2018 Kneading Conference has ended

Create Your Own Event

2018 Kneading Conference

9:00am EDT

Pastry Production Track | Day 1 | Pre-enrollment Required

Limited Capacity seats available

Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference.

Speakers

Sharon Burns-Leader

Bread Alone Bakery

Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Wednesday July 25, 2018 9:00am - 6:00pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

10:15am EDT

Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats

Join Blair Marvin of Elmore Mountain Bread for some wood-fired baking fun! In this 3 hour class Blair will discuss key concepts and artisan techniques to give you greater control of the baking process and improve the quality and consistency of your hearth breads. Together you will bake 3 breads, all the same formula, but with different varieties of wheat. Attendees will experience hands-on shaping and baking tips for a wood fired oven and discuss the merits of the different flours used before examining a side-by-side comparison of the breads at the end.

Speakers

Blair Marvin

Elmore Mountain Bread

Blair Marvin is the co-owner of Elmore Mountain Bread, a wood-fired bakery and stone ground flour mill located in Elmore, Vermont. Blair's breads are made entirely with organic and regionally sourced wheat and specialty grains, all of which are ground into flour on their stone... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

10:15am EDT

Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required

Limited Capacity filling up

Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

This class will be limited to 15 participants.

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.**

Speakers

David S. Cargo

Mason

David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

10:15am EDT

Pastry Production Track | Day 2 | Pre-Enrollment Required

Limited Capacity seats available

Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference.

Speakers

Sharon Burns-Leader

Bread Alone Bakery

Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

10:15am EDT

The Anatomy of Bread: From the Land to the Loaf

Limited Capacity full

Feedback Survey

This interactive and full circle workshop will begin with a visit to a local field of wheat to first gain an understanding of what wheat looks like and then to discuss how a grain comes alive and reproduces. Understanding the science behind gluten will help you manipulate your sourdough culture. Through out this workshop you will discover new flavors in your bread production, and a happy marriage between gluten free flour and wheat. We will be preparing our recipes and refreshing our sourdough cultures, mill local grains, on site, with a small 8” meadow mill and discuss when and how to sift the flour. On our final day, we will bake the bread, witnessing first hand, land to loaf.

This workshop is geared towards any baker looking to move from yeast to sourdough production, or discover new techniques to incorporate gluten free flour with wheat. We encourage anyone interested in understanding where our base commodity comes from, how is it transformed and how to manipulate it in the best and most gentle way possible to take part.

*Participants for this workshop will be contacted 2 weeks prior to the conference with instruction on how to start their own sourdough. Bread baked in this workshop will be made from the sourdough starters and sold at the Maine Artisan Bread Fair.

Speakers

Daniel Des Rosiers

Boulangerie Des Rosiers

The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Classroom/Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

10:15am EDT

Wood-Fired Production Track | Day 1 | Pre-Enrollment Required

Limited Capacity seats available

The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

1:30pm EDT

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required

Limited Capacity filling up

The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Speakers

Kerry Hanney

Owner, Baker, Night Moves Bread & Pie

After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread. Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened bread... Read More →

Thursday July 26, 2018 1:30pm - 2:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

1:30pm EDT

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required

Limited Capacity seats available

Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

This class will be limited to 15 participants

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.**

Speakers

David S. Cargo

Mason

David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Building

1:30pm EDT

Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference.

Speakers

Sharon Burns-Leader

Bread Alone Bakery

Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

1:30pm EDT

The Anatomy of Bread: From the Land to the Loaf

Limited Capacity full

This interactive and full circle workshop will begin with a visit to a local field of wheat to first gain an understanding of what wheat looks like and then to discuss how a grain comes alive and reproduces. Understanding the science behind gluten will help you manipulate your sourdough culture. Through out this workshop you will discover new flavors in your bread production, and a happy marriage between gluten free flour and wheat. We will be preparing our recipes and refreshing our sourdough cultures, mill local grains, on site, with a small 8” meadow mill and discuss when and how to sift the flour. On our final day, we will bake the bread, witnessing first hand, land to loaf.

This workshop is geared towards any baker looking to move from yeast to sourdough production, or discover new techniques to incorporate gluten free flour with wheat. We encourage anyone interested in understanding where our base commodity comes from, how is it transformed and how to manipulate it in the best and most gentle way possible to take part.

*Participants for this workshop will be contacted 2 weeks prior to the conference with instruction on how to start their own sourdough. Bread baked in this workshop will be made from the sourdough starters and sold at the Maine Artisan Bread Fair.

Speakers

Daniel Des Rosiers

Boulangerie Des Rosiers

The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Classrom/Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

3:15pm EDT

The Anatomy of Bread: From the Land to the Loaf

Limited Capacity full

This interactive and full circle workshop will begin with a visit to a local field of wheat to first gain an understanding of what wheat looks like and then to discuss how a grain comes alive and reproduces. Understanding the science behind gluten will help you manipulate your sourdough culture. Through out this workshop you will discover new flavors in your bread production, and a happy marriage between gluten free flour and wheat. We will be preparing our recipes and refreshing our sourdough cultures, mill local grains, on site, with a small 8” meadow mill and discuss when and how to sift the flour. On our final day, we will bake the bread, witnessing first hand, land to loaf.

This workshop is geared towards any baker looking to move from yeast to sourdough production, or discover new techniques to incorporate gluten free flour with wheat. We encourage anyone interested in understanding where our base commodity comes from, how is it transformed and how to manipulate it in the best and most gentle way possible to take part.

