Ready, set, go!
Four talented baking teams of two will vie to win the first national Bakery Cup of Canada!
Each set of two bakers will demonstrate their baking skills, creativity and teamwork as they vie to win the Bakery Cup of Canada at Bakery Showcase in Toronto May 3-4, an exciting national competition that celebrates baking excellence in breads, viennoiserie and artistic showpiece!
The grand prize is a trophy, cash prize of $1,000, the opportunity to apply to compete in the the Mondial du Pain –the World of Bread Competition – in France in 2027 and the respect of the Canadian baking community!
The competitors
Meet the head bakers and their assistants and learn how they describe their baking style or philosophy:
Head Baker: Anthony Guy, Baker / Pastry Chef, Range Road (Rge Rd)
Assistant: Dustin LaRue, Baker / Pastry Chef, Nero
Dustin LaRue (assistant) and Anthony Guy (head baker)
Baking style/philosophy:
Anthony: “My approach is rooted in fundamentals, restraint, clarity of flavour and intention. I value flavour first and don’t believe in overcomplicating products purely for visual appeal. Technique should serve the product, not distract from it.”
Dustin: “I love learning about traditional techniques and methods. I strive to be as close to that standard as possible, while also leaving room for new ideas to the “old” way. I love rustic and traditional breads such as panettone, pain de lodève, baguettes and various rye breads.”
Head Baker: Casimir Belleau, Chef / Baker, Boulangerie Farine, Alma, Que.
Assistant: Olivier Billette, Chef / Baker
Casimir Belleau (head baker)
Baking style/philosophy:
“Usually we work with high hydration and 100 per cent sourdough. We try to the best of our knowledge to source our ingredient in a small circle from the bakery.”
Head Baker: Florent Lehmann, Le Duo Choc, Candiac, Que. (Montreal)
Assistant: Félix Jeandot, Le Duo Choc, Candiac, Que. (Montreal)
Baking style/philosophy:
“We believe in making everything from scratch, working seasonally, and using local ingredients whenever possible. Our approach is driven by passion, adaptability, and respect for the ingredients, always adjusting our baking to highlight their natural qualities.”
Head Baker: Ilynna Lam, Baker / Pastry Chef, XIX Nineteen, St. Albert, Alta.
Assistant: Aidria Quilty, Baking and Pastry Student, NAIT, Edmonton, Alta.
Ilynna Lam (head baker), Aidria Quilty (assistant)
Baking style/philosophy:
Ilynna: “Modern, with a touch of whimsy, grounded in classic French technique. I value precision, consistency and clean execution, but I also love bringing subtle creativity into traditional products. Whether it’s viennoiserie, sourdough or decorative work, like dead dough, I believe that great baking comes from mastering fundamentals and elevating them through attention to detail.”
Aidria: “My baking philosophy is probably just to roll with the punches. I am confident in my work and proud of the work that I do; however, I know that things might not always go to plan. I don’t let things get to me. I learn and I figure out a way to steer things right back on track.”
Competition categories and schedule
Participants will compete in three product categories: Breads, Viennoiserie and Artistic Showpiece.
Breads
- Baguettes (20 traditional baguettes) baked weight of 250 g
- Specialty bread (10 loaves, free shape, baked weight of 700 g-1 kg)
Viennoiserie
- Croissants (12 classic curved butter croissants) baked weight of 60 g
- Viennoiserie (12 creations of their choice) baked weight of 80 -100 g
Artistic Showpiece
- Showpiece (1 dead dough showpiece with minimum of 25% live dough) to be made entirely on site on the theme of World Cup Soccer 2026 (Dimensions: maximum width: 60 cm (23.6 in), minimum height: 50 cm (19.6 in))
Come to the competition area at Bakery Showcase to cheer on these talented teams:
May 3: Group 1 will compete from 8 a.m. to 1 p.m. and present to the judges at 2 p.m. You can see their full bread displays starting at 1 p.m.
May 4: Group 2 will compete from 8 a.m. to 1 p.m. and present to the judges at 2 p.m. You can see their full bread displays starting at 1 p.m.
