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Check out Bakery Congress feature area


April 17, 2017
By Bakers Journal

April 17, 2017 — While you’re at Bakery Congress 2017, April 23-24 in Vancouver, B.C., be sure to visit the demo feature area on the trade show floor to see presentations by students and instructors at Vancouver Community College and Vancouver Island University.

Here is the full schedule:

Sunday, April 23:

  • 11 a.m.: Laminated Doughs & Innovative Overnight Fermented Breads. Exciting new laminating techniques taking ‘flaky’ to another level! Fresh Tomato Hydrated Levain, Fresh Beet Ciabatta. Presented by David Nolan & Martin Barnett, Vancouver Island University.
  • 12 noon: Non Traditional Flavours Paired with Chocolate. Sour Dough Milk Chocolate Truffle, Blue Cheese Ganache, Smoked Ice-cream served with Candied Bacon. Presented by Ken Harper, Vancouver Island University.
  • 1 p.m.: Thermomix Machine. Perfect Crème Anglais, Custards, Sorbets and Gelato, all made in one magic food processor. Presented by Christine Godlonton, Vancouver Island University.
  • 2 p.m.: Laminated Doughs. Further techniques and tastings. Presented by David Nolan, Vancouver Island University.
  • 3 p.m.: Non Traditional Flavors Paired with Chocolate. Further techniques and tastings. Presented by Ken Harper, Vancouver Island University.
  • 4 p.m.: Thermomix Machine. Further techniques and tastings. Presented by Christine Godlonton, Vancouver Island University.

Monday, April 24:

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  • 11 a.m.: Molecular Gastronomy in Plating Desserts. Presented by Leanne Bentley, Vancouver Community College.
  • 12 noon: Macaron Assembly Techniques. Presented by Kimberly Tada, Vancouver Community College.
  • 1 p.m.: Molecular Gastronomy in Plating Desserts. Presented by Leanne Bentley, Vancouver Community College.
  • 2 p.m. Macaron Assembly Techniques. Presented by Kimberly Tada, Vancouver Community College.
  • 3 p.m. Sugar Craft. Presented by Wolfgang Dauke, Vancouver Community College.
  • 4 p.m. Sugar Craft. Presented by Wolfgang Dauke, Vancouver Community College.


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