Kneading Conference 2024

Join us for "Baking with People," an engaging workshop delving into the dynamics of employment, teamwork, and bakery culture.

Designed for individuals in leadership roles within bakeries or those aspiring to lead, this workshop draws on our extensive 17 years of experience as owner-manager-bakers. We've worked with a diverse array of individuals, from new hires and apprentices to seasoned bakers and managers.

Navigating the complexities of working with a team is both rewarding and challenging, and for many bakers, it's an essential aspect of bakery operations. From building a culture of trust and open communication to effectively managing conflict and disappointment, we'll explore the key elements of fostering a positive work environment.

Led by experienced facilitators, this workshop offers valuable insights, practical strategies, and a forum for discussion. Whether you're seeking guidance on leadership skills or grappling with specific challenges in your bakery, join us for an enriching conversation that combines shared experiences and participant-driven dialogue.

Your recipes are perfect, your social media fans are excited, and you love baking for your community. But how do you actually turn your passion into a real business? There's a lot more to ownership than just baking great loaves and pastries, and a number of things you'll want to consider before taking the leap to opening your own place.

Zach Martinucci is a baker and culinary anthropologist who founded Rebel Bread in Denver, CO in 2018 with a few thousand dollars and a dream. He has spent the last five years growing the artisan wholesale bakery into a multi-million dollar business with 30 employees, and is excited to share the lessons, tools, and spreadsheets that have helped contribute to a sustainable business. 

Zach simplifies business ownership into three steps: Making a Plan, Figuring out the Finances, and Taking Action. In this workshop, we'll explore each step in detail, including crafting a comprehensive business plan beyond menu items, understanding finances for profitability, building meaningful community connections, and navigating operational challenges.

Whether you're considering bakery ownership, expanding a side hustle, or seeking fresh perspectives for your existing business, this workshop will leave you with a confident understanding of how it all works, so you can take the best next steps for your baking journey.

Details will be shared soon.

Making bread is the simple part of running a bakery.  Making money?  That can be a bit harder, particularly if you don’t have a solid grasp on your bakery’s finances.  Join Laurie Schive, owner of Blue Loon Bakery in New Hampshire and Chairperson of the Bread Bakers Guild of America for a workshop on developing and effectively using financial management tools.  We will cover calculating costs, creating a profit and loss statement, managing cash flow and inventory, setting prices, and knowing when to get professional help.

Over the past decade, there has been a major resurgence of interest in reviving heritage and landrace grains in the Northeast. Building on, and in collaboration with, the incredible efforts of seed savers Sylvia Davatz and Ruth Fleishman, the MGA has developed as a space where farmers, bakers, researchers, home gardeners, and grain enthusiasts can connect to share seeds and knowledge, collaborate on trials, seek out rare varieties, and be part of the growing community of those who understand the importance of preserving and expanding the cultivation of these valuable crops. Join MGA’s Executive Director, Tristan Noyes, to explore the many valuable resources this network has to offer.