From seed to loaf…How do we get there from here?
Bakers from all over the country joined together with millers, grain growers, and experts in soil and sustainable farming practices last month for the 2010 Kneading Conference held in Skowhegan, Maine. We were honored to take part, arriving each day as the sun was rising to fire up our Le Panyol wood fired ovens.
Over the past four years, we’ve seen the conference stem from a small passionate group of oven builders, bakers and local innovators, to an event that has gained national recognition.
Like a fine loaf of artisan bread, this year’s presenters, attendees and volunteers, yet again, rose to the occasion. Providing their own expertise, enthusiasm and open minds to make connections and close the gaps in our local food systems from the ground up.
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