro & Pâtisserie, Atelier Tony, and Tony's on Botsford, all based in Moncton, will demonstrate the myriad applications of brioche dough in both sweet and savory preparations. These interactive sessions will not only educate but also inspire, providing hands-on experience in bread baking with premium, local ingredients.
A delectable networking lunch, featuring dishes crafted with freshly milled local grains, will provide an opportunity for attendees to connect and share experiences. The afternoon will transition into a series of illuminating panel discussions and presentations. Distinguished speakers include Jean-Guy Poirier, a dedicated farmer from Grande-Digue, New Brunswick, and Dean Cummings, the Manager of Speerville Flour Mill in Speerville, New Brunswick. Owen Brinson, the Coordinating Instructor for Culinary Programs at the New Brunswick Community College's School of Business, Hospitality & Tourism, will also be present with his talented team. Mike Raftus, the Director of Sales for Canada at Ardent Mills, will share groundbreaking insights from the company's Trend to Table™ consumer report, detailing the top five trends influencing consumer purchasing decisions. The day will culminate in a dynamic panel discussion, expertly moderated by Martin Barnett, the Executive Director of the Baking Association of Canada. This discussion will delve into the benefits, inherent challenges, and exciting opportunities associated with baking using sustainable, freshly milled flours, promising a rich exchange of ideas and perspectives. Further updates and additions to the speaker lineup are anticipated, ensuring a comprehensive and current program for all participants.
This summit offers an unparalleled chance for baking enthusiasts, professionals, and anyone invested in the farm-to-table movement to converge, learn, and collaborate, reinforcing the vibrant tapestry of the Atlantic's baking landscape.
From the perspective of an avid observer of culinary trends, this summit represents a significant step towards a more sustainable and quality-driven future for the baking industry. The emphasis on locally sourced, freshly milled ingredients not only champions environmental stewardship but also promises a superior product for the consumer. The collaborative spirit fostered by bringing together farmers, millers, and bakers is truly inspiring. It highlights a conscious shift away from mass-produced uniformity towards a celebration of artisanal craftsmanship and regional distinctiveness. This initiative will undoubtedly empower local communities, strengthen supply chains, and elevate the standard of baked goods, ultimately benefiting both producers and consumers alike. It's a testament to the power of collective effort in shaping a more wholesome and flavorful culinary landscape.
