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DTSTART;TZID=America/Los_Angeles:20270202T090000
DTEND;TZID=America/Los_Angeles:20270202T150000
DTSTAMP:20261108T220246Z
CREATED:20261108T220246Z
LAST-MODIFIED:20261108T220246Z
UID:773225-1801558800-1801580400@centralmilling.com
SUMMARY:From Rome to Petaluma: Pizza alla Pala with Lars Smith
DESCRIPTION:If you’ve never made Pizza alla Pala before\, prepare to fall in love! \nJoin internationally award-winning pizza maker Lars Smith of State of Mind Hospitality Group for a hands-on day exploring one of Italy’s most exciting pizza styles. Originally baked in Roman bakeries and sold by weight\, Pizza alla Pala is celebrated for its light\, airy crumb\, crisp crust\, long fermentation\, and incredible versatility. \n\nIn this class\, you’ll mix high-hydration dough by hand\, learn the fundamentals of fermentation\, stretch and par-bake pizzas\, then finish them with thoughtfully layered toppings inspired by the seasons. \nWe’ll spend the day making\, baking\, tasting\, and talking pizza in a relaxed\, hands-on environment\, with plenty of opportunities to ask questions along the way.  \n\nMeals: A light breakfast will be served. You’ll enjoy a working lunch featuring the pizzas you create and leave with the confidence to recreate Pizza alla Pala in your own kitchen. \n\n\n\nInstructor Bio\nLars Smith is the chef and co-owner of State of Mind Hospitality Group in California’s San Francisco Bay Area\, where he oversees three award-winning pizzerias known for their scratch-made food\, artisan pizza\, and commitment to seasonal California ingredients. \nLars has worked in the restaurant industry since 2002 and has been competing in pizza competitions since 2013. Over the years\, he has earned numerous awards in both the United States and Italy\, establishing himself as one of the country’s leading artisan pizza makers while continually refining his craft through international competition. \nIn addition to operating his restaurants\, Lars enjoys teaching and consulting\, sharing the techniques\, philosophy\, and craftsmanship that have shaped his approach to pizza. Whether working with professional pizzaioli or passionate home bakers\, his goal is to help students understand not just how to make great pizza\, but why each step matters.
URL:https://centralmilling.com/class/from-rome-to-petaluma-pizza-alla-pala-with-lars-smith/
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/2026/11/Lars.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270206T120000
DTEND;TZID=America/Los_Angeles:20270206T160000
DTSTAMP:20261108T230250Z
CREATED:20261108T230031Z
LAST-MODIFIED:20261108T230250Z
UID:773263-1801915200-1801929600@centralmilling.com
SUMMARY:Savory Hand Pies with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge as he shares over four decades of his experience and stories at the Artisan Baking Center! \nWe love the versatility of hand pies: They can shine as the perfect addition to a packed lunch\, a lovely appetizer\, or as a main course when served with a bowl of soup or a salad. Their flavors can be varied endlessly to fit the season or special event\, making them the perfect vehicle for creativity. \n\nIn this class you will learn: \n\nHow to make two different types of hand pie doughs; both by hand\, and using a stand mixer and food processor.\nHow to infuse the two doughs with spices and herbs.\nProper dough resting for easier handling and rolling.\nHow to sauté meat fillings so they remain tender.\nRolling and shaping to create the classic Cornish crimped edges for the perfect hand pie seal.\nControlling oven temps for even baking and browning.\nAnd\, once the pies are baked\, proper handling\, cooling\, storing and freezing.\n\n\nClass Menu:\n\nCornish Beef\, Potato\, Parsnip & Turnip Pasty\nChicken\, Leak\, Herbs\, Parsley Crust Hand Pie\nJamaican Curried Vegetable\, Turmeric Crust Hand Pie\n\n\nThis is both a demonstration and hands-on class: students will make two of the recipes and Chef Jim will demo the third. Each student will leave with the 2 types of hand pies that they make in class. \nMeals: We will start the class with a tasting of the hand pie that Chef Jim demonstrates and finish the day with a tasting of the two varieties of student-made pies during the end of class Q&A. \nMenu is subject to change. \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 opened The American Pie\, a pastry shop and cafe 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 35 years\, he has taught in Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award. \n\nPlease 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/hand-pies-with-jim-dodge/
