Serious About Baking? The Baking World is Coming to Your Doorstep -- And There Are Only a Few Spaces Left.

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Early each fall, King Arthur Flour throws a Baking Harvest Conference. It's filled with heavyweights -- but it's by no means only for the pros. "Any passionate bakers who want to spend a few days exploring a variety of topics will enjoy the conference," says Natasha Payton, who does events and marketing for the company.

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What are those topics? Well, the keynote's by James MacGuire, whom Toronto's Globe and Mail once called "Montreal's walking Larousse Gastronomique, genius baker and grand transmitter of classic French cuisine."

There's tarts, chocolate, baguette dough, and flatbreads. The baking of Eastern Europe, and baking in a wood-fired oven. You can learn the finer arts -- cookie and cake decorating, how to slash bread to get a more picturesque loaf. If you really want to geek out, you can learn how to manipulate dough through hydration, or get into tangzhong, an Asian method of precooking flour with water that produces "an ultra-moist, impossibly plush texture," according to the conference description.

This year, the conference is September 5-7. There's only a handful of slots left, so if you're interested, check it out here:


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