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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20270303T100000
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DTSTAMP:20260626T175355Z
CREATED:20260626T175355Z
LAST-MODIFIED:20260626T175355Z
UID:758561-1804068000-1804089600@centralmilling.com
SUMMARY:Baking for the Spring Holidays with Robert Jorin
DESCRIPTION:Join Chef Robert Jorin as he teaches a variety of handcrafted breads\, rolls\, and cookies designed to elevate your spring holiday entertaining. \n\nDelight your guests and add a polished\, memorable touch to your gatherings! \n\nThis class will be a mix of demonstration and hands-on baking. \n\nIn this class\, you will learn: \n\nTraditional Colomba di Pasqua\nGreek Easter Bread\nHot Cross Buns\nHazelnut Macaroon Cookies\nAlmond Macaroon Animals\n\n\nLunch is included. \n\nInstructor Bio\n\nA Certified Master Baker and Pastry Chef\, Chef Robert Jorin has taught legions of working pastry chefs and bakers in his role as Associate Dean at the Culinary Institute of America for 27 years.  Recently retired\, he’s bringing his teaching expertise to the Artisan Baking Center. \n  \n\nHealth & Safety Protocol \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/baking-for-the-spring-holidays-with-robert-jorin/
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/2026/06/Picture2-1.jpg
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DTSTART;TZID=America/Los_Angeles:20270310T090000
DTEND;TZID=America/Los_Angeles:20270310T150000
DTSTAMP:20261108T201408Z
CREATED:20261108T201408Z
LAST-MODIFIED:20261108T201408Z
UID:767719-1804669200-1804690800@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.   \nMeals: A light breakfast will be served. You will also enjoy a working lunch of 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-10/
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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BEGIN:VEVENT
DTSTART;VALUE=DATE:20270320
DTEND;VALUE=DATE:20270322
DTSTAMP:20261030T165315Z
CREATED:20261029T165053Z
LAST-MODIFIED:20261030T165315Z
UID:772004-1805500800-1805673599@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:Saturday & Sunday\, 9 am to 5 pm \nJoin us for two days of intensive bread baking! \nSome breads are especially valuable teaching tools\, and Chef Michael Kalanty has selected his favorites to create a hands-on learning experience that goes well beyond following recipes. \nThrough demonstrations\, discussion\, hands-on baking\, and practical problem-solving\, you will discover the science behind great bread\, and how to put that knowledge to work in your own kitchen. \nEach bread introduces different dough characteristics\, fermentation methods\, and baking techniques. Whether you are relatively new to bread baking or already have some experience under your belt\, you will learn the skills and confidence to understand not just how bread is made\, but why it behaves the way it does. \nOur Menu: \n\nPain au Levain: Classic French Sourdough – Explore the principles of natural fermentation\, levain management\, and the relationship between acidity\, flavor\, and dough texture. You’ll work with Chef Michael’s 32-year-old organic sourdough culture\, whose lineage is preserved by the International Sourdough Museum in Belgium. At the end of class\, you’ll leave with your portion of the culture to continue baking sourdoughs at home! \n\nBest Home Pizza Dough & Chocolate Babka Coffeecake – These breads are based on pre-ferments\, one of the baker’s most valuable tools. Discover how preliminary fermentation  influences flavor\, dough handling\, fermentation\, and finished texture. \n\nHoney Whole Wheat Sandwich Bread\, Chewy New York Bagels\, & Pain au Lait Burger Buns – These enduring favorites demonstrate how flour selection\, enrichment\, hydration\, and mixing influence dough flavor and texture. These are ideal doughs for practicing bench work and shaping techniques. \nPlus\, you will learn professional skills that can make all of your breads better: \n\nRead your dough: Recognize the signs of proper mixing\, development\, and fermentation.\nChoose the right mixing method: Understand when hand mixing or machine mixing produces the best results.\nHandle and shape with confidence: Adapt your bench techniques to doughs with different hydrations and texture characteristics.\nManage fermentation and proofing: Learn to judge dough readiness by its condition\, not simply by the clock.\nMake the most of your oven: Understand how temperature\, steam\, and baking methods influence crust and crumb.\n\nYou will leave with more than a collection of tasty recipes. You will have a better understanding of how bread dough works and the confidence to apply what you’ve learned to breads you haven’t even baked yet! \nLunch is included both days. \n\n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary 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”. \nHis breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently.  You can find him teaching online at The Great Courses.com and Craftsy.com. \n\nHealth & Safety Protocol \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/two-day-bread-baking-retreat-with-michael-kalanty-9/
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/2025/12/pain-au-levain-loaf.jpg
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DTSTART;TZID=America/Los_Angeles:20270323T123000
DTEND;TZID=America/Los_Angeles:20270323T163000
DTSTAMP:20261029T170052Z
CREATED:20261029T170052Z
LAST-MODIFIED:20261029T170052Z
UID:772008-1805805000-1805819400@centralmilling.com
SUMMARY:Sourdough with Inclusions with Laila O'Boyle
DESCRIPTION:You already know how to make a great sourdough loaf. Now let’s make it extraordinary. \nInclusions are one of the most rewarding ways to expand your sourdough repertoire and one of the most misunderstood. When do you add them? How do you keep chunky mix-ins from tearing your dough? How does moisture from olives or soaked seeds change your bake? This class answers all of that\, and you’ll mix your own dough and choose your own inclusion to take home and bake. \n\nWhat You’ll Do in Class\nEveryone will mix a sourdough base dough by hand\, then choose one of four inclusions to incorporate: \n\nCheddar + Jalapeño — sharp\, cubed cheddar and chopped fresh or jarred jalapeños\nSuper Seeded — a toasted and soaked seed blend folded into the dough\nOlive + Rosemary — briny chopped olives with fragrant fresh or dried rosemary\nWalnut + Cranberry — roasted walnuts and rehydrated dried cranberries\n\nWhile your dough ferments\, you’ll watch a live demonstration of scoring and baking all four flavors. We’ll pull the loaves from the oven together\, taste and compare\, and talk through what you’re seeing in each crumb and crust. \nAt the end of class\, you’ll shape your dough and take it home to cold proof overnight and bake the next day. \nWhat You’ll Learn\n\nHow and when to incorporate inclusions without damaging dough structure\nHow different mix-ins (wet\, dry\, chunky\, oily) affect fermentation and handling\nThe coil fold technique and how to use it during bulk fermentation\nHow to read your dough and know when it’s ready to shape\nScoring approaches and how to bake in a Dutch oven at home\n\nWhat You’ll Take Home\n\nYour shaped dough\, ready to cold proof and bake the next morning.\nPrinted formulas for all four inclusion variations.\nTastes of each flavor baked during class.\n\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.
URL:https://centralmilling.com/class/sourdough-with-inclusions-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/2025/05/Laila-cheddar-scallion-scaled.jpg
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