Workshops & Events

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

 

Explore Previous MGA Workshops

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

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