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Workshop [clear filter]
Monday, July 26

1:00pm EDT

Breads. From the Hearth (IN PERSON & VIRTUAL)
Presented by: Damons Damon's Beverage Mart & Redemption

This workshop will be hosted virtually and in-person at Maine Grains (Skowhegan, ME)
To enroll in the in-person workshop Click Here
To enroll in the virtual workshop
Click Here
NOTE: All full pass registrants can opt to attend in-person for no extra cost. Please email kayla@mainegrainalliance.com

The hearth is the focal point of the home, the place where historically the daily bread was baked over an open fire. Join Michael and Evan for a journey back to the ancient Middle East, Mesopotamia, the home of flat breads and hearth breads. Using a small pizza oven they will demonstrate a variety of breads. From pitta, pide and pizza, to sangak, manoush and barbari.

Learn how to make a quick and easy flatbread dough, as well as how to control the fire and oven temperature.
Michael has spent the last two years living in the Republic of Georgia, between Turkey and Russia. Evan and Michael will demonstrate how to make Georgia Khachapuri, a filled flatbread, as well as breads from Turkey and Lebanon. If you have ever wondered why and how bread became the "staff of life" then this is for you.

avatar for Michael Hanson

Michael Hanson

Michael Hanson was born to bake. He is a third generation Master Baker who stepped into his grandfather’s bake house aged 7. Fifty years later he still can’t resist the smell of a warm loaf. He has run his own bakeries and worked with some of the most influential bakers in the... Read More →
avatar for Evan Orloff

Evan Orloff

Head Baker, Maine Grains
Evan Orloff got a late start in bread baking at the age of 29. He spent his earlier career in the apparel industry, but always had it in the back of his head that he wanted to work in the food industry.At the time Evan was living in Berkeley, CA. In May 2019 he took a two-hour workshop... Read More →

Monday July 26, 2021 1:00pm - 3:00pm EDT
Tuesday, July 27

10:00am EDT

The Battle of shelf life (1 year… No Problem)
Presented by: Hight Family of Dealerships

The battle in the food industry since industrialization where mass production was first introduced to the world has always been shelf life. The longer the shelf life, the more the re-seller, such as the super market and the consumer are interested because the limited loss incurred translates to more money in their pocket.
We will discuss the concept of WA, known as water activity. Water activity is the cornerstone of all food preservation including bread. We will discuss unconventional approach such as bread is another form of gel as opposed to talk about gluten strength. By understanding the starch behavior at a molecular level, we will be able to reach new level in our baking alternatives.

In this workshop, we will discuss 2 ways to extend shelf life. The first approach is basically a technique to help you to have your bread stay fresh from 2 days to 4 or 5 days without any chemical additive or improver. The second approach is the sterilization of what the modernist bread book called "brick like bread”. The sterilization process will allow extending shelf life of those bread beyond 1 year. Yes, your read right.; 1 year.
After that work shop, your knowledge and understanding of what is happening inside your loaf as oppose to adding any kind of preservative or any external chemical, will make you a better baker and hopefully offer you new ideas on how to approach the challenge of shelf life extension.
In order to make our point, we will talk about what the Lb has done and discover in order to extent the shelf life of our bread. A massive amount of research in the lab has been done to extend the shelf life of bread to the point that some of that while fluffy stuff called bread found in our supermarket has actually nothing to do with bread.

Maltogenic analyze enzyme was the biggest breakthrough in the field in the last 75 years. The lab-created enzyme allows the bread to extend its shelf life beyond anything we thought possible.
How do we deal with the customer expectation that their artisanal bread should be good of a week without using any external additive?
Easy; Understanding micro biology at its simplest expression, will allow you to modify your method of making a bread that would indeed extend shelf life from 2 days to 1 year... yes you read right, 1 year

In this workshop, we will discuss ways to extend shelf life from 2 days to 4 or 5 days without any chemicals. Consequently saving considerable amount of money from a shipping perspective,( less frequently) less return from your re seller and increasing sales and maintaining an artisan-style bread.

