Keynote speaker. Andrew Ross is a professor, cereal chemist, and trained baker whose work bridges science and craft in bread making. Based at Oregon State University, he researches grain quality and teaches food chemistry, while sharing his passion for whole grains and baking with bakers and scientists worldwide.

Emilie Qvist is a chef and restaurateur known for her focus on ultra-local, seasonal ingredients and sustainable cooking. Rooted in Danish food culture and shaped by her upbringing on the farm Livø as the daughter of a grain farmer, she trained at renowned kitchens including Blue Hill at Stone Barns and in Copenhagen before founding her restaurants Medvind and Lyspunktet in Hanstholm, where she celebrates local fish, grain, and produce through simple, honest cuisine.

Anders Borgen is an organic farmer, breeder and long-standing advocate for grain diversity in Denmark. Through decades of committed work, he has played a central role in preserving, growing and sharing heritage and population grains, helping to reconnect farming with ecology, flavour and cultural knowledge.

Keynote. Dr. Laura Valli brings anthropological perspective into agricultural and food systems-related issues. She obtained her PhD from Washington State University Breadlab where she worked on rye, studying the entire grain network, from breeders and farmers to millers and bakers to eaters in the US and beyond. She was interested in the stories told about rye, and how they affect the perceptions and motivations of people. For her, rye is a case study of thinking about the collective action necessary for changing food systems.

Adrien Pelletier is a French organic wheat breeder, farmer, miller, and baker. At Ferme d’Orvilliers, he works on wheat breeding, agroforestry, milling, and baking, developing organic grain systems and advocating for sustainable, locally adapted varieties for high‑quality sourdough and bread. Adrien’s population wheat will be showcased in the demonstration field at the festival.

Fintan Keenan is an Irish-born organic grain farmer, flour miller, and mill designer based in Denmark. Fintan owns and runs Quartz Mill in Ringsted. He works with heritage wheat varieties and sustainable grain production, helping to revive traditional grains and develop artisanal flour milling processes.

Keynote. Sébastien Boudet is a renowned French-Swedish artisan baker, cookbook author, activist and avid advocate for heritaga grains, natural ingredients, sourdough, and ecological practices. He is known for successful bakeries in Stockholm like "Sébastien på Söder" and inspiring home bakers through his books, such as Mjöl and Den nya gröten.

Grace Maher is a doctoral researcher affiliated with the Irish Grain Network, carrying out her PhD research with enviroCORE at South East Technological University (SETU). Her work explores the agronomic, baking, and nutritional performance of heritage wheat varieties through field trials on organic farms across Ireland. Taking a whole-supply-chain approach, Grace’s research connects cultivation, milling, baking, and consumer perspectives to assess the potential of heritage grains as viable alternatives within Ireland’s organic grain sector. Her work sits at the intersection of research, practice, and dialogue across regenerative and place-based grain systems.