What To Expect

Registration: The registration fee to attend the two day conference is $300.  The fee includes delicious meals prepared as much as possible from fruits, vegetables, and meats raised locally and sustainably.  Vegetarian options are available and vegan options, too, but please let us know in advance.

Conference Schedule: Conference registration and breakfast begin at 8 a.m. on Thursday, July 26th.  The first session begins promptly at 9 a.m.  The final workshop ends about 5 p.m. on Friday, July 27th.  Many participants elect to arrive on Wednesday, July 27th and stay to attend the Artisan Bread Fair on Saturday, July 28th.

Weather: Typically, Maine weather at the end of July is warm, even hot, and dry.  Nonetheless, in case of conditions that contradict that statement, it is best to bring a rain jacket and a warm sweater or fleece for cool evenings.  We recommend casual, comfortable “work” clothes that won’t mind the possibility of a few mud and dough splatters, depending on the schedule you choose.

Sun Protection: Some workshops and demonstrations are staged outside under the sun.  Please bring hats and sun protection.

Water: Please bring your own water bottle to help reduce the use of throw-away cups.

Food: All food will be provided beginning with a delicious breakfast on July 26th and finishing with a scrumptious lunch on July 27th.  We will provide delicious meals using local and organic ingredients as much as possible.  If you have food allergies or concerns please contact Wendy (see below).

Internet: Internet access is available at the Skowhegan State Fairgrounds.

Schedule: You are free to attend any workshops during the conference, with the exception of the “Professional Baking” workshop and the “Beginners Baking Workshop”.  The Professional Workshop requires an application to pre-enroll, and the Beginners Baking Workshop requires pre-enrollment.

Contact Information: Thursday morning during registration you will be asked for your permission to include your contact information in a printable form that will be made available to Kneading Conference participants.  If you prefer not to be included, please let the volunteer registering you know of your preference.

Any questions about what to expect, please contact Wendy Hebb, 207-620-0697.  wendy@kneadingconference.com