2018 Kneading Conference Limited Enrollment Workshops


The Wood-Fired Production Bakery Workshop gets participants deep into the details of production baking. In this workshop a small group of accepted applicants will have the opportunity to spend two-full days learning about production techniques, planning schedules, costing, retail, and baking products to be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair. The application process will close on May 5, 2018.

*Please note this workshop is geared toward professional and aspiring-professional bakers. 

Apply for the Wood-Fired Production Bakery Workshop


Starting on Wednesday, the Pastry Production Bakery Workshop will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair. The application process will close on May 5, 2018. 

*Please note this workshop is geared toward professional and aspiring-professional bakers. 

Apply for the Pastry Production Workshop


The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants. The application process will close on May 5, 2018.

*Please note this workshop is geared toward serious home bakers who are baking for family and friends or are considering a small business. 

Apply for the Home Bakers Workshop


Build and Bake in a Portable Brick Oven: Join David S. Cargo to learn how to build a portable stacked-brick oven. After the oven is built, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread! Students will leave with plans for three different sizes of oven, along with the knowledge, and practice, of building and baking in a portable stack brick oven. This class will be limited to 15 participants. The application process will close on May 5, 2018.

Apply for the Portable Brick Oven Workshop


The Anatomy of Bread Workshop

This interactive and full circle workshop will begin with a visit to a local field of wheat to first gain an understanding of what wheat looks like and then to discuss how a grain comes alive and reproduces. Understanding the science behind gluten will help you manipulate your sourdough culture. Through out this workshop you will discover new flavors in your bread production, and a happy marriage between gluten free flour and wheat.  We will be preparing our recipes and refreshing our sourdough cultures, mill local grains, on site, with a small 8” meadow mill and discuss when and how to sift the flour. On our final day, we will bake the bread, witnessing first hand, land to loaf.

This workshop is geared towards any baker looking to move from yeast to sourdough production, or discover new techniques to incorporate gluten free flour with wheat.  We encourage anyone interested in understanding where our base commodity comes from, how is it transformed and how to manipulate it in the best and most gentle way possible to take part.

*Participants for this workshop will be contacted 2 weeks prior to the conference with instruction on how to start their own sourdough. Bread baked in this workshop will be made from the sourdough starters and sold at the Maine Artisan Bread Fair.

Apply for the Anatomy of Bread Workshop


Acceptance notifications will be sent out by May 15 to all applicants. There are 15 total slots available for participants in The Wood-Fired Production Workshop and the Portable Brick Oven Workshop. There are 24 slots total available for participants in the Home Bakers Workshops. There are 6 slots available total for participants in the Anatomy of Bread Workshop. Please note we cannot guarantee which Home Bakers session you will get into, but you can submit a request for a particular day.