Finally, we will discuss how we can use modern technology to our advantage to sterilized dense made bread such as pumpernickel,German Vollkornbrot or Rugbrod to create a bread with a shelf life of over 1 year and again without any chemical and keeping all nutritional value of our product
Process, recipe, and equipment will be discussed during that workshop.

avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Tuesday July 27, 2021 10:00am - 12:00pm EDT

1:00pm EDT

Where the Farmer, Miller & Baker Meet
Presented By: The Heritage House

Flour is where farmer, miller, and baker meet. As we refocus on local growing and small-scale milling, we have an opportunity to revisit flour production based on a largely forgotten history. The purpose of this hands-on workshop is to introduce you to ideas and techniques from the history of bread. Whether you are a farmer, miller, or baker, there will be something in this workshop for you.

Our ideas about flour are shaped by the roller mill. Historically, flour was understood as a more dynamic product than it is today. This workshop introduces different ways of thinking about flour, and practical techniques for millers to produce flours that will inspire bakers to be creative and inventive.

I will show videos of water mills and artisan mills at work. The center of the demonstrations, however, will be live. I will demonstrate milling using my 8” stone Meadows Mill, and sieving and bolting using metal and cloth sieves that enable us to recreate historic flours, as well as invent new flours. An optional materials list will be provided before the workshop.

The workshop covers the systems the French called mouture rustique and mouture economique. We will work with both the “throughs” - the flour that falls through the sieves — and the “overtails” — the flour that stays behind. These techniques include conditioning grain before milling, and selective re-milling of sifted product, which are then sifted a second time. I will provide historic recipes to match the historic flours we make, and will offer a few recipes for flours that are entirely novel. This workshop is about finding inspiration in the past to feed our passion for grains, milling, and bread.

avatar for Jeff Pavlik

Jeff Pavlik

Owner, Sunflour Bakehaus
Jeff Pavlik is a professional baker and for the last 23 years has owned the Sunflour Bakehaus in Farmington, Michigan. Prior to becoming a baker, Jeff worked in museum sites utilizing his American history degree. His combined passions for baking, history and teaching has resulted... Read More →
avatar for William Rubel

William Rubel

William Rubel has been making bread since he was eleven years old. For decades, he has been studying the history of bread, and examining where traditional foodways and culinary history intersect.William travels the world studying food customs and gathering recipes.Inspired by the... Read More →

Tuesday July 27, 2021 1:00pm - 3:00pm EDT
Wednesday, July 28

8:00am EDT

Phyllo Pita
Phyllo pita, is to the Greeks what pizza is to the Italians, pie is to the Americans, strudel to the Austrians, and tarts to the French. The art of making these thin sheets of flour and water known as phyllo (filo) is ancient, probably as old as bread-making itself. In this class we will examine two products. Spanakopita, a staple at every Greek holiday. Herb scented spinach combined with feta and scallions makes this dish a family favorite. And Kalitsounia, a Cretan, savory cheese hand pie that you can never make too much of.

avatar for Marc Levy

Marc Levy

Bread Baker, King Arthur Baking Co.
I grew up having a rather large Greek family. It was my mother's side of the family, but my how they outnumbered my dad's side. Food was at the center of all gatherings. Whether it was a holiday or just a typical Tuesday at my Aunt Georgia’s. Also, my Uncle Steve had a phyllo(filo... Read More →

Wednesday July 28, 2021 8:00am - 9:30am EDT

10:00am EDT

Conversations about innovations in linking with fresh flour and whole grains from regional systems into hunger relief programs andlow income communities


Mark McMullen

New York State Department of Agriculture and Markets

Jessica Brooks

New York State Department of Agriculture and Markets

Eric Schedler

Muddy Fork Bakery
avatar for Fresh Roberson

Fresh Roberson

Farmer and Chef, Fresher Together
avatar for Kate Galassi

Kate Galassi

Operations Manager, Sfoglini Pasta
avatar for Silas Conroy

Silas Conroy

Headwaters Food Hub
avatar for Katherine Kehrli

Katherine Kehrli

Community Loaves
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
Amy Halloran followed her love of flour back to the field and wrote THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf (Chelsea Green, 2015). A native of upstate New York... Read More →

