Documentary filmaker Darrell Varga presents a private viewing of his new film "Bread in the Bones"
A conversaiton with visionary baker Apollonia Poilane with New York Times writer Kim Severson
A baking demonstration by award-winning baker Graison Gill of what he calls a Diaspora Baguette featuring heirloom hominy grits, wood-fired cane syrup, and other ingredients unique to the Deep South.
Karl de Smedt takes us on a tour of the Puratos International Sourdough Library in St. Vith, Belgium
Publisher and Editorial Director Stephanie Swane will showcase over 20 top visionaries in the bread and pizza industries, from millers to cookbook authors to bakers, as well as give you an inside look at the Modernist Cuisine kitchen and crew.
A baking demonstration by Nicky Giusto, Captain of Team USA 2016 Coupe du Monde du Boulangerie.
Professor Michael Ganzle on the science of sourdough starters.
Transitioning a recipe from conventional sifted flour to freshly milled whole grain; how to adjust your soon-to-be former favorites for texture, fermentation and flavor.
Patricia Kennedy & Sebastian Wessels on the future of baking technology.
Chocolate babka is like the holy grail — the search for the best version of it can become an obsession and a matter of fierce opinion. Eden Leshnick, baking manager at Breads Bakery in NYC, will show us how he makes the loaf that has been cited in New York Magazine and many other polls as the best version of Chocolate Babka anywhere.
Stephen Bloom on the past, present, and future of Thermal Oil Technology - Back to the Future of Baking.
Daisy Chow: Making destination-worthy croissants with high extraction, local flours.
Chef Frank Murphy and the Blazing Bulldog Oven, transformation through the power of fire.
Chef Fargian will demonstrate how to make Khachapuri, a traditional Georgian pizza-like cheese bread, on a Big Green Egg charcoal grill
Serge Ameye, The Mission to Mars Baking Project, a progress report.
Michael Kalanty: Prebiotic Bread for improved gut health -- how to make it happen and make it taste great!
Dr. Rob Dunn: Recently discovered wild yeast from insects; the implications for bread baking.
Roxana Jullapat: A demo tribute and reimagining of the classic Finnish Ring Rye Bread.
Dr.Erin McKenney: New findings from the Citizen Science Sourdough Project.
Daniel Leader, founder of Bread Alone Bakery: From Craft to Scale, a Sustainable Approach.
Karl Worley, "The Biscuit King:" How to make yeasted Angel Biscuits.
Douglas Michael: Baking with sprouted grain, a business model.
Richard Miscovich, demonstration: Baking with sprouted grain flour.
The Future of Bread Baking Education: John Unrein, Mitch Stamm, Christine Cochran and Karen Bornarth
Harry Peemoeller, demonstration: Baking with Freshly Milled Flour
Charles Luce: The Past, Present, and Future of Gluten-Free and Allergen-Free Baking
Chef Alon Shaya, demonstration: Baking Bread on an Outdoor Grill
Guy Frenkel: "Bread Couture; Stretching the Limits of Artisan Bread."
Guy Frenkel, demonstration: Creative Stenciling on Breads
Presented by Eric Pallant
James Beard Award winner, Chef Marc Vetri, Claire Kopp McWilliams, and David Joachim: Mastering Bread Using Bolted Flour
Dividing dough accurately is tricky but it's key to profitably and credibility. Here's what future technology has in store for this part of the operation.
A conversation with Nancy Silverton on the future of bread.
Teri Culletto demonstration: How to Make a Focaccia Garden
A panel discussion on expanding the baking community for diversity, equity, inclusion with Toni Tipton Martin, Erika Council and Adrian Lipscombe
Understanding and Making this Legendary Bread, with Fred Danser
Nathan Myhrvold: Modernist Pizza
Peter Yuen demonstration: The Yuen Numbering System for Laminated Dough
Jonathan Deutsch and Rebecca Etter: Innovative Options for Leftover Bread and Dough
Richard Coppedge, Gluten-Free Baking: New Techniques for a New Time.
Josh Allen: How Saving Waste Impacts the Bottom Line
Dave Dahl: Dave's Killer Breads, a Story of Transformation and Redemption through Bread