The 2025 Kneading Conference

(Sending this one out a couple of days early because it is time-sensitive.)

This year's Kneading Conference is less than two weeks away, July 23–25. I've written about my love for the "Woodstock for breadheads" before, and how pivotal it was for my career as a bread baker:

My lifelong pursuit of the perfect pizza crust laid the groundwork for an understanding of doughs, though it wasn’t until I tasted bread I’d made myself in a Dutch oven did I realize precisely how wonderful a fresh-from-the-oven homemade loaf could be. (I somehow managed to squander an entire semester in Paris in my early twenties, never once giving a thought to all the amazing baguettes, pains au levain, and croissants all around me.) But no question it was my two days at my first Kneading Conference that turned me on to the fellowship of bread bakers and made me into a true believer.

Bread Friends are the Best Friends

Or: Why you need to attend the Kneading Conference

wordloafAndrew Janjigian

I won't be in Skowhegan myself this year, but man I wish I had the time to jet up. As always, the list of speakers and instructors is incredible, including many of my baking friends and many others I'd want to make friends with. The keynote speaker is Dr. Marion Nestle, the renowned public health and nutrition advocate, who will be speaking about how food policy shapes our health, economy, and communities. And this is the list of workshops:

Thursday, July 24

• “Sourdough Baking with Heritage Wheat: Simple Techniques for Delicious Healthy Bread” with Melissa Johnson
• “Cooking with Steam: Asian Breads and Dumplings” with Wai Chu
• “Name Your Terms: Taking a Proactive Approach to Your Growing Bakery Business” with Zach Martinucci
• “The Bake Sale Project: Reimagining Community Events as a Tool for Connection and Aid” with Natasha Pickowicz
• “Soba Noodles: From Buckwheat to Bowl” with Sara Flewelling and Takahiro Sato
• “Innovative Oven Construction and Heritage Corn Preservation” with Albie & Michele Barden

Friday, July 25

• “Ancient Grains, Modern Indulgence: A Laminated Pastry Workshop” with Romain Dufour
• “Exploring Regional Sourdough Breads & Fermented Grains” with Daniel Leader
• “Seasonal Wafu Miso Fruit Pie” with Sonoko Sakai and Fuyuko Kondo
• “The Art of Arepas & Empanadas with Zapalote Chico Corn” with Nando Jaramillo
• “Light as Air: Freshly Milled Flour in Chiffon Cakes and Sponges” with Bronwen Wyatt
• “Running a Mill on a Farm” with Justine Dewavrin

I know it is somewhat last-minute, but if you were considering going this year, I'd highly encourage it. The Maine Grain Alliance has offered Wordloaf readers a 5% discount on registration and/or tickets to the opening Presenters’ Dinner on July 23, using the code WORDLOAF5.

Better yet, they've given me a free pass to give away to one lucky reader, chosen at random on Sunday, 7/20 at 12pm. It's open to any and all readers, though paid subscribers who put their name in the hat will get TWO chances to win. (If you've already purchased a ticket and end up winning, MGA will refund the cost to you.) Leave a comment below if you want in on it, and be sure to let me know you are a paid subscribe. (No fibbing, please, I will double-check).

The Details:

🗓 Dates: July 23–25, 2025
 📍 Location: Downtown Skowhegan, Maine
 🎟 Tickets: Register here (use code WORDLOAF5 for 5% off)
 🎁 Raffle: Enter to win a free pass below, with a comment, and be sure to mention if you are a paid subscriber when you do.
 🌾 Hosted by: Maine Grain Alliance

—Andrew