Loading Events

« All Classes

Artisan I with Craig Ponsford

October 22 @ 8:00 am - October 23 @ 3:00 pm

Artisan 1 is the first in a three part series designed to educate the professional artisan bread baker. This rigorous two day course focuses on the fundamentals of bread baking as it applies to the professional and lays the foundation upon which the next courses will build. The first day will include a lecture on flour & milling in addition to an in-depth dive into what is truly going on in the mixing bowl. The second day will production focused with a large amount of products made.

Topics covered in the course:

  • Baking terminology

  • Essential ingredients

  • Fundamentals of bread formulation

  • Using preferments inoculated with commercial yeast

  • Mixing techniques

  • Fermentation styles

  • Shaping principals

  • Scoring and baking

Day One: Tuesday October 22nd, 8am – 4pm
Day Two: Wednesday October 23rd, 7am – 3pm

Breakfast and lunch will be served both days.

KGBS customers see your Central Milling/KGBS Monthly Featured Items email for your access code. If you have any difficulty contact abc@centralmilling.com.

Instructor Bio

Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.

Categories: Professional     


Artisan Baking Center @ Keith Giusto Bakery Supply


This is an advanced baking class, and has some skill prerequisites. Please check the areas of knowledge that are true of your level of experience:


    $435.00     ArtisanOne10.22.19

1 available

Please fill in all required fields


All prerequisites must be checked before tickets can be purchased.

« All Classes

News & Updates

straight from the mill

Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.