BOB (Business of Baking): Niagara Falls

When: Oct 18, 2026 from 09:00:00 AM to 05:00:00 PM (ET)

Presented by the Retail Bakers of America in collaboration with the Baking Association of Canada

Date: Sunday, October 18, 2026, 9am-5pm
Location: Niagara College, Niagara Falls, Ontario

Pricing: $375 for everyone (RBA members, BAC members, and the public)

Address: The Culinary Lecture Theatre, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario, L0S 1J0

The Business of Baking for Beginners, better known as “BOB,” is a full-day educational program designed for bakery business owners and operators with less than 10 years of experience in the baking industry. The program is focused on retail and wholesale bakeries looking to strengthen their knowledge in areas ranging from business planning and operations to marketing and growth strategies.

BOB provides an intensive day of practical education, information, and resources brought to you by the Retail Bakers of America and the Baking Association of Canada. Expert presenters will share real-world guidance and strategies that attendees can apply directly to their businesses.

Topics will include:

Business and concept development
Human resources and talent acquisition
Pricing for profit
Marketing and community outreach
Lease and expansion planning
Equipment planning and bakery layout

In addition to learning from experienced industry professionals, attendees will have valuable opportunities to network and connect with bakery owners and operators who are working through similar challenges and opportunities.

Whether you are opening a bakery, growing an existing operation, or looking for practical ways to improve profitability and efficiency, BOB offers the tools, resources, and connections to help move your business forward.

Speakers:

	Tricia Ryan Tricia Ryan is a brand champion and trend expert with more than 30 years of experience in marketing and communications, specializing in the food, beverage, and baking industries. She has built a career helping brands identify opportunities, navigate legislative guidelines, and connect with targeted audiences through creative and strategic marketing. Tricia currently serves as Director of Membership for the Baking Association of Canada (BAC).
	Peter R. Welsh Peter R. Welsh is a corporate and commercial lawyer with nearly 40 years of experience advising entrepreneurs, privately owned businesses, financial institutions, corporations, and associations. His practice focuses on business law, including business formation, commercial transactions, real estate, financial services, succession planning, and restructuring. Known for his practical, results-driven approach, Peter helps clients minimize risk, navigate complex legal challenges, and achieve their business goals. He has also written and lectured extensively on franchise law, corporate governance, creditor rights, and succession planning.
	Peter Jacobs Peter Jacobs is a Certified Master Baker and a Board Member, Director, and Events Chairman of the Baking Association of Canada. Trained in Germany and active in the Canadian baking industry since 1990, he has built a distinguished career spanning product development, technical leadership, and senior management roles with major national manufacturers. Peter founded Heavenly Sweets in 1992 before moving into product development with Fiera Foods and later Puratos Canada, where he served as a technical demonstrator and product developer. From 2002 to 2007, he was Technical Director at BakeMark Canada, overseeing technician training, product programs, and the development of bread mixes and improvers for large retail and manufacturing clients. He subsequently spent fourteen years as Regional Sales Manager for Red Star–Lesaffre Yeast Corporation, expanding the Eastern Canadian market through a combination of technical expertise and strategic sales leadership. In 2010, Peter became the sixth RBA‑certified Canadian Master Baker, a designation he continues to represent with pride. Since 2021, he has operated The Bakers Workshop, a consulting practice offering productivity improvement, product development, staff training, equipment guidance, and advanced technical services from his fully equipped baking lab.
	Patti Stobaugh Patti Kuburich Stobaugh is co-owner of Stoby's Restaurant and owner of PattiCakes Bakery in Conway, Arkansas. With more than 25 years of accounting and business management experience, she combines financial expertise with a passion for baking and entrepreneurship. Patti is a graduate of Lyon College with a degree in accounting and previously served as Chief Financial Officer of Arkansas One Call. She is a past president of the Retail Bakers of America, Haven House, and the Conway Area Chamber of Commerce, and is recognized for her leadership, award-winning bakery, and commitment to community service.
	Kimberly Houston Kimberly I. Houston is a Le Cordon Bleu-trained pastry chef, educator, entrepreneur, and nationally recognized leader in baking education. She serves as Member Experience Director for the Retail Bakers of America, where she leads educational programming, member engagement, and industry initiatives that support bakery professionals nationwide. As the founder and CEO of Teach Me How to Bake™, Kimberly develops innovative educational resources, including the Baking & Pastry Curriculum (BAPC), helping educators, bakery owners, and aspiring bakers build the knowledge, skills, and businesses that strengthen the future of the baking industry.
	Scott Calvert Scott Calvert is the Business Strategies Manager for the Retail Bakers of America (RBA), where he leads strategic initiatives that support independent retail bakeries and expand RBA's presence throughout the industry. As owner of The Cake Plate and Tootie Pie Co. in Austin, Texas, Scott brings extensive experience in retail, wholesale, and commercial baking. A past President of the Retail Bakers of America, he combines hands-on industry expertise with association leadership to help bakeries grow and succeed.
	Marissa Sertich Marissa Sertich is the Executive Director of the Retail Bakers of America (RBA), where she leads the organization's strategic initiatives in education, membership, certification, and industry advocacy. A graduate of the Culinary Institute of America with a master's degree in Food Studies from New York University, Marissa has dedicated her career to advancing the retail baking industry through innovative programming, professional development, and meaningful industry partnerships. She oversees the RBA's nationally recognized certification programs, educational events, and learning initiatives, helping bakery owners and professionals build stronger, more profitable businesses while shaping the future of the industry.