Kneading Conference 2026

Join Brandon Cochran (“Sourdough Brandon”) for this inside look at how he built a popular sourdough starter workshop series that has taught thousands of home bakers across Massachusetts for over three years. In this session, Brandon will share how hands-on educational workshops can become a meaningful way to connect with your community while growing a thriving small business and sharing your passion with others. Attendees will learn practical details about planning and teaching engaging workshops, along with strategies for marketing, communication, pricing, investing in tools and supplies, and creating an experience that keeps people coming back and help you turn your expertise into community-centered education.

Join Vanessa Santarelli (Your Maine Concierge) for an insider's perspective on thriving in Maine's hospitality industry. Maine is a magical destination with endless opportunities to see, do, and discover—but standing out in this competitive market requires more than just a great location.

Drawing on expertise as personal Maine vacation and business trip planners, we'll explore:

• What's hot, what's not, and what truly makes experiences memorable for Maine visitors
• How to craft carefully tailored recommendations that help guests fall in love with Maine
• Strategies for transforming your hospitality business from just another option into someone's favorite destination
• The art of personalized service in an age of information overload
• Building lasting connections that keep guests coming back season after season

Fork to Future is a non-profit organization founded in collaboration with industry professionals, dedicated to advancing education and fostering community among women and other underrepresented groups within the food, beverage, and hospitality sectors. Our first conference focused on the grain economy in WA and our next conference will focus on the dairy industry in CA. Learn more about how we can continue to build community and how to collaborate within the industry to create change. 
 
Fork to Future is a non-profit formed through partnerships with industry experts, aiming to enhance education and nurture a sense of community among women and other underrepresented groups in the food, beverage, and hospitality industries. Our inaugural conference addressed the grain economy in WA, and the upcoming event will highlight the dairy sector in CA. Discover how we can build stronger connections and collaborate across the industry to inspire meaningful change. 

Join us for an insightful panel discussion exploring the journey from artisan bakery to commercial production. Whether you're a small bakery owner considering expansion or already exploring co-packing options, this session will provide practical insights and actionable strategies to help you make informed decisions about your growth journey.

Join a live recording of the Bake This Book podcast with Rose Wilde, author of Bread and Roses, in conversation with host Erik Fabian, CEO of Sourhouse.

Rose, a self-proclaimed grain geek, will share her passion for texture, flavor, and ingredient diversity, drawing from her global travels and extraordinary debut cookbook, during this live podcast recording.

About Bake This Book: For bread bakers and all cookbook lovers, the Bake this Book podcast discusses the bread cookbooks that will be your reference for years to come. Join host Erik Fabian and guests as we discuss naturally leavened, sourdough breads with a bit of pastry, pizza and talk about baking culture. We invite authors to talk about their inspiration, their favorite baking tips and the impact cookbooks have had on their lives. Tune in at BakeThisBook.com.

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.