The third annual International Symposium on Bread, known as “On the Rise,” returns as a three-day workshop event Wednesday, June 12 through Friday, June 14. Hosted by Johnson & Wales University, event founder and JWU faculty member Peter Reinhart plans to make this year’s event more hands-on opposed to the previous academic-based programming. Reinhart is an American baker, educator, and three-time James Beard Award winning author including Book of the Year  in 2002 for The Bread Baker’s Apprentice. 

“In years past, the Symposium featured industry leaders from several continents who gathered to share perspectives on many aspects of bread making in an academic context,” Reinhart says. “This year’s symposium will offer a chance to explore those themes more deeply through small, hands-on workshops. Each workshop will align with one of three emerging themes.”

Attendees choose an area of interest from one of the following themes:

• The Future of Bread Lies in Its Past: New Frontiers in Sourdough Microbiology
• Local, Ancient, and Heirloom Grains: The Farmer/Miller/Baker Connection in Baking with Landrace, Heirloom, Regionally Specific, and Polycrop Grains
• Good Bread is Good for You: Wellness and Healthfulness in the Future of Bread

The tracks will be led by top bakers, millers, and educators and include both lecture and lab workshops to create products and prototypes within each of the three subjects. The symposium will open with the keynote The Latest Outcomes of Tracking Hundreds of Sourdough Starters from Around the World via the Citizen Science Project, from speaker Dr. E.A. McKenney of North Carolina State University. This year’s event is already sold out. Want to know what you missed? I will be there and will highlight this year’s takeaways after the event. —Justin Burke-Samson

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