Kneading Conference 2026

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.