BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20280312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20281105T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;VALUE=DATE:20270111
DTEND;VALUE=DATE:20270113
DTSTAMP:20260908T204619Z
CREATED:20260908T204619Z
LAST-MODIFIED:20260908T204619Z
UID:766205-1799625600-1799798399@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-2/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20270115
DTEND;VALUE=DATE:20270118
DTSTAMP:20260629T165924Z
CREATED:20260626T215334Z
LAST-MODIFIED:20260629T165924Z
UID:758599-1799971200-1800230399@centralmilling.com
SUMMARY:Whole Grain Baking: A 3-Day Intensive with Graison Gill & Allison White
DESCRIPTION:A Three-Day Class \nFriday-Sunday\, 8:00 am to 4:00 pm every day \n\n\nIn this three-day intensive\, Graison Gill and Allison White will bring together their distinct approaches to naturally leavened baking\, fresh milling\, and thoughtful production. This is a hands-on class designed for serious home bakers\, cottage bakers\, and professionals who want to move beyond simply following formulas and gain the confidence to build breads with clarity\, flavor\, nutrition\, and consistency. \n\nThroughout the class\, we will work with freshly milled whole wheat\, Central Milling high-extraction base flours\, and a range of heritage and alternative grains. We will explore how these grains behave in levains\, scalds\, preferments\, and finished doughs\, and how to use them intentionally. \nRather than treating each bread as an isolated formula\, we will build a connected production system. Students will learn how one dough can become the foundation for another: using mother doughs\, levain variations\, and strategic fermentation to create a broader bake with greater efficiency\, less waste\, and more flavor. \n\nTogether\, we will mix\, shape\, and bake: \n\nWhole-grain baguettes\nNaturally leavened country loaves with fresh-milled whole wheat\nA tin loaf built for everyday slicing\, toast\, and sandwiches\nOne pastry featuring whole grains\nWhole grain levains and scalds\nAdditional breads and components developed from our shared dough systems\n\nSkills and concepts we will cover: \n\nBuilding flavor through fresh milling\, high-extraction flour\, scalds\, and preferments\nUsing alternative and heritage grains without sacrificing dough strength or loaf volume\nUnderstanding how different whole grains behave differently in fermentation\nUsing mother doughs to create a more efficient\, flexible\, and intentional production schedule\nMixing and developing doughs with varying levels of whole grain\nReading fermentation and making decisions based on dough behavior—not the clock alone\nManaging hydration\, strength\, folds\, shaping\, and proofing across different dough styles\nApplying whole grains successfully to baguettes\, country loaves\, tin breads\, and pastry\n\nThis class is built around the idea that whole grain baking can be expansive\, beautiful\, and practical. You will leave with more than a collection of formulas: you will leave with a working understanding of how to create a cohesive bake using the grains\, tools\, and equipment available to you. \nBecause this is an intensive taught by two instructors\, students will receive unusually close guidance throughout mixing\, fermentation\, shaping\, baking\, and evaluation. Expect detailed demonstrations\, hands-on repetition\, side-by-side comparisons\, and plenty of time to ask questions and troubleshoot your own baking challenges. \n\nThis class is best suited for: \nIntermediate to advanced bakers with solid bench skills and a working understanding of sourdough maintenance\, baker’s math\, mixing\, shaping\, and basic fermentation. It is especially valuable for cottage bakers and small-scale professionals looking to incorporate more fresh-milled and whole-grain flour into a consistent\, compelling product line. \n\n\n  \nA light breakfast and lunch are included.    \n\n\n\n\nInstructor Bios:\n\n\n\n\n\nGraison Gill founded Bellegarde Bakery in New Orleans in 2011 and was a finalist for a James Beard Award in 2020\, In 2022\, he co-founded Alma Bakery and Mill in London. He has traveled around the country and the world — France\, Italy\, Japan\, Mexico\, the Middle East\, Denmark\, and Australia — teaching baking\, milling\, and foodways. His work has been featured on the cover of Food & Wine\, Forbes\, British Vogue\, and The Wall Street Journal. Graison is currently pursuing a M.F.A. in Creative Nonfiction from the University of Iowa. He won a Pushcart Prize in 2026 and his first book — Breadcrumbs: A Baker’s Journey through Soil and the Soul — will be published by HarperCollins in 2028. \n\n\n\n\n\n\n\n\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 5 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly.
