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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20261203T123000
DTEND;TZID=America/Los_Angeles:20261203T163000
DTSTAMP:20260901T213132Z
CREATED:20260901T204503Z
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UID:765857-1796301000-1796315400@centralmilling.com
SUMMARY:Chocolate Babka with Michael Kalanty
DESCRIPTION:Chocolate babka is one of the great achievements of enriched bread baking: a tender\, buttery dough wrapped around layers of rich chocolate filling and twisted into a beautiful loaf that is as impressive to look at as it is to eat. A favorite for holidays and special occasions\, it’s also one of the great weekend treats to share with family and friends. \nWhether you’ve admired babka from afar or have tried making it at home with mixed results\, this class will guide you through the process step by step. \n\nDesigned and taught by Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu and Art Institute Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make chocolate babka one of the world’s most beloved enriched breads. \nWe’ll focus on the techniques that make babka both beautiful and delicious: \n\nThe Sponge Technique: making a quick starter that improves flavor\, texture\, and volume\nEmulsifying Butter: incorporating butter properly to create a rich\, soft\, and tender dough\nShaping Techniques: rolling\, filling\, twisting\, and shaping babka for an attractive finished loaf\nStreusel Topping: creating a crisp\, flavorful topping that complements the rich dough and chocolate filling\n\n\n\n\n\nBy the end of class\, you’ll understand the complete babka-making process and feel confident recreating this classic bakery favorite at home. \nEach student will take home their own class-made babka. \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy.
URL:https://centralmilling.com/class/chocolate-babka-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Chocolate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/09/michael.jpg
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DTSTART;TZID=America/Los_Angeles:20261208T123000
DTEND;TZID=America/Los_Angeles:20261208T163000
DTSTAMP:20260615T232249Z
CREATED:20260603T184844Z
LAST-MODIFIED:20260615T232249Z
UID:756180-1796733000-1796747400@centralmilling.com
SUMMARY:Sweet Sourdough Without the Tang: Cinnamon Rolls & Beyond with Laila O'Boyle
DESCRIPTION:Love sweet sourdough bakes but not the sour? This 4-hour class is all about making rich\, sweet\, naturally fermented doughs that stay soft\, flavorful\, and not tangy. We’ll dig into the science behind sweet\, stiff starters—how they work\, why they reduce acidity\, and how to control fermentation so your bakes taste balanced and clean instead of sour. \nIn class\, everyone will mix a versatile sweet sourdough dough by hand and take it home to shape and bake however they choose. Laila will demonstrate multiple ways to use the same dough\, baking it off during class as cinnamon rolls\, a loaf\, garlic knots\, babka\, and a braided bread so you can see just how flexible it is.  \nYou’ll leave with:  \n\na deeper understanding of fermentation\nconfidence working with enriched sourdough doughs\nand a single recipe that opens the door to many different bakes\n\nStudents will take home a pan of their own hand-shaped cinnamon rolls to bake the next morning.  \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. \n\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.
URL:https://centralmilling.com/class/sweet-sourdough-without-the-tang-cinnamon-rolls-beyond-with-laila-oboyle-2/
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/2026/02/Sweet-Sour-3.jpg
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DTSTART;TZID=America/Los_Angeles:20261213T100000
DTEND;TZID=America/Los_Angeles:20261213T130000
DTSTAMP:20260901T203028Z
CREATED:20260901T203028Z
LAST-MODIFIED:20260901T203028Z
UID:761749-1797156000-1797166800@centralmilling.com
SUMMARY:Pretzel Making with Clare Elaine of Wooden Petal Pretzel Parlor
DESCRIPTION:Spend the morning twisting things up with The Pretzel Lady of Sonoma County! \n\nChef Clare Elaine\, the Baker and Owner of Wooden Petal Pretzel Parlor will take us through the challenging & rewarding process of making pretzels from scratch. \n\nIn this class\, you will get to: \n\nLearn the process of making pretzel dough\nPractice twisting techniques\nBake your own beautiful pretzels to take home\nEnjoy a fresh pretzel right out of the oven!\n\nStudents will go home with a 6-pack of their own creations. \n\n\nInstructor Bio\nClare Elaine is the Baker/Owner of Wooden Petal Pretzel Parlor. Folks in the know have been enjoying her unique\, delicious pretzels since 2019. \n  \n  \n  \n  \n  \n 
URL:https://centralmilling.com/class/pretzel-making-with-clare-elaine-of-wooden-petal-pretzel-parlor-4/
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/2026/04/1000005281-scaled.jpg
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