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.

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.