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good for people and good for the planet can thrive.
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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 UK artisan baking scene. He has been a sourdough teacher for over 20 years, he was the Head of Baking at the Brook Bakery School in the UK. He created and ran a successful wood fired restaurant for several years which regularly featured in the top 5 Neapolitan pizzerias in the UK 

Michael also created and oversees  a community initiative based in the UK  called Bread For Life. Through the ancient arts of farming, milling and baking it supports food aid programs and community projects worldwide. Michael worked with John Letts to create the UK Heritage Grain Trust.

Michael’s wheat and baking research has taken him to Iraq, Turkey, Bulgaria and Italy  where he worked with traditional bakers using wood fired ovens and indigenous wheats.

Most recently Michael has been conducting field research in the Republic of Georgia, searching out almost-extinct ancient grains and traditional bakers. He is working on the definitive bread book. 

My Speakers Sessions

Monday, July 26

1:00pm EDT

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