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We envision a world where local grain economies that are
good for people and good for the planet can thrive.
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Friday, July 24
 

6:00am EDT

Sunrise Grain Walk with Richard Roberts
Friday July 24, 2026 6:00am - 7:00am EDT
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.
Speakers
avatar for Richard Roberts

Richard Roberts

Heritage Seed Restoration Project Coordinator, MGA Director of Rare and Heritage Seed Restoration
A gardener, mechanic/ fabricator, tinkerer, and high school teacher, Richard became intrigued with the idea of a gristmill in Skowhegan and volunteered there and became a part time employee. He attended the Kneading Conference and worked as one of the original farmers in the MGA’s... Read More →
Friday July 24, 2026 6:00am - 7:00am EDT

7:00am EDT

Sunrise Yoga with April
Friday July 24, 2026 7:00am - 7:45am EDT
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.
Speakers
avatar for April Davis

April Davis

April is an Early Education Consultant, Clinical Mental Health Counselor, and community wellness enthusiast. After completing her 200 hour YTT in 2018 she taught at Downtown Yoga in Augusta until COVID came on the scene and mixed things up. After completing her Master's program and... Read More →
Friday July 24, 2026 7:00am - 7:45am EDT
The Space on the River, LLC 181 Water St, Skowhegan, ME 04976, USA

7:30am EDT

Breakfast
Friday July 24, 2026 7:30am - 8:15am EDT
Farm-to-Table breakfast featuring pastries and locally sourced yogurt, granola, and fruit.

MGA Members: Enjoy an exclusive conversation over breakfast with our accomplished presenters!
Friday July 24, 2026 7:30am - 8:15am EDT
The Skowhegan Hotel 7 Island Ave, Skowhegan, ME

8:30am EDT

Bread Baking Fundamentals
Friday July 24, 2026 8:30am - 11:00am EDT
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.
Speakers
avatar for Karen Bornarth

Karen Bornarth

Bread Bakers Guild
Karen Bornarth has been a member of the Bread Bakers Guild for more than 20 years and has served as Executive Director since 2022. A lifelong bread baker and educator, she began her career at Amy’s Bread, where she rose from packer to supervisor while teaching part-time at the Artisan... Read More →
Friday July 24, 2026 8:30am - 11:00am EDT
The 1909 House 147 Madison Ave, Skowhegan, ME, United States, 04976

9:30am EDT

Heritage Grains & Beans of the Northeast
Friday July 24, 2026 9:30am - 10:30am EDT
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
Speakers
avatar for Paul Pollaro

Paul Pollaro

TOPP Project Manager, Maine Grain Alliance
Paul Pollaro earned a degree in Sustainable Agriculture & Food Systems from the University of New Hampshire, following hands-on experience working on several organic farms in New Hampshire. Currently, Paul works as the TOPP Project Manager at the Maine Grain Alliance. He is also a... Read More →
Sponsors
Friday July 24, 2026 9:30am - 10:30am EDT
The Space on the River, LLC 181 Water St, Skowhegan, ME 04976, USA

9:30am EDT

Scaling Your Bakery: Challenges, Opportunities, and Risks
Friday July 24, 2026 9:30am - 11:00am EDT
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.
Speakers
avatar for Daniel Leader

Daniel Leader

Founder, Bread Alone Bakery
Daniel Leader is an American artisan bread baker. He is the founder of Bread Alone Bakery, an influential bakery in organic and artisan bread making. Dan studied philosophy at the University of Wisconsin. He then went on to the Culinary Institute of America in Hyde Park, New Y... Read More →
Friday July 24, 2026 9:30am - 11:00am EDT
Tewksbury Hall

9:30am EDT

Tastes Naughty, Digests Nice: The Best Sourdough Discard Chocolate Chip Cookies
Friday July 24, 2026 9:30am - 12:00pm EDT
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.
Speakers
avatar for Christine Cascella

Christine Cascella

Chicky's
Christine established Chicky’s in 2022 in Rockland, Maine as a small-batch sourdough pizza pop-up dedicated to highlighting local ingredients and serving up bold, creative pizza slabs and baked goods. For two years she dished out one-of-a-kind sourdough pizzas and sweet treats up... Read More →
Friday July 24, 2026 9:30am - 12:00pm EDT
The Maine Meal 4 Madison Ave, Skowhegan, ME 04976, USA

9:30am EDT

Wood-Fired Pizza
Friday July 24, 2026 9:30am - 12:00pm EDT
Workshop description coming soon!
Speakers
MP

Martin Philip

King Arthur Baking
Martin Philip is an award-winning baker and author. In 2025 he was nominated for a James Beard and an IACP award as a co-author of NYT bestseller, The Big Book of Bread. His newsletter, the Sassafras Curio, was additionally nominated for an IACP in 2025. His critically acclaime... Read More →
Friday July 24, 2026 9:30am - 12:00pm EDT
Wood-fired Oven at 185

