Johnson & Wales University Charlotte will hold its third annual International Symposium on Bread June 12-14.

Presented by Puratos, the event, dubbed “On the Rise,” will be held at the school’s Charlotte, North Carolina, campus and feature professional bakers from around the world.

New this year will be small, hands-on workshops to allow bakers to explore baking trends more thoroughly, says Peter Reinhart, a JWU faculty member and the symposium’s founder.

Three prominent themes will be explored at the conference:

• 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