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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20260716T090000
DTEND;TZID=America/Los_Angeles:20260716T150000
DTSTAMP:20260713T165409Z
CREATED:20260318T174409Z
LAST-MODIFIED:20260713T165409Z
UID:747252-1784192400-1784214000@centralmilling.com
SUMMARY:1 Dough: 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah! \nIn this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Chef Leah will show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.   \nYou’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first started making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best in Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-7/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/PhotoEmmaKMorris-00641-125x125-2.jpg
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DTSTART;TZID=America/Los_Angeles:20260723T090000
DTEND;TZID=America/Los_Angeles:20260723T120000
DTSTAMP:20260518T161810Z
CREATED:20260310T232151Z
LAST-MODIFIED:20260518T161810Z
UID:746361-1784797200-1784808000@centralmilling.com
SUMMARY:Basic Cake Decorating with Linda Quinn
DESCRIPTION:Learn to decorate a cake like a professional! \nWe’d all like to enhance a special occasion with a cake as a gift and dessert. In this class\, you will learn to decorate a cake that is as beautiful as it is delicious! \nChef Linda will demonstrate the sequence of: \n\nFinishing the cake with an exterior icing\nHow to use buttercream\, pastry bags and piping tips\nMaking and using a parchment paper bag for fine line decorating\nMaking marzipan and roses for final garnish\n\nEach student will be given a cake base and decorate their own cakes to take home! \n\n\nInstructor Bio\n\nChef Linda Helgestad Quinn’ s love of food\, pastries and baked goods can be described as “home grown”. Her childhood was filled with memories of inspiring dinner table discussions with her Norwegian parents\, her father being a soil chemist and her mother a resourceful and passionate home maker. \nLinda was determined to take her own innate passion of food and turn it into not just a profession\, but what would be her life’s work. She went on to graduate from the California Culinary Academy with honors\, specializing in pastry and moving onto to work as a pastry chef at hotels\, resorts\, fine dining restaurants\, catering companies\, and specialty wedding cake shops. \nLinda continued her education\, gaining her vocational teaching credential and her bachelor’s degree in vocational education and began as the primary instructor for the ACF accredited commercial baking program at a Bay Area community college and at Tante Marie’s cooking school. These classes were primarily conducted for professionals\, yet she also taught at many recreational consumer food enthusiast programs around the Bay Area. \nLinda’s 20+ years as a culinary educator\, and 20+ years as a food marketing account executive has exposed her to wonderful food connections and learning opportunities. She aims to always set her students up for success and help them feel comfortable and confident with the exacting art of pastry making! Linda can’t wait to meet you and share her talent\, love and fervor for food and pastry with you at Artisan Baking Center. \n  \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be worn by students who wish to use them.\n \nPlease stay home if you’re experiencing any symptoms of illness. Email us at abc@kgbakerysupply.com if this occurs.  \n 
URL:https://centralmilling.com/class/basic-cake-decorating-with-linda-quinn/
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/jpeg:https://centralmilling.com/wp-content/uploads/2026/03/cake-2-1.jpg
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DTSTART;TZID=America/Los_Angeles:20260725T130000
DTEND;TZID=America/Los_Angeles:20260725T163000
DTSTAMP:20260724T234317Z
CREATED:20260506T224849Z
LAST-MODIFIED:20260724T234317Z
UID:753002-1784984400-1784997000@centralmilling.com
SUMMARY:Gluten-Free Sourdough with Helena del Pesco
DESCRIPTION:Learn how easy\, and delicious\, it can be to make gluten-free sourdough bread at home. \nFrom maintaining a starter to achieving oven spring and an open crumb\, we will cover it all! \n\n\n\n\nIn this class you will: \n\nLearn how to make and maintain a gluten-free starter.\nWork with whole grains and pseudo grains such as rice\, buckwheat\, millet\, and sorghum.\nGain an understanding of the role of starch\, protein and fiber in gluten-free baking.\nLearn to make the psyllium gel that replaces gluten without the use of gums.\nMix\, shape\, and take away dough to bake at home.\nLearn how properly fermented and proofed gluten-free bread dough should look\, feel\, smell and taste.\nBake and eat delicious gluten-free bread together!\n\nPlease note: this class is taught in a space that stores and sell large quantities of wheat flour\, and flour is used regularly in the kitchen space\, so this course is not celiac safe\, though the skills learned could be used for celiac-safe baking in your own home kitchen or bakery. \n\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nHelena del Pesco is a fermentation educator and clinical herbalist\, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area\, she was chef-owner of Larder\, a restaurant in Baltimore\, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms\, and featuring house-made tempeh\, kombucha\, fermented hot sauce\, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread\, using freshly milled whole grains and pseudo grains\, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
