The Maine Grain Alliance is now year-round!  Farmers, millers, bakers and chefs have long expressed their interest in attending workshops at the Kneading Conference but the timing – scheduled during their busiest season – has made it difficult, and often impossible to attend.

Beginning in the Fall of 2013, MGA will offer one and two-day workshops at the new Maine Grain Alliance Research Bakery at the Somerset Grist Mill in Skowhegan, Maine.  These meetings will offer unique opportunities for bakers, chefs, millers and farmers to work together within the full context of bread from earth to hearth.  Farmers can share expertise on the realities of growing grains and what varietal differences mean in the field.  Bakers will speak to issues of the baking qualities and taste variations among the many flours that will be available.  Millers stand between with their own take on getting the berries from the field to the oven.

During each workshop, we will explore and compare the growing, milling and baking qualities of multiple locally produced wheats, testing flavors of breads baked under highly controlled conditions, and will discuss best uses.  We will include strains currently being raised commercially as well as those being field-tested by the University of Maine in ongoing research.  Full communication up and down the line is essential to bringing the best varieties into production.  These workshops will also be suitable for home bakers, pasta makers and granola bakers, giving everyone the Full Story.  And food with a story always tastes best!

Dr. Harold (Dusty) Dowse is the Director of Education and he will be assisted in the baking workshops by visiting professional bakers.

Workshop schedules and descriptions will be announced in our e-bulletins so be sure to sign up if you are interested in joining us.


The Maine Grain Alliance Research Bakery is made possible by the generous support of the following foundations, businesses, and individuals:

Elmina B. Sewall Foundation

Quimby Family Foundation

Maine Community Foundation

C. Caprara Food Service Equipment & Restaurant Supplies

Somerset Grist Mill

Dr. Dusty Dowse

If you would like to support the Maine Grain Alliance and the Research Bakery, please contact Ann Mefferd,