Event Recap : Whole Grain Talk with Tommy
Hosted at The Commons by CTS
Tuesday, January 13th, 2026 · 5:30 PM
We were thrilled to host an intimate whole grain discussion at The Commons by CTS on Tuesday, January 13th, 2026 at 5:30 PM, led by Tommy Aird from Tommy’s Whole Grain. The evening brought together pastry and baking professionals to explore whole grain from sourcing to nutrition, production, and comm unity impact. 
Tommy shared why he chose to work with whole grain and spoke candidly about the challenges of sourcing high-quality grain. He explained how working collectively with others allows him to bring costs down when purchasing grain, while still maintaining strong ethical values. A key point of the discussion was his commitment to supporting farmers. Choosing not to let them down even when a harvest isn’t perfect highlighting the importance of collaboration across the entire food system.
He also spoke about the nutritional importance of whole grain, explaining that traditional refined flour loses 20 out of 21 micronutrients during processing. These micronutrients are essential to better health, reinforcing why whole grain matters beyond flavor and texture.
Attendees learned about the types of grains grown in Canada, including Red Five, the most common variety. Tommy currently works with:
- Marquis, grown for over 100 years
- Skagit 1109, grown for approximately 5 years
The talk also included practical advice for bakers looking to start working with whole grain. Cookies being a great entry point. Tommy generously invited attendees to visit the bakery to do a stage, purchase flour, or simply continue conversations and exchange ideas.
The event was a great success. Tommy’s passion and depth of knowledge created a rich and engaging discussion, and the sense of community continued well after the talk ended. Several attendees stayed to connect, exchange ideas about pastry, and build new relationships, exactly the kind of interaction The Commons aims to foster.