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/2026/05/Jim_Dodge-8103711_2500px.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270207T100000
DTEND;TZID=America/Los_Angeles:20270207T130000
DTSTAMP:20260901T202932Z
CREATED:20260901T202932Z
LAST-MODIFIED:20260901T202932Z
UID:761751-1801994400-1802005200@centralmilling.com
SUMMARY:Pretzel Making with Clare Elaine of Wooden Petal Pretzel Parlor
DESCRIPTION:Spend the morning twisting things up with The Pretzel Lady of Sonoma County! \n\nChef Clare Elaine\, the Baker and Owner of Wooden Petal Pretzel Parlor will take us through the challenging & rewarding process of making pretzels from scratch. \n\nIn this class\, you will get to: \n\nLearn the process of making pretzel dough\nPractice twisting techniques\nBake your own beautiful pretzels to take home\nEnjoy a fresh pretzel right out of the oven!\n\nStudents will go home with a 6-pack of their own creations. \n\n\nInstructor Bio\nClare Elaine is the Baker/Owner of Wooden Petal Pretzel Parlor. Folks in the know have been enjoying her unique\, delicious pretzels since 2019. \n  \n  \n  \n  \n  \n 
URL:https://centralmilling.com/class/pretzel-making-with-clare-elaine-of-wooden-petal-pretzel-parlor-3/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/04/1000005281-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270213T123000
DTEND;TZID=America/Los_Angeles:20270213T160000
DTSTAMP:20261029T171215Z
CREATED:20261028T221648Z
LAST-MODIFIED:20261029T171215Z
UID:771927-1802521800-1802534400@centralmilling.com
SUMMARY:Shokupan: Japanese Milk Bread with Michael Kalanty
DESCRIPTION:Japanese milk bread is simply irresistible. Known as shokupan in Japan\, it is delicate yet sturdy\, with a pillowy texture unlike any American sandwich bread. \nDesigned and taught by Chef Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make shokupan one of today’s most beloved bakery breads. \n\nWe’ll focus on the techniques that give shokupan its signature softness\, structure\, and keeping quality: \n\nTangzhong: preparing the cooked flour-and-milk mixture that gives milk bread its characteristic softness and helps it stay fresh longer\nEnriched Dough Mixing: balancing the richness of the dough with proper structure\nDough Development: understanding how mixing and handling create the bread’s fine\, pillowy crumb\nShaping Techniques: shaping the dough for even rise\, consistent texture\, and the distinctive swirls that identify this bread\nProofing: recognizing when the dough is ready for baking\nBaking Strategy: achieving proper volume\, color\, and texture\n\nWith personalized guidance\, you’ll practice the shaping and dough-handling techniques that are difficult to learn from books and videos alone. \nBy the end of class\, you’ll understand the complete shokupan-making process and feel confident recreating this Japanese bakery favorite at home. \nEach student will take home their own class-made dough so they can practice shaping and baking in their own kitchen. They’ll also take home some of the Milk Bread they bake in class. \nChef will also make authentic Tamago-Sando (Japanese Egg Salad Sandwiches) so we can enjoy our fresh-baked breads at the end of class. \n\n\n\n\nInstructor Bio\n\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional schools across the country\, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America\, he was awarded “Best Instructor of the Year”. You can find him teaching online at The Great Courses and Craftsy.
