Kneading Conference 2026: Full Schedule

We envision a world where local grain economies that are
good for people and good for the planet can thrive.

10:00am EDT

Tiny Cakes, Big Grains: A Whole-Grain Baking Workshop

Thursday July 23, 2026 10:00am - 12:30pm EDT

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.

Speakers

Rose Wilde

Red Bread

Rose Wilde is a Los Angeles–based chef, writer, and co-host of The Kitchen Tape podcast. She is the author of Bread and Roses (W.W. Norton, 2023), named one of the Best Books of the Year by Bon Appétit and the Los Angeles Times, with a second cookbook forthcoming from Chronicle... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
Tewksbury Hall

1:30pm EDT

From Molecules to Oven: the Science and Practice of Leavening

Thursday July 23, 2026 1:30pm - 4:00pm EDT

Tewksbury Hall

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.

Speakers

Kerry Altiero

Dusty Dowse

Owner/Operator, Lammastide Bakery

Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Thursday July 23, 2026 1:30pm - 4:00pm EDT
Tewksbury Hall

9:30am EDT

Scaling Your Bakery: Challenges, Opportunities, and Risks

Friday July 24, 2026 9:30am - 11:00am EDT

Tewksbury Hall

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.

Speakers

Daniel Leader

Founder, Bread Alone 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

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Kneading Conference 2026

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Kneading Conference 2026

10:00am EDT

Rose Wilde

1:30pm EDT

Kerry Altiero

Dusty Dowse

9:30am EDT

Daniel Leader

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