Note: Registration for the 2013 Kneading Conference West is now open. Please sign up for emails if you would like to receive information about the 2013 agenda and other occasional information.
Kneading Conference West is a gathering of home and professional bakers, farmers, millers, maltsters, scientists, earth oven enthusiasts and anyone interested in handcrafted breads and pastries, locally grown grains, and the movement to restore regional food systems.
The registration fee is $300 and includes delicious meals made from scratch with locally-grown ingredients.
Beginning Thursday before noon and ending Saturday afternoon, the schedule includes hands-on workshops, lectures, and panel discussions with renowned leaders from the agriculture and baking worlds.
Scheduled presentations include managing sourdough starters, two-day refresher course for professionals, making crackers and flat breads, starting a bakery, and pizza and bagels in a wood-fired oven. Attendees can tour a local artisan bakery and organic flour mill, have the hands-on experience of building an earth oven, and learn how to incorporate grains into small farms and backyard gardens.
Testimonials from last year’s participants:
“I had a wonderful time. I learned so much about bread making, baking in general, local farmers and met some of the nicest people. My only disappointment was I could not go to everything I wanted to – so many wonderful choices.”
“Outstanding—great speakers, passionate and involved attendees and a very well organized event.”
“The sessions I attended were excellent and the networking was fabulous.”
“Truly enjoyed meeting so many like minded people that talked my language, often sent chills through my body.”
“Excellent. What a fascinating mix of people! The enthusiasm and generosity of attendees and presenters impressive.”
“I came away with a huge list of useful ideas and recipes to use in our small bakery.”
“Above expectations, superb opportunity to network with customers, learn baking essentials and enjoy great food and company.”