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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20250502T100000
DTEND;TZID=America/Los_Angeles:20250502T153000
DTSTAMP:20250121T234436Z
CREATED:20250121T234436Z
LAST-MODIFIED:20250121T234436Z
UID:697798-1746180000-1746199800@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the Pain au Levain technique to your repertoire.    You’ll practice each step of this age-old tradition\, learning the how-to’s and why’s of kneading\, shaping\, proofing\, and baking. \nUsing the Pain au Levain process as our foundation\, we’ll  bake more sourdoughs with a variety of flavors\, different flours\, and a variety of add-ins like dried fruits\, walnuts\, and olives. At the end of class\, you’ll get some of Chef Michael’s 30-year old sourdough starter along with easy steps to maintain your starter in peak condition for great loaves at home. \nMenu \nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew. \nApple Walnut Sourdough: Dried fruit and toasted nuts make this bread a great accompaniment for cheese boards and charcuterie platters. \nRosemary Raisin Sourdough : Added semolina makes this sweet/savory bread perfect for sandwich rolls. \nOlive Fougasse:   The Provençal flatbread is leaf-shaped and studded with Castelvetrano olives. \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nLunch is included.  \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@centralmilling.com if this occurs to speak with a class coordinator. \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.
URL:https://centralmilling.com/class/classic-french-sourdough-with-michael-kalanty-5/
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/2023/07/sourdough.jpg_s1024x1024wisk20ccMSkdVM0qSvU08YPF-o29nVjMc53KeenQzNxI03TlQ4.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250503T100000
DTEND;TZID=America/Los_Angeles:20250503T140000
DTSTAMP:20250324T180308Z
CREATED:20250321T222942Z
LAST-MODIFIED:20250324T180308Z
UID:705474-1746266400-1746280800@centralmilling.com
SUMMARY:Masa:  A Culinary Exploration with Daniel Kedan
DESCRIPTION:Unlock the secrets to one of the world’s greatest culinary treasures…MASA.\nMasa is grain corn steeped in an alkaline water and then ground into a versatile dough. While largely attributed to Mexican cuisine\, it is a staple ingredient in numerous cultures going back centuries and is woven into the tapestry of many modern day menus.\nIn this fully hands on class Chef Daniel Kedan will discuss the rich history of Masa and demonstrate some of the many different uses of Masa dough. \nStudents will have the opportunity for a comparative tasting of traditional masa to the incredible locally grown heirloom corn masa from Tierra Vegetables.   In class we will cover a variety of recipes including tortillas\, tamales\, sopes and pupusas\, We will create seasonally inspired fillings for each recipe.  We hope you’ll join us for this exciting new class offering. \nInstructor Bio\nAfter spending time in various kitchens in Napa and Sonoma County\, Dan and his wife\, Marianna\, opened Backyard in Forestville in 2012 which went on to receive  numerous accolades including Michelin Guide’s Bib Gourmand for 9 straight years.  Additionally Backyard was one of the first six restaurants in California to be awarded Slow Food’s Snail of Approval.  In 2019\, Dan returned to his alma mater as an instructor at the Culinary Institute of American Greystone Campus.  Daniel’s passion and skills for the culinary arts\, and local sustainability\, are held in high regard. He has received high marks from food critics\, as well as the community.   In 2024 he was awarded with the Norcal Public Media’s Food and Wine Award for his work with the sustainable agriculture community.