11:00am EDT

Building New Markets for Organic Straw
Friday July 24, 2026 11:00am - 12:00pm EDT
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.
Speakers
avatar for Andrew Frederick

Andrew Frederick

Andrew Frederick is the founder of Croft, a Maine-based firm delivering the future of construction with plant-based building materials. As head of product development, Andrew is at the forefront of innovating new markets for a soil-based economy, and defining a holistic vision that... Read More →
Friday July 24, 2026 11:00am - 12:00pm EDT
The Space on the River, LLC 181 Water St, Skowhegan, ME 04976, USA

12:00pm EDT

Local Lunch
Friday July 24, 2026 12:00pm - 1:30pm EDT


Friday July 24, 2026 12:00pm - 1:30pm EDT
The Skowhegan Hotel 7 Island Ave, Skowhegan, ME

12:00pm EDT

Maine Grains Grist Mill Tour
Friday July 24, 2026 12:00pm - 1:30pm EDT
This is during lunch. Please bring your bagged lunch to Maine Grains with you. You will have about 30 minutes after the tour to eat.

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/

Sponsors
avatar for Maine Grains

Maine Grains

Maine Grains serves bakers, brewers, chefs and families freshly-milled, organic and heritage grains sourced from the Northeast.By re-localizing grain production and milling we support the health and livelihood of the farmers and communities we serve. Our traditional stone milling... Read More →

Friday July 24, 2026 12:00pm - 1:30pm EDT
Maine Grains 42 Court St, Skowhegan, ME 04976, USA

1:30pm EDT

Strengthening the Midwest Grain Chain: Artisan Grain Collaborative's Network & Model 
Friday July 24, 2026 1:30pm - 3:00pm EDT
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.
Speakers
avatar for Halee Wepking

Halee Wepking

Meadowlark Organics
Halee came to farming with a degree in Modern Dance and a resume filled with professional cooking jobs. She met her husband John while working at the restaurant Prune in New York City, and after several years of doing the kitchen hustle, was eager to join in his dream of returning... Read More →
avatar for Alyssa Hartman

Alyssa Hartman

Executive Director, Artisan Grain Collaborative
Alyssa Hartman is Executive Director of Artisan Grain Collaborative, a regional network of farmers, processors, end-users, and advocates working to strengthen a regenerative grainshed in the Midwest. She has a Masters in Food and Agriculture Law and Policy from Vermont Law School... Read More →
Friday July 24, 2026 1:30pm - 3:00pm EDT
185 Water St

1:30pm EDT

Cross-Crusting: Using One Dough for Multiple Styles of Pizza
Friday July 24, 2026 1:30pm - 4:00pm EDT
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. 
Speakers
avatar for Stephanie Swane

Stephanie Swane

Modernist Cuisine
Stephanie Swane is the publisher of Modernist Cuisine and their in-house publishing department, The Cooking Lab for over 10 years. She develops and leads new publishing projects and partnership opportunities. She brings over 30 years of experience working on book publishing, global sales & distribution, brand management, foreign rights... Read More →
Friday July 24, 2026 1:30pm - 4:00pm EDT
The Maine Meal 4 Madison Ave, Skowhegan, ME 04976, USA

1:30pm EDT

New Techniques for Baking with Maize and Buckwheat
Friday July 24, 2026 1:30pm - 4:00pm EDT
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.
Speakers
avatar for David Bauer

David Bauer

Founder, Farm and Sparrow
David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow in Mars Hill, NC. Farm and Sparrow works with family farms to grow landrace grains, which are carefully milled and sold fresh every week.

David began his baking journey as an apprentice to oven mason Alan Scott. He opened Farm and Sparrow in 2006 as a wood-fired bakery that milled all of its flour daily and baked breads fermented with the natural leaven.  In the following years, Bauer began growing out ancient seed... Read More →
Friday July 24, 2026 1:30pm - 4:00pm EDT
Somerset Masonic Lodge #34 170 Water St, Skowhegan, ME 04976

1:30pm EDT

What Makes a Successful Hospitality Business in Maine
Friday July 24, 2026 1:30pm - 4:00pm EDT
Workshop description coming soon!
Friday July 24, 2026 1:30pm - 4:00pm EDT
Skowhegan Center for Entrepreneurship 181 Water St, Skowhegan, ME 04976

4:15pm EDT

Closing Remarks
Friday July 24, 2026 4:15pm - 4:30pm EDT
Speakers
avatar for Tristan Noyes

Tristan Noyes

Maine Grain Alliance
Tristan Noyes is the Executive Director for the Maine Grain Alliance. He is also the co-founder of GROMAINE, an organic farm in Aroostook County. GROMAINE specializes in the production of wide variety of vegetables, with a special concentration on lettuce. The farm sells produce to... Read More →
Friday July 24, 2026 4:15pm - 4:30pm EDT
 
Kneading Conference 2026
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