Kneading Conference 2026

Join chef and baker Rose Wilde for a hands-on exploration of cake through the lens of whole grains. Participants will bake three small-format cakes — one gluten-free and two contrasting grains — to compare texture, structure, and flavor. Together we’ll bring each cake to life with a bright jam or curd and two buttercreams: a classic Swiss and a playful oat-milk Russian variation. You’ll learn how different grains behave in batters, how to build flavor intentionally, and leave with beautifully finished mini cakes to enjoy or share at the festival.

This workshop will begin with a detailed introduction to what leavening involves, and will cover the microbiology and chemistry of the process at a fundamental level. Yeasted and sourdough baking techniques will be discussed in detail. This will be followed by a hands-on practical session with a wood-fired oven which will occupy the bulk of our time. Major techniques of yeast leavening ranging from direct dough, through advanced preferments will be demonstrated, followed by sourdough. Bread will be baked by participants and the workshop will culminate with taste testing across the entire range of techniques including an unleavened offering for contrast.

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.