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DTSTART;TZID=America/Los_Angeles:20260807T123000
DTEND;TZID=America/Los_Angeles:20260807T160000
DTSTAMP:20260724T234419Z
CREATED:20260626T181817Z
LAST-MODIFIED:20260724T234419Z
UID:758575-1786105800-1786118400@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll work a rich\, buttery brioche base dough\, learning to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Chef Rachel Wyman‘s $10\,000 prize-winning Tres Leches doughnut. \nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to make both doughs work around your schedule\, so fresh doughnuts at home are a realistic Tuesday\, not just a dream.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. The difference between a fluffy\, golden ring and a greasy disappointment comes down to a few things you’ll learn to nail in this class.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations that lift each other up. You’ll learn the logic\, not just the recipe.\nBonus Round – Doughnut dough scraps become cinnamon buns and breakfast pizzas. Nothing wasted.\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are about to have a very good Saturday morning! \n\nInstructor Bio\nRachel Wyman is an assistant professor in baking and pastry arts at The Culinary Institute of America (CIA) in Hyde Park\, NY. She is an award-winning lifelong baker who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone while a student at the CIA. After completing her studies\, she went on to manage the night production at Amy’s Bread in New York City. After moving to Montclair\, NJ\, with her family\, she opened the Montclair Bread Company in 2012. On a whim\, she and her staff began frying up doughnuts one morning\, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction. It was named Best Boutique Bakery for Best of Essex\, 2016–2018. In 2021\, she published Will Run for Doughnuts: The Montclair Bread Company Cookbook. Among her many accolades\, she was named one of the Top 25 Most Influential Bakers in the U.S. in Bake magazine in 2015 and was a finalist on Team USA at the Coupe du Monde de la Boulangerie in 2014.  Rachel was featured on the Food Network’s Donut Showdown in 2014\, where her Tres Leches doughnut took home the top prize. She has an MBA from the University of Phoenix and a bachelor’s degree from the University of Florida\, in addition to her associate in occupational studies degree from the CIA. Rachel is currently pursuing a doctoral degree in business administration from Johnson & Wales University.
URL:https://centralmilling.com/class/artisan-donuts-with-rachel-wyman/
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/png:https://centralmilling.com/wp-content/uploads/2026/06/Donuts.png
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260808T130000
DTEND;TZID=America/Los_Angeles:20260808T163000
DTSTAMP:20260724T234447Z
CREATED:20260127T224941Z
LAST-MODIFIED:20260724T234447Z
UID:741192-1786194000-1786206600@centralmilling.com
SUMMARY:Hand Rolled Pasta with Rosetta Costantino
DESCRIPTION:Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy\, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli\, orecchiette\, busiati\, fusilli\, gnocchi\, lorighittas and more. This is a very social\, popular class for home cooks and seasoned chefs alike.  At the end of class\, we will sit down and enjoy a lunch of two different pasta shapes with their own sauce.\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\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. \nRosetta 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/hand-rolled-pasta-with-rosetta-constantino-2/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/Patsa-rotated.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260815T120000
DTEND;TZID=America/Los_Angeles:20260815T160000
DTSTAMP:20260724T234624Z
CREATED:20260510T224000Z
LAST-MODIFIED:20260724T234624Z
UID:753476-1786795200-1786809600@centralmilling.com
SUMMARY:Local Harvest Baking: Summer Pies and More with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nIn this class\, you will learn the secrets to making and baking the perfect pie crust\, how to create winning flavor combinations for both sweet and savory fillings\, how to make your own almond paste\, and how to manage baking with different types of fruit.  \nClass Menu:\n\nChicken Pot Pie\nSummer Apple Pie\nBlueberry Dumplings with Crème Fraiche\nPlum & Almond Frangipane Torte\n\nThis is both a demonstration and hands-on class; students will make two of the recipes and Chef Jim will demo the rest. Each student will leave with each of the items that they make in class. \nLunch will be served at the beginning of class\, to be enjoyed during the demonstration. A dessert of the items that are made in class will be offered at the end of class during the Q&A. \n  \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/local-harvest-baking-sweet-and-savory-tarts-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:20260819T130000