URL:https://centralmilling.com/class/masa-a-culinary-exploration-with-daniel-kedan/
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/2025/03/iStock-526283316.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250509T090000
DTEND;TZID=America/Los_Angeles:20250509T153000
DTSTAMP:20250317T173818Z
CREATED:20250317T173818Z
LAST-MODIFIED:20250317T173818Z
UID:705065-1746781200-1746804600@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 ten 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-3/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250510T090000
DTEND;TZID=America/Los_Angeles:20250510T150000
DTSTAMP:20250414T210709Z
CREATED:20250212T180311Z
LAST-MODIFIED:20250414T210709Z
UID:700493-1746867600-1746889200@centralmilling.com
SUMMARY:1 Dough : 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:In 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. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah.  She’ll show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.  You’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first starting 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-3/
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/2024/02/PhotoEmmaKMorris-00641.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250516T100000
DTEND;TZID=America/Los_Angeles:20250516T153000
DTSTAMP:20250513T184513Z
CREATED:20250317T154134Z
LAST-MODIFIED:20250513T184513Z
UID:705041-1747389600-1747409400@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the Pain au Levain technique to your repertoire.    You’ll practice each step of this age-old tradition\, learning the how-to’s and why’s of kneading\, shaping\, proofing\, and baking. \nUsing the Pain au Levain process as our foundation\, we’ll  bake more sourdoughs with a variety of flavors\, different flours\, and a variety of add-ins like dried fruits\, walnuts\, and olives. At the end of class\, you’ll get some of Chef Michael’s 30-year old sourdough starter along with easy steps to maintain your starter in peak condition for great loaves at home. \nMenu \nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew. \nApple Walnut Sourdough: Dried fruit and toasted nuts make this bread a great accompaniment for cheese boards and charcuterie platters. \nRosemary Raisin Sourdough : Added semolina makes this sweet/savory bread perfect for sandwich rolls. \nOlive Fougasse:   The Provençal flatbread is leaf-shaped and studded with Castelvetrano olives. \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nLunch is included.  \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@centralmilling.com if this occurs to speak with a class coordinator. \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.
URL:https://centralmilling.com/class/classic-french-sourdough-with-michael-kalanty-6/
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/2023/07/sourdough.jpg_s1024x1024wisk20ccMSkdVM0qSvU08YPF-o29nVjMc53KeenQzNxI03TlQ4.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250517T100000
DTEND;TZID=America/Los_Angeles:20250517T150000
DTSTAMP:20250313T162631Z
CREATED:20250313T162310Z
LAST-MODIFIED:20250313T162631Z
UID:704555-1747476000-1747494000@centralmilling.com
SUMMARY:Steam Buns with Nicole Plue & David Groff
DESCRIPTION:Join us for a hands-on workshop making delicious\, fluffy steam buns and a variety of fillings and garnishes including a from scratch hoisin sauce.  Nicole will lead you through the dough process:  mixing\, shaping and steaming.  With David\, you’ll make fillings including pork belly and vegetarian options plus an array of accompaniments including kimchi cucumbers and daikon pickles.  Steam\, eat\, smile\, repeat. \n  \n\n\n  \nInstructor Bios\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 ten years\, she has been teaching aspiring pastry chefs and avid bakers first as Director of Pastry Arts at San Francisco Cooking School and now as manager of the Artisan Baking Center. \nAfter graduating from both the California Culinary Academy and Tante Marie’s Cooking School\, David Groff cooked at Zuni Cafe\, and Gioia in San Francisco. He developed meal plans as a personal chef\, volunteered with the Bay Area’s largest fish supplier\, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.
URL:https://centralmilling.com/class/steam-buns-with-nicole-plue-david-groff-3/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/05/iStock-2020782969.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250524T090000
DTEND;TZID=America/Los_Angeles:20250524T150000
DTSTAMP:20250305T221512Z
CREATED:20250305T221512Z
LAST-MODIFIED:20250305T221512Z
UID:703750-1748077200-1748098800@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:In this hands on course\, you will learn the principles of lamination and spend the day making these beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \nLunch is included. \n  \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 the Director of Pastry Arts at San Francisco Cooking School and now the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue-3/
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/2024/09/1_Kt_Fit9N_hqtVoLj9uKR8w-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250527T130000
DTEND;TZID=America/Los_Angeles:20250527T160000
DTSTAMP:20250318T164814Z
CREATED:20250318T164326Z
LAST-MODIFIED:20250318T164814Z
UID:705201-1748350800-1748361600@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three-hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his hometown of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-10/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1192760470.jpg
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