Bread oven

A new outdoor wood-fired bread oven for community baking at Ren Hen Baking/Camp Meade will have its inaugural public firing at the Great Vermont Bread Festival on Sept. 7.

From the folks who brought you the world’s largest s’more at Winter S’morestice comes a new celebration at Camp Meade in Middlesex — the Great Vermont Bread Festival.

On Saturday, Sept. 7, 8 a.m. to 10 p.m., the Great Vermont Bread Festival will feature some of Vermont’s best-known bread makers, plus bread samples, kids’ events, artists, workshops, music, demos, beer and food trucks, hands-on learning and more.

Bread makers and bakers will demonstrate their skills while informing and regaling guests with their stories and experiences. There will be a book shop hosted by Bridgeside Books, and panels of farmers that grow the grains and millers and bakers.

Featured bakers include Jeffrey Hamelman, a luminary in the bread world and longtime Vermonter who wrote “Bread: A Baker’s Book of Techniques” — one of the most well-respected books on bread baking — and previously owned a bakery in Brattleboro, was the baking education director at King Arthur Flour from 1999-2017, and still teaches baking around the world. Others include Suzanne Slomin of Green Rabbit Bakery in Waitsfield; Charlie Emmers of Patchwork Bakery in East Hardwick; Becca Reiger, a teaching assistant at King Arthur Flour in Norwich; Jim Williams, who mills all his own flour, Scott Medellin from Slowfire Bakery in Jeffersonville; and a team from August First Bakery in Burlington.

A new outdoor wood-fired bread oven for community baking will have its inaugural firing at the festival; fresh loaves will emerge from the oven every hour, with all the toppings you can imagine: cheeses, butters, aioli, pesto, tapenades, peanut butter and jelly, charcuterie, sandwich ingredients and more.

An a la carte French toast breakfast runs from 8 to 11 a.m.

“Bakers Olympics” activities will include baguette shaping, tiny croissant making, and roll making for kids.

The party continues at night with music and “liquid bread” — beers made by local brewers using barley grown and malted here in the Green Mountain State, sponsored by Peterson Quality Malt.

The live music lineup:

9 a.m. Dark Star Project

1 and 4 p.m. Linda Bassick

3 p.m. Daniel Gaviria

6 p.m. Lowell Thompson & Michael Chorney

8 p.m. Kat Wright and friends


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