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DTSTART;VALUE=DATE:20270111
DTEND;VALUE=DATE:20270113
DTSTAMP:20260908T204619Z
CREATED:20260908T204619Z
LAST-MODIFIED:20260908T204619Z
UID:766205-1799625600-1799798399@centralmilling.com
SUMMARY:American Pizza Masterclass with Leah Scurto and Laura Meyer
DESCRIPTION:This two-day Masterclass is geared towards pizza professionals\, and those new to the industry\, who want to add or learn a new style of pizza for their restaurants. \nIn this class you will learn 3 different styles of American pizza: \n\nClassic NY\nDetroit Pan\nTavern Style\n\nDuring class\, Chef Laura and Chef Leah will also teach how to make two different styles of pizza dough and explore the versatility and variety of Central Milling flours. \n  \n\nClass starts at 9am each day and ends around 3pm. A light breakfast will be served in addition to a working lunch of the pizza you make in class. \n\n\n\nInstructor Bio\n\nLeah Scurto owns and operates Pizzaleah in Windsor\, California. She first started making pizzas in1997 and spent years honing her skills working in a small Bay Area pizza chain\, Pizza My Heart. In mid-2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, PIzzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area and in 2024 was awarded the Snail of Approval by the Slow Food Russian River Chapter. Leah has won awards in pizza competitions across the United States and in Naples\, Italy and in 2025 she was invited to join the World Pizza Champions Team. She is a 10-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021\, Leah was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry and has had the honor of judging both international pizza and beer competitions. \n\n\nBorn and raised in Hayward\, California\, Laura Meyer’s first job was working at Pyzano’s Pizza\, her local pizzeria. At just 17 years old\, the pizzeria was where Laura met her mentor\, Tony Gemignani\, and her career as a pizzaiola began. After high school\, Laura went to earn her bachelor’s degree\, when she discovered her passion for culture and food while studying abroad in Italy. Upon graduating\, Laura moved to San Francisco to take the helm at Tony’s Pizza Napoletana as kitchen manager alongside Tony himself. \nIn 2013\, Laura won first place in her first competition in Parma\, Italy\, becoming the first woman and first American to win the Pizza in Teglia category. The following year\, she won Best Non-Traditional Pizza at Pizza Expo in Las Vegas. In 2019\, she won first place at the Caputo Cup in Naples\, Italy for Best American-Style Pizza\, once again becoming the first—this time winning in a newly created category in one of Italy’s oldest pizza competitions. Throughout her tenure at Tony’s\, Laura’s rising success earned her recognition as SF Chronicle’s Rising Star Chef\, an Eater Young Gun\, and one of Zagat’s 30 Under 30\, and was named Forbes 30 Under 30 in 2016. \nWith an insatiable quest for learning\, Laura took on the role of teaching assistant and administrator at Tony’s International School of Pizza where she taught countless chefs and operators for ten hard working years. A newly developed passion for teaching led Laura to speaking opportunities at Pizza Expo\, and a role as a contributing writer to Pizza Today magazine. Amid the pandemic\, Laura dipped her toes into the waters of entrepreneurship\, opening Focaccia da Laura\, a focaccia pop-up. Given the success and prospects of Focaccia da Laura\, Laura made the decision to depart Tony’s wing after nearly 20 years to open Pizzeria da Laura in Berkeley\, California in March of 2023. This year\, 2025\, Laura is expanding upon the pizzeria with the addition of the Mercatino expanding her brand within the downtown Berkeley pizza scene. In addition\, Laura\, along with other leading females in the pizza industry\, have started a new nonprofit\, Fork to Future\, with the aim of uniting and educating fellow women and other underrepresented communities within and surrounding the pizza industry.
