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X-WR-CALDESC:Events for Central Milling
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DTSTART;VALUE=DATE:20231005
DTEND;VALUE=DATE:20231006
DTSTAMP:20230823T182121Z
CREATED:20230823T182121Z
LAST-MODIFIED:20230823T182121Z
UID:642401-1696464000-1696550399@centralmilling.com
SUMMARY:Private Event: Bake From Scratch Magazine Retreat
DESCRIPTION:Bakers\, pack your bags! Our trips bring together a global community of bakers through custom curriculums led by some of the most inspiring professionals in the baking world. Whether you’re making gibassier in Provence\, holiday pies in London\, or getting the first look at our new test kitchen in Birmingham\, Alabama\, our editor-in-chief\, Brian Hart Hoffman\, will accompany you through each experience\, teaming up with master bakers to help you perfect each recipe. We’ll be your guides to our destinations’ thriving cultural and culinary scenes\, taking you on exclusive tours and tastings\, arranging meet and greets with renowned baking personalities\, and more. \nIn this trip\, guests will travel through San Francisco\, Napa and Sonoma\, where James Beard award winning pastry chef Nicole Plue will lead a baking workshop at Central Milling’s Artisan Baking Center. \n\nFor more information on the exciting retreats offered by Bake from Scratch Magazine\, visit: https://www.bakefromscratch.com/baking-retreats/ \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-group-bfs-1/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20231009
DTEND;VALUE=DATE:20231010
DTSTAMP:20230823T183748Z
CREATED:20230823T183748Z
LAST-MODIFIED:20230823T183748Z
UID:642420-1696809600-1696895999@centralmilling.com
SUMMARY:Private Event: Bake From Scratch Magazine Retreat
DESCRIPTION:Bakers\, pack your bags! Our trips bring together a global community of bakers through custom curriculums led by some of the most inspiring professionals in the baking world. Whether you’re making gibassier in Provence\, holiday pies in London\, or getting the first look at our new test kitchen in Birmingham\, Alabama\, our editor-in-chief\, Brian Hart Hoffman\, will accompany you through each experience\, teaming up with master bakers to help you perfect each recipe. We’ll be your guides to our destinations’ thriving cultural and culinary scenes\, taking you on exclusive tours and tastings\, arranging meet and greets with renowned baking personalities\, and more. \nIn this trip\, guests will travel through San Francisco\, Napa and Sonoma\, where James Beard award winning pastry chef Nicole Plue will lead a baking workshop at Central Milling’s Artisan Baking Center. \n\nFor more information on the exciting retreats offered by Bake from Scratch Magazine\, visit: https://www.bakefromscratch.com/baking-retreats/ \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-event-bake-from-scratch-magazine-retreat/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231013T120000
DTEND;TZID=America/Los_Angeles:20231013T163000
DTSTAMP:20230925T211040Z
CREATED:20230808T191647Z
LAST-MODIFIED:20230925T211040Z
UID:641321-1697198400-1697214600@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Sourdough–No two bakers approach sourdough breads the same way. Nor should you! Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. \nIn your ongoing quest to bake your perfect sourdough\, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast\, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles. \n\nWhat You’ll Practice \n• Everyone will make Pain au Levain\, the classic French sourdough bread.\n• Take home your dough to practice your new skills in your home kitchen the next day. \nPain au Levain: The French classic. Moderately sour\, al dente chew\, crackling crust. \nApple Walnut Farmhouse Bread: Mild tang with tender dried apples. Perfect with soft cheeses. \nSeedy Bâtards: Packed with Seeds and plenty of flavor. Makes outstanding sandwich rolls. \nGrits & Goat Cheese: Savory Anson Mills Yellow Grits and tangy Sonoma Goat Cheese. \nPlus General Principles to make all your baking better:\n• Hand-mixing techniques for tender crusts\n• Focus on bench skills for dough handling and shaping\n• Oven techniques to get the crust you want \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \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@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \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/classic-french-sourdough-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/07/sourdough.jpg_s1024x1024wisk20ccMSkdVM0qSvU08YPF-o29nVjMc53KeenQzNxI03TlQ4.jpg
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DTSTART;TZID=America/Los_Angeles:20231017T130000
DTEND;TZID=America/Los_Angeles:20231017T163000
DTSTAMP:20230927T183048Z
CREATED:20230818T205851Z
LAST-MODIFIED:20230927T183048Z
UID:642007-1697547600-1697560200@centralmilling.com
SUMMARY:Flour Scalding Technique: Capturing intense flavors and hydration with Pablo
DESCRIPTION:Getting incredible flavors out of your breads means introducing new techniques to the flour and baking\, and German Master baker Pablo Puluke Giet wants to introduce you to flavor possibilities you have never experienced before! Learn the basics of scalding and how to integrate the method into your existing recipes. Intensify the flavors of your bakes and raise hydrations to the max.\nRecipes made in class are all naturally leavened sourdough based. Class is aiming towards experienced home and professional bakers: Students should have basic bread baking knowledge\, an understanding for Bakers % and Excel formulas. \n\nDemo on \n\nTomato Bread & Pizza crust made with a tomato scald\nScalds with different liquids such as Tomato Sauce\, Berry Jams\, Stone Fruit compote\n\nExclusive Class Handout Includes\n\nRecipe collection for different products made with a scald\nProcess and methods of scalding\nHow scalding can prevent degradation\nMax Hydration what to consider when pushing the limits\n\n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \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@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\n\nInstructor Bio\nPablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker\, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii\, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich\, he has managed big accounts such as Mercedes\, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017\, Der Meisterbäcker\, teaching classes\, performing live baking demos and consulting for restaurants and bakeries around Europe.
URL:https://centralmilling.com/class/flour-scalding-technique-capturing-the-flavors-of-summer-with-pablo/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/PabloPans.jpg
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