What are the Sponsors saying about the NFOB?
“Loved the gorgeous kitchens—amazing and fun to watch contestants bake their bread recipe...Favorite part of the event was the auction with proceeds benefiting Flint Hills Breadbasket, Manhattan, Kansas, and worldwide Stop Hunger Now.” (nearly $3,000) —Kelly Olson, Red Star Yeast
What are the 8 finalists saying about their experiences at the NFOB?
“I most appreciated visiting the Joe Kejr farm and learning first hand from a real farmer what it takes to go from field to fork. The farmers’ love of the land, his family and the quality of his crops is like no other. I appreciate more than ever what kind of caring goes into the products I buy in my local grocery store. I am proud to spread the word of the goodness of Kansas wheat.” —Lisa Keys, 2015 NFOB Champion, Smokehouse Cranberry Cheese Bread, Kennett Square, Pennsylvania
“The event was well organized, informative, and fun! I do hope this event assists consumers nationwide in building an understanding and appreciation for the quality products used in baking bread—and the process, from farm to table, of bringing foods to American families. I know I certainly learned a great deal about many fine products as well as the wheat growing processes and the families and individuals committed to this product...Plus, it was a pleasure to work with Cindy Falk and her team. They put their hearts into this event—the result being a well-organized Festival that expanded my knowledge of the wheat industry.” —Mary Hawkes, Prescott, Arizona
“Thank you for your sponsorship in the festival. It is such a great event and a learning experience too!” —Jane Fry, Elk Falls, KS
“The amount of effort and passion that you and your colleagues (and especially your ambassadors!) put into the event was evident in every detail of each event. We all had a wonderful time and enjoyed learning more about such a staple foodstuff.” —Felice Bogus, Raleigh, North Carolina
“What a fabulous time the NFOB was, and I will forever hold dear the memories of it! I’ve been an avid bread baker for over 40 years, but I’ll never look at wheat in the same way again...Along with days and days of fun and excitement, this experience has truly been an education for me....The NFOB was a whirlwind of fun, adventure, education and pampering…and honestly, your event is now placed into my ‘Top Cook Off’ list. It’s rare to find such a comfortable, well-executed, welcoming, warm-hearted contest such as this anymore. I’ve been contesting since 2000, and I’m so thankful to find that ‘the good old days’ aren’t over…because I really thought they were....The National Festival of Breads in Manhattan, Kansas: a contest from the heart.” —Patrice Hurd, Bemidji, Minnesota
“I am just a home cook who never will consider herself a bread baker. Your diligent efforts have brought out the best in me!...I love the wheat farm tour and most of all, meeting the faces behind the products....I am going to try to set a record of how many times one can become a finalist.” —Merry Graham, Newhall, California (finalist in 2013 and 2015)
“Thank you so much for choosing two of my recipes as honorable mentions. I am truly honored! Thank you also for the beautiful certificates, and the coupons and yeast.” —Pam Correll, Brockport, Pennsylvania
What are the staff, volunteers, judges and attendees saying about this event?
“Congratulations on a successful contest.” (Nancy Peterson, former Extension Communications Specialist)
“I attended the NFOB in 2009, 2013, and in 2015 with a group from Nebraska, from Fairbury, Papillion, and Omaha—great reports from everyone....Thanks for all your efforts.” (Phyllis Kriesel, retired Extension Agent, Fairbury, NE)
“It was a pleasure to attend the bread baking programs last Saturday. The speakers provided an educational and informative group of programs.” Karen Ringel, Alma, Kansas
“Thank you so much for the wonderful opportunity to attend and judge NFOB! You put on one heck of an event: so well organized and welcoming!” Jenny Dewey Rohrich, prairiecalifornian.com
“Everything was well organized, ran smoothly, and enjoyed large and enthusiastic crowds. The new additions of the program book, more and better presentations on the stage, more booths, the BBQ area, etc., really added to the fullness of the event....I talked to a lot of people and they were very impressed and really enjoyed themselves.” Steven Graham, Assistant to the Dean and Director, College of Ag/K-State Research and Extension