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Workshops & Events

Made possible with support from

October 16th, 2022

FREE

Virtual and In-person- Facebook Live & Youtube

Worldwide 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 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 22nd, 2022

$40

Virtual / Zoom

 

Bread Art  – How to turn a delicious bread into artwork

Join Judith Lehnhardt, a self-taught sourdough baker from Germany specializing in bread art. Bread is delicious, it feeds us every day but did you know that it can also be turned into a beautiful work of art? In this workshop Judith will show you how to make bread art by using the most simple tools in your kitchen. We will look at three different techniques on how to decorate, score and shape your bread to make it look stunning. 

 

Sponsored By: 

Explore Previous MGA Workshops

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

September 21-24, 2022

FREE

Where?
Common Ground Country Fair
294 Crosby Brook Road
Unity, Maine 04988

When?
We begin setting up on Wednesday, September 21 before the fair and bake through mid-day on Saturday, September 24.

The Big Bake at the Common Ground Country Fair 

The Common Ground Country Fair in Unity, hosted by the Maine Organic Farmers and Gardeners Association, is just around the corner! Under the direction of MGA Baking Education Director Dusty Dowse, the Maine Grain Alliance has been baking the bread to help feed the volunteers who make the fair happen for many years. MGA’s talented bakers will instruct volunteers on how to set up a field kitchen with wood-fired ovens to produce the bread.

 

July 30th, 2022

9 a.m. to 3 p.m

Skowhegan State Fairgrounds

Free! Everyone is invited, and we encourage you to bring your family and friends to enjoy

PARKING: $5

 

The Maine Artisan Bread Fair

The Maine Artisan Bread Fair is one of a kind. It is a fair dedicated solely to real bread and everything associated with this most ancient and central staple. The Maine Grain Alliance has sponsored the Bread Fair for ten years and the offerings have grown each year. Demonstrations range from bread baking using sourdough (with starters to take home!) to tortilla making. While you will be captivated by the wares in each booth, you will also be able tantalize your taste buds as you sample foods ranging from pizzas cooked in wood-fired ovens, fresh sourdough loaves, sweet pastries, and a variety of other locally produced delicious food.

July 25th-30th, 2022

Virtually & In-person

 

The Kneading Conference

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. 

 

June 25, 2022

BREAD & BREWS

In-person workshop

Common Ground Country Fairgrounds

 

 

Breweries from across Maine, including:

Allagash Brewing Co
East Outlet Brewing
Flight Deck Brewing
Fogtown Brewing Co
Frosty Bottom Brewery
Lake St. George Brewing Co
Moderation Brewing Co
Outland Farm Brewery
Oxbow Brewing Co
Sasanoa Brewing
The Urban Farm Fermentory, and others!

 

Maine Grain Alliance and MOFGA Presents: Bread & Brews

Join us on the MOFGA grounds for a celebration of Maine-grown grain! We’ll be highlighting the people and businesses who use this grain to make bread and beer.

Inside the Exhibition Hall there will be a beer tasting with local breweries, and outside and in the kitchen we’ll have a full line-up of workshops. Live music and food for sale outside.

The Maine Grain Alliance will also be hosting a special workshop called “Pizza at Home and in the Pub – Committing to Local Grains” before the main event begins. (Tickets sold separately here.) They will be baking up treats in their wood-fired oven, too!

 

Ongoing workshops from 3-7 pm (access included with tickets):

  • Malting grain for making beer (with Blue Ox Malthouse)
  • Growing grain at home (with Ross Ludders)
  • Homebrewing (with the folks from Frosty Bottom Beer CSA & Central Street Farmhouse)
  • Making ployes (with Fr. Paul Dumais of Farmington)
  • Cooking using corn (with the Somali Bantu Community Association)
    Restoring heritage grain seed (with Richard Roberts of the Maine Grain Alliance)
  • Cooking Beer Braised Mushroom Polenta (with Erik LeVine of Maine Grains) and more! 

Tickets:

$50 ($45 for MOFGA/MGA members.)

$25 ($20 for MOFGA/MGA members) for those not participating in the beer tasting.

Free for kids under 12.

June 25, 2022

BREAD & BREWS

In-person workshop

Common Ground Country Fairgrounds

 

Pizza at Home and in the Pub – Committing to Local Grains

This event is hosted by the Maine Grain Alliance and precedes Bread & Brews, a celebration of local grains, which begins at 2:30 pm, right as this workshop ends.

Whether you are a home pizza aficionado or looking to start a pizza program at your pub or brewery, this workshop will equip attendees with ways to use local grains and create delicious pizza. Presenters will speak to what makes freshly milled local grains so (favorably) different when used in pizza dough.

