Baker's Harvest Conference

Bakers' Harvest Conference

September 4th-6th, 2019

Wednesday, September 4th

Welcome Reception

Join us at the King Arthur Café for early check-in, along with some seasonal snacks. We’ll have a selection of bakery breads, local cheese, and a selection of wine, beer and cider. You’ll have the chance to meet up with fellow attendees, network and get a preview of conference events and activities.
6:00 PM to 7:00 PM
King Arthur Flour Café 


Thursday, September 5th

Plenary Session
Welcome and Opening Remarks. Schedule updates and additional information.
8:30 AM
Bakers' Conference Tent

Morning Sessions

Doughnuts with Jessica Meyers
Start your morning with the breakfast of champions! You’ll learn the ins and outs of making doughnuts in this interactive demonstration and see how delicious a truly fresh doughnut can be.
9:00 to 10:30 AM
Conference Tent

Chocolate Puff Pastry with Gesine Bullock-Prado
Learn traditional techniques for making a sublime chocolate puff pastry, then build your pastry using exquisite fillings.
9:00 AM to 1:00 PM
Sands’ Classroom

Harvest Breads with Andy King
Come bake with Andy King, co-owner of A & J King, Artisan Bakers. You’ll produce two different types of harvest loaves in this morning session.
 9:00 AM to 1:00 PM
Owners’ Classroom 

Wood-fired Flatbreads with Cheryl Holbert
Bake with Chery Holbert of Nomad Bakery, as she shares some of her favorite flatbreads and her wealth of experience in wood-fired oven production.
9:00 AM to 1:00 pm
Outdoor Oven

Cake Decorating with Melanie Wanders
Join our own cake and pastry instructor for this interactive demonstration on cake decoration. You’ll see some new techniques and have an opportunity to practice with a piping bag.
11:00 to 12:30 PM
Conference Tent

Pie Crust with Lisa Ludwinski
Lisa's expertise at making crusts for every kind of pie makes her the ideal person to talk about how to make the best crust for each masterpiece.
11:00 AM to 12:30 PM
Conference Room

Afternoon Sessions

Croissant with James MacGuire
What would the Bakers’ Conference be without James’ croissants? He’ll share his extensive knowledge on the topic, along with the techniques he’s come up with to make great croissants—whether at home or in a production setting.
2:00 PM to 3:30 PM 
Conference Room

Scoring Artisan Bread with Carrie Brisson
Join King Arthur Flour head baker, Carrie Brisson, for a production session in the bakery focused on scoring bread. You’ll have the chance to learn and practice professional techniques to improve the look of your baguettes and bâtards.
2:00 to 4:00 PM
In the Bakery

Sister Pie! with Lisa Ludwinski
Join author/owner of Sister Pie for an afternoon of pie. You’ll have a chance to hear from Lisa how she comes up with her amazing flavor combinations and you’ll come away with pie you’ve made yourself under her tutelage.
2:00 PM to 6:00 PM
Sands’ Classroom 

Pain au Levain with Jeffrey Hamelman
Jeffrey returns to our conference this year to share his lifetime of experience making Pain au Levain. You’ll come away with loaves you’ve shaped and slashed yourself, along with the experience of mixing and folding dough, and a deep understanding of one of the best bread baking processes.
2:00 to 6:00 PM
Owners’ Classroom 

Vermont Ciabatta with Blair Marvin
Have the chance to work alongside Blair Marvin of Elmore Mountain Breads to make ciabatta from 100% fresh milled Vermont grain. She'll show you a simple hand mix technique to make beautiful loaves baked in the wood-fired oven.
2:00 PM to 6:00 PM
Outdoor Oven

Other Uses for Sourdough with Andy King
What to do with all that sourdough starter? Don’t throw it out! See how to use it for delectable treats beyond bread.
2:30 PM to 4:30 PM
Conference Tent

The Dark History of Bread with Jeffrey Hamelman
Alongside the great nutrition that bread provides, there have also been innumerable instances where bread has been responsible for the mass deaths, famine, disease, poisoning, and even the toppling of governments. We’ll look at some of the historical underbelly of bread, from heaped corpses in medieval France to the Salem witch hunt!

Conference Room

Cooking with Grains with Jason Furch
See grains in applications beyond bread. This class is focused on how to properly prepare grains for a variety of savory applications from salads to soups and more.
4:00 PM to 5:30 PM
Conference Room


Join your fellow attendees and instructors for a casual pizza dinner.
6:00 to 7:30 PM


Friday, September 6th

Morning Sessions

Challah Braiding with Cheryl Holbert
Cheryl’s braiding techniques make such beautiful breads, and she’ll guide you through braiding your own masterpiece in this interactive demonstration. We’ll make sure to bake the breads in time for you to take them home at the end of the conference.
9:00 AM to 10:30 AM
Conference Tent

Food Styling with Erin McDowell
Before Erin was a cookbook author and food columnist, she was an award-winning food stylist and has baked for countless King Arthur shoots, as well as The New York Times, Food52, Better Homes and Gardens, and more. She'll share the secrets to success in this demanding, yet rewarding career.
9:00 AM to 10:30 AM
Conference Room

Autumn Cakes with Amanda Cook
Amanda Cook returns to our conference with a class on seasonal cake baking. Her talent lies in her ability to make the perfect cake, then use local ingredients to elevate the flavor profile. The result? Perfection!
9:00 AM to 1:00 PM
Sands’ Classroom

Baguettes with Karen Bornarth
Learn about different approaches to this classic favorite from the Head of Workforce Development at Hot Bread Kitchens in New York City. Karen brings her years of baking and training bakers to the classroom, and you go home with the delicious results
9:00 AM to 1:00 PM
Sands’ Classroom

Advanced Pizza and Flatbreads with Andrew Janjigian
Work with Cook’s Illustrated editor Andrew Janjigian as he takes pizza and flatbreads to the next level, using whole grains and natural leavens to craft extraordinarily delicious breads.
9:00 AM to 1:00 PM
Outdoor Oven

Gingerbread House with Kristen Fenn
Have you always wanted to make a beautiful gingerbread house, but not sure how to make it work? Kristen is a mainstay of the King Arthur Flour pastry shop, and she’ll guide you through the process—this is one of her favorite things to do at the holidays!
10:00 to 11:30 AM
Conference Tent

Rye Bread Tasting with James MacGuire 
Chef MacGuire will share his expertise on rye along with tastings of his freshly-milled and baked rye bread to help shift your approach to baking with rye. There will be ample time for Q & A.
11:00 AM to 12:30 PM
Conference Room

Afternoon Sessions

Pie! with Erin McDowell
Join food stylist, columnist, and author of The Fearless Baker as she celebrates the close of the conference with a demonstration on her favorite topic—pie! She’ll share her methods for making everyone’s seasonal favorite both dazzling and delectable. There will be time for Q & A and of course, samples for all to finish the conference in style!
2:30 to 4:30 PM
Owners’ Room