On The Rise: The Future of Bread

On The Rise: The Future of Bread, Johnson & Wales University’s first International Symposium on Bread, is taking place at the JWU Charlotte Campus on Monday and Tuesday, May 22 – 23, 2017. This forum will unite influential scholars, authors, agriculturists, historians, media, millers and bakers from across the U.S. and Europe.

The Symposium is being curated by Johnson & Wales faculty member and noted author, Peter Reinhart, who wrote The Bread Baker’s Apprentice and 10 other books on bread. In Reinhart’s own words, “My goal is to provide a collegial environment in which to explore a very controversial, yet beloved, subject. We’ll hear about consumer trends, advances in technology and technique, and socioeconomic factors that are shaping the business of bread, both now and in the future. The format will be similar to a TED Conference in that the presentations will be short and succinct, allowing ample time for interaction and discussion."

To achieve this, Reinhart has invited a who’s-who of the bread world to participate as speakers, including Chad Robertson of Tartine Bakery, Francisco Migoya from The Cooking Lab and the co-author of Modernist Bread, Glenn Roberts, founder of Anson Mills, William Rubel, noted author and bread historian, Stefan Cappelle, of the Puratos Sourdough Library, and many other distinguished professionals. See full list of speakers and topics.

Tickets to the two-day Symposium are $130 and are available at the top of the page. Johnson & Wales University Charlotte is located at 801 W Trade St, Charlotte, N.C., 28202 (see map). The DoubleTree by Hilton Hotel Charlotte, adjacent to the university, is offering ticket holders a special Symposium rate. Simply call (704) 347-0070 and mention the code ISB (International Symposium on Bread) Seats are limited, so it is suggested that you purchase your tickets and reserve your hotel rooms now. Special media arrangements can be made by emailing ted@gumbomarketing.com. The Symposium begins Monday morning with breakfast at 7:30 a.m., and the opening session at 9 a.m., so you may wish to check in on Sunday.

On The Rise, The Future of Bread presented by Puratos is made possible by Puratos, the leading supplier and innovator in bakery ingredients. Other sponsors include Big Green Egg, Central Milling, To Your Health Sprouted Flour, Wolfgang Mock Stone Mills, and Zwilling/J.A. Henckel Knives and Cookware.

For any questions, including information about our refund policy, please write to: symposium@jwu.edu