URL:https://centralmilling.com/class/gluten-free-sourdough-with-helena-del-pesco/
LOCATION:CA
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/gf-sourdough_cropped-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260727
DTEND;VALUE=DATE:20260729
DTSTAMP:20260724T234343Z
CREATED:20260305T001745Z
LAST-MODIFIED:20260724T234343Z
UID:745562-1785110400-1785283199@centralmilling.com
SUMMARY:American Pizza Masterclass with Leah Scurto and Laura Meyer
DESCRIPTION:This two-day Masterclass is geared towards pizza professionals\, and those new to the industry\, who want to add or learn a new style of pizza for their restaurants. \nIn this class you will learn 3 different styles of American pizza: \n\nClassic NY\nDetroit Pan\nTavern Style\n\nDuring class\, Chef Laura and Chef Leah will also teach how to make two different styles of pizza dough and explore the versatility and variety of Central Milling flours. \n  \n\nClass starts at 9am each day and ends around 3pm. A light breakfast will be served in addition to a working lunch of the pizza you make in class. \n\n\n\nInstructor Bio\n\nLeah Scurto owns and operates Pizzaleah in Windsor\, California. She first started making pizzas in1997 and spent years honing her skills working in a small Bay Area pizza chain\, Pizza My Heart. In mid-2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, PIzzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area and in 2024 was awarded the Snail of Approval by the Slow Food Russian River Chapter. Leah has won awards in pizza competitions across the United States and in Naples\, Italy and in 2025 she was invited to join the World Pizza Champions Team. She is a 10-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021\, Leah was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry and has had the honor of judging both international pizza and beer competitions. \n\n\nBorn and raised in Hayward\, California\, Laura Meyer’s first job was working at Pyzano’s Pizza\, her local pizzeria. At just 17 years old\, the pizzeria was where Laura met her mentor\, Tony Gemignani\, and her career as a pizzaiola began. After high school\, Laura went to earn her bachelor’s degree\, when she discovered her passion for culture and food while studying abroad in Italy. Upon graduating\, Laura moved to San Francisco to take the helm at Tony’s Pizza Napoletana as kitchen manager alongside Tony himself. \nIn 2013\, Laura won first place in her first competition in Parma\, Italy\, becoming the first woman and first American to win the Pizza in Teglia category. The following year\, she won Best Non-Traditional Pizza at Pizza Expo in Las Vegas. In 2019\, she won first place at the Caputo Cup in Naples\, Italy for Best American-Style Pizza\, once again becoming the first—this time winning in a newly created category in one of Italy’s oldest pizza competitions. Throughout her tenure at Tony’s\, Laura’s rising success earned her recognition as SF Chronicle’s Rising Star Chef\, an Eater Young Gun\, and one of Zagat’s 30 Under 30\, and was named Forbes 30 Under 30 in 2016. \nWith an insatiable quest for learning\, Laura took on the role of teaching assistant and administrator at Tony’s International School of Pizza where she taught countless chefs and operators for ten hard working years. A newly developed passion for teaching led Laura to speaking opportunities at Pizza Expo\, and a role as a contributing writer to Pizza Today magazine. Amid the pandemic\, Laura dipped her toes into the waters of entrepreneurship\, opening Focaccia da Laura\, a focaccia pop-up. Given the success and prospects of Focaccia da Laura\, Laura made the decision to depart Tony’s wing after nearly 20 years to open Pizzeria da Laura in Berkeley\, California in March of 2023. This year\, 2025\, Laura is expanding upon the pizzeria with the addition of the Mercatino expanding her brand within the downtown Berkeley pizza scene. In addition\, Laura\, along with other leading females in the pizza industry\, have started a new nonprofit\, Fork to Future\, with the aim of uniting and educating fellow women and other underrepresented communities within and surrounding the pizza industry.
URL:https://centralmilling.com/class/american-pizza-masterclass-with-leah-scurto-and-laura-meyer/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Cooking Class,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/03/leah-and-laura-e1774395670239.png
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