Bakers Journal

Benefit from 3 of many dynamic panel talks at Bakery Showcase in May

April 3, 2024
By Bakers Journal

Bakery Showcase features several panel discussions that are sure to be thought-provoking, lively and bring bakers together to share experiences. Here are three of many to mark on your calendars!

Careers in Baking Panel and Networking

In what’s sure to be a lively panel discussion, we’ll highlight people who’ve been successful in different areas of the baking industry with the goal of inspiring bakers and entrepreneurs wanting to enter the industry. Here baking professionals will share their stories and show that there is a whole range of potential career paths out there for new bakers to consider. Don’t miss it!

1:00pm – 2:00pm


Moderator: Colleen Cross, Editor, Bakers Journal

  • Anna Olson, Celebrity Chef and Author, Oh Yum Channel
  • Rosalyn Hyslop, Co-Owner and co-CEO, Mrs. Dunster’s, Sussex, N.B.
  • Matthew Duffy a.k.a. @SourdoughDuffy, Centennial College, Toronto, Ont.
  • Rodney Alleguede and Bianca Mazzi, Head Pastry Chef and Business Manager, Gouter by RA patisserie and bakery, Toronto
  • Dina Hamed, Pastry Customer Development Chef, Nestle Professional

Taking a Successful Community-Based Bakery into the Future: Q-and-A with Tall Grass Prairie Bakery

Tall Grass Prairie Bakery, based in Winnipeg, is well-known across Manitoba, with two locations (soon to be three!) committed to traditional baking with a wide fan-base, in-house milling of organic local grains, a vibrant kitchen producing soup and take-home meals sourced from local producers, and a committed community of long-term employees and multiple ownership partners. Learn how this unique community bakery operates with integrity, sustainability and an eye to future prosperity through the next generation.

9:00am – 10:00am

Presenters: Colleen Cross, Bakers Journal, in conversation with Tabitha Langel and Ryan Stoesz of Tall Grass Prairie Bakery, Winnipeg, Man.

Panel: Artisan Baking Into the Future

How do we define artisan baking? How can we keep the tradition and skills alive in bakeries and among the next generation of bakers? Is it more important to produce artisan baked goods of consistent, uniform quality or to allow bakers the latitude to be creative, develop their skills and put their own stamp on their artisan products?

We’ll explore four areas:

  • Product
  • Process
  • Business model
  • People

Join us as we tackle these important questions for those whose passion it is keep these baking traditions alive and advance it into the future.

2:00pm – 3:00pm

Moderator: Karen Bornarth, Bread Bakers Guild of America


  • Simon Blackwell, Blackbird Bakery, Toronto, Ont.
  • Issa Niemeijer-Brown, Gebroeders Niemeijer, Amsterdam, Netherlands
  • Dawn Woodward, Evelyn’s Crackers and Whole Grain, Toronto, Ont.



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