BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20280312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20281105T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270131T090000
DTEND;TZID=America/Los_Angeles:20270131T150000
DTSTAMP:20261108T195855Z
CREATED:20261108T195855Z
LAST-MODIFIED:20261108T195855Z
UID:773212-1801386000-1801407600@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll explore the world of doughnuts\, working with a rich\, buttery brioche dough\, a plant-based sourdough\, hand-cut cake doughnuts\, and pipeable pâte à choux for crullers and churros. Learn to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Rachel’s $10\,000 prize-winning tres leches doughnut. \n\nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to work the dough around your schedule\, so fresh doughnuts at home are realistic.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. Master the difference between a fluffy\, golden ring and a greasy disappointment.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations.\nBonus Round – Doughnut dough scraps become morning buns and breakfast pizzas. Nothing wasted!\n\nSome of the donuts you will explore (exact menu subject to change): \n\nVanilla Bean Glazed\nTres Leches\nLemon Meringue\nHot Chocolate\nBoston Cream\nCrème Brulée\nHoney Glazed Cruller\nChurros\nPistachio\nButtermilk Cake\nDouble Chocolate Cake\nHoney Buns\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are in for a treat! \nMeals: A light breakfast and working lunch will be provided. \n\nInstructor Bio\nRachel Wyman is an assistant professor in baking and pastry arts at The Culinary Institute of America (CIA) in Hyde Park\, NY. She is an award-winning lifelong baker who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone while a student at the CIA.. After graduating\, she managed night production at Amy’s Bread in New York City. After moving to Montclair\, NJ\, with her family\, she opened the Montclair Bread Company in 2012. On a whim\, she and her staff began frying up doughnuts one morning\, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction. It was named Best Boutique Bakery for Best of Essex\, 2016–2018. In 2021\, she published Will Run for Doughnuts: The Montclair Bread Company Cookbook. Among her many accolades\, Bake magazine named her one of the Top 25 Most Influential Bakers in the U.S. in 2015\, and she was a finalist on Team USA at the Coupe du Monde de la Boulangerie in 2014.  Rachel was featured on the Food Network’s Donut Showdown in 2014\, where her tres leches doughnut took home the top prize. She holds an MBA from the University of Phoenix\, a bachelor’s degree from the University of Florida\, and an associate degree in occupational studies from the CIA. Rachel is currently pursuing a doctoral degree in business administration from Johnson & Wales University.
URL:https://centralmilling.com/class/artisan-donuts-with-rachel-wyman-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/Donuts.png
END:VEVENT
END:VCALENDAR