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Friday, July 28 • 11:15am - 12:45pm
The Quebec Artisan Bread and Grain Connection | Marc-Andre Cyr, Daniel Des Rosiers, Loic Dewavrin

Momentum has picked up in Canada . Hear how Daniel Des Rosiers, Marc- Andre Cyr and Loïc Dewavrin have created a market and a following for local grain. They will speak about how they developed working systems for their grain cluster.

avatar for Marc-Andre Cyr

Marc-Andre Cyr

A Taste for Grain
For more than 25 years, Marc-André Cyr, a.k.a. Baker on the Go, has been active on the Montréal food scene, working in some of the city’s top bread bakeries. He is the founder and director of Le Goût du grain - A Taste for Grain, a not-for-profit organization that works to celebrate local Canadian grain, build community nationally and cross-border, and create opportunities for conversations between grain... Read More →
avatar for Loic Dewavrin

Loic Dewavrin

Farmer/Miller, Les Fermes Longpres and Le Moulin des Cedres
In 1993, Loïc Dewavrin made an important decision when he chooses to put aside its engineering career and join its two brothers to take over the family farm from their parents in Les Cèdres, QC. One year later, in order to generate sufficient revenues for each family, a cold-press unit to transform oilseeds in edible oil is added to the farm. This will be the spark that will fire the organic revolution in the enterprise. Since then, the Dewavrin brothers make considerable efforts to increase visibility of the sector and make a living proof that organic can feed the world. By constantly sharing their experiments and know-how, their advices and support to young transitioning farmers is often welcome. Sustainability and self-sufficiency have been their leitmotiv since the beginning of this great adventure, from the farm-seeds they grow to the end product they offer to the local community. An... Read More →
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
Adventure baking Boulangerie Des Rosiers exclusively bakes Sourdough bread and is Certified Organic by Ecocert Canada. Daniel Des Rosiers spends 25% of his time on research and development. Influenced by molecular cuisine, he likes to deconstruct the process to reconstruct something better. Having done extensive tests on particle size of flour, he has tested recipes with different flavor profiles based on particle size and shape of the milled flour. Is mixing time related to particles size? Yes, at least for Rye. Daniel mills his own flour for all his experiment not by choice but by necessity... Read More →

Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976