A printable version of the program is available in PDF format ( 661 KB )

To keep your business successful, it's important to stay on top of what is happening in the baking industry. The 2004 workshop sessions will profile relevant and timely industry topics featuring renowned industry experts. And the social activities will allow you to enjoy fine food, great entertainment and the opportunity to network with friends and peers.

General Admission price includes the trade show and all workshop sessions (excludes Premium seminars) for all 3 days of the event.

Sunday, May 16

BAC Annual General Meeting
9:30am - 10:30am
The annual meeting of members provides a review of the Association's activities over the past year as well as direction for the future.

Chef Michael Smith, host of Chef At Large on Food Network
10:30am - 12:00pm
Join Chef Michael Smith of Food Network Canada as he shares his fresh perspective on the world of baking, pastry and hospitality. His high-energy style and sharp industry insight will entertain and inform as he presents lessons he has learned as a Chef At Large and as an entrepreneur. Michael is well known for his devotion to food and will have you laughing and thinking about issues that affect you every day.

An Evening At Monte Carlo
Reception: 6:30pm - 7:15pm
Casino Party starts at 7:15pm
It's Monte Carlo Night at Bakery Showcase! Enjoy food, drink, games, music, and more! Place your bets carefully and build your winnings because at the end of the evening you can trade in your "funny money" for great prizes! Tickets are limited so register early!

Monday, May 17

Create a Great FIRST and Lasting Impression
8:00am - 9:00am
The first and last impressions of you, your staff or your business have almost nothing to do with your products or your prices. In fact, a large part of these impressions are formed by attitude, appearance and how you react with others. So, what message are you, your employees and your business sending? Friendly or apathetic? Clean or cluttered? High priced or competitive? Fun or boring? The images go on and on. But do they compliment your desired image and marketing strategy?

This session will look at:

• fabulous and fatal first and lasting store impressions
• offer suggestions on how to deliver appropriate and desirable messages to your customers

The session will benefit all employees interacting with customers, owners, industry executives and store managers.

The Reality of Childhood Obesity and its Implications
9:15am - 10:30am
Obesity rates in Canada continue to climb and no where is the debate on what to do more focused than on the specific matter of escalating obesity in our children. Cathy Loblaw, President of Concerned Children Advertisers will look at the issue of childhood obesity including health and industry implications. She will report on how government's are responding internationally and offer a close look at our Canadian industry based response entitled the "Children's Healthy Active Living Program".

In this session you will learn:

• What are the facts behind childhood obesity
• How are governments addressing the issue
• What are the implications for the food industry at large

Drilling Down for Dollars
9:15am - 12:00pm
Some merchandising ideas to build sales are so obvious we sometimes smack ourselves in the head and say "Why didn't I think of that?" Other ideas are more intricate. They require a plan and careful execution to achieve a sales lift.

This session drills down through 3 levels of effort: (easy, moderate and involved). The good news is that all of the ideas work and require little more than a passion for retailing and a desire to try something new.

The session is a must for owners/operators and store managers who want to give their organization a boost in business.

Ingredient Options for Formulating Low Carbohydrate Bakery Products
10:45am - 12:00pm
Obesity has become the number one health problem in North America. For this reason, high protein, low carbohydrate foods are growing in demand among consumers. Reformulating baking products to meet this market can be a complicated activity.

Karen McPhee, Senior Bakery Product Development Specialist, Guelph Food Technology Centre will discuss:

• the ingredient options for low carb bakery products
• outline the challenges facing formulation of low carb products including reduced shelf-life and changed sensory characteristics (flavour and texture)

Get Together Reception
5:00pm - 6:30pm
Before you head off for dinner, join us at this reception. It's a great opportunity to relax and converse with friends and colleagues.

Tuesday, May 18

Tales from Under the Rim: Canadian Marketing Magic
8:00am - 9:00am
Ron Buist is the marketing genius who was a key member of the Tim Hortons team that led a once unknown donut shop to phenomenal success as a Canadian institution. Ron will share his 24 years of marketing experiences at Tim's with a special focus on the beginning when the company's tiny advertising budget made a creative, grass roots strategy as much a necessity as an inspiration. Ron's message will provide the basic underlying principles necessary for success regardless of the size of your company's marketing/promotion budget.

The Changing Canadian Family and What it Means to How They Buy
9:15am - 10:30am
Peter Elgersma, Group Director with AC Nielsen Canada will review trends in the Canadian marketplace highlighting areas for growth. He will focus in on the changing family unit and its impact on buying behaviour; the changing retail landscape and the potential it brings; as well as a perspective on the Baked Goods Consumer.

In this session you will learn:

• What is driving Canadian food purchases
• What are the implications on changing consumer purchasing behaviour to the baking industry
• What are the future opportunities/challenges for food manufacturers

New Baking Technology - Ingredients and Processes
9:15am - 10:30am
Gord Carson, Director of Cereal Technology at the Canadian International Grains Institute will provide an overview of baking technical advances in the areas of new ingredients and processes from around the world for the production of bread, rolls and sweet goods.

In this session you will learn:

• The latest innovations in bakery ingredients
• Opportunities of new bakery technologies

Trans Fats in Bakery Products
10:45am - 12:00pm
Consumers are using nutritional information, particularly label information, to make smart food choices these days. Under Health Canada's new nutrition labelling regulations trans fatty acids must be disclosed on food labels. In this presentation, Dr. John Michaelides, Technical Director for the Guelph Food Technology Centre will describe:

• What are trans fatty acids and where are they found
• Why are they considered unhealthy
• What are reformulation options that bakeries can pursue to remove or lower trans fats

Neighbourhood Marketing for Retail & In-Store Bakeries
10:45am - 12:00pm
Don't waste time, energy and a fortune trying to lure customers from far away anymore. We all know that mass media no longer works in business today. Neighbourhood Marketing, the new key to success, is the principle of concentrating your promotions within the four walls of your establishment and your local neighbourhood to reach the rich potential in your own backyard.

In this session, you will learn:

• 4 ways to increase sales
• The value of loyal customers
• The importance of rewarding and retaining outstanding employees
• Local traffic generators
• Dozens of promotional ideas to help ignite your sales