URL:https://centralmilling.com/class/whole-grain-baking-a-3-day-intensive-with-graison-gill-allison-white/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/GG-3.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20270120
DTEND;VALUE=DATE:20270123
DTSTAMP:20260909T194157Z
CREATED:20260902T225155Z
LAST-MODIFIED:20260909T194157Z
UID:765983-1800403200-1800662399@centralmilling.com
SUMMARY:The Cottage Baker Intensive: Baking\, Business\, and Best Practices with Laila O'Boyle
DESCRIPTION:9 am to 4 pm each day This 3-day intensive is designed for home bakers and cottage bakers who are ready to level up—whether your goal is to bake better bread\, run a more professional operation\, or finally understand how all the pieces fit together. This is not a casual workshop. It’s a deep\, focused immersion packed with hands-on baking and practical lectures that reflect the realities of running a cottage bakery. Over three full days\, we’ll cover the full scope of cottage baking: licensing and permits\, packaging and labeling\, workflow\, and production considerations—alongside serious baking instruction. Together\, we’ll bake six core items straight from Laila’s own bakery menu: a country loaf\, baguettes\, rye bread\, sandwich loaf\, focaccia\, and cookies. Every participant will receive all six recipes\, along with the context and technique behind them. Expect long days\, lots of dough\, detailed discussions\, and a fast pace. You’ll leave with: \n\nstronger baking skills\nclearer systems\nand a much deeper understanding of what it actually takes to bake—and sell—high-quality products from a home kitchen.\n\nThis class is ideal for committed home bakers and active or aspiring cottage bakers who want real knowledge\, real practice\, and real momentum. A daily light breakfast and lunch is included.    \n\n\n\n\nInstructor Bio\n\n Laila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 600\,000 across all platforms in the sourdough community\, she specializes in teaching approachable\, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions\, group workshops\, and online content\, all rooted in her belief that great bread starts with intuition\, care\, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft\, Laila’s teaching style is clear\, encouraging\, and always full of real-world insight.   \n\nHealth & Safety Protocol Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@kgbakerysupply.com if this occurs to speak with a class coordinator.
URL:https://centralmilling.com/class/the-cottage-baker-intensive-baking-business-and-best-practices-with-laila-oboyle-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/02/cottage-baker-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270123T130000
DTEND;TZID=America/Los_Angeles:20270123T163000
DTSTAMP:20260908T210631Z
CREATED:20260908T210631Z
LAST-MODIFIED:20260908T210631Z
UID:766216-1800709200-1800721800@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 sells 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-4/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270127T123000
DTEND;TZID=America/Los_Angeles:20270127T163000
DTSTAMP:20261025T192548Z
CREATED:20261025T192548Z
LAST-MODIFIED:20261025T192548Z
UID:771497-1801053000-1801067400@centralmilling.com
SUMMARY:Whole Grain Sourdough to Suit Your Schedule with Hanna Noel
DESCRIPTION:If you are ready to begin your journey exploring the world of whole grain sourdough bread\, then this is the class for you! \nIn this class\, you will: \n\nGain valuable\, hands-on experience making whole grain sourdough bread.\nDevelop foundational knowledge of what it means to create a bread formula that fits into your desired schedule.\n\n \nWe will focus on two common breadmaking methods: the same-day mix/shape/bake and the two-day mix/shape/overnight cold ferment/bake. We will examine the formulas and discuss what adjustments can be made to the inoculation (sourdough levain percentage) and the amount of pre-fermented flour to achieve your desired result\, and how these two breadmaking styles can play to your advantage. \nYou will experience both of these methods in class: we will start with a bulk fermented dough that is ready for you to shape and bake in class. Then\, you will each hand-mix a dough that you will bring home to cold ferment in your fridge overnight\, ready to bake the following morning. \nBy understanding these two styles of breadmaking\, you will gain a deeper understanding of whole grain sourdough and the fermentation process as it applies to whole grain baking. You will leave class with an understanding of how to maintain a whole wheat starter with little fuss\, what it means to properly inoculate whole grain sourdough bread\, how to use a variety of Central Milling whole grain flours\, and tips for “reading” your dough to decide when it is ready to shape and bake. \nStudents with a basic to moderate knowledge of sourdough bread baking and bakers’ math will get the most out of this class.  \n\n\n\n\nInstructor Bio\n\nHanna Noel has been baking breads and viennoiserie professionally in Bay Area bakeries and restaurants since 2014. She began her whole grain journey as an intern for Craig Ponsford and has since continued her pursuit of knowledge through classes\, conversations with other bakers\, and formula development. She is certified as a holistic chef through Bauman College\, which allows her to more thoughtfully emphasize nutrition through cooking and baking. She loves creating nourishing foods and sharing her passion for whole grains with anyone eager to learn. She is the co-owner of Seasonal Kneads Catered\, a pop-up bakery/kitchen focused on seasonality and whole grains based out of San Rafael.
