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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20261104T100000
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DTSTAMP:20260626T173229Z
CREATED:20260626T173229Z
LAST-MODIFIED:20260626T173229Z
UID:758541-1793786400-1793808000@centralmilling.com
SUMMARY:Breads for the Thanksgiving Table with Robert Jorin
DESCRIPTION:Elevate your holiday entertaining with an impressive selection of handcrafted breads\, rolls\, and pastries designed to make your festive gathering unforgettable and your next morning breakfast equally memorable and delicious. \n \nThis class will be a mix of demonstration and hands-on baking. \nIn this class\, you will learn: \n\nButter Braids & Rolls\nRosemary Rolls\nOnion Walnut Loaves or Rolls\nOrange Raisin Breakfast Buns\nCranberry Pistachio Scones\n\n\nLunch is included. \n\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/breads-for-the-thanksgiving-table-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/Picture16.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261105T090000
DTEND;TZID=America/Los_Angeles:20261105T150000
DTSTAMP:20260902T210854Z
CREATED:20260902T210854Z
LAST-MODIFIED:20260902T210854Z
UID:765968-1793869200-1793890800@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.   \nYou’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-9/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261107
DTEND;VALUE=DATE:20261109
DTSTAMP:20260810T181345Z
CREATED:20260810T181345Z
LAST-MODIFIED:20260810T181345Z
UID:763491-1794009600-1794182399@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-7/
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:20261118T130000
DTEND;TZID=America/Los_Angeles:20261118T163000
DTSTAMP:20260908T210435Z
CREATED:20260908T210435Z
LAST-MODIFIED:20260908T210435Z
UID:766214-1795006800-1795019400@centralmilling.com
SUMMARY:Gluten-Free Sourdough with Helena del Pesco
DESCRIPTION:Learn how easy\, and delicious\, it can be to make gluten-free sourdough bread at home. \nFrom maintaining a starter to achieving oven spring and an open crumb\, we will cover it all! \n\n\n\n\nIn this class you will: \n\nLearn how to make and maintain a gluten-free starter.\nWork with whole grains and pseudo grains such as rice\, buckwheat\, millet\, and sorghum.\nGain an understanding of the role of starch\, protein and fiber in gluten-free baking.\nLearn to make the psyllium gel that replaces gluten without the use of gums.\nMix\, shape\, and take away dough to bake at home.\nLearn how properly fermented and proofed gluten-free bread dough should look\, feel\, smell and taste.\nBake and eat delicious gluten-free bread together!\n\nPlease note: this class is taught in a space that stores and sells large quantities of wheat flour\, and flour is used regularly in the kitchen space\, so this course is not celiac safe though the skills learned could be used for celiac-safe baking in your own home kitchen or bakery. \n\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nHelena del Pesco is a fermentation educator and clinical herbalist\, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area\, she was chef-owner of Larder\, a restaurant in Baltimore\, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms\, and featuring house-made tempeh\, kombucha\, fermented hot sauce\, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread\, using freshly milled whole grains and pseudo grains\, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
URL:https://centralmilling.com/class/gluten-free-sourdough-with-helena-del-pesco-3/
LOCATION:CA
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/gf-sourdough_cropped-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261121T123000
DTEND;TZID=America/Los_Angeles:20261121T153000
DTSTAMP:20260911T213920Z
CREATED:20260908T220922Z
LAST-MODIFIED:20260911T213920Z
UID:766611-1795264200-1795275000@centralmilling.com
SUMMARY:Pie Dough Workshop with Lisal Moran
DESCRIPTION:Have you always wanted to make flaky pastry crust without anxiety? \nIn this hands-on class\, we will focus on effective mixing technique to make flaky and tender all-butter pie dough. Plus\, you’ll learn tips to roll\, shape\, and bake with confidence\, just in time for the holidays! \nThis class includes: \n\nPie dough mixing demonstration\nHands-on individual pie dough mixing. Each participant will take their own 2 discs of wrapped pie dough ready to roll and shape for thanksgiving\, or to freeze.\nApple galette assembly demonstration\n1 x 9-inch apple galette (so we can practice our rolling) you may choose to bake in class or take it home to freeze.\nDemonstration on how to line a pie dish and blind bake for custard pies (e.g.\, pumpkin)\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/pie-dough-workshop-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/jpeg:https://centralmilling.com/wp-content/uploads/2026/09/IMG_6011_3766afcf-f5ab-4314-8458-ce2274c92eed.jpg
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