Wednesday July 28, 2021 10:00am - 12:00pm EDT

1:30pm EDT

Baking with Botanicals: Bringing the Garden into the Bakery
Presented By: Ginny's Natural Corner

Life outside of the customary baker's pantry has much to offer both home and professional bakers. From delicate flower or herb-scented pastry creams, fruit galettes infused with non-traditional spices, and robustly flavored bread inclusions, there exist many opportunities to bring in a bounty of seasonal aromas that evoke memories and delight. Participants in this workshop will learn several techniques developed and employed frequently at OWL Bakery to coax and amplify the flavors of the garden in our products. The recipes and methods shared are easily adapted for bakers to explore the magic of their own locales, seasons, and curiosity.

avatar for Susannah  Gebhart

Susannah Gebhart

Founder, OWL Bakery
My education in baking began under the tutelage of a fourth generation baker of Spanish and Italian descent from whom I learned old world techniques and where I came to know the dance that is production baking. Eight years later, after exploring a handful of vocations, I returned... Read More →

Wednesday July 28, 2021 1:30pm - 3:30pm EDT

4:00pm EDT

The creation of bread, from the molecules and microorganisms to the finished loaf.
Dusty will cover how the ingredients of bread: flour, water, salt, and leavening, act together to make the perfect outcome.  We will start with baking science, covering the chemistry, physics and biology of dough development and leavening.  We will then progress through practical discussions and demonstrations based on these principles that will help you make continuing improvements to what you bake no matter what your level.

Presented by the Maine Grain Alliance Board of Directors

avatar for Dusty Dowse

Dusty Dowse

Owner/Operator, Lammastide Bakery
Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Wednesday July 28, 2021 4:00pm - 6:00pm EDT

6:30pm EDT

Wood Fired Baking with Regional Heritage Grains
Presented By: 1890 Primitives

We humans have been baking with wood and fire since before we started writing. The process takes practice and patience to perfect, but the results, no matter how imperfect, will touch your soul in a way you can't explain. Join Andy Clark of Moxie Bread Co. and David Kaminer of Raleigh Street Bakery for a lesson on wood fired baking. In this 2 hour live zoom lesson, Andy and David will talk about the sourdough baking process, how to use more regional whole grains in your bread and the importance of using them, and how to bake a variety of breads in a wood fired oven, (wood fired oven not required for participation). They will also talk about other baking options for those of you who do not have access to one. There will be time for questions and maybe a banjo serenade if they can squeeze it in.

avatar for David Kaminer

David Kaminer

Owner, Raleigh Street Bakery
David Kaminer is owner operator of Raleigh Street Bakery, a cottage food operation in Denver, CO. David’s career in baking started while he was in high school. He worked at a local bakery just down the street from his home just south of Pittsburgh, Pennsylvania. He graduated from... Read More →
avatar for Andy Clark

Andy Clark

Owner, Moxie Bread Co.
Andy Clark is a baker and owner of Moxie Bread Co located in Louisville & Boulder, Colorado. Moxie Bread Co is devoted to organic heirloom grain and most of their wheat is sourced from regional farmers in Kansas, Nebraska, Montana and South Dakota, and soon Colorado. Food & Wine Magazine... Read More →

Wednesday July 28, 2021 6:30pm - 8:30pm EDT
Thursday, July 29

1:30pm EDT

Buckwheat and Oats: A Gluten Free Workshop
Presented By: Miele USA

Join renowned gluten-free baker, Sarah Magid as she discusses her approach to milling oats and utilizing them in her nutrient-dense, gluten-free baking. She will share her recipe and methods for buckwheat oat mini rolls (GF Sourdough), chocolate buckwheat bundt cake ( with chocolate espresso glaze), and rolled oat muffin!

avatar for Sarah Magid

Sarah Magid

Owner/Baker, Knead Love Bakery
Knead Love started as a joy project to make something with my hands everyday. After taking classes with Sarah Owens, I fell in love with sourdough bread. My lifelong love of baking shifted with personal health and auto-immune issues; evolving into gluten-free, nutrient-dense and high-vibe... Read More →

Thursday July 29, 2021 1:30pm - 3:30pm EDT

3:30pm EDT

Ellie Markovitch and Amy Halloran explore an intuitive approach to bread baking. Amy covers the histories of flour and recipes and Ellie shows how these ideas apply to your daily bread. This practical style of baking relies on a baker’s comfort with ingredients and methods, and shows up even in community cookbooks from the 1950s! We will help you develop confidence in sourdough and yeasted bread doughs, and look forward to exploring the process together.

