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Workshops & Events

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November 22, 2021

4PM-6PM EST

$50

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Wholegrain Holiday Baking

With Dawn Woodward, Baker & Owner of Evelyn’s Crackers

The holiday season quickly approaching and we have partnered with Dawn Woodward, owner of Evelyn’s Crackers, to give you the tools you need to create delicious, whole grain, treats!

We hope you will join us as Dawn guides us through the tricks, techniques, and recipes for 100% Rye Spicy Gingerbread & Gevulde Speculaas (rye and barley cookie filled with homemade frangipane).

dawn woodward

Meet Dawn

Inspired by her mother, Dawn began cooking at a very young age. Following a degree in Philosophy from Bard University, she continued her interests in professional cooking and baking to positions as a Pastry Chef in New Orleans and Head Baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposure to such cuisines as: Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian, and Middle Eastern. Committed to using heritage grain varieties grown close by, Dawn sources from Ontario farmers and millers and is constantly experimenting in ways to incorporate them into the crackers. In addition to leading all production at Evelyn’s Crackers, she is a speaker an educator at the annual Kneading Conference in Maine/Seattle, and at grain conferences in Toronto, London, and Los Angeles.

Explore Previous MGA Workshops

Below is a taste of some of our recently held workshop offerings

October 10th, 2021

1PM-3PM EST

$50

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Everyday Ancient Grain Einkorn Loaves

With Adrian Hale, a longtime food writer who made her way to bread baking

I slowly turned my white-bread-eating husband into a whole-grain toast eater, but it wasn’t until I started making this 100% einkorn bread that he made it a part of his daily breakfast. My kids love this bread, as well, and we always have a loaf on our bread board. There’s just something about this bread that feels primal, and it is! Some of our earliest bread archaeology includes einkorn grains. Come learn how to make this bread at home and make it a part of your family’s daily lives, as well.

 

Meet Adrian

Adrian J.S. Hale is a longtime food writer who made her way to bread baking. Now, she sits at the computer all day in her kitchen with a bowl of rising dough at her side. She believes that bread & poetry feed us in different ways and she shares them freely because they are much cheaper than therapy. Her essays have appeared in national publications such as Saveur, Culture, and Brain, Child. She is currently writing the history of bread in fiction, and she blogs about her baking adventures at www.thousandbitesofbread.com. You can also follow her grain and baking forays at @1000bitesofbread on Instagram.

May 15th, 2021

3PM-5PM EST

$50

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Fresh Milling Flour at Home Is a Game Changer — An Introduction

With Maria Speck, award-winning author of Ancient Grains for Modern Meals and Simply Ancient Grains 

Fresh milling whole grains at home opens up a universe of flavors and textures in your kitchen. It adds a new dimension to all your baking—from simple pancakes and muffins to cookies, cakes, and slow sourdough breads. Fresh milling cornmeal for polenta, or rye for a quick porridge, will change your dinner fare forever. And your sourdough starter will be brought back to life. Learn all about the many uses of fresh milling, and the subtle aromas it adds to your table.

Maria was raised in Germany and Greece and has used a table-top mill since she started baking as a young adult. She will demonstrate the ease of fresh milling and answer questions about different mills and the sourcing of good grains and flours. She will demonstrate a new recipe for 4th of July, “Cornbread—Red, Rye, and Blue”, made with fresh-milled rye, blueberries, and cranberries.

 

March 31st 2021

4PM-6PM EST

$40

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Sourdough Crackers

 

Join Jeff and Lisa Dec of Brazen Baking, a wholesale family baking operation in Rockport, ME., as they discuss and demonstrate sourdough cracker making.  They will share how and why they have come to add crackers to their baking lineup.  They will explore the grain types, varieties, and milling grades they use, with a focus on dough handling qualities and product texture.  Topics will include basic sourdough maintenance, approaches to culturing sourdough for crackers, and other strategies to incorporate whole grain nutrition into crackers. 

Made possible thanks to the generous support of Maine Farmland Trust & Maine Grains

 

March 13th 2021

3PM-5PM EST

$50

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Sourdough 101 & Baking With Whole Grains

 

This class will taught by renowned baker and owner of Borealis Breads, Jim Amaral! Jim will demonstrate the basics of sourdough baking, including how to create and maintain your own starters, how to hand mix, knead, stretch, proof and shape your sourdough bread and how to use the autolyse process and extended fermentations to enhance the quality of your bread. We will also discuss baker’s percentages and how to use them to easily create your own bread formulas. We will explore different baking options such as baking in a loaf pan on a stone or in a Dutch oven and will cover the three types of heat at play in the bread baking process. In addition we will talk about the importance of ingredient selection and show you how to incorporate whole grains such as rye, oats and corn into your sourdough loaf.

Made possible thanks to the generous sponsorhsip of Maine Grains.

