Inspiring & Empowering Grain Community


Our Vision

We envision a world where local grain economies that are
good for people and good for the planet can thrive.

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Our mission is to inspire and empower people who are building local grain economies. We create connections and share grain traditions and innovations from earth to table.

Maine Artisan Bread Fair in a Basket

 For a limited time, you  can support the Maine Grain Alliance and the talented professionals of the Maine Artisan Bread Fair by purchasing a box of delicious baked goods, jams, oils, desserts and accouterments.

Maine Artisan Bread Fair in a Basket

Purchase a basket and support the regional grain economy!

Our Current Programs


Our seed restoration project aims to restore rare and heritage variety grains by turning handfuls of carefully kept seed into commercially viable quantities for farms.

Grain & Baking Education

Our grain and baking education program provides live and online workshops, baking tips, free learning resources, videos, handbooks and more provided by experts in the field.

Supporting Grain Farms

The ability to handle and finish grain to meet top quality standards is critical on farms. This project will purchase equipment and demonstrate its best uses on seven farms throughout Maine.

Kneading Conference & Maine Artisan Bread Fair

The annual conference and fair held in Skowhegan, ME features two full days of intensive workshops on grain topics and hands-on baking experiences where participants rub elbows with the some of the world’s most acclaimed bakers & chefs. 


The MGA provides funds need-based technical assistance and equipment helping grain-based business owners secure economic opportunities. Most revently, the MGA has offered two rounds of Emergency Relief Funding in light of the COVID-19 pandemic.

Celebrate Our Incredible Grain Community and Remember All the Fun from Kneading Conferences of the Past

Though the COVID-19 pandemic has caused us to cancel the 2020 Kneading Conference, we are excited to connect with our grain community on July 23-25, the dates that the Kneading Conference and Maine Artisan Bread Fair would have been held. Here you will find photo galleries of Kneading Conferences past, videos, baking tips and recipes from our expert bakers, and rememberances of all the memories we’ve made together over the years. Check back soon for more details! 

Kneading Conference in the News

Explore Dozens of Educational & Instructional Videos from MGA

Baking Tips and Recipes from Kneading Conference Presenters

Kneading Conference Photo Galleries by Year

Explore the 2019 Kneading Conference via #KneadingConference2019

Featured Grain Articles

Maine Grains Rise to the Occasion

Maine Grains Rise to the Occasion

Sirvinta. Einkorn. Black emmer. Red fife. They have been in Maine far longer than you have. These are just a few varieties of wheat that were a staple of the Maine diet for hundreds of years. Harvested by scythe, they were transported in horse-drawn wagon to the...

How to build a regional grain economy from scratch

How to build a regional grain economy from scratch

Start by renovating the town jail. Then add flour December 22nd , 2016 by Amy Halloran , New Food Economy Six years ago, Erik LeVine and his partner Rod Lane lost their cable service. They were drug addicts and the bill just didn’t get paid. Tapping in to their...

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Upcoming Events






Celebrating Our Grain Community

Online workshops, videos, photo galleries, rememberances, baking tips and more will be available highlighted on the Maine Grain Alliance webpage and social media channels. Join us!   More Details

Multipurpose Sourdough Virtual Workshop

We invite you to welcome sourdough into your daily routine, and rethink perfect. This class will help you have fun exploring your creativity in the kitchen.

Ellie Markovitch founder of #storycooking and Amy Halloran of @flourambassador will guide you through everyday cooking , that for Ellie, is mostly improvisation. To facilitate this, she keeps a stocked pantry, full of ingredients for “the base” and the “toppings.” Bases are grains and dough. For toppings, Ellie makes use of vegetables, fruits, protein, spices, herbs, etc. A dough is like a canvas, and through years of trial and error, Ellie embraces this approach to baking.

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