Kneading Conference

July 25-30, 2022

Learn. Collaborate. Grow. Celebrate.

In-person conference: July 28-29

Virtual workshops: July 25-30



Keynote & Leaders



Conference Store

“If you love bread, the hand-baked variety . . you’ll flip for the Kneading Conference.”

CNN Travel


 The Kneading Conference brings together grainiacs and bread buffs from all over the country. Farmers, professional and home bakers, brewers, chefs, cooks, grain researchers, maltsters, food entrepreneurs, and wood-fired oven enthusiasts gather to educate one another about the art and science of growing and milling grains, baking artisan breads, and brewing delicious beer. Whether you are a professional, or just yearning to know more about the craft, we think CNN got it right.

Celebrating all things grain

The Kneading Conference is held on the Skowhegan State Fairgrounds, home to the oldest, continuously run state fair in the United States.

The Kneading Conference Pass – $375

  • See details below.

    For accomodation recommendations

    please click here

    2022 Conference schedule

    Join us for dozens of in-person workshops in Skowhegan, Maine as well 9 virtual workshops, demos, panels, and discussions led by grain leaders from around the world!

    Full Conference passes will give attendees all day admission to in-person workshops on July 28 and 29 and access to 7 virtual workshops. Registration includes two light morning breakfasts, two lunches, and one dinner.

    Registrants can choose to attend the virtual sessions (outlined on the schedule below) by the class ($50) or purchase a full Virtual Conference Pass ($175). The Virtual Conference Pass includes 7 live-streamed workshops, our keynote presentation, and a plenary session. Attendees may watch the virtual workshops live or view the class later (workshop recordings will be available for 6 months). A dedicated page with the video, recipes, links to resources, and a compilation of questions answered during the session will be provided.

    2022 Kneading Conference Schedule

    Keynote Address – Roxana Jullapat

    Photo Credit: Kristin Teig

    Roxana Jullapat, she/her

    Baker/Pastry Chef Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. For the last 20 years, she has held tenures at some of Los Angeles’ most celebrated restaurants including Campanile, Bastide, Lucques, and AOC. In May of 2017, she opened Friends & Family bakery, where every loaf of bread, morning pastry, and decadent cookie reflect her appreciation for ancient grains and California’s seasonality. She’s an advocate for garden-based education, and volunteers often at school gardens around town. Her first cookbook, Mother Grains: Recipes for the Grain Revolution (W.W. Norton), was released in April of 2021.

    Our 2022 schedule will be posted here as we confirm our workshop leaders. Check back here soon for more updates on our 2022 schedule!

    Full Pass Details

    If you have purchased a Full Pass, you will have access to all sessions listed on the schedule, both in person and virtual.

    Virtual Pass Details

    If you have purchased a Virtual Pass, you will have access to all green, and red sessions listed on the schedule, as well as the Thursday keynote and 9am Friday plenary session.

    Single Virtual Workshop Pass Details

    If you have purchased a Single Virtual Workshop Pass you will have access to one green or red workshop of your choice AND the Thursday keynote and 9am Friday plenary session.

    Simply add your workshops to your individualized schedule upon registering.


    Note: Our Presenter’s Dinner on July 27 will welcome conference presenters and special guests with Maine food and drink. Attendees may purchase tickets to the Presenter’s Dinner as a registration add-on. Open to presenters, board members, volunteers, work study and those who purchased the presenters dinner add-on.

    Frequently Asked Questions

    How to create a sched.com account (you have to do this in order to access the Zoom links)
    • When you registered to the Kneading Conference you were prompted to create a password to sched.com. After saving your password you are able to login to sched.com with the password you created. This will allow you to create your schedule.
    How to create your Kneading Conference Schedule
    • Add any and all sessions/workshops you want to view to your schedule (below you will see where it says “click here to add to my sched).
    • If attending virtually, ten minutes before each workshop the zoom link will appear in the workshop information portion of the schedule. Below is a screen show of where you will find all the zoom links for the workshops.
    • Remember, if you are attending virutal workshopsyou have to add the workshops to your schedule to see the zoom links (you will see below in yellow it says “add to your schedule to view video stream” – this is where the zoom links will be 10 minutes before each sessions starts).

    Where can I find the conference schedule?

    The schedule can be found in two places:

    Forgot your sched.com password? Click here.

    Forgot your sched.com password? Click here.

    Remember all blue sessions are open to all attendees, whether you've purchased a full conference pass, virtual pass, or a single session pass

    For virtual viewers, some sessions are open to watch despite what pass you purcahsed. These sessions are labeled by color. Blue colored sessions are considered “open sessions”. Simply add the session to your personal schedule by clicking “Add to My Sched”. Red sessions are virtual workshops and green sessions are virtual and in-person.

    Where to find the Zoom link to the workshop

    If attending a virtual workshop, once you are logged into your conference schedule, you will be able to click into the virtual session you are interested in attending. Once in the session description, a yellow Zoom button will appear 10 minutes before the session starts. Click the button and it will launch Zoom and you will be in the workshop.

    What sessions will be recorded and available to watch at a later date?

    Only virtual workshops will be recorded. The videos will be shared with conference pass holders who have saved the workshop to their schedule (including those who attended live on Zoom).  Registrants will have access to all sessions for 6 months.

    New to Zoom? Here is where you can download Zoom if you have never used it before.
    Questions and troubleshooting?

    If you need assistance during the week please feel free to reachout to tristan@mainegrainalliance or kayla@mainegrainalliance.com and we will be sure to help.

    The Kneading Conference is made possible thanks to our incredible sponors. 

    2022 Kneading Conference Presenting Sponsor


    2022 Kneading Conference Contributing Sponsor


    2022 Kneading Conference Leader Sponsors


    2022 Kneading Conference Supporting Sponsors


    2022 Kneading Conference Sustaining Sponsor


    2022 Kneading Conference Media Sponsor

    2022 Kneading Conference Benefactor Sponsor


    2022 Kneading Conference Patron Sponsor


    2022 Kneading Conference Friend Sponsor



    Work Study 

    The Kneading Conference Work Study Program is intended for those who show high interest in the field of baking and/or local grain growing and who need help in meeting the expenses of the July 28-29, 2022 conference. In exchange for a $275 scholarship and ample time attending conference workshops and lectures, work/study applicants will be asked to volunteer on Wednesday, July 27th through Saturday, July 30th (the day of the Maine Artisan Bread Fair). Duties will include helping with set up, clean up and other tasks in the kitchen, assisting presenters and helping around the conference grounds. You may also be asked to distribute posters and flyers in the months leading up to the conference. 

    Applications are reviewed and filled on a rolling basis. If you are accepted into Work Study a $50 deposit is required on notification. The remaining balance is due before July 1st, 2022. 

    “I have to admit that I was nervous before the weekend began, so many talented bakers and professionals in one place — the accumulated acumen was dizzying and I was prepared to feel a bit out of place. My assumptions, per usual, did not prove to be true. The open, welcoming air put off by every MGA board member immediately put my mind at ease. I was truly afraid of feeling like an outsider, and that wasn’t the case for a moment during the week. The event felt more like a celebration — presenters, board members, and other work study members coming together to educate and rejoice in our shared love of food. While I learned a lot about oven building, pasta rolling, and donut frying — the friends and connections I established left me feeling truly grateful for the opportunity. While I’m incredibly inspired to bake, eat, and write about food, I must admit my biggest takeaway from the week has to be the relationships formed. I made friends for life, and learned how to properly glaze a donut.”
    Mike Hicks

    2018 Work Study