Kneading Conference

July 27-29, 2023

Learn. Collaborate. Grow. Celebrate



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“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.

For accomodation recommendations

please click here

Join us for dozens of in-person workshops in Skowhegan, Maine. 

Enjoy 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 27 and 28 as well as select specialty workshops on July 29 at the Maine Artisan Bread Fair. Registration includes two breakfasts, two lunches, and one dinner that features local ingredients and grains.

Kneading Conference Gift Card – Full Registration

2023 Kneading Conference Schedule



Our 2023 schedule and keynote will be available soon, but in the interim, please feel free to explore our 2022 schedule to get a sense about the types of workshops offered at the Kneading Conference. 

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.

Questions and troubleshooting?

If you need assistance during the week please feel free to reachout to [email protected] or [email protected] and we will be sure to help.

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

2023 Kneading Conference Presenting Sponsor


2023 Kneading Conference Contributing Sponsor


2023 Kneading Conference Leader Sponsors


2022 Kneading Conference Supporting Sponsors


2023 Kneading Conference Sustaining Sponsor


2023 Kneading Conference Media Sponsor

2023 Kneading Conference Benefactor Sponsor


2023 Kneading Conference Patron Sponsor


2023 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 27-28, 2023 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 26th through Saturday, July 29th (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, 2023. 

“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