DTEND;TZID=America/Los_Angeles:20260819T160000
DTSTAMP:20260630T183852Z
CREATED:20260630T183852Z
LAST-MODIFIED:20260630T183852Z
UID:759042-1787144400-1787155200@centralmilling.com
SUMMARY:Cucumbers 3 Ways: A Seasonal Fermentation & Pickling Workshop with Sam Paone
DESCRIPTION:Three cucumbers\, three techniques\, three very different jars. \nJoin Chef Sam Paone\, founder of Golden State Pickle Works\, for this deep dive into preserving cucumbers! \n\n  \nYou will learn to make: \n\nClassic Lacto-Fermented New York Dill Pickles\nSweet and Spicy Quick-Pickled Mixed Cucumbers\nChinese-Style Smashed Pickled Cucumbers\n\n\n  \nClass opens with a side-by-side tasting of fermented vs vinegar-pickled cucumber and a bite of potato salad showcasing both. Snack on a grazing platter featuring a fermented cucumber dressing while you work. \nYou will leave with three full jars to enjoy at home and the confidence to pickle anything! \nNo experience is necessary\, and all materials and produce will be provided. \n\nInstructor Bio\n\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/cucumbers-3-ways-a-seasonal-fermentation-pickling-workshop-with-sam-paone/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/06/cuc.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260826T123000
DTEND;TZID=America/Los_Angeles:20260826T160000
DTSTAMP:20260624T212421Z
CREATED:20260624T212421Z
LAST-MODIFIED:20260624T212421Z
UID:758321-1787747400-1787760000@centralmilling.com
SUMMARY:Hand-Rolled Croissants with Lisal Moran
DESCRIPTION:Who doesn’t love a croissant fresh from the oven?! \nJoin Chef Lisal Moran as she teaches how to successfully make your own hand-rolled croissants in your home kitchen using only a few simple tools and easily found ingredients. These croissants require no sourdough starter and create a product that will make you proud every time! \n\nDuring this class\, you will learn basic production timelines so you can fit the work into your schedule\, shaping techniques\, and how to troubleshoot common issues. Prior knowledge of yeasted doughs and lamination is helpful but not required. \nLet’s tackle this foundational laminated dough together! \nEach participant will take home: \n\n8 baked croissants: plain\, chocolate\, ham & cheese\nYour own hand-rolled croissant block to use to shape and bake future croissants at home\n\n\n\nInstructor Bio\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/hand-rolled-croissants-with-lisal-moran/
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/webp:https://centralmilling.com/wp-content/uploads/2026/06/Croissant-rolling.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260829
DTEND;VALUE=DATE:20260831
DTSTAMP:20260624T170524Z
CREATED:20251219T164008Z
LAST-MODIFIED:20260624T170524Z
UID:736678-1787961600-1788134399@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! \nThere are some breads that are especially valuable teaching tools\, and Chef Michael Kalanty has selected his favorites from these to create an exceptional learning experience. \nThrough demonstrations\, discussion\, hands-on baking\, and practical problem-solving\, this course brings the science of bread baking to life. These breads present a wide variety of dough types and baking techniques\, so whether you are new to bread baking or already have experience at the bench\, you will gain a deeper understanding of fermentation\, dough development\, shaping\, and baking. \nOur Menu: \n\nPain au Levain: Classic French Sourdough – Explore the principles of natural fermentation while working 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 will also take home a portion of the culture to continue baking this sourdough 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. \n\nHoney Whole Wheat Sandwich Bread\, Chewy New York Bagels\, & Pain au Lait Burger Buns – These enduring American favorites demonstrate practical techniques that belong in every baker’s repertoire\, from dough mixing and fermentation to shaping and baking. \nPlus\, you will learn the Pro Skills that can make all of your breads better: \n\nDough handling and bench techniques.\nHand-mixing vs using a machine: how flour type and bread characteristics influence the best approach.\nShaping methods for different dough styles.\nProofing and fermentation management.\nOven techniques for improved crust and crumb.\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. \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-8/
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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