BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260807T123000
DTEND;TZID=America/Los_Angeles:20260807T160000
DTSTAMP:20260724T234419Z
CREATED:20260626T181817Z
LAST-MODIFIED:20260724T234419Z
UID:758575-1786105800-1786118400@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll work a rich\, buttery brioche base dough\, learning to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Chef Rachel Wyman‘s $10\,000 prize-winning Tres Leches doughnut. \nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to make both doughs work around your schedule\, so fresh doughnuts at home are a realistic Tuesday\, not just a dream.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. The difference between a fluffy\, golden ring and a greasy disappointment comes down to a few things you’ll learn to nail in this class.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations that lift each other up. You’ll learn the logic\, not just the recipe.\nBonus Round – Doughnut dough scraps become cinnamon buns and breakfast pizzas. Nothing wasted.\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are about to have a very good Saturday morning! \n\nInstructor Bio\nRachel Wyman is an assistant professor in baking and pastry arts at The Culinary Institute of America (CIA) in Hyde Park\, NY. She is an award-winning lifelong baker who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone while a student at the CIA. After completing her studies\, she went on to manage the night production at Amy’s Bread in New York City. After moving to Montclair\, NJ\, with her family\, she opened the Montclair Bread Company in 2012. On a whim\, she and her staff began frying up doughnuts one morning\, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction. It was named Best Boutique Bakery for Best of Essex\, 2016–2018. In 2021\, she published Will Run for Doughnuts: The Montclair Bread Company Cookbook. Among her many accolades\, she was named one of the Top 25 Most Influential Bakers in the U.S. in Bake magazine in 2015 and was a finalist on Team USA at the Coupe du Monde de la Boulangerie in 2014.  Rachel was featured on the Food Network’s Donut Showdown in 2014\, where her Tres Leches doughnut took home the top prize. She has an MBA from the University of Phoenix and a bachelor’s degree from the University of Florida\, in addition to her associate in occupational studies degree from the CIA. Rachel is currently pursuing a doctoral degree in business administration from Johnson & Wales University.
URL:https://centralmilling.com/class/artisan-donuts-with-rachel-wyman/
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/png:https://centralmilling.com/wp-content/uploads/2026/06/Donuts.png
END:VEVENT
BEGIN:VEVENT
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
END:VEVENT
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260826T123000
DTEND;TZID=America/Los_Angeles:20260826T160000
DTSTAMP:20260624T212421Z
CREATED:20260624T212421Z
LAST-MODIFIED:20260624T212421Z
UID:758321-1787747400-1787760000@centralmilling.com
SUMMARY:Hand-Rolled Croissants with Lisal Moran
DESCRIPTION:Who doesn’t love a croissant fresh from the oven?! \nJoin Chef Lisal Moran as she teaches how to successfully make your own hand-rolled croissants in your home kitchen using only a few simple tools and easily found ingredients. These croissants require no sourdough starter and create a product that will make you proud every time! \n\nDuring this class\, you will learn basic production timelines so you can fit the work into your schedule\, shaping techniques\, and how to troubleshoot common issues. Prior knowledge of yeasted doughs and lamination is helpful but not required. \nLet’s tackle this foundational laminated dough together! \nEach participant will take home: \n\n8 baked croissants: plain\, chocolate\, ham & cheese\nYour own hand-rolled croissant block to use to shape and bake future croissants at home\n\n\n\nInstructor Bio\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/hand-rolled-croissants-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/webp:https://centralmilling.com/wp-content/uploads/2026/06/Croissant-rolling.webp
END:VEVENT
END:VCALENDAR