Welcome Dinner for Presenters and Special Guests 6:30pm - 8:30pm
Tour Somerset Gristmill, Downtown Skowhegan 4:30pm - 6:00pm
Pastry Production Track | Michael Rhoads | Day 1 | Pre-enrollment Required 9:00am - 6:00pm
Registration & Breakfast 8:00am - 9:00am
Welcome to the 11t...
Keynote Address | How Cultures Shape Culture: Clusters, identity... 9:15am - 10:15am
Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required 10:15am - 11:45am
Pastry Production Track | Michael Rhoads | Day 2 | Pre-Enrollment Required 10:15am - 11:45am
Let's Preserve: Stone Fruit Condiments | Kathy Savoie 10:15am - 11:45am
Restoring Heritage Grains | Richard Roberts & Eli Rogosa 10:15am - 11:45am
Baking With Off-Grid Grains & Flours: Understanding Stoneground Flours From Small Mills Using So... 10:15am - 11:45am
Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau... 10:15am - 11:45am
Wood-Fired Production Track | Ben Tock | Day 1 | Pre-Enrollment Required 10:15am - 11:45am
Building An Earth Oven | Stu Silverstein | Day 1 10:15am - 11:45am
Networking & Discu...
Local Food Truck Lunch 12:00pm - 1:30pm
Building An Earth Oven | Stu Silverstein | Day 1 (Continued) 1:30pm - 3:00pm
The Rise of the Scythe | Jesse Cottingham 1:30pm - 3:00pm
Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie |... 1:30pm - 3:00pm
The Rye Baker Bakes Rye | Stanley Ginsberg, author of The Rye Baker 1:30pm - 3:00pm
Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required 1:30pm - 3:00pm
Wood-Fired Production Track | Ben Tock | Day 1 (Continued) | Pre-Enrollment Required 1:30pm - 3:00pm
Pastry Production Track | Michael Rhoads | Day 2 (Continued) | Pre-Enrollment Required 1:30pm - 3:00pm
Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company 1:30pm - 3:00pm
Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie |... 3:15pm - 4:45pm
Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued) 3:15pm - 4:45pm
The Rye Baker Bakes Rye | Stanley Ginsberg, author of The Rye Baker (Continued) 3:15pm - 4:45pm
Pastry Production Track | Michael Rhoads | Day 2 (Continued) | Pre-Enrollment Required 3:15pm - 4:45pm
Building An Earth Oven | Stu Silverstein | Day 1 (Continued) 3:15pm - 4:45pm
Wood-Fired Production Track | Ben Tock | Day 1 (Continued) | Pre-Enrollment Required 3:15pm - 4:45pm
Pedal Power Grain Equipment | Lu Yoder 3:15pm - 4:45pm
The Gastronome in You | David Szanto 3:15pm - 4:45pm
Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required 3:15pm - 4:45pm
Happy Hour @ The Stable (Cash Bar) 5:00pm - 6:00pm
Farm-to-table Dinner Presented by Enchanted Kitchen at Fire Fly... 6:00pm - 7:00pm
Strengthening Local Grain Economies | Kim Van Wormer, Matt Tavares, Caroline Sluyter 1:30pm - 3:00pm
The Future of Bread | Stephanie... 9:00am - 9:30am
Beginner Techniques for the Home Baker: Get Started with Home Milling | Presente... 9:45am - 11:00am
Baking In An Earth Oven | Stu Silverstein | Day 2 9:45am - 11:00am
Shortcuts, Detours, Baking with Ghosts | Hungry Ghost Bakery | Jonathan Stevens 9:45am - 11:00am
Things That Go With Bread | Allison Reid, Scratch Bakery, Portland, Maine 9:45am - 11:00am
Wood-Fired Production Track | Ben Tock | Day 2 | Pre-Enrollment Required 9:45am - 11:00am
Building A Wood-Fired Oven From A Cast Iron Tub | Albie Barden 9:45am - 11:00am
Aurora / Borealis: A farm mill meets baker success story | Jim Amaral, Matt Will... 9:45am - 11:00am
Flint Corn | Dusty Dowse & Lynne Rowe 11:15am - 12:45pm
Shortcuts, Detours, Baking with Ghosts | Hungry Ghost Bakery | Jonathan Stevens 11:15am - 12:45pm
Wood-Fired Production Track | Ben Tock | Day 2 (Continued) | Pre-Enrollment Required 11:15am - 12:45pm
Kneading Words: Express Your Grain-to-Bread Mojo Through Writing | Amy Halloran & BREAD Magazine 11:15am - 12:45pm
Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued) 11:15am - 12:45pm
The Quebec Artisan Bread and Grain Connection | Marc-Andre Cyr, Daniel Des Rosiers, Loic Dewavri... 11:15am - 12:45pm
Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co | Day 2(Cont... 11:15am - 12:45pm
Local Food Truck Lunch 12:45pm - 2:15pm
Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co | Day 2(Cont... 2:15pm - 3:45pm
Flint Corn | Dusty Dowse & Lynne Rowe (Continued) 2:15pm - 3:45pm
Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued) 2:15pm - 3:45pm
Wood-Fired Production Track | Ben Tock | Day 2 (Continued) | Pre-Enrollment Required 2:15pm - 3:45pm
Lady Bakers of the Old Guard | Sharon Burns-Leader and Paula Oland 2:15pm - 3:45pm
Closing Remarks 3:45pm - 4:15pm
We're All Bread Dough: Philosophical Ruminations on Fermentation | Lisa Heldke, Author of Exotic... 2:15pm - 3:45pm