Bakery Showcase 2018, taking this April, from 29 to 30 at the International Center in Toronto, brings some big changes for those in the foodservice community involved in making, buying or selling into Canada’s USD8bn baking market.
The first change is in the show format, as the event has been restructured from three days to two, with longer trade show hours, for maximizing the experience for both attendees and exhibitors alike.
Canada’s largest baking-only trade show is a highlight of the event, with some 100,000sqf of trade exhibits featuring baking ingredients, equipment, services, technology, along with finished baked goods. With more than 300 exhibits representing including more than 75 new companies, the trade show serves to be the “must stop shop” for all things baking, the organizers tell us.
The College Creative Challenge returns by popular demand after a four-year hiatus. This year’s theme is “Dreams” which will test the design skills, creativity and ingenuity of baking students from Centennial, Humber, George Brown and Georgian Colleges in the building and displaying of massive 3D masterpieces.
The Puratos Sensobus can be seen at the trade fair, a fully-equipped mobile sensory lab used to target demographics, determine preferences, and understand consumer buying habits,.
This year’s program will recap interviews of some 10,000 consumers in 25 countries about their choices, attitudes and perceptions related to the baked goods industry.
Pastry chef Anna Olson will share her insights on today’s baking business, entrepreneurship, promotions and channeling your drive to succeed. By way of personal experiences and anecdotes, Anna will reveal that business and personal growth are intertwined suggesting that taking care of your operations requires taking care of yourself.
Master strategist Tony Chapman will share the secrets of storytelling in the marketing of your business and the role you can play in bringing about customers’ outcomes.
In addition, Bakery Showcase 2018 will also be offering programs on Canada’s changing trade and food regulatory environment. Three bakery experts will share insights into how they are managing today’s business challenges, networking opportunities and much more.