URL:https://centralmilling.com/class/shokupan-japanese-milk-bread-with-michael-kalanty-2/
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/png:https://centralmilling.com/wp-content/uploads/2026/06/Milk-Bread.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20270214
DTEND;VALUE=DATE:20270216
DTSTAMP:20261027T181514Z
CREATED:20260903T181614Z
LAST-MODIFIED:20261027T181514Z
UID:765988-1802563200-1802735999@centralmilling.com
SUMMARY:Lamination & Viennoiserie Masterclass: From Classic to Signature Pastries with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1: February 14th\, 9:00 AM – 4:00 PM\nDay 2: February 15th\, 8:00 AM – 5:00 PM\n\nOver two days\, you will gain an understanding of the fundamentals of laminated dough and make a wide variety of classic and signature pastries\, including butter croissants\, pain au chocolat\, yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. \nWorking in teams\, you will laminate\, shape\, and make fillings for a variety of pastries\, and see a wide range of shaping techniques demonstrated. \nDay One: The foundation \nWe start with the how and why of laminated dough: overall formula percentages\, flour selection\, butter types\, hydration\, and yeast selection. \nThe you will pit it into practice in the bakeshop\, making butter blocks\, laminating dough\, and preparing fillings\, troubleshooting along the way for mixing\, fermentation\, lamination\, and dough handling. \nDay Two: Shapes\, flavors\, and finishing \nOn Day Two\, you will shape\, proof\, bake\, and finish classics such as butter croissants and pain au chocolat\, as well as signature pastries like yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. The emphasis is on consistency in shaping\, proofing\, and baking\, along with a variety of finishing techniques. \nWhat you’ll learn: \n\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nClassic and advanced shaping techniques\nHow each dough ingredient functions\nHow to manage dough and butter temperatures\nHow to diagnose and solve common lamination challenges\nHow to adapt your own processes and recipes with confidence\n\nYou will leave with a selection of well-tested laminated dough and filling formulas\, practical troubleshooting strategies\, and the ability to create a wide range of laminated pastries. \nPlease note: This masterclass welcomes both professional bakers and experienced home bakers. We will use a professional sheeter for lamination. We will also discuss hand lamination and how to adapt what you learn to a home kitchen\, but we won’t practice hand lamination in this course. \nHave a question about the class or whether it’s the right fit? Please reach out at ABC@kgbakerysupply.com and we’ll be happy to help. \nA light breakfast and lunch will be served each day. Specific items made in class are subject to change. \n\nLooking for a deeper understanding of lamination? The Lamination Lab\, offered in April\, uses croissants as the medium for understanding the many variables that make a difference in a perfect laminated dough. The class is smaller\, every student laminates their own dough\, and there is more repetition in mixing\, laminating\, and shaping. \n\nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \nHer experience includes The White House\, faculty and department chair positions at Johnson & Wales University\, and service as Lead Chef for the Chocolate Academy Centers in North America. \nShe has been recognized by Dessert Professional as one of the Top Pastry Chefs in America\, and by Bake Magazine as a leading educator in the U.S. \nLauren holds a master’s degree in Sustainable Food Systems and\, in 2023\, received the La Liste Game Changer Award\, an international recognition honoring individuals shaping the future of gastronomy. \nCurrently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \nLearn more at www.lauren-haas.com and @laurenvhaas. \n 
URL:https://centralmilling.com/class/mastering-lamination-from-fundamentals-to-advanced-techniques-with-lauren-haas-2/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/IMG_7040-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270219T130000
DTEND;TZID=America/Los_Angeles:20270219T163000
DTSTAMP:20261108T223128Z
CREATED:20261108T223116Z
LAST-MODIFIED:20261108T223128Z
UID:773255-1803042000-1803054600@centralmilling.com
SUMMARY:A Taste of Calabria with Rosetta Costantino
DESCRIPTION:Roll up your sleeves and leave your passport at home– Rosetta Costantino tours us through Italy right here at the Artisan Baking Center! \nLearn how to make fresh Calabrian sausage\, use it in a pasta sauce\, stuff it in casings to grill\, plus side dishes and dessert to go along with it all. \nBruschetta con Fagioli e Rapini (Bruschetta with cannellini beans and broccoli rabe) \nCavatelli con Sugo di Salsiccia (Homemade pasta with sausage and tomato sauce) \nSalsiccia Calabrese (Homemade fresh Calabrian sausage) \nPeperonata (Peppers and onions stewed with tomatoes) \nTorta di Noci (Flourless walnut cake) \n\n\n\n_____________________________________________________________________________________ \n\n\n\nInstructor Bio\nCookbook author and teacher ROSETTA COSTANTINO was born and raised in Verbicaro\, a small wine-producing hill town in Calabria\, at the southern tip of the Italian peninsula. The family moved to the Bay Area when Rosetta was 14 years old\, and though they settled into the fast pace of life there\, they kept their traditions. They continued to grow their own produce\, raise rabbits\, make their own ricotta\, and cure their own salsiccia Calabrese with spicy peperoncino from their garden. Even after she earned a chemical-engineering degree at the University of California Berkeley and went on to a successful career in Silicon Valley\, Rosetta retained her love of her family’s traditional foodways. Rosetta shares her story\, family traditions\, and over 150 recipes in MY CALABRIA: Rustic Family Cooking from Italy’s Undiscovered South (November 2010). Written with San Francisco Chronicle food columnist and author Janet Fletcher\, and nominated for an IACP cookbook award\, MY CALABRIA transports readers to this unique food culture of rustic\, homegrown\, and homemade foods. Rosetta’s second book focusing on the desserts of Southern Italy was published by Ten Speed Press on October 2013 and has also been nominated for an IACP cookbook award.