Attendees are invited to watch the competition all day, both days. Don’t miss these key moments:
Day 1 – Sunday, May 3
8 a.m. to 1 p.m. – Group 1 bakers prepare their entries
10 a.m. to 1 p.m. – Tracey Muzzolini hosts / Your chance to meet Tracey and ask questions!
1 p.m. – Group 1 products go on displays (great time to take photos)!
2 p.m. – Group 1 competitors present to judges!
Day 2 – Monday, May 4
8 a.m. to 1 p.m. – Group 2 bakers prepare their entries
10 a.m. to 1 p.m. – Tracey Muzzolini hosts / Your chance to meet Tracey and ask questions!
1 p.m. – Group 2 products go on displays (great time to take photos)!
2 p.m. – Group 2 competitors present to judges!
3 p.m. – AWARDS WILL BE ANNOUNCED!
Winners will be featured in Bakers Journal. Prizes will be awarded in the following categories:
- Grand prize winner – Trophy, Certificate of Excellence, $1,000 plus the opportunity to apply to compete in the the Mondial du Pain –the World of Bread Competition – in France in 2027!
- Specialty bread category winner – Certificate of Excellence and $500
- Custom viennoiserie category winner – Certificate of Excellence and $500
- Artistic Showpiece category winner – Certificate of Excellence and $500
- Outstanding assistant – Certificate of Excellence and $500
- All competitors – custom chef’s jackets
Judging and evaluation
Through this experience, bakers will hone valuable skills such as teamwork, organization, time management, consistency and creativity.
A panel of expert judges evaluated the products based on technical execution, taste, texture, and presentation. Strict guidelines apply to shape, weight, and baking standards.
President of the Jury: Alan Dumonceaux, Academic Chair for Baking and Pastry Arts, at the Northern Alberta Institute of Technology, Edmonton, Alta.
Alan Dumonceaux is the Academic Chair for Baking and Pastry Arts at the Northern Alberta Institute of Technology, a director and education committee chair for the Baking Association of Canada and a Skills Canada World Expert.
Alan has taught and organized many workshops on advanced baking and pastry skills, notably sourdough and lamination and written articles for Bakers Journal on highly technical topics.
He has competed internationally as part of Team Canada at the Coupe du monde de la boulangerie, placing second in 2007, and coached numerous teams to success, including the recent Team Canada who won the Americas Selection of the Coupe du monde and placed fifth at the Coupe du monde finals in Paris in 2026.
Sabine Heinrich-Kumar, Baking and Pastry Arts Professor and Coordinator, Conestoga College, Kitchener, Ont.
Since September 2020, Sabine Heinrich-Kumar has served as the baking and pastry arts professor and coordinator at Conestoga College in Waterloo, Ont.
Sabine gained expertise in pastry, baking and sugar arts through education in Germany and global work experience in Europe, Middle East, Asia and North America. Her extensive work experience includes roles at Paris Pastries Ltd. (ARZ Bakery) in Toronto, as pastry plant and production manager, Beiruti Gourmet LLC in Toronto, as vice-president of Operations, MVH – Restaurant in London, U.K., as a pastry chef, and Demel K. U. K. Hofzuckerbäcker in Vienna, Austria, as a confectioner. She has worked alongside and learned from Chef Pierre Gagnaire and Chef Gary Rhodes, among other respected chefs.
Sabine recently mentored and accompanied a student bakers to Milan, Italy, to compete in the Juniors Pastry World Cup, where they earned the Scintilla Creativa Award for professionalism.
On the role travel has played in her skills development, Sabine says: “My path was always to search for the most challenging and exciting opportunities. Starting to travel early on gave me so many experiences I would have never had staying in one place. Staying in touch with the industry and skill development with the competitions keeps me relevant in my position.”
Roland Hofner, Coordinator and Instructor, Baking and Pastry Arts Management, Fanshawe College, London, Ont.
Chef Roland has 30 years’ experience and has done just about everything there is to do in the field from working in bakeries, catering companies, on an exclusive cruise ship, at five-star hotels, and opening his European-based Canadian Restaurant Café in Europe, and also owning a locally renowned bakery and pastry shop in London. Hofner joined Fanshawe College part-time in 1997 as a culinary instructor and was hired full time as pastry chef in 2007. In 2017, he created and launched a two-year baking and pastry arts management program.
