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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20230412T090000
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DTSTAMP:20230320T233846Z
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UID:619529-1681290000-1681311600@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:In this hands on course\, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\nAll course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this requirement you will be notified immediately.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \n\nInstructor Bio\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue-23/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/2nd-pic.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230413T090000
DTEND;TZID=America/Los_Angeles:20230413T150000
DTSTAMP:20230324T215815Z
CREATED:20230324T213758Z
LAST-MODIFIED:20230324T215815Z
UID:620849-1681376400-1681398000@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:Tickets will be available March 25th for purchase! \nIn this hands on course\, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\nAll course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this requirement you will be notified immediately.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \n\nInstructor Bio\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/2nd-pic.jpg
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DTSTART;TZID=America/Los_Angeles:20230426T120000
DTEND;TZID=America/Los_Angeles:20230426T170000
DTSTAMP:20230419T235638Z
CREATED:20230321T183451Z
LAST-MODIFIED:20230419T235638Z
UID:619697-1682510400-1682528400@centralmilling.com
SUMMARY:Sauerdough Pizza Making with Pablo
DESCRIPTION:Learn from certified German master baker Pablo with international experience how to work with amazing Sauerdough Products at home. \nYou will be learning all the essentials you need to work successfully with Sauerdough \n\nCreate – Feed – Maintain Sauerdough\nMixing Doughs by Hand\nFermenting – Proofing – Retarding\nTemperature – Oven – Baking\n\n\nThe course includes:\n\n\n\nTake Home Sauerdough Starter\nMixing dough in Class to take home\nFully ready to go Pizza Dough to take home\nBake your own Pizza\nHand Book\n\n\n\nCOVID-19 Protocol\nThe Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time\, mask wearing and vaccination confirmation is not necessary\, however masks are encouraged to help stop the spread of illness. \nIf there is a change in these requirements\, attendees will receive an update one week prior to the course\, and asap up to the course start time. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here.\n\n\nInstructor Bio\nPablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker\, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii\, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich\, he has managed big accounts such as Mercedes\, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017\, Der Meisterbäcker\, teaching classes\, performing live baking demos and consulting for restaurants and bakeries around Europe.
URL:https://centralmilling.com/class/pizza-with-pablo-1/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/pablo-pizza-5-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20230428T120000
DTEND;TZID=America/Los_Angeles:20230428T160000
DTSTAMP:20230324T164138Z
CREATED:20230323T182940Z
LAST-MODIFIED:20230324T164138Z
UID:617563-1682683200-1682697600@centralmilling.com
SUMMARY:Tea Cakes\, Shortbread and Scones\, Oh My! with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge\, as he shares three decade’s worth of experience and stories each month at the Artisan Baking Center! \nThe finest scones and shortbread are hand mixed. This gently blending creates the perfect texture\, tenderness and flavor that is difficult to achieve with a mixer. The demo and hands on will focus on hand mixing. Equally as important is using the right ingredients. You will learn the European techniques for hand mixing. This will be an enlightening experience since it will give you a greater understanding of how the ingredients are manipulated and change during the process. This knowledge will increase your pastry judgement when mixing other similar doughs in a mixer. Precooking and maceration of the dates gives this tea cake an exceptional flavor and texture. It’s perfectly enhanced by the Crème Fraîche & Butterscotch Sauce. \nWe will finish the day with a tasting of the pasties and loose leaf Fortnum & Mason Tea during the Q&A.\nThis is a demonstration and hands-on class. To maximize the hand-on portion of the class the ingredients will be premeasured. Each student will leave with each of the desserts that they make. \nProducts Made in Class:\nDate & Walnut Tea Cake with Crème Fraîche & Butterscotch Sauce \nEnglish Currant Scones \nEnglish Blueberry Scones \nScottish Shortbread \nCOVID-19 Protocol\nThe Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time\, mask wearing and vaccination confirmation is not necessary\, however masks are encouraged to help stop the spread of illness. \nIf there is a change in these requirements\, attendees will receive an update one week prior to the course\, and asap up to the course start time. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \n  \nJim Dodge is an award winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts\, he began a two year Swiss pastry apprenticeship with chef Fritz Albicker\, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage\, resulting in unique methods of preparation and styling. In 1978\, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years\, during which he became one of the first pastry chefs to be nationally recognized. \nIn 1991\, Jim made his home in the Pacific Rim and opened The American Pie\, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993\, Jim returned to the States and left retail baking for education\, joining the New England Culinary Institute in Montpelier\, VT\, as senior vice president. \nHe is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years he has taught in the Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.
URL:https://centralmilling.com/class/tea-cakes-with-jim-dodge-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/scuhns.jpg
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