Loading Events

« All Classes

  • This event has passed.

Ponsford’s Whole Grain Breads

July 30, 2018 @ 8:00 am - July 31, 2018 @ 4:00 pm


What is the trick to selling whole grain bread? At his bakery, Craig Ponsford has worked long and hard at enticing his customers to buy and try new breads. Spend two days with him exploring clever ways to incorporate farmer’s market finds and seasonal ingredients into whole grain breads.

This class will be working with an assortment of whole grains, some being ancient grains, and others being high extraction flours. The goal will be to gain an understanding of the complexity of whole grains in milling, fermentation, hydration and flavor. We will be making breads including a high extraction baguette, a high hydration bread (hydrated partially with grapes), Levain, Rye bread and seasonal breads (a bread hydrated with tomatoes, Sour Apple Walnut), and any seasonal grains the instructor finds before the class.


Day 1: July 30th 8am-4pm
Demo by instructor of some of the breads done on day two and teams making pre-ferments for day two.

Day 2: July 31st 8am-4pm
Hands on day working in teams, each team will make two different breads from start to finish.


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: Baking Class, Professional     Tags: , , , ,


The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Tickets are no longer available
Tickets are no longer available

« 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.