Two bakers, Two methods, Two stories
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Kerry Hanney
Owner
,
Baker
Biddeford, Maine
After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread. Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened bread and the possibilities of stone-ground sustainable regional grain.
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Join Blair Marvin of
Elmore Mountain Bread
and Kerry Hanney of
Night Moves Bread and Pie
at the Kneading Conference for a workshop focused on producing sourdough country breads made with stoneground Maine Grains flour using two different fermentation methods. Blair and Kerry will dive into the how and why each method fits into their own production schedules and how they each came to use local stone ground flours for all of their breads.
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Blair Marvin
Co-owner, Baker
Elmore, Vermont
Blair Marvin is the co-owner of Elmore Mountain Bread, a wood-fired bakery and stone ground flour mill located in Elmore, Vermont. Blair's breads are made entirely with organic and regionally sourced wheat and specialty grains, all of which are ground into flour on their stone mill at the bakery. Blair carefully hand-crafts and hearth-bakes in her custom wood-fired oven, which, by nature, limits the amount of bread she can bake, keeping production small and quality high.
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The Joy and Pain of Naturally Leavened Bagels
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A bit about the workshop from Aaron Quint:
"If you grew up in NY or nearby, Bagels are probably part of your bloodstream. As a born Jewish Brooklynite, I consider bagels part of heritage. I didn't consider making them until after leaving NYC to move to the Hudson Valley. Since then, I've tried to hone in on my ideal bagel as part of my work as Kingston Bread Lab. After years of trial (and lots of error), I finally think I have something that is exceptional. In this workshop, I hope to share my process, my formula, and all my mistakes with you. Hopefully, we will get to snack on some bagels and some schmear at the end."
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About the Instructor:
Aaron Quint is the owner and Head Baker of
Kingston Bread Lab
in Kingston, NY. Starting with a Community Supported Bakery, selling bread out of his back door, KBL has expanded to a weekly pop-up at Rough Draft Bar & Books and (hopefully) soon a permanent brick and mortar. Aaron got into baking via cooking at home and through pizza as the co-author of The Pizza Book (
http://make.pizza
).
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VOLUNTEER PROFILE
Creating a Sweet Future for Skowhegan
Meet Matt DuBois and team, members of the Maine Grain Alliance
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By 4:30 in the morning, as much of the town sleeps, Matt DuBois and his crew are already hard at work, mixing dough and creating pastries to satisfy Skowhegan’s sweet tooth.
In just ten years, a stop by
The Bankery
has become a morning ritual for customers drawn to the downtown business and its glass cases of baked goods, ornate bank vaults, and antique photos that showcase the building’s 153-year history.
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DuBois sees exciting times ahead for the Somerset County town once best known for its many mills and factories. At 31, he is helping a new generation examine how the community can thrive; he has volunteered since 2013 as a member of MaineCF’s Western Mountains Committee and is president of the Main Street Skowhegan Board of Directors and a member of the Board of Friends of Maine Grain Alliance.
DuBois and his husband, Skowhegan area native Michael Hunt, and twin brother Mike DuBois, opened their bakery – and later floral and formal wear store – armed with professional training and a passion for baking.
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They also learned from a Thomas College study that a bakery was residents’ top request for a new business in town.
“We didn’t want to start the business in a stripped-down place,” DuBois says. “We wanted to find something with a lot of character and charm, and when we saw this place we fell in love with it immediately.” Across Water Street, the historic downtown continues to reemerge as a vacant 1805 storefront is restored for a Cornville Regional Charter School expansion.
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“Skowhegan has a lot of opportunities that we need to call on,” says DuBois. The community is assessing what it already has, “not trying to be like someone else, but what makes us special, and embellishing on that.” As part of the Skowhegan community, DuBois says that businesses in Skowhegan share a common goal: making their communities better places to live, work and play.
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The Bankery offers products made with Maine sourced grains, milled at Maine Grains. They provide support for the Maine Grain Alliance, from making the ingredients for a pizza event to sourcing labor and goods for the Kneading Conference as well as other MGA-sponsored events. "We believe in the work of the Maine Grain Alliance and their mission to inspire and empower people who are building local grain economies. Their work is helping to improve the supply of locally grown heritage grains, to provide educational opportunities, and to grant financial assistance to small grain businesses... all things good for the Bankery, for Skowhegan, and for Maine."
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Last Call for Kneading Conference Work Study!
The Kneading Conference Work/Study Program is intended for those who show high interest in baking, milling, and/or grain growing and who need help in meeting the expense of the July conference. In exchange for a $325 registration fee, accepted applicants pay $100 and will receive free camping on site, meals from Wednesday night through Saturday morning, and the chance to learn and work with some of the big names in baking, milling, oven building, and grain growing. You will have ample time to attend conference workshops and lectures, and many will have the opportunity to assist presenters.
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