Kneading Conference 2026

Embark on an excursion with MGA's esteemed Director of Rare & Heritage Seed Restoration. Come explore exemplary organic grain restoration endeavors and engage in insightful discussions with industry leaders at the forefront of this vital field.

• Meet at Solon Elementary School (76 South Main Street, Solon, ME, 04979) at 6:00 AM (20 minute drive from downtown Skowhegan)

• Shuttle/carpool to Richard's field (65 Land Trust Road) around 6:10 AM (10-15 minute drive from school).

• “Attendees may not arrive back in Skowhegan until after breakfast begins at 7:30AM. If you wish to leave early for breakfast, please follow the shuttle in your own vehicle" or something along those lines

Join us on the mat for a gentle morning flow that pairs breathwork with movement and invites you into the present moment to start your day. All levels welcome, mats and blocks provided.

Locally-sourced meals facilitated by the Miller's Table.

Details coming soon!

MGA Members: Enjoy an exclusive conversation over breakfast with our accomplished presenters!

Join us for an accessible, hands-on primer that walks through each stage of the bread baking process, from mixing and fermentation to shaping and baking. This class explores how key variables—hydration, mixing methods, temperature, and time—work together to influence dough development, structure, and flavor. Through demonstration and discussion, participants will learn to read and respond to dough, gaining a deeper understanding of how to adjust techniques to achieve consistent, high-quality results across a range of bread styles.

In this workshop, Dan Leader will demonstrate four essential doughs while exploring the practical realities of scaling up your bakery operation. As he works through baguettes, pain au levain, a reconsidered miche, and 100% whole wheat with fermented grains, Dan will discuss different production possibilities for each bread—addressing how to maintain quality and character as you increase volume. Drawing from his decades of experience building Bread Alone Bakery, he'll share insights on equipment options that can improve efficiency and output without compromising the integrity of your products. Whether you're considering expansion or simply looking to streamline your current production, this workshop will help you navigate the challenges, seize the opportunities, and understand the risks of scaling your artisan bakery.

The most widely grown grain varieties in the modern day were bred for pesticide tolerance, unwavering uniformity, and boosting yields at any cost. In a world full of flavorful, nutritious, and resilient grains, this approach is not quite as “conventional” as it may seem. Join Paul Pollaro, the Maine Grain Alliance’s Transition to Organic Partnership Program (TOPP) Project Manager, to discuss how organic farmers can stay competitive with heritage grains, learn how to select the best varieties to achieve your goals, and peek behind the scenes into the day-to-day work of a heritage seed restorationist.

Presented by Key Appliance

You feed your starter. Now it's time it feeds you.

In this demo-style workshop I will be showing you exactly how I make my signature sourdough discard chocolate chip cookies — the ones people can't stop talking about. In this fun-filled, mouth-watering workshop, we'll go over

• each step of the recipe and why the details matter
• the mixing process and how to get to know your cookie dough
• the resting process and the magic that happens behind the refrigerator and freezer doors
• the baking process and how to master the art of perfectly baked cookies
• ways to make this cookie your own signature cookie
• how upcycling your starter can transform the way you bake

You'll leave with

• freshly baked cookies
• a cookie recipe you can live by and modify as you see fit
• access to the Chicky's Clubhouse
• some extra Chicky's goodies
• my secret-weapon baking tips, so you can nail it every time
  
  

So grab a seat, because we've got serious business to attend to: how to make the best chocolate chip cookies.

Join Martin Philip for pizza at the wood-fired oven. We will mix, ferment, stretch, and bake wood-fired NY-style pizzas using recipes, methods, and great tips from his NYT-bestselling book, The Book of Pizza. See you at the oven.  

As demand rises for climate-friendly construction, grain growers are uniquely positioned to help supply a new generation of carbon-storing building materials.

In this workshop, Andrew Frederick, founder of Croft, will share how straw is being transformed into high-performance building systems and why this emerging market could create new opportunities for Maine's organic grain growers. The session will explore what makes straw suitable for construction use and how regional supply chains could connect Maine farms with Maine manufacturing.

Locally-sourced meals facilitated by the Miller's Table.

Details coming soon!

We hope you’ll join us for a free tour of the grist mill, it is a one-of-a-kind experience.

Maine Grains is housed in the historic former Somerset County Jail building, which is also the home of The Miller’s Table café, Crooked Face Creamery, Happyknits yarn shop, WXNZ community radio & the weekly Skowhegan Farmers Market. The mill has been an engine of entrepreneurship and resides in the heart of historic downtown Skowhegan.

During our tours you will learn about our unique history, the process of transforming a jail into a mill, how stone milled flour is made, and what we’re hoping to accomplish in the years to come. We’ll tour the facility from the bottom up, so you can see our team of talented millers at work and our beautiful Austrian stone mills busily humming away, transforming whole grain into beautiful & delicious flour.

