Maine has no shortage of professional bakers and many of them gathered in Skowhegan to share their experience and talents at the annual Kneading Conference on August 1st and 2nd. Aimed at  promoting ecological and community sustainability, the conference offered classes on growing and milling grains, bake oven building, as well as local artisan bread techniques.

Stu Silverstein, a recent MF&L subject, and Kendra Michaud, led a half-day Clay Oven Building workshop. Using many of the methods in his book, the pair, along with assistant Ollie Hartman, demonstrated how to build micro-ovens, and afterward each participant built his/her own version. At the end of the class, attendees had their very own outdoor ovens to transport home and fire up with goodies of their choosing.

Stu Silverstein

From the staff at Maine Food & Lifestyle magazine.