Kneading Conference 2026

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.

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.

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.