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UID:758575-1786105800-1786118400@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll work a rich\, buttery brioche base dough\, learning to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Chef Rachel Wyman‘s $10\,000 prize-winning Tres Leches doughnut. \nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to make both doughs work around your schedule\, so fresh doughnuts at home are a realistic Tuesday\, not just a dream.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. The difference between a fluffy\, golden ring and a greasy disappointment comes down to a few things you’ll learn to nail in this class.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations that lift each other up. You’ll learn the logic\, not just the recipe.\nBonus Round – Doughnut dough scraps become cinnamon buns and breakfast pizzas. Nothing wasted.\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are about to have a very good Saturday morning! \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 completing her studies\, she went on to manage the 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\, she was named one of the Top 25 Most Influential Bakers in the U.S. in Bake magazine in 2015 and 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 has an MBA from the University of Phoenix and a bachelor’s degree from the University of Florida\, in addition to her associate in occupational studies degree 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/
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
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