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DTSTART;VALUE=DATE:20260809
DTEND;VALUE=DATE:20260811
DTSTAMP:20260724T234518Z
CREATED:20260429T234501Z
LAST-MODIFIED:20260724T234518Z
UID:749454-1786233600-1786406399@centralmilling.com
SUMMARY:Mastering Lamination: From Fundamentals to Advanced Techniques with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1: August 9\, 9:00 AM – 4:00 PM\nDay 2: August 10\, 7:30 AM – 5:00 PM\n\nThis two-day masterclass blends theory\, practical application\, and troubleshooting to build precision in laminated doughs. Designed for professional bakers and experienced home bakers\, it combines technical knowledge with hands-on experience to develop a deeper understanding of laminated doughs from the inside out. \nDay One focuses on the science and mechanics of lamination. We begin by covering the “how” and “why” behind ingredients and process\, including overall formula percentages\, flour selection\, butter types\, hydration\, and yeast selection. We also explore the advantages and limitations of various processes\, including the incorporation of pre-ferments\, fold combinations and workflow organization. You’ll then put theory into practice in the Artisan Baking Center bakeshop\, making butter blocks\, laminating doughs\, and preparing fillings while learning how to troubleshoot common challenges across mixing\, fermentation\, lamination\, and dough handling. \nDay Two focuses on shaping\, proofing\, baking\, and finishing. Production includes classic items such as butter croissants and pain au chocolat\, alongside signature pastries including yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. The emphasis is on professional consistency in shaping\, proofing\, and baking\, along with a variety of finishing techniques. \nBy the end of the course\, participants will leave with a selection of well-tested formulas\, practical troubleshooting strategies\, and the ability to adapt their own processes and recipes with confidence. \nWhat you’ll learn: \n\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nUnderstanding of dough and butter temperature management\, dough ingredient functions\, and workflow\nMethods for executing classic and signature pastries with consistent results\nPractical approaches to diagnosing and fixing common lamination challenges\nStrategies to adapt formulas and workflows for your own production environment\n\nA light breakfast and lunch will be served each day. \n\nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \nHer experience includes The White House\, faculty and department chair positions at Johnson & Wales University\, and service as Lead Chef for the Chocolate Academy Centers in North America. \nShe has been recognized by Dessert Professional as one of the Top Pastry Chefs in America\, and by Bake Magazine as a leading educator in the U.S. \nLauren holds a master’s degree in Sustainable Food Systems and\, in 2023\, received the La Liste Game Changer Award\, an international recognition honoring individuals shaping the future of gastronomy. \nCurrently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \nLearn more at www.lauren-haas.com and @laurenvhaas. \n\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 
URL:https://centralmilling.com/class/mastering-lamination-from-fundamentals-to-advanced-techniques-with-lauren-haas/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/IMG_7040-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20260811T090000
DTEND;TZID=America/Los_Angeles:20260811T170000
DTSTAMP:20260724T234548Z
CREATED:20260602T212036Z
LAST-MODIFIED:20260724T234548Z
UID:753487-1786438800-1786467600@centralmilling.com
SUMMARY:Wholegrain Sourdough Baking with Sarah Owens
DESCRIPTION:Join James Beard Award-winning author Sarah Owens as she guides you through this one-day workshop focused on hearty\, wholegrain breads leavened with sourdough starter. \nYou will explore the flavors and textures of nourishing grains such as einkorn\, rye\, and emmer and use techniques such as soaking\, scalding\, and culturing porridges to improve flavor and texture of these breads. While the doughs are rising\, you will use sourdough starter to make a pound cake\, seeded sourdough crisps\, and cookies\, all using sourdough starter and wholegrains as ingredients. There will be time to discuss the science of starter and dough fermentation\, as well as approaches for scaling to small-scale bakery operations or for fermenting pastries. \n\nRecipes include: \n\nSesame Einkorn Pan Bread\nEmmer and Rye Rugbrød\nWhole Wheat and Rye Hearth Bread\nWholegrain Pound Cake\nSeeded Crisps\nCookies\n\nEach participant will enjoy or take home their bakes\, receive a sourdough starter\, a packet of recipes\, and information on how to travel with your starter or store it for long-term dormancy. \n \nAlthough the techniques in this workshop are appropriate for beginning bakers\, registration is best for folks with some sourdough baking experience wishing to use more wholegrains. \nA light breakfast and lunch will be served. \nWe will also be hosting a two-day Sourdough Baking Workshop with Chef Sarah in September: Sourdough Baking with Sarah Owens @ Artisan Baking Center \n\n\n\n\nInstructor Bio\nSarah Owens (she/her/they) is a horticulturist and a celebrated James Beard Award-winning cookbook author specializing in fermentation and sourdough baking. Her work explores the intersection between the natural world and the most celebrated aspects of living. Sarah believes food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After serving as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens\, she now lives in Sonoma County\, California\, where she writes and defends her small backyard garden from marauding deer. Sarah teaches baking techniques and leads culinary retreats in California and around the world. Her recipes and wholegrain baking workshops are also available on her Patreon platform and at her website\, www.ritualfinefoods.com.
