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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20260508T130000
DTEND;TZID=America/Los_Angeles:20260508T163000
DTSTAMP:20260320T210928Z
CREATED:20260219T195746Z
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UID:744011-1778245200-1778257800@centralmilling.com
SUMMARY:A Taste of Puglia with Rosetta Costantino
DESCRIPTION:Join Chef Rosetta for a culinary journey to Puglia—the sun-drenched heel of Italy—where we’ll explore some of her favorite traditional dishes from this beautiful southern region. \nIn this hands-on class\, you’ll learn how to shape orecchiette\, Puglia’s signature pasta\, which we’ll pair with a pesto made with fresh fava beans. We’ll fire up the grill to make Bombette—irresistible little pork rolls filled with gooey\, melted cheese that burst with flavor. Then\, we’ll prepare pitta Salentina\, a specialty from the Salento area\, and Taralli Pugliesi\, a delectable traditional bread snack. To finish\, we’ll indulge in a sweet treat from Lecce: Pasticciotto Leccese\, a flaky pastry shell filled with rich pastry cream. \n\nOur menu: \n\n\nTaralli Pugliesi (Traditional bread snack of Puglia)\nOrecchiette con pesto di fave (Handmade traditional fresh pasta tossed with fresh fava bean pesto)\nBombette Pugliesi (Grilled pork rolls stuffed with cheese and parsley\, garlic)\nPitta Salentina (Potato pie stuffed with onions\, tomatoes\, anchovies\, capers and olives)\nPasticciotto (Short pastry tart filled with pastry cream)\n\n  \n\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-puglia-with-rosetta-costantino/
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/2026/02/Orecchiette-con-pesto-di-fave-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260512T100000
DTEND;TZID=America/Los_Angeles:20260512T150000
DTSTAMP:20260211T205551Z
CREATED:20260210T220041Z
LAST-MODIFIED:20260211T205551Z
UID:742243-1778580000-1778598000@centralmilling.com
SUMMARY:So You Have a Sourdough Starter—Now What? with Laila O'Boyle
DESCRIPTION:You’ve got a starter… but what do you actually do with it? In this hands-on\, 5-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. \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. This class is perfect for anyone who already has a starter and wants clarity\, confidence\, and a sustainable routine going forward. \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@kgbakerysupply.com if this occurs to speak with a class coordinator. \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/so-you-have-a-sourdough-starter-now-what-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
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DTSTART;TZID=America/Los_Angeles:20260514T090000
DTEND;TZID=America/Los_Angeles:20260514T150000
DTSTAMP:20260512T172950Z
CREATED:20251216T170051Z
LAST-MODIFIED:20260512T172950Z
UID:736272-1778749200-1778770800@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 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-6/
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:20260515
DTEND;VALUE=DATE:20260517
DTSTAMP:20260402T164907Z
CREATED:20251219T163218Z
LAST-MODIFIED:20260402T164907Z
UID:736669-1778803200-1778975999@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:“Why don’t we just pick some of the very best breads of my career and package those as a complete learning experience!” That’s what Master Baker Michael Kalanty said when we first started thinking about a baking experience for bread lovers of all levels.  Join us for a two-day class in beautiful Petaluma\, named one of the “Vibiest Towns in America.”  \n“I have some breads that no matter what else is on the menu\, students want to learn to make them. I’ve got certain classes that continually sell out. I’ve picked the breads that provide the widest range of learning for our students.” \nFriday\, May 15th and Saturday\, May 16th\, 9 am to 5 pm \nWhat the hands-on experience includes: \nSourdoughs \nUsing Kalanty’s organic sourdough starter that’s in the International Sourdough Museum in Belgium\, we’ll make: \n\nPain au Levain: Classic French Sourdough\nPlus you’ll be about to take home some of Chef’s 31-year old starter.\n\n\n  \nPreferments \nUsing easy sponge doughs made a day ahead: \n\n    The Very Best Home-made Pizza with a Biga\n     Kalamata Olive Country Bread from Pâte Fermentée\n     Seedy Sandwich Bread with Flax\, Sunflower\, Sesame & Pumpkin seeds using a Poolish\n\n\n  \nAmerican Standards \nEveryday favorites: \n\n    Honey Whole Wheat Sandwich Loaves\n    New York Bagels\n    Chocolate Babka\n\n\n  \nPlus Pro Skills to make all your breads better: \n\nFocus on bench skills for better dough handling and shaping\nHand-mixing and machine techniques for tender breads\nUsing Banneton proofing molds\nOven techniques for your best breads and crusts\n\n  \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.
URL:https://centralmilling.com/class/two-day-bread-baking-retreat-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,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/pain-au-levain-loaf.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260530T100000
DTEND;TZID=America/Los_Angeles:20260530T143000
DTSTAMP:20260402T165001Z
CREATED:20260210T221808Z
LAST-MODIFIED:20260402T165001Z
UID:742946-1780135200-1780151400@centralmilling.com
SUMMARY:Sweet and Savory Galettes with Lisal Moran
DESCRIPTION:Summer is almost here! So let’s learn how to showcase seasonal produce in simple rustic tarts together. In this class you’ll learn the key techniques to mix and shape pie dough and forever avoid the pre-made stuff from the store. We’ll make savory galettes for our lunch with a variety of toppings including zucchini\, tomato\, ricotta\, feta\, and more. Then we’ll assemble and bake seasonal fruit galettes. \nAfter this class\, you’ll be able to turn out these simple rustic tarts confidently and never look at a pie tin the same way again. You’ll go home with extra slices of savory galette and a whole 6-inch fruit galette. \nIn this class we will: \n\nMix two different butter-based pie doughs\, including one with spelt\nRoll and shape galettes\, including techniques to avoid common pitfalls like cracking or overly sticky dough\nCombine and balance savory ingredients to make a satisfying veggie and cheese galette\nMake seasonal fruit galettes\, learning how to adjust the filling depending on the fruit’s level of ripeness\nDiscuss other applications of pie dough like slab pies and hand pies\n\n  \n\nInstructor Bios\nLisal Moran owns Parker Hill Provisions which offers hands-on classes with Sonoma County chefs and artists. Over the last decade\, Lisal has enjoyed creating and teaching baking and pastry classes for food enthusiasts all over the country. She developed her comprehensive pastry expertise in Michelin-starred fine dining kitchens\, and American and French-style bakeries\, most recently at Quail & Condor in Healdsburg\, CA. She lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/sweet-and-savory-galettes-with-lisal-moran-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/2025/05/iStock-1300069156.jpg
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