Intermediate
Flour Scalding Technique: Capturing intense flavors and hydration with Pablo
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesGetting 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... Read more »
Whole Grains & Science: Advanced Course by Andrew Ross & Craig Ponsford
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesWe are thrilled to announce the return of Professor Andrew Ross from Oregon State University to teach alongside baker Craig Ponsford for an exploration of the science of milling and baking from a baker’s perspective. This course is a two-day deep-dive into the nuances at the intersection of science and craft in baking. This interactive course... Read more »
Private Event: Dandelion Kitchen
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesTwist and Shout! Invited members of Dandelion Kitchen will join Craig Ponsford for a three hour foray into making pretzels by hand. Learn two doughs and multiple different shaping techniques for both Traditional Pretzels and Whole Grain Pretzels. We will cover how to safely handle and use lye. You will go home with freshly... Read more »
Private Event: Four Corners Property Trust Pizza Romana Party
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesWelcome team members of Four Corners Property Trust to a hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. Whether you've made pizzas at home... Read more »
Laminated Brioche with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesAdvance your baking skills and deepen your understanding of the lamination process with this hands-on class making Laminated Brioche or Brioche Feuilletée. a rich, soft, flaky dough with beautifully articulated layers that can be used for both sweet and savory pastries. We’ll use an enclosure and folding sequence different from croissant or kouign amann to... Read more »
Kouign Amann with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesIn this hands on course, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton. You will be guided in how to create a butter block, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign... Read more »
Blitz Puff Pastry with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesBlitz puff pastry is the fast(ish), nearly flawless way to create tender, flaky, buttery layers for a variety of baking projects, both sweet and savory. A hands-on workshop where you will roll and fold your way along, learning best practices for handling rich doughs and adding a multitude of new treats to your repertoire. Projects... Read more »
A Repertoire of Tarts with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesHailing back to the time of the great Egyptians, recipes for tarts have spanned centuries. Seen in ancient Greece, the Middle Ages of England and France, and Medieval times, Tarts have come a long way from simple ingredients to become a beloved and sometimes truly decadent dessert in bakeries around the world. This is a... Read more »
French Baking- Resurrect the Classics with Didier Rosada
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesClass timing: May 1st 8am-5pm, May 2nd 8am-5pm, May 3rd 8am-4pm Course tuition $990 All class materials included, lunch provided During these three days hands on class with Didier Rosada and Katherine Cruz, you will have the opportunity to dive into the world of French baking and resurrect classic French bread, crusty, sweet but also... Read more »
Perfect Pâte à Choux with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesYou've seen Pate a Choux in bakery cases and patisseries your whole life, but making the dough, piping them out, and baking them off may seem a daunting task. Chef Nicole Plue banishes your fears by providing techniques and practice to get you comfortable with all of the steps (and how to avoid missteps) when... Read more »