Presented by The Bankery

avatar for Ellie Markovitch

Ellie Markovitch

Story Cooking
Ellie applies her passion for innovative and sustainable food practices and her unique skill set that includes visual storytelling and community engagement.  Ellie has a professional background in photojournalism and an MFA degree in Electronic Arts. Her work revolves around media... Read More →
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
Amy Halloran followed her love of flour back to the field and wrote THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf (Chelsea Green, 2015). A native of upstate New York... Read More →

Thursday July 29, 2021 3:30pm - 5:30pm EDT

6:00pm EDT

Wholesome Grains for a Healthy Planet
Cereals have emerged as the final frontier of local foods, and increased interest in baking continues to unfold through the lens of nutrition, sourdough fermentation, and environmental stewardship. Cereals, and wheat specifically, underpin our whole food system and possess the inherent opportunity to make significant global change. We are reliant upon cereals either directly or indirectly in everything we consume, and the way cereals are grown and processed affects both the short- and long-term health of ourselves and the earth.
The lecture and recipes in this workshop revolve around chemical-free and regenerative farming, minimal processing, whole grains, and natural fermentation. These are long-term investments in our personal and planetary health, but the most convincing evidence of their impact is flavor! In addition to drought tolerant wheats, we will discuss cereals such as barley, teff, triticale, kernza, and rye and how to incorporate them into breads and pastries as whole grain flours and porridges. The demonstration portion of the workshop will revolve around naturally leavened whole grain breads and a whole grain fermented pastry. Recipes will be provided.

avatar for Sarah Owens

Sarah Owens

Ritual Fine Foods
Sarah Owens is a California-based cookbook author, baker, professional gardener, and culinary instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Her third and much anticipated title Heirloom... Read More →

Thursday July 29, 2021 6:00pm - 8:00pm EDT
Friday, July 30

10:00am EDT

Fresh Milling & Whole Grain Bread
 Join Beesham as he guides us through milling fresh grains and utilizing wholegrains in our breads. Beesham will dive deeper into combining different grains and the methods he uses to develop healthy and beautiful loaves using heritage grains. 

Through out this workshop Beesham will be demonstrating two different, whole grain breads. One oh which will be his viking bread, made with with whole barley, whole rye and mixed seeds. The second bread will be a whole spelt boule and batard.

During this workshop Beesham will explain the importance of incorporating whole grains into our breads for better health. And with he craze of creating a picture perfect loaf, with lots of holes, Beesham will discuss this and the use of white flour with a high gluten percentage. 

avatar for Beesham Soogrim

Beesham Soogrim

My name is Beesham Soogrim, Living in Sweden. I am a artisan baker and a vegetarian chef with over 30 years of baking experience and sourdough baking for almost 20 years. For the past 8 years I have been doing baking workshops travelling the world been in over 20 countries, just to... Read More →

Friday July 30, 2021 10:00am - 12:00pm EDT

1:00pm EDT

Hearth Baked Donuts? You bet!
Presented by: Heritage House. Al's Pizza and Main Street Skowhegan

Join Christy Timon & Abe Faber as they make a delicious, long fermented whole grain breakfast donut without the hassle of frying. If you find yourself feeling too busy to fry up doughnuts yet still want to offer something that is sweet, soft and pleasing for the breakfast crow, then this is for you! Follow along as Christy and Abe cover different production timelines as another way of having the product ready for the customer.

avatar for Timon Christy

Timon Christy

Timber Baking Consultants
Christy Timon founded Clear Flour Bread in Brookline, Massachusetts in 1983 in response to persistent requests for regular production of the naturally leavened breads she was baking for her catering business, Café Small. Abe Faber came along a year later for a “temporary” job... Read More →

Friday July 30, 2021 1:00pm - 3:00pm EDT
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