Kneading Conference 2025

Sonoko and Fuyuko are sisters based in Los Angeles who bring extensive experience working in the food world. Today, Sonoko and Fuyuko run their own cottage food businesses in Los Angeles to create unique culinary experiences honoring their heritages while celebrating local and seasonal ingredients.   
Join Sonoko and Fuyuko for a hands-on workshop featuring their award-winning wafu miso pie recipe born from cherished childhood memories. As children, they would wake to the irresistible aroma of their mother's apple slab pies in the middle of the night. After their mother passed away, the sisters recreated her recipe with a Japanese twist, adding Sonoko's homemade miso to the filling—a "hidden ingredient" that won second place in the KCRW pie contest.
You'll learn to make a flaky, tender crust using locally grown and milled Maine flour, prepare a seasonal fruit filling enhanced with handcrafted miso, and master the techniques that bring these elements together. Sonoko and Fuyuko will demonstrate how small adjustments in technique and flavor can elevate familiar recipes into something memorable.
Perfect for both professional and home bakers, this class offers insights into cross-cultural baking and the art of subtle flavor enhancement. You'll leave with not only a delicious pie but also a deeper understanding of how traditional Japanese ingredients can transform Western classics.