URL:https://centralmilling.com/class/a-taste-of-calabria-with-rosetta-costantino-4/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/Salsiccia-Calabrese.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270223T123000
DTEND;TZID=America/Los_Angeles:20270223T163000
DTSTAMP:20261028T232915Z
CREATED:20261028T230059Z
LAST-MODIFIED:20261028T232915Z
UID:771943-1803385800-1803400200@centralmilling.com
SUMMARY:The Tiny Starter Method: Waste-Free Sourdough Made Simple with Laila O'Boyle
DESCRIPTION:In this hands-on\, 4-hour class\, we’ll demystify sourdough and focus on practical\, low-stress ways to maintain your starter and bake bread that fits into real life. We’ll cover two simple maintenance approaches: a zero-waste method for storing your starter in the fridge and feeding only when you plan to bake\, and a tiny countertop starter method with minimal discard. \n\nTogether\, we’ll mix a loaf of naturally leavened bread by hand that you’ll take home to shape and bake on your own. Laila will also bake off several loaves during class so we can eat\, compare\, and discuss them together\, and demonstrate how the same dough can be shaped as a classic boule or baked as a pan loaf if that’s your preference.  \nStudents will also take home some starter to continue their bread making journey. \n\n\n\n\n\nInstructor Bio\nLaila 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\n\n\n\n\nHealth & Safety Protocol \nAlthough 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-tiny-starter-method-waste-free-sourdough-made-simple-with-laila-oboyle/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/02/Starter-class.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20270226
DTEND;VALUE=DATE:20270301
DTSTAMP:20260507T140254Z
CREATED:20260507T000224Z
LAST-MODIFIED:20260507T140254Z
UID:753016-1803600000-1803859199@centralmilling.com
SUMMARY:Science of Sourdough Baking with Allison White
DESCRIPTION:A Three-Day Class \n\nFriday\, February 26\, 2027  8 am to 4 pm \nSaturday\, February 27\, 2027   8 am to 4 pm \nSunday\, February 28\, 2027  8 am to 4 pm \n\nCreating consistency in baking and incorporating stone ground whole grains\, can prove to be two big hurdles for both home bakers and those in larger scale cottage production. By learning how to use a pH meter\, we can understand when our dough is ready for the next step which is particularly important when using higher percentages of whole wheat. \nThis course will provide you with hands on time and experience with new tools and teach you the information needed not only to maximize your production with the equipment you have\, but also to feel confident in your ability to have consistent results time and time again. \nTogether we will mix doughs using a variety of stone milled whole grains and sifted flours with the goal of understanding their behaviors and performance. By utilizing stone milled grain- you can stand out in your community as a beacon of knowledge\, flavor\, and nutrition. \nAll baking will take place in a standard oven and the Campbell Rackmaster bread oven to create a realistic baking environment for the home and cottage baker. \nThis class is best suited for the intermediate baker\, with good bench skills and a basic understanding of the following: starter health\, bassinage\, autolyse\, gluten development\, scaling\, and shaping. \n\nUsing stone ground flour and sifted flour\, together we will scale\, mix\, and bake the following:  \n\nSourdough Country loaves\nSandwich Loaves (hybrid: sourdough and yeast)\nSourdough Whole Grain Loaves\nAnd more!\n\n\nSkills we will cover to create consistency in your bakes: \n\nUsing a pH meter for your levain and dough\nUnderstanding and exploring differences between a 3-hour and 12-hour levain and the effect on dough.\nReading your dough: knowing when to move to next steps\nLearn to make executive decisions on bake temps\, times\, scoring\, folds\, and shaping depending on dough behavior\nBaking an open-crumb 100% whole wheat loaf\nUnderstanding and manipulating bakers’ math and spreadsheets\nUsing stone milled flour to provide better taste and nutrition in your bread\, and to differentiate yourself amongst other bakers.\n\nA light breakfast and lunch are included.   \n\n\n  \n\n\n\n\nInstructor Bio\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/science-of-sourdough-baking-with-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/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/Allison-bread-1.jpeg
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