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DTSTART;TZID=America/Los_Angeles:20250404T090000
DTEND;TZID=America/Los_Angeles:20250404T153000
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UID:694598-1743757200-1743780600@centralmilling.com
SUMMARY:Hand Rolled Croissants with Nicole Plue
DESCRIPTION:Join us for this hands-on class making all butter croissants.  Each participant will laminate their own book of dough practicing two different styles of turns.  In addition to the classic shape\, we’ll shape Pain au Chocolate\, make Twice Baked Croissants and a Brown Butter Frangipane Tart made with croissant scraps.  Lunch is included.  \n\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\, as Director of Pastry Arts at San Francisco Cooking School and now at the Artisan Baking Center.
URL:https://centralmilling.com/class/hand-rolled-croissants-with-nicole-plue-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/jpeg:https://centralmilling.com/wp-content/uploads/2024/11/iStock-1241214519.jpg
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DTSTART;VALUE=DATE:20250408
DTEND;VALUE=DATE:20250411
DTSTAMP:20250204T184236Z
CREATED:20250115T174412Z
LAST-MODIFIED:20250204T184236Z
UID:696890-1744070400-1744329599@centralmilling.com
SUMMARY:Panettone and Viennoiserie:  A Master Class with Romain Dufour
DESCRIPTION:A Three Day Class \nTuesday\, April 8th\, 9:00 AM to 5:00 PM \nWednesday\, April 9th\, 7:00 AM to 3:00 PM \nThursday\, April 10th\, 9:00 AM to 5:00 PM \nThis exclusive masterclass offers a deep dive into the art of crafting panettone and viennoiseries. Over the course of the class\, you will learn the traditional techniques and modern variations that make these pastries a delight for the senses. \nSourdough Panettone:\nBegin with the beloved Italian holiday classic—panettone. You will explore the intricacies of creating the perfect dough\, incorporating rich flavors\, and achieving the signature light and airy texture. Techniques on sourdough\, mixing\, shaping\, and baking will be covered\, along with tips for adding chocolate\, nuts\, and other ingredients to create personalized variations. \nViennoiserie Excellence:\nNext\, immerse yourself in the world of viennoiserie\, where French pastry techniques come to life. You’ll master the fundamentals of laminated dough\, learning how to create buttery\, flaky croissants\, pain au chocolat\, and other viennoiserie staples. Special attention will be given to dough handling\, fermentation\, and the art of achieving perfect layers. \nThroughout the masterclass\, you will gain hands-on experience\, guided by Romain Dufour\, to ensure a comprehensive understanding of both panettone and viennoiserie production. By the end of the class\, you will have the skills to recreate these exceptional pastries in your own kitchen or professional bakery. \nBreakfast and Lunch each day is included. \n_____ \nRomain Dufour knew from a young age he wanted to be a baker\, inspired by his uncle who owned a bakery near Bourges\, France. After two years apprenticing there\, Romain’s passion for baking led him to seek new challenges. He studied at the Ecole de Boulangerie et de Patisserie de Paris\, earning two diplomas in four years\, and worked under World Champion Pastry Chef Christophe Michalak at the Plaza Athenee Hotel. \nRomain’s career took him to Dubai\, where he worked for six years\, first as head baker for a French bakery\, then as Head Baker at the Intercontinental Hotel. Later\, he became Executive Head Baker at Bateel\, refining his skills in semi industrial baking. \nIn 2016\, Romain joined Problend-Eurogerm as R&D Master Baker\, specializing in dough conditioners and mixes\, where he learned the bakery industrial world and enzyme formulations. In 2023\, he was named Head Chef of the Chicago Chocolate Academy with Barry Callebaut\, becoming the first baker to join the team. \nIn 2025\, Romain Dufour took the next step in his career by founding his own consulting company. Drawing on more than 20 years of experience in the baking industry\, his company offers expert training\, masterclasses and guidance to bakers\, helping them refine their craft and elevate their operations. Through personalized coaching and tailored solutions\, Romain aims to share his deep knowledge of baking techniques\, recipe development\, and production processes\, assisting both established businesses and aspiring bakers to achieve their full potential
URL:https://centralmilling.com/class/panettone-and-viennoiserie-a-master-class-with-romain-dufour/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Intermediate,Professional
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DTSTART;TZID=America/Los_Angeles:20250411T100000
DTEND;TZID=America/Los_Angeles:20250411T153000
DTSTAMP:20250318T200603Z
CREATED:20250121T235756Z
LAST-MODIFIED:20250318T200603Z
UID:697806-1744365600-1744385400@centralmilling.com
SUMMARY:Bagels & Schmears with Michael Kalanty
DESCRIPTION:It’s Brunch Season!  If your idea of a perfect morning is freshly baked bagels\, come learn how to make them\, start to finish.  Chef Michael Kalanty will help you crack the code to get the exact results you want\, whether that’s chewy\, tender\, or sourdough!  This class will give you the understanding and techniques to adapt a basic bagel formula to achieve what your holy grail of bagels looks and tastes like.  Chef will share a few of his favorite schmear recipes like Olive Tapenade\, Jalapeno-Peach\, and Sweet & Spicy Jezebel\, to literally top off the class. \n\nWhat You’ll Practice \n\nkneading styles to get different bagel textures\nshaping & boiling techniques\npro tips for best baking\n\nOur menu includes: \n\nChewy New York Bagels\nSourdough Asiago Cheese & Onion Bagels\nWhole Wheat Raisin Bagels\n\nLunch is included. \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. 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”. \n\n 
URL:https://centralmilling.com/class/bagels-schmears-with-michael-kalanty/
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/2024/08/iStock-1334764966.jpg
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