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X-WR-CALDESC:Events for Central Milling
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DTSTART;VALUE=DATE:20261007
DTEND;VALUE=DATE:20261010
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UID:742974-1791331200-1791590399@centralmilling.com
SUMMARY:The Cottage Baker Intensive: Baking\, Business\, and Best Practices with Laila O'Boyle
DESCRIPTION:Wednesday through Friday\, October 7th\, 8th and 9th\, 9 am to 4 pm each day \nThis 3-day intensive is designed for home bakers and cottage bakers who are ready to level up—whether your goal is to bake better bread\, run a more professional operation\, or finally understand how all the pieces fit together. This is not a casual workshop. It’s a deep\, focused immersion packed with hands-on baking and practical lectures that reflect the realities of running a cottage bakery. \nOver three full days\, we’ll cover the full scope of cottage baking: licensing and permits\, packaging and labeling\, workflow\, and production considerations—alongside serious baking instruction. Together\, we’ll bake six core items straight from Laila’s own bakery menu: a country loaf\, baguettes\, rye bread\, sandwich loaf\, focaccia\, and cookies. Every participant will receive all six recipes\, along with the context and technique behind them. \nExpect long days\, lots of dough\, detailed discussions\, and a fast pace. \nYou’ll leave with: \n\nstronger baking skills\nclearer systems\nand a much deeper understanding of what it actually takes to bake—and sell—high-quality products from a home kitchen.\n\nThis class is ideal for committed home bakers and active or aspiring cottage bakers who want real knowledge\, real practice\, and real momentum. \nA daily light breakfast and lunch is included. \n\nIf this class is sold-out\, we have added another session in January 2027: \nThe Cottage Baker Intensive: Baking\, Business\, and Best Practices with Laila O’Boyle @ Artisan Baking Center \n\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. \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/the-cottage-baker-intensive-baking-business-and-best-practices-with-laila-oboyle/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
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DTSTART;VALUE=DATE:20261010
DTEND;VALUE=DATE:20261012
DTSTAMP:20260909T232354Z
CREATED:20260717T204253Z
LAST-MODIFIED:20260909T232354Z
UID:760997-1791590400-1791763199@centralmilling.com
SUMMARY:Understanding Lamination: Precision Techniques for Laminated Doughs with Lauren Haas
DESCRIPTION:If you’ve ever wondered why one croissant yields a beautiful honeycomb\, texture\, and flavor while another falls flat\, then this course is for you! \n\nThis two-day intensive is for professional bakers or serious home enthusiasts who want to deeply understand and control their laminated doughs. \nThis course breaks down the hows and the whys of variables since as: \n\nhydration percentage\ningredient selection and ratios\nfold sequences\nperferments\nand the many process decisions that shape a final croissant\n\nYou will take your own dough from lamination through bake\, building hands-on repetition in lamination\, shaping\, proofing\, and baking. \nDay One covers the theory behind ingredient selection\, fermentation approaches\, and mixing methods. In the lab\, you will process and laminate your own dough with an assigned variable. \nDay Two focuses on proofing\, baking\, and evaluating. We will compare each croissant side by side\, tasting and examining texture\, honeycomb\, and appearance. You will see exactly how each variable shapes the final product\, from the croissant’s flavor to its structure. \nBy the end of the course\, participants will leave with solid formulas\, sharper hands-on skills\, and the deep knowledge to troubleshoot and craft your own ideal croissant! \nVariables we’ll explore: \n\nPre-ferments: Poolish vs. sponge/biga vs. straight dough. Is the extra step of a preferment worth it?\nFlour: Lower-protein vs higher-protein. What does each do to the structure and texture?\nHydration: What is the ideal range\, and what happens at the low and high extremes?\nProofing: We’ll compare underproofed\, overproofed\, and correctly proofed croissants side by side to build a deeper understanding of when a croissant is properly proofed.\nBaking: Deck oven vs. convection.\nButter: Lamination butter vs. standard butter. The impact on taste\, texture\, and workability.\nFold sequences: Two singles\, two doubles\, three singles\, or a combination. Which builds the ideal layer structure?\nFlavored doughs: Building your own flavored dough variations (i.e. miso brown butter) without losing structure.\n\n \nSchedule:  \n\nClass will begin as early as 8am each day and end as late as 5pm.\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\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. \n 
URL:https://centralmilling.com/class/understanding-lamination-precision-technique-for-laminated-doughs-with-lauren-haas/
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
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DTSTART;VALUE=DATE:20261024
DTEND;VALUE=DATE:20261026
DTSTAMP:20260715T205303Z
CREATED:20260715T193506Z
LAST-MODIFIED:20260715T205303Z
UID:760692-1792800000-1792972799@centralmilling.com
SUMMARY:Pastry Boot Camp with Frank Vollkommer
DESCRIPTION:Schedule:  \n\n9:00am-5:00pm each day\n\nThis two-day professional pastry boot camp is designed for bakers\, pastry cooks\, chefs\, and serious home enthusiasts who want to strengthen their pastry fundamentals while learning how to create refined\, modern products for bakery-café\, patisserie\, restaurant\, hotel\, or catering applications. \n\nThe course focuses on five essential pastry categories: pâte à choux\, petits gâteaux\, fancy tea cakes\, upscale filled cookies\, and seasonal tarts. Chef Frank Vollkommer\, Certified Master Pastry Chef\, will share professional methods\, production techniques\, and finishing strategies used to create amazing pastry from the inside out. Emphasis will be placed on flavor and texture pairing\, efficient production practices\, component-based pastry design\, and polished presentation. \n\nOver two days\, participants will produce pastry items through a mix of demonstration\, hands-on production\, tasting\, discussion\, and guided evaluation. \nExample products may include: \n\nHazelnut Praline Paris-Brest\nChocolate Craquelin Choux\nChocolate Framboise Petits Gateaux\nCarrot-Cream Cheese Tea Cake\nLemon Tea Cake\nChocolate D’ Lux Cookie\nMatcha Cookie\nMeyer Lemon Tart\nPecan-Milk Chocolate Tart\nDubai Pistachio Tart\n\n  \nYou will leave with practical formulas\, adaptable methods\, and a stronger understanding of how to approach upscale pastry with purpose\, efficiency\, and refinement. Key learning areas include flavor and texture pairing\, modern pastry production methods\, component-based design\, creams\, fillings\, doughs\, batters\, refined finishing techniques\, chocolate decorations\, and professional presentation. \n \n  \nA light Breakfast and Lunch is included for both days. \n\nInstructor Bio\n \nFrank Vollkommer CMPC\, M.Ed \nCertified Master Pastry Chef | Michelin | Master of Education | Consultant \nFrank Vollkommer is a Certified Master Pastry Chef with experience spanning Michelin-starred kitchens\, patisseries\, professional education and consulting. His teaching centers on thoughtful process\, refined technique\, and production-ready pastry that works in real kitchens. Frank is known for breaking complex concepts into practical steps\, helping students build confidence while expanding their technical skill set and creative range. \n 
URL:https://centralmilling.com/class/pastry-bootcamp-with-frank-vollkommer/
CATEGORIES:Baking Class,Demonstration,Intermediate
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