The intoxicating aroma of freshly baked sourdough mingles with the gentle clinking of artisanal equipment as North America’s most distinguished master bakers converge at the Metropolitan Convention Center for the 15th Annual Artisan Baking Expo. This premier gathering transforms 50,000 square feet into a haven of traditional craftsmanship, where centuries-old techniques meet modern innovation. From third-generation European bakers demonstrating their closely guarded family recipes to avant-garde pastry artists pushing the boundaries of botanical-infused creations, the expo showcases over 200 exhibitors and hosts 45 hands-on masterclasses. Beyond the impressive displays of hand-crafted croissants and naturally leavened breads, this three-day celebration of artisanal baking culture offers an unprecedented opportunity to witness the intricate dance between tradition and innovation, while connecting with the visionaries who are reshaping the future of premium baking.
Master Artisans Showcase Their Craft
International Baking Luminaries
This year’s expo welcomes an extraordinary ensemble of master bakers who have redefined artisanal bread-making across continents. Leading the roster is Philippe Dubois from Paris, whose innovative approach to traditional French baguettes has earned him the prestigious Meilleur Ouvrier de France. His masterclass on lamination techniques promises to be a highlight of the event.
From Tokyo, third-generation baker Hiroshi Tanaka brings his expertise in combining Japanese precision with European methods. His signature matcha-infused sourdough has become a sensation in Asia’s culinary circles. Nordic baking pioneer Sofia Andersson, known for her revolutionary work with ancient grains and forest-foraged ingredients, will demonstrate her distinctive fermentation processes.
Adding Latin American flair, Mexico City’s renowned Carmen Rodriguez will share her expertise in heritage grain cultivation and traditional wood-fired oven techniques. Her work in preserving indigenous baking methods has garnered international acclaim. Completing the stellar lineup is Melbourne’s James Cooper, whose boundary-pushing experiments with native Australian ingredients have created entirely new categories in artisanal baking.
Local Toronto Talent
Toronto’s vibrant culinary scene was well-represented at the expo, showcasing the city’s most innovative and skilled artisans. Leading the charge was James Morrison of Blackbird Baking Co., whose signature sourdough drew crowds with its perfectly developed crust and complex flavor profile. His masterclass in artisan bread making demonstrated the meticulous fermentation techniques that have earned him acclaim throughout Ontario.
Sarah Chen of The Wild Crumb delighted attendees with her botanically-inspired pastries, incorporating locally foraged ingredients like sumac and elderflower. Her interpretation of traditional French viennoiserie with distinctly Canadian elements captured the essence of Toronto’s multicultural food scene.
Notable mention goes to The Drake Commissary’s team, led by head baker Antonio Marcos, who presented their collection of heritage grain breads. Their commitment to working exclusively with Ontario-grown wheat and ancient grain varieties exemplifies the farm-to-table movement gaining momentum in Toronto’s artisanal baking community.
These local talents not only showcased their exceptional craftsmanship but also reinforced Toronto’s position as a leading destination for artisanal baking innovation.
Exclusive Workshop Experiences
Sourdough Mastery Sessions
At the heart of the expo’s educational offerings, the Sourdough Mastery Sessions present an unparalleled opportunity to delve into the artisanal world of natural fermentation. Led by renowned master baker François Dubois, these intimate workshops unveil the secrets of creating and maintaining robust sourdough starters while exploring the nuanced relationship between time, temperature, and fermentation.
Participants will discover the subtle complexities of hydration ratios and learn to interpret the visual and tactile cues that signal perfect proofing. The advanced techniques session demonstrates the craft of creating open, irregular crumb structures and achieving that coveted caramelized crust through precise scoring patterns and steam control.
Each three-hour session accommodates just twelve attendees, ensuring personalized attention as you master the art of lamination, coil folding, and the traditional French method of double hydration. The workshops culminate in a tasting experience where participants sample artisanal loaves paired with small-batch cultured butter and premium olive oils.
For those seeking to elevate their home baking, the sessions include detailed discussions on creating optimal fermentation environments, understanding flour chemistry, and maintaining starter health across seasons. Attendees will leave with their own mature sourdough culture, comprehensive recipe documentation, and the confidence to create exceptional naturally leavened breads.
Heritage Grain Workshops
The Heritage Grain Workshops stood as a testament to the resurgence of traditional milling practices and ancient grain varieties. Master miller James Henderson guided participants through an enlightening exploration of forgotten wheat varieties, from the nutty undertones of einkorn to the robust character of Red Fife wheat. Attendees had the privilege of handling these heritage grains, understanding their unique properties, and learning how they contribute to the complex flavors of artisanal bread.
The workshops delved deep into the art of stone milling, with demonstrations showcasing how different grinding techniques affect flour composition and bread texture. Renowned baker Sarah Chen shared her expertise on working with freshly milled flours, emphasizing the importance of proper hydration and fermentation when handling these distinctive ingredients.
