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.
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
