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31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
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The Artisanal Bakehouse

Panel Q&A – The Art of Artisanal: Balancing Scale and Craft

Scaling up without losing the soul of the product is one of the greatest challenges facing today’s bakers, chocolatiers, pastry chefs, and gelato makers. This panel brings together three masters...

High Tea fit for a Queen brought to you by Queen Professional: Day 2

Queen Professional’s Mirror Glaze and Vanilla product range continually leads flavour and innovation across the food sector of ANZ. Both live demonstrations for the Bakehouse Stage feature our glazed choux...

High Tea fit for a Queen brought to you by Queen Professional: Day 1

Queen Professional’s Mirror Glaze and Vanilla product range continually leads flavour and innovation across the food sector of ANZ. Both live demonstrations for the Bakehouse Stage feature our glazed choux...

High Tea fit for a Queen brought to you by Queen Professional: Day 3

Queen Professional’s Mirror Glaze and Vanilla product range continually leads flavour and innovation across the food sector of ANZ. Both live demonstrations for the Bakehouse Stage feature our glazed choux...

Sweet Summer Stories: Chef Frankie Robin’s Dreidoppel Fruit Creations

Celebrate the brightness of summer through pastry with Chef Frankie Robin, Pastry Innovation Lead for IREKS Asia-Pacific, in this refreshing and flavour-forward session presented by Dreidoppel. Known for his elegant...

Filled, Flavoured, Finished: The Art of the Gourmet Chocolate Bar with ICAM and Paul Kennedy

Join Master Pâtissier and Creative Ingredients Ambassador Paul Kennedy for a rich and hands-on exploration into the world of premium chocolate bar creation, presented in partnership with ICAM, renowned for...

Baklava Goes Gelato: MEC3’s Latest Creation with Chef Karthik Swaminathan

Experience the art of gelato innovation with globally acclaimed gelato master Chef Karthik Swaminathan in this exciting session presented by MEC3. Featuring the highly anticipated 2025 launch of the new...

ROI (Return on Indulgence): Turning Croissants into Premium Profits with Paul Kennedy

Join Master Pâtissier and Creative Ingredients Ambassador Paul Kennedy for a clever and timely session that plays on the classic phrase “Return on Investment” — reframed here as “Return on...

Gelato with Benefits: MEC3’s Good-for-You & Pet-Friendly Innovations with Chef Karthik Swaminathan

Join globally acclaimed gelato master Chef Karthik Swaminathan as he leads a progressive and inspiring session with MEC3, introducing two innovative product ranges reshaping the future of gelato: Good for...

A Taste of Tradition: Classic French Flavours by Frankie Robin with Dreidoppel

Join Chef Frankie Robin, Pastry Innovation Lead for IREKS Asia-Pacific, for a sophisticated journey into the heart of classic French patisserie, brought to life with the support of Dreidoppel’s premium...