February 15th 2021

4PM-5PM EST

$30

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Fresh Pasta From Home

Join Danielle Glantz, professional pasta maker & owner of Pastaio Via Corta in Gloucester, MA as she guides us through making water pasta doughs and egg pasta doughs at home. Danielle, who is passionate about sourcing local, stone ground, organic wheat will talk about using really thoughtful sustainable ingredients & how to incorporate that into delicious pasta.
Curious about various shapes of pasta? How to make them and why? Danielle will also teach us about which pasta shape goes with what sauce and the importance of real extra virgin olive oil + real San marzano tomatoes and what to look for when shopping for these particular ingredients.

 

December 22nd, 2020

4PM-6PM EST

$40

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Corn: From Past to Present

&

Making Tortillas at Home

In this workshop we will be covering corn from its earliest association with humans to the present.  We start with a look at what is known about how corn became an agricultural staple of the ancient world on this continent.  We cover this not only from an archaeological/anthropological perspective, but look at the science underlying how it was domesticated and what its wild ancestors were.  Next comes demonstrating the process of nixtamalization, getting corn ready for the Mesoamerican kitchen, and the making of tortillas from scratch.  Sources for materials and equipment will be discussed.

 

 

November, 23rd, 2020

6PM-8PM EST

$40

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Perfecting Your Holiday Pies with Partybus Bakeshop!

In this class you’ll learn the secrets to a perfect pie crust. Jacqueline will demonstrate how to hand-mix your dough and a foolproof way to roll and crimp your shells. Jacqueline will provide recipes ahead of time for anyone wishing to follow along with the demo, and during class she will discuss the importance ingredient selection. Once our shells are shaped, we will also walk through a few classic pie fillings step-by-step. Once class is through, you’ll have all the skills you need to make that Thanksgiving centerpiece you’ve been dreaming about… no store bought shell needed!

 

 

November, 9th, 2020

4PM-7PM EST

$50

Zoom

Experience Level: All baking levels can learn something from this workshop

 

 

Sourcing, Milling & Baking with Heritage Grains

We invite you to join Amber Lambke, CEO & Founder of Maine Grains and Kerry Hanney, founder, owner, and baker behind Night Moves, as they discuss baking with heritage grains, sourdough and stone-ground flours. Kerry will  demonstrate an approachable at-home Nordic-style sourdough rye bread and Mexican cacao brownies featuring flint corn!

Learn More & Meet the Presenters

 

 

October 16th, 2020

FREE

Virtual – Facebook Live & Youtube

World Wide Community Bake Day

Worldwide Community Bake Day was created to inspire and empower people to come together and share baking traditions around the world. We believe that these community connections can foster creative economies, entrepreneurial growth and the revitalization of town centers.

On Friday, October 16th The Maine Grain Alliance is thrilled to host a day of virtual conversations with millers, bakers & farmers from all walks of life. Through out the day we will explore baking and farming traditions and how those traditions shine through the work of each person we speak with.

Be sure to check out our recipes & resources page to see what inspiring recipes our expert baking instructors have generously shared for World Wide Community Bake Day.
We look forward to seeing you on Zoom,  Facebook Live or Youtube!

 

October 3rd, 2020

11:00AM-1:00PM EST

$40

Experience Level: All baking levels can learn something from this workshop

Virtual – Zoom

Baking with Buckwheat Virtual Workshop

Bakers of all experience levels are welcome to join Fr. Paul and Ora Breads student intern, Meg Gombojav as we incorporate buckwheat into baking!  Buckwheat plays an integral role in a renewed grain economy—even though buckwheat itself is not a grain–both in the field and in the bread. 

Join us as we display the unique characteristics of buckwheat varieties and demonstrate how to incorporate buckwheat flour, groats, kasha and flakes into a base sourdough bread formula.  We hope you can celebrate buckwheat with us!

***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information.

September 1, 2020

4:00PM-6:00PM

$40

Virtual – Zoom

Artisan Doughnuts Virtual Workshop

Join Rachel on a doughnut making adventure turning yeasted brioche dough, buttermilk cake dough and pate a choux into dozens of delicious doughnuts. All the basics of dough, fillings and glazes will be covered, including tips and tricks to help you modify them and make them your own.

This workshop is a demonstration and will be moderated by Stephanie Swane. Stephanie is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab. 

Learn More

 

***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information.

 

past

July 30-31 , 2020

Virtual

Celebrating Our Grain Community

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

PAST WORKSHOP

July 30 , 2020

4:00PM-5:30PM

Virtual

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.

The workshop will be presented in demonstration style, with Ellie walking you through developing the sourdough for use, preparing the dough and then demonstrating various uses for that same dough. If you plan to have your starter active and ready, you are welcome to bake alone, but Eillie will be demonstrating numerous uses for the multipurpose dough. Feel free to sit back, relax and enjoy learning more about sourdough or create something along the way. If you have questions we ask that you write them in the “chat” section of Zoom. Amy or Ellie will answer the questions with the flow of the workshop.

 

 

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.

 

Learn More

 

***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information as well as the list of ingredients needed for the workshop.

 

Have a Question?

kayla@mainegrainalliance.com