URL:https://centralmilling.com/class/whole-grain-sourdough-to-suit-your-schedule-with-hanna-noel/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/levainboule-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270129T123000
DTEND;TZID=America/Los_Angeles:20270129T170000
DTSTAMP:20261029T175807Z
CREATED:20261029T173134Z
LAST-MODIFIED:20261029T175807Z
UID:771930-1801225800-1801242000@centralmilling.com
SUMMARY:Classic French Sourdough: Le Pain au Levain with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the technique of Pain au Levain to your repertoire! \nIn this class\, you will practice each step of this age-old tradition\, learning the how-to’s and why’s of feeding\, fermenting\, kneading\, shaping\, proofing\, and baking. \nPain au Levain is not an isolated formula; it is the foundation of a connected system of baking. You will learn to manipulate this process to include different flours\, different fermentation schedules\, and different flavors in your bakes. \nChef Michael will also take you on a deep dive into the science of sourdough starters\, with lots of Q&A and guidance to create a feeding program for your starter that works around your schedule and not the other way around! \n\nMenu \n\nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew.\nRosemary Raisin Pistolets: Added semolina makes this sweet/savory bread a perfect choice for these handheld torpedo rolls.\nFougasse: This Provençal flatbread is leaf-shaped and studded with your choice of Castelvetrano olives or toasted walnuts. As an optional shape\, this dough also makes terrifically crusty rolls!\n\nYou will learn: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nBench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nSkill Level: No prior sourdough experience required; all levels are welcome! \nAt the end of class\, you will take home your own personal Pain au Levain dough to ferment overnight and bake at home\, along with some of Chef Michael’s 30-year-old organic sourdough starter and a sampling of the breads baked in class. \nMeals: Light snacks and tastings throughout class. This is an afternoon session\, so please eat lunch before arriving for class. \n\n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional schools across the country\, in Italy and in Brasil. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America\, he was awarded “Best Instructor of the Year”. His breads recently won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas. \nMichael’s “How to Bake Bread: The Five Families of Bread®” was awarded “Best Bread Book in the World” at the Gourmand Cookbook Awards in Paris. His latest book\, “How to Bake Sourdough Bread”\, will be available as an e-book in early December 2026.
URL:https://centralmilling.com/class/classic-french-sourdough-le-pain-au-levain-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/Pain-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270131T090000
DTEND;TZID=America/Los_Angeles:20270131T150000
DTSTAMP:20261108T195855Z
CREATED:20261108T195855Z
LAST-MODIFIED:20261108T195855Z
UID:773212-1801386000-1801407600@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll explore the world of doughnuts\, working with a rich\, buttery brioche dough\, a plant-based sourdough\, hand-cut cake doughnuts\, and pipeable pâte à choux for crullers and churros. Learn to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Rachel’s $10\,000 prize-winning tres leches doughnut. \n\nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to work the dough around your schedule\, so fresh doughnuts at home are realistic.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. Master the difference between a fluffy\, golden ring and a greasy disappointment.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations.\nBonus Round – Doughnut dough scraps become morning buns and breakfast pizzas. Nothing wasted!\n\nSome of the donuts you will explore (exact menu subject to change): \n\nVanilla Bean Glazed\nTres Leches\nLemon Meringue\nHot Chocolate\nBoston Cream\nCrème Brulée\nHoney Glazed Cruller\nChurros\nPistachio\nButtermilk Cake\nDouble Chocolate Cake\nHoney Buns\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are in for a treat! \nMeals: A light breakfast and working lunch will be provided. \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 graduating\, she managed 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\, Bake magazine named her one of the Top 25 Most Influential Bakers in the U.S. in 2015\, and she 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 holds an MBA from the University of Phoenix\, a bachelor’s degree from the University of Florida\, and an associate degree in occupational studies 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-2/
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
END:VEVENT
END:VCALENDAR