In 1998, Roland received his Canadian Journeyman Red Seal certification through the ministry of training, colleges and universities. He has worked and learned under Chef Albert Schnell, Toronto Hilton Harbour Castle; Chef Mike McFadden, Humber College; Chef John Higgens, King Edward Hotel; Chef Hubert Keller, Fleur De Lys Restaurant, San Francisco; and Chef Michael Smith, Prince Edward Island.
His culinary honours include a gold medal for chocolate showpiece at the International Food and Wine Show in Toronto in 1983, the best of show award at the Chocolate Show and best restaurant in Noerdlingen, Germany 1993, Dessert Champion, Battle of the Hors D’oeuvres, London (1996-2004), and has coached many students to top finishes at culinary and baking competitions.
David Nolan, Pastry and Baking Instructor in the Professional Baking and Pastry Arts, Vancouver Island University, Nanaimo, B.C.
David Nolan is a Pastry and Baking Instructor in the Professional Baking and Pastry Arts program at Vancouver Island University. A Red Seal Baker and Red Seal Cook, David brings over 30 years of experience to the baking industry and a deep passion for teaching.
His culinary journey began at the age of 14 washing dishes in a small family-run restaurant in Brantford, Ont. After graduating from the Niagara Culinary Institute, David joined Fairmont Hotels, working in the Canadian Rockies and at the iconic Empress Hotel in Victoria, BC. During his time at the Empress, he began teaching pastry instruction part-time at VIU, sparking a lifelong commitment to education.
David’s career then took him to Ritz-Carlton Hotels, where he served as Executive Pastry Chef in Montego Bay, Jamaica; Tysons Corner, Virginia (Washington, D.C.); and Lake Oconee, Georgia. These roles allowed him to refine his skills in high-end hospitality and lead pastry teams in diverse, international settings. Returning to Canada in 2011, David joined VIU as a Pastry Chef Instructor in the Culinary Arts program. In 2021, he transitioned full-time to the Professional Baking program, where he focuses on helping students master fundamentals, develop precision, and build confidence in their craft.
Thorsten Pannek, Professor, Baking and Pastry Arts Management, George Brown Polytechnic and Humber Polytechnic, Toronto, Ont.
Thorsten Pannek is Professor of Baking and Pastry Arts Management at George Brown Polytechnic and Humber Polytechnic, Toronto, Ont.
Chef Thor is a German-trained baker who is specialized in organic and whole grain baking. Thorsten has been teaching the artisan bread baking program at George Brown Polytechnic for 16 years and at Humber Polytech for eight years. He also has held positions at Wholefoods bakery for more than 10 years.
Your Host and Emcee: Tracey Muzzolini, Co-Owner, Christies Bakery and Il Secondo, Saskatoon, Sask.
Your host and guide on the competition floor is Tracey Muzzolini, co-owner of Christies Bakery in Saskatoon, and judge on Wall of Bakers, who brings years of experience to her role as a pioneering baker in the baguette and specialty breads category and member of Team Canada who earned second place at the Coupe du monde de la boulangerie in 2007.
Tracey Muzzolini was born into the baking business in Saskatoon, and spent her childhood happily covered in flour at her parents’ bakery. After travelling extensively in her youth, Tracey had the opportunity to work with Chef Susur Lee in Toronto, and then later to study under world-class bakers at the Bread Bakers Guild of America, which ignited her passion for quality food.
In the early 2000s she, along with her brother Blair, returned to Saskatoon to take over Christies Bakery and Il Secondo. Blending traditional methods with cutting-edge techniques, Tracey is proud to offer high-quality European baking, Napoletana-style pizza, and beautifully crafted pastries to the prairies of Saskatoon.
Enjoy expert commentary from Tracey, who is passionate about traditional baking methods and believes in sharing her knowledge to help keep the baking profession alive.
Join us in wishing these talented, competitive teams dedicated to the rigours and joys of bread baking. We’ll be sharing more of their stories, including their career paths and challenges they are looking forward to at the Bakery Cup.
Be sure to attend Bakery Showcase to cheer them on and see who will win the Bakery Cup of Canada!