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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20240517T090000
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UID:663397-1715936400-1715958000@centralmilling.com
SUMMARY:Perfect Pâte à Choux with Nicole Plue
DESCRIPTION:You’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 recreating Choux pastry you’d be proud to deliver to loved ones all year long! \nThis is a hands on course that implements demonstrations and recipes to make you a confident baker. Learn techniques for achieving these light crisp marvels every time. We’ll use pate a choux to make a variety of treats both savory and sweet. Recipes include