Please be aware that your safety is our priority. We are a food producing facility & you’ll be venturing near machinery. Please refrain from wearing dangly earrings and loose clothing, tie back long hair, wear comfy shoes (we’ll be climbing stairs), and feel free to look but please don’t touch the equipment. Hairnets and earplugs will be provided.
***We will be climbing up/down flights of stairs 6+ times during the tour. We understand that not everyone can make this journey! It can be a workout. Please wear comfortable closed-toed shoes.

https://mainegrains.com/tours/

Workshop description coming soon!

The Artisan Grain Collaborative (AGC) is a Midwest-based network of farmers, processors, end-user, and advocates. Learn about its inception from a handful a bakers and environmental advocates in Chicago to a 200+ grain value chain member network. This session will explore AGC's evolving structure and the work it does to support its members through peer learning, technical resources, and networking and education opportunities. Come with questions, and plan to take away and share ideas and opportunities for your own region's grainshed.

If you've ever thought about offering a baking class — or you're already teaching and want to bring more intention to it — this one's for you. We'll use Priya Parker's *The Art of Gathering* as our framework for designing classes that go beyond technique, ones with a real sense of purpose and space for genuine connection. You'll walk away with the tools to build your own class, including the planning materials and run-of-show resources we use at Rebel Bread's Teaching Kitchen.

We'll cover everything from figuring out who your class is really for, to the logistics of recipes and timing, to pricing and booking. You'll pick a class idea at the start — real or imagined — and run it through each step of the framework as we go. Plan to leave with a solid start plus new, unexpected ideas from the bakers around you.

Using a high-hydration dough to create Detroit, Grandma, NY Squares, Focaccia and more! 
 
We will apply different methods after mixing and bulk fermenting the dough to create a variety of pizza styles from dividing, shaping, proofing and baking instructions that fit each style plus the sauce & toppings that compliment it. Learn how to make the dough and apply the principles to perfect your favorite pizza style. We will discuss the characteristics of each style and how you can build your favorite combinations of dough, sauce and toppings to achieve your favorite pie. 
 
Following the mixing and bulk fermentation of the dough, various techniques will be employed to produce an array of pizza styles. This includes tailored instructions for dividing, shaping, proofing, and baking, as well as pairing each style with appropriate sauces and toppings. Participants will be guided through the process of dough preparation and taught fundamental principles to refine their preferred pizza style. The session will examine distinguishing characteristics of each type and demonstrate how to combine dough, sauce, and toppings to create optimal results. 
 
After mixing and bulk fermenting the dough, we will employ various techniques to create distinct pizza styles, including detailed instructions for dividing, shaping, proofing, and baking. Appropriate sauce and toppings will be recommended to complement each style. You will learn how to prepare the dough and utilize these principles to refine your preferred pizza style. We will examine the defining features of each style and guide you in assembling optimal combinations of dough, sauce, and toppings to achieve your ideal pizza. 

In this demonstration class, we will explore ways we can re-envision our bread with an emphasis on heirloom buckwheat and corn. Corn is the foundational food of the Americas and yet it has a minimal space in the artisan baking world. Buckwheat is a superfood that plays an important role in regenerative farming systems. Both corn and buckwheat, when stone-ground, are brimming with vibrant flavors. While baking bread with a high volume of corn and buckwheat, we will have a lively discussion about the possibility of uniquely regional breads based around local varieties. We will explore techniques required to produce these breads and will discuss troubleshooting as it relates to integrating these breads into a production setting or a home kitchen. Participating bakers will hopefully leave with a newfound commitment to working with local mills that are already producing heirloom corn and buckwheat products and also a commitment to developing their personal interpretations of these breads.

Join James Beard Award-winning food journalist and NPR's Here and Now Resident Chef Kathy Gunst for an engaging panel discussion with two innovative Maine bakers: Heather Kerner of The Good Crust and Christine Cascella of Chicky's. This conversation explores what it means to be a baker deeply committed to local ingredients and how place shapes the craft of baking. What does "local" really mean, and how does baking with Maine grains differ from baking in California or Ohio? Kathy will guide Heather and Christine through their individual approaches to Maine baking, their dedication to sourcing locally, what sparks their curiosity, and what's next on their creative horizons. From extensible sourdough pizza dough made with 100% Maine grains to bold, creative pizza slabs and wholesome baked goods, discover how these bakers are defining a distinctly Maine approach to their craft.

https://kneadingconference.com/maine-beer-bread-and-cheese-pairing/#

Back to Basics Grain Pairing is a Maine tasting event celebrating local grains through paired bites and sips. Guests will enjoy breads, pastries, and other baked goods paired with craft beer from Allagash Brewing Company and Bissell Brothers, along with cheeses from Crooked Face Creamery.

The evening will feature remarks from Allagash Brewmaster Jason Perkins; Bissell Brothers owners Hester and Noah Bissell; Amy Rowbottom of Crooked Face Creamery; Miles Lambke of the Biergarten; and Tristan Noyes of the Maine Grain Alliance. Together, they’ll explore how local grains contribute flavor, texture, and meaning to the foods and beverages we love.

Each pairing will feature grain in some form, with the final menu designed to showcase the connections between Maine’s farmers, bakers, brewers, cheesemakers, and eaters.

Tickets: $50

Register here