*Participants for this workshop will be contacted 2 weeks prior to the conference with instruction on how to start their own sourdough. Bread baked in this workshop will be made from the sourdough starters and sold at the Maine Artisan Bread Fair.

Speakers

Daniel Des Rosiers

Boulangerie Des Rosiers

The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Thursday July 26, 2018 3:15pm - 3:45pm EDT
Classrom/Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

3:15pm EDT

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Speakers

Kerry Hanney

Owner, Baker, Night Moves Bread & Pie

After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread. Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened bread... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

3:15pm EDT

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required

Limited Capacity seats available

Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

This class will be limited to 15 participants

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.**

Speakers

David S. Cargo

Mason

David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Building

3:15pm EDT

Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference.

Speakers

Sharon Burns-Leader

Bread Alone Bakery

Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

3:15pm EDT

Wood-Fired Production Track | Day 1 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

9:45am EDT

Chinese dumplings with a twist: using local flour, sourdough and organic ingredients

Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.
Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.
The workshop will focus on:
Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
Friday morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.
Two Montreal food artisans combine their expertise to co-host this workshop

Speakers

Eddy Mysliwiec

Breddy Boulangerie

Eddy Mysliwiec is the owner of Breddy Boulangerie. He is a sourdough bread baker and instructor.He trained in Michelin starred restaurants before working as a chef in France and British ColumbiaHe got into baking on the Canadian West Coast, curious and desperately missing a good loaf... Read More →

Tara Wong

Tara’s Dumplings

Tara Wong is the owner of Tara’s Dumplings. She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
Gazebo Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

9:45am EDT

The Anatomy of Bread: From the Land to the Loaf

Limited Capacity full

This interactive and full circle workshop will begin with a visit to a local field of wheat to first gain an understanding of what wheat looks like and then to discuss how a grain comes alive and reproduces. Understanding the science behind gluten will help you manipulate your sourdough culture. Through out this workshop you will discover new flavors in your bread production, and a happy marriage between gluten free flour and wheat. We will be preparing our recipes and refreshing our sourdough cultures, mill local grains, on site, with a small 8” meadow mill and discuss when and how to sift the flour. On our final day, we will bake the bread, witnessing first hand, land to loaf.

This workshop is geared towards any baker looking to move from yeast to sourdough production, or discover new techniques to incorporate gluten free flour with wheat. We encourage anyone interested in understanding where our base commodity comes from, how is it transformed and how to manipulate it in the best and most gentle way possible to take part.

*Participants for this workshop will be contacted 2 weeks prior to the conference with instruction on how to start their own sourdough. Bread baked in this workshop will be made from the sourdough starters and sold at the Maine Artisan Bread Fair.

Speakers

Daniel Des Rosiers

Boulangerie Des Rosiers

The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
Classrom/Kitchen 1 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

9:45am EDT

Wood-Fired Production Track | Day 2 | Pre-Enrollment Required

Limited Capacity seats available

The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Friday July 27, 2018 9:45am - 11:00am EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

9:45am EDT

Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co. | Day 2 | Pre-Enrollment Required

Limited Capacity seats available

The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.

Friday July 27, 2018 9:45am - 11:15am EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

11:15am EDT

Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 | Pre-Enrollment Required

Limited Capacity seats available

The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.

Speakers

Stacy Cooper

Owner, Biscuit's & Company

Stacy Cooper grew up in Canada where biscuits were a big part of her young life. After relocating to Arundel, Maine, from Boston, Cooper realized her dream of opening a restaurant where she could experiment with biscuit classics made of "flour, fat and buttermilk" to sweet and savory... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

11:15am EDT

Chinese dumplings with a twist: using local flour, sourdough and organic ingredients

Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.
Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.
The workshop will focus on:
Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
Friday morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.
Two Montreal food artisans combine their expertise to co-host this workshop

Speakers

Eddy Mysliwiec

Breddy Boulangerie

Eddy Mysliwiec is the owner of Breddy Boulangerie. He is a sourdough bread baker and instructor.He trained in Michelin starred restaurants before working as a chef in France and British ColumbiaHe got into baking on the Canadian West Coast, curious and desperately missing a good loaf... Read More →

Tara Wong

Tara’s Dumplings

Tara Wong is the owner of Tara’s Dumplings. She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

11:15am EDT

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Friday July 27, 2018 11:15am - 12:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

2:15pm EDT

Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 Continued | Pre-Enrollment Required

The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.

Speakers

Stacy Cooper

Owner, Biscuit's & Company

Stacy Cooper grew up in Canada where biscuits were a big part of her young life. After relocating to Arundel, Maine, from Boston, Cooper realized her dream of opening a restaurant where she could experiment with biscuit classics made of "flour, fat and buttermilk" to sweet and savory... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

2:15pm EDT

Chinese Dumplings with a Twist: Using local flour, sourdough and organic ingredients

Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.
Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.
The workshop will focus on:
Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
Friday morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.
Two Montreal food artisans combine their expertise to co-host this workshop

Speakers

Eddy Mysliwiec

Breddy Boulangerie

Eddy Mysliwiec is the owner of Breddy Boulangerie. He is a sourdough bread baker and instructor.He trained in Michelin starred restaurants before working as a chef in France and British ColumbiaHe got into baking on the Canadian West Coast, curious and desperately missing a good loaf... Read More →

Tara Wong

Tara’s Dumplings

Tara Wong is the owner of Tara’s Dumplings. She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

2:15pm EDT

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Friday July 27, 2018 2:15pm - 3:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking

2:15pm EDT

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required

Limited Capacity seats available

The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Friday July 27, 2018 2:15pm - 3:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus

Pre-enrollment Required, Baking