URL:https://centralmilling.com/class/american-pizza-masterclass-with-leah-scurto-and-laura-meyer-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Cooking Class,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/03/leah-and-laura-e1774395670239.png
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DTSTART;VALUE=DATE:20270115
DTEND;VALUE=DATE:20270118
DTSTAMP:20260629T165924Z
CREATED:20260626T215334Z
LAST-MODIFIED:20260629T165924Z
UID:758599-1799971200-1800230399@centralmilling.com
SUMMARY:Whole Grain Baking: A 3-Day Intensive with Graison Gill & Allison White
DESCRIPTION:A Three-Day Class \nFriday-Sunday\, 8:00 am to 4:00 pm every day \n\n\nIn this three-day intensive\, Graison Gill and Allison White will bring together their distinct approaches to naturally leavened baking\, fresh milling\, and thoughtful production. This is a hands-on class designed for serious home bakers\, cottage bakers\, and professionals who want to move beyond simply following formulas and gain the confidence to build breads with clarity\, flavor\, nutrition\, and consistency. \n\nThroughout the class\, we will work with freshly milled whole wheat\, Central Milling high-extraction base flours\, and a range of heritage and alternative grains. We will explore how these grains behave in levains\, scalds\, preferments\, and finished doughs\, and how to use them intentionally. \nRather than treating each bread as an isolated formula\, we will build a connected production system. Students will learn how one dough can become the foundation for another: using mother doughs\, levain variations\, and strategic fermentation to create a broader bake with greater efficiency\, less waste\, and more flavor. \n\nTogether\, we will mix\, shape\, and bake: \n\nWhole-grain baguettes\nNaturally leavened country loaves with fresh-milled whole wheat\nA tin loaf built for everyday slicing\, toast\, and sandwiches\nOne pastry featuring whole grains\nWhole grain levains and scalds\nAdditional breads and components developed from our shared dough systems\n\nSkills and concepts we will cover: \n\nBuilding flavor through fresh milling\, high-extraction flour\, scalds\, and preferments\nUsing alternative and heritage grains without sacrificing dough strength or loaf volume\nUnderstanding how different whole grains behave differently in fermentation\nUsing mother doughs to create a more efficient\, flexible\, and intentional production schedule\nMixing and developing doughs with varying levels of whole grain\nReading fermentation and making decisions based on dough behavior—not the clock alone\nManaging hydration\, strength\, folds\, shaping\, and proofing across different dough styles\nApplying whole grains successfully to baguettes\, country loaves\, tin breads\, and pastry\n\nThis class is built around the idea that whole grain baking can be expansive\, beautiful\, and practical. You will leave with more than a collection of formulas: you will leave with a working understanding of how to create a cohesive bake using the grains\, tools\, and equipment available to you. \nBecause this is an intensive taught by two instructors\, students will receive unusually close guidance throughout mixing\, fermentation\, shaping\, baking\, and evaluation. Expect detailed demonstrations\, hands-on repetition\, side-by-side comparisons\, and plenty of time to ask questions and troubleshoot your own baking challenges. \n\nThis class is best suited for: \nIntermediate to advanced bakers with solid bench skills and a working understanding of sourdough maintenance\, baker’s math\, mixing\, shaping\, and basic fermentation. It is especially valuable for cottage bakers and small-scale professionals looking to incorporate more fresh-milled and whole-grain flour into a consistent\, compelling product line. \n\n\n  \nA light breakfast and lunch are included.    \n\n\n\n\nInstructor Bios:\n\n\n\n\n\nGraison Gill founded Bellegarde Bakery in New Orleans in 2011 and was a finalist for a James Beard Award in 2020\, In 2022\, he co-founded Alma Bakery and Mill in London. He has traveled around the country and the world — France\, Italy\, Japan\, Mexico\, the Middle East\, Denmark\, and Australia — teaching baking\, milling\, and foodways. His work has been featured on the cover of Food & Wine\, Forbes\, British Vogue\, and The Wall Street Journal. Graison is currently pursuing a M.F.A. in Creative Nonfiction from the University of Iowa. He won a Pushcart Prize in 2026 and his first book — Breadcrumbs: A Baker’s Journey through Soil and the Soul — will be published by HarperCollins in 2028. \n\n\n\n\n\n\n\n\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 5 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.
URL:https://centralmilling.com/class/whole-grain-baking-a-3-day-intensive-with-graison-gill-allison-white/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/GG-3.png
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DTSTART;TZID=America/Los_Angeles:20270131T090000
DTEND;TZID=America/Los_Angeles:20270131T150000
DTSTAMP:20261108T195855Z
CREATED:20261108T195855Z
LAST-MODIFIED:20261108T195855Z
UID:773212-1801386000-1801407600@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll explore the world of doughnuts\, working with a rich\, buttery brioche dough\, a plant-based sourdough\, hand-cut cake doughnuts\, and pipeable pâte à choux for crullers and churros. Learn to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Rachel’s $10\,000 prize-winning tres leches doughnut. \n\nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to work the dough around your schedule\, so fresh doughnuts at home are realistic.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. Master the difference between a fluffy\, golden ring and a greasy disappointment.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations.\nBonus Round – Doughnut dough scraps become morning buns and breakfast pizzas. Nothing wasted!\n\nSome of the donuts you will explore (exact menu subject to change): \n\nVanilla Bean Glazed\nTres Leches\nLemon Meringue\nHot Chocolate\nBoston Cream\nCrème Brulée\nHoney Glazed Cruller\nChurros\nPistachio\nButtermilk Cake\nDouble Chocolate Cake\nHoney Buns\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are in for a treat! \nMeals: A light breakfast and working lunch will be provided. \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 graduating\, she managed 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\, Bake magazine named her one of the Top 25 Most Influential Bakers in the U.S. in 2015\, and she 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 holds an MBA from the University of Phoenix\, a bachelor’s degree from the University of Florida\, and an associate degree in occupational studies 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-2/
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
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