On The Rise: The Future of Bread International Symposium on Bread: Day 2

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Day two begins with a conversation between filmmaker J.D. McLelland and chef-entrepreneur Chad Robertson. They discuss the history and future of Tartine Manufactory, San Francisco’s visionary start-to-finish bakery, recipe development lab, and collaborative space. McLelland shares excerpts from his documentary which profiles Robertson and other bread luminaries. Glenn Roberts, founder of Anson Mills addresses the important, pressing question, “What should US farmers do?” Roberts believes that small scale, community engaged, sustainable farms focusing on nutritious grains and diversified crop rotation are the solution. We then hear from Dr. Nadezhda Savova-Grigorova and Stefan Grigorova, of The Bread House Network, on the therapeutic power of bread-making for those with special needs. Then, Dr. Anne Madden talks bacteria and the potential for superior flavor and aroma, made possible by new microorganisms. Finally, Panera Bread’s Vice President of Culinary and Bakery Innovation, Tom Gumpel shares his perspectives on the vision, history, and execution behind one of the baking industry’s leading brands.

Tuesday, May 23

7:30-8:30 AM Breakfast (Nellie’s Southern Kitchen)

9:00 AM Day Two Welcome

9:15 AM Chad Robertson and JD McLelland, A Conversation with Chad Robertson–the Vision Behind the Creation of Tartine Manufactory

10:00 AM Glenn Roberts, Perfect Acre, Perfect Bread

10:45 AM Break

11:15 AM Dr. Nadezhda Savova-Grigorova and Stefan Grigorova, The Bread Houses Network: Community Building, Therapy, and Social Entrepreneurship through Bread Making

12:00 PM Lunch (Showmars)

1:30 PM Dr. Anne Madden, New Microorganisms from Strange Places for Better Breads

2:15 PM Tom Gumpel, Innovation, Compromise, and Real Life–Finding the Proper Balance in a Multi-Unit, Growing Company

3:00 PM Q&A Panel & Closing Remarks