URL:https://centralmilling.com/class/wholegrainsourdoughbakingwithsarahowens/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/Kitchen-Blue-Shirt-2-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20260820T123000
DTEND;TZID=America/Los_Angeles:20260820T163000
DTSTAMP:20260814T202522Z
CREATED:20260615T231907Z
LAST-MODIFIED:20260814T202522Z
UID:757420-1787229000-1787243400@centralmilling.com
SUMMARY:Sourdough with Inclusions with Laila O'Boyle
DESCRIPTION:You already know how to make a great sourdough loaf. Now let’s make it extraordinary. \nInclusions are one of the most rewarding ways to expand your sourdough repertoire and one of the most misunderstood. When do you add them? How do you keep chunky mix-ins from tearing your dough? How does moisture from olives or soaked seeds change your bake? This class answers all of that\, and you’ll mix your own dough and choose your own inclusion to take home and bake. \n\nWhat You’ll Do in Class\nEveryone will mix a sourdough base dough by hand\, then choose one of four inclusions to incorporate: \n\nCheddar + Jalapeño — sharp\, cubed cheddar and chopped fresh or jarred jalapeños\nSuper Seeded — a toasted and soaked seed blend folded into the dough\nOlive + Rosemary — briny chopped olives with fragrant fresh or dried rosemary\nWalnut + Cranberry — roasted walnuts and rehydrated dried cranberries\n\nWhile your dough ferments\, you’ll watch a live demonstration of scoring and baking all four flavors. We’ll pull the loaves from the oven together\, taste and compare\, and talk through what you’re seeing in each crumb and crust. \nAt the end of class\, you’ll shape your dough and take it home to cold proof overnight and bake the next day. \nWhat You’ll Learn\n\nHow and when to incorporate inclusions without damaging dough structure\nHow different mix-ins (wet\, dry\, chunky\, oily) affect fermentation and handling\nThe coil fold technique and how to use it during bulk fermentation\nHow to read your dough and know when it’s ready to shape\nScoring approaches and how to bake in a Dutch oven at home\n\nWhat You’ll Take Home\n\nYour shaped dough\, ready to cold proof and bake the next morning.\nPrinted formulas for all four inclusion variations.\nTastes of each flavor baked during class.\n\n\n\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/sourdough-with-inclusions-with-laila-oboyle/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/05/Laila-cheddar-scallion-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260821
DTEND;VALUE=DATE:20260824
DTSTAMP:20260724T234703Z
CREATED:20250121T231125Z
LAST-MODIFIED:20260724T234703Z
UID:697662-1787270400-1787529599@centralmilling.com
SUMMARY:Science of Sourdough Baking with Allison White and Hilary Austen
DESCRIPTION:A Three Day Class \n\nFriday\, August 21\, 2026 8 am to 4 pm \nSaturday\, August 22\, 2026   8 am to 4 pm \nSunday\, August 23\, 2026  8 am to 4 pm \n\nCreating consistency in baking and incorporating stone ground whole grains\, can prove to be two big hurdles for both home bakers and those in larger scale cottage production. By learning how to use a pH meter\, we can understand when our dough is ready for the next step which is particularly important when using higher percentages of whole wheat. \nThis course will provide you with hands on time and experience with new tools and teach you the information needed not only to maximize your production with the equipment you have\, but also to feel confident in your ability to have consistent results time and time again. \nTogether we will mix doughs using a variety of stone milled whole grains and sifted flours with the goal of understanding their behaviors and performance. By utilizing stone milled grain- you can stand out in your community as a beacon of knowledge\, flavor\, and nutrition. \nAll baking will take place in a standard oven and the Campbell Rackmaster bread oven to create a realistic baking environment for the home and cottage baker. \nThis class is best suited for the intermediate baker\, with good bench skills and a basic understanding of the following: starter health\, bassinage\, autolyse\, gluten development\, scaling\, and shaping. \n\nUsing stone ground flour and sifted flour\, together we will scale\, mix\, and bake the following:  \n\nSourdough Country loaves\nSandwich Loaves (hybrid: sourdough and yeast)\nSourdough Whole Grain Loaves\nAnd more!\n\n\nSkills we will cover to create consistency in your bakes: \n\nUsing a pH meter for your levain and dough\nUnderstanding and exploring differences between a 3-hour and 12-hour levain and the effect on dough.\nReading your dough: knowing when to move to next steps\nLearn to make executive decisions on bake temps\, times\, scoring\, folds\, and shaping depending on dough behavior\nBaking an open-crumb 100% whole wheat loaf\nUnderstanding and manipulating bakers’ math and spreadsheets\nUsing stone milled flour to provide better taste and nutrition in your bread\, and to differentiate yourself amongst other bakers.\n\nA light breakfast and lunch are included.   \n\n  \n\n\n______________________________________________________________________________________________________________________________________ \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\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 4 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly. \nHilary Austen is currently living and baking bread at Enso Village\, a senior Zen-inspired community in Healdsburg\, carrying on a baking tradition starting at the Zen Center’s Tassajara Bakery that opened in the San Francisco Bay area in the ’70’s. Over the past 10 years\, Hilary has studied sourdough bread baking at the San Francisco Baking Institute\, and with well-known baking teachers such as Graison Gill and Wayne Caddy. Also a graduate of professional culinary school\, combining the flavors of different grains with creative inclusions is a passion. Recently\, mastering the baguette has become a focus. You can see her breads @backyardterroir and @ensovillagegardenbakery. \n 
URL:https://centralmilling.com/class/the-science-of-consistent-breads-with-allison-white-from-matriarch-bread/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/Allison-bread-1.jpeg
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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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