Particularly compelling was the session on Canadian heritage grains, where local farmers discussed their efforts to preserve nearly extinct grain varieties. Participants sampled breads made from Marquis wheat, once the backbone of Canadian agriculture, and Red Fife, Canada’s oldest wheat variety. The discussion extended to modern farming practices that honor these ancestral grains while ensuring their sustainability for future generations.
The workshops concluded with hands-on mixing sessions, where attendees experienced firsthand the unique properties of various heritage flours, from their distinctive aromas to their varying protein contents and absorption rates.
Wine and Bread Pairing Events
Curated Wine Selections
The expo’s wine program showcases an expertly curated selection of vintages from renowned vineyards across the Niagara Peninsula and international wine regions. Sommelier Christine Laurent leads intimate wine tasting experiences that explore the nuanced relationship between artisanal bread and fine wines. Featured selections include Pearl Morissette’s Métis Rouge 2019, whose bright acidity perfectly complements sourdough’s tangy notes, and Hidden Bench’s Estate Riesling 2020, offering delicate minerality that pairs beautifully with brioche.
Master Baker Jean-Marc Dupont and Sommelier Laurent have collaborated to create pairing principles that elevate both bread and wine. Their innovative approach demonstrates how the toasted notes in dark rye harmonize with full-bodied reds, while the subtle sweetness of enriched doughs finds its match in off-dry whites. Attendees can explore these pairings through guided tastings featuring limited-production wines specifically chosen to showcase the craftsmanship of both vintner and baker.
Artisanal Cheese Accompaniments
The artisanal cheese showcase presented an exquisite array of carefully curated selections from premier fromageries across North America and Europe. Master cheesemonger Claire Dubois guided attendees through an elegant tasting journey, featuring aged Comté from the French Jura mountains, locally-produced water buffalo burrata, and an exceptional 36-month aged Parmigiano-Reggiano.
Highlights included innovative pairings such as lavender-infused honey with aged goat cheese, house-made fig preserves complementing blue-veined Roquefort, and artisanal sourdough crostini enhancing the complex flavors of alpine-style cheeses. Small-batch producers showcased unique creations, including a maple-smoked cheddar from Vermont and an ash-ripened goat cheese from Quebec’s Eastern Townships.
Wine expert Thomas Laurent offered sophisticated beverage pairing suggestions, emphasizing the harmony between specific cheese varieties and carefully selected wines. Notable recommendations included matching crisp Chablis with fresh chèvre and robust Amarone with aged pecorino, creating perfectly balanced flavor profiles that delighted attendees’ discerning palates.
Securing Your Experience
Secure your place at this prestigious culinary gathering with our thoughtfully curated registration packages. Early bird tickets are available at $295, offering full access to the two-day expo, including all demonstrations and the artisan marketplace. For the ultimate experience, consider our Premium Package at $495, which includes priority seating at master classes, exclusive meet-and-greet sessions with renowned bakers, and a curated selection of artisanal products to take home.
The limited-availability Connoisseur Package ($795) presents the most refined experience, featuring intimate workshops with master bakers, private wine-paired networking events, and access to the VIP lounge where you can savor carefully selected champagnes and petit fours throughout the day. Each Connoisseur Package also includes a personalized consultation with an expert baker to discuss your specific interests or business aspirations.
Corporate packages are available for groups of five or more, offering customized experiences and team-building opportunities. To ensure the highest quality experience, attendance is limited to 500 participants per day. We recommend securing your registration at least two months in advance, as previous years have consistently sold out well before the event date.
All packages include complimentary valet parking, a leather-bound event program, and access to our digital platform featuring exclusive recipes and techniques shared during the expo.
The Artisan Baking Expo has firmly established itself as a cornerstone event in Toronto’s dynamic culinary landscape, drawing together the city’s most innovative bakers, passionate food enthusiasts, and industry pioneers. This annual gathering has evolved beyond a mere trade show to become a celebration of artisanal craftsmanship and gastronomic excellence that resonates throughout the year in Toronto’s bakeries and restaurants.
The expo’s influence extends far beyond its three-day duration, inspiring a new generation of bakers and elevating the standards of artisanal baking across the Greater Toronto Area. Through its masterclasses, tasting sessions, and networking opportunities, it has created a vibrant community of food professionals and enthusiasts who share a dedication to exceptional baking.
As we witness the continued growth of Toronto’s artisanal food scene, the expo stands as a testament to our city’s commitment to culinary innovation and excellence. Whether you’re a professional baker seeking to refine your craft or a food enthusiast eager to explore the world of artisanal baking, this event offers an unparalleled opportunity to engage with the finest in the field and be part of Toronto’s evolving gastronomic narrative.