Kneading Conference 2025

Join Dusty Dowse -- emerita professor of biology at the University of Maine, professional baker, and MGA Education Director -- and Lynne Rowe -- owner of Tortillería Pachanga, a fresh corn tortillería in Southern Maine -- for a deep dive into the process of nixtamalization and tortilla-making. Dusty will walk you through the history and scientific basis of nixtamalization, while Lynne will give a hands-on tutorial on making delicious, authentic tortillas with Maine-grown corn. You'll even get the opportunity to explore alternative uses for corn by making tamales.  

Jon and Olivia started their story as partners, paired together by chance in the kitchen at Johnson & Wales University. They soon realized that they were not only great partners in the kitchen, but also in life. Wanting to create something of their own, they came up with "The Pastry Pair," a name that encompasses both their passion for the craft and doing what they love together. The Pastry Pair specializes in sourdough breads, laminated pastries, and handcrafted artisanal bonbons. As their business has grown, they have started selling at farmers markets all across Southern Maine. When it comes to their products, they emphasize the importance of freshness, using quality and local ingredients and turning them into something both beautiful and delicious.

When we think of using fresh milled, whole grain flour, we often think of sturdy, wholesome loaves of bread, but these flours can make delicious, airy chiffon and sponge cakes as well. Chef Bronwen Wyatt will demonstrate how to achieve light-as-air textures in baking while using 100% whole grain flour. Participants will learn how to properly whip eggs and fold in the dry ingredients to preserve a light texture, and taste chiffon and sponge cakes made with Maine Grain flours. 

Join Nando Jaramillo, a Colombian corn grower and chef based in Vermont, to make arepas and empanadas made with his own locally-grown zapalote!