19th annual Kneading Conference set for July in Skowhegan

 Amy Halloran teaches a workshop at the Kneading Conference in 2017. (Photo by Jesse Cottingham) The 19th annual Kneading Conference returns to Skowhegan this July. The three-day event, hosted by the Maine Grain Alliance, runs from Wednesday, July 22 to Friday, July 24. It culminates with the Maine Artisan Bread Fair Saturday, July 25 from 9 a.m. to 3 p.m. at the Skowhegan State Fairgrounds. The conference will be held at various venues around town, in collaboration with local businesses. “We are expanding our presence in downtown Skowhegan to include dozens of venues across the town,” said Tristan Noyes, executive director of the Maine Grain Alliance. The conference usually pulls in about 250 attendees, including professional and home bakers, millers, maltsters, farmers, seed researchers, chefs, food entrepreneurs, oven builders and others. Noyes suspects this year’s turnout may be biggest yet, noting that one of the draws is the wealth of local food available to sample and purchase. He also expects as many as 4,000 people at the fair on Saturday. The conference features specialized baking education content like a pierogi workshop and a workshop on whole-grain cakes. Jim Franks, author of ‘Existential Bread,” will lead a workshop on rye and maize with Kerry Hanney of South Portland’s Night Moves Bread, while Bread Bakers Guild of America Executive Director Karen Bornarth is leading two classes of her own. The event also features business-track workshops, like how to scale your business and working with copackers. The conference’s keynote speaker is David Bauer, a celebrated miller, baker and seed collector. Bauer founded Farm and Sparrow in North Carolina, an Appalachian-based seed project, grain collection and mill dedicated to American landrace grains and legumes. Tickets are $450 plus fees for non-members. To register or find more information, visit [kneadingconference.com](https://kneadingconference.com/the-kneading-conference/). Copy the Story Link Tagged: [Baking](https://www.pressherald.com/tag/baking/), [the wrap](https://www.pressherald.com/tag/the-wrap/) [](https://www.pressherald.com/author/timothy-cebula) [Tim CebulaStaff Writer](https://www.pressherald.com/author/timothy-cebula) Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine,. [More by Tim Cebula](https://www.pressherald.com/author/timothy-cebula)