Topics covered will include:

  • Getting a starter going from scratch, including maintenance, formulation, working up to a large batch from a starter, and fermentation. (Attendees will also be given a starter that has been active for 50 years to bring home.)
  • Beyond pizza…Versatile uses for local dough on a brewery or pub tasting room menu.
  • The craftsmanship of pizza, including dough stretching, topping, and technical baking considerations.
  • Demonstrations of how to shape and make different breads with pizza dough.
  • For pizza entrepreneurs: Managing margins and high volume pizza production considerations when using local grains.

We will be baking in the Maine Grain Alliance wood-fired oven, so elements of wood-fired oven baking will also be covered. We hope you’ll join us!

Workshop Presenters:
Dusty Dowse, Director of MGA Baking Education, Lamastide Baking
Heather Kerner, Founder of the Good Crust
Benedict Cassie, Pizza Chef, Flight Deck Brewing Company

 

April 11th, 2022

4pm-6pm EST

$50

Zoom

Thanks to a generous donation from the Bill & Joan Alfond Foundation the Maine Grain Alliance is able to offer scholarship opportunities to young bakers, farmers, and aspiring grain professionals interested in expanding Maine’s grain economy. Applicant must be from Maine, conducting business in Maine, or planning to conduct business in Maine.

100% Northern European Rye

With Jim Williams – Backdoor Bread

 

 

Join Jim Williams, owner/baker of Backdoor Bread in Charlotte, VT as he makes a 100% sourdough rye bread in real time. We’ll talk about sourcing and milling rye, why it has a reputation for being challenging, and why it’s easier than most think! There will be plenty of time for questions, and a recipe will be provided. 

This workshop was made possible by

March 23rd, 2022

4pm-6pm EST

$50

Zoom

Thanks to a generous donation from the Bill & Joan Alfond Foundation the Maine Grain Alliance is able to offer scholarship opportunities to young bakers, farmers, and aspiring grain professionals interested in expanding Maine’s grain economy. Applicant must be from Maine, conducting business in Maine, or planning to conduct business in Maine.

“Pastiera” Italian Easter Ricotta and Wheatberry Tart

Made to celebrate the return of Spring and rebirth 

Christy Timon & Abe Faber: Timber Baking Consultants

 

 
Join Christy and Abe as they construct a delicious, whole grain Easter dessert with cooked farro, pastry cream, and filling.  This versatile treat can be made for small groups or scaled up for commercial production in a professional setting. This workshop will walk attendees through how best to pre-make elements of the tart to allow for a later final assembly. Whether you are baking for friends and family or in a busy bakery, this tart is the perfect spring addition.

March 27th, 2022

11am-1pm EST

$50

Zoom

Thanks to a generous donation from the Bill & Joan Alfond Foundation the Maine Grain Alliance is able to offer scholarship opportunities to young bakers, farmers, and aspiring grain professionals interested in expanding Maine’s grain economy. Applicant must be from Maine, conducting business in Maine, or planning to conduct business in Maine.

Armenian Easter Bread

Join baking instructor and recipe developer Andrew Janjigian (@wordloaf) in an exploration of choreg, a rich, aromatic Armenian sweet bread flavored with nigella and mahlab and coated with sesame seeds. Often called “Armenian brioche” because of the large amount of butter and eggs in the dough, choreg is traditionally served at Easter as an indulgence after winter and Lent, but many Armenians eat it year-round as well. It can be formed into individual round or knotted rolls, and—more commonly—into long braided loaves, and the braids are often made with three strands of dough, to represent the Holy Trinity.

Andrew will share his own recipe for choreg, which incorporates a tangzhong, an Asian baking technique known for extending the keeping-qualities of breads, something that is especially helpful here, since choreg’s high concentration of sugar normally makes it prone to staling quickly. It’s an easy and delicious recipe, just in time for Easter and the return of Spring.

February 13th, 2022

11AM-1PM EST

$50

Zoom

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

Workshop will be recorded for registrants in the event they cannot join the class live.

Use code “southernground”

Desem Demystified

With Jennifer Lapidus, Founder and GM of Carolina Ground

Sponsored by Maine Grains:

From freshly stone-ground flour to natural leavening , this workshop will take one through the process of making and using this Flemish natural leavening known as desem.

With the availability of freshly stone ground flour, comes the opportunity to make various forms of natural leavening or sourdough culture. When Jennifer started out as a baker, she found herself milling her flours in-house due to lack of access to fresh, stone ground flour.  And for the desem culture, the first ingredient is freshly stone ground whole wheat flour.

 

dawn woodward

Meet Jennifer

Jennifer is a baker, a miller, an author, a wife, a mother and step mom, a sister, a fan of beagle mutts, bitter foods, long walks, and Belgian road bikes. She’s forklift certified and her favorite musical is A Chorus Line (though Hamilton is a close second).

At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone-milled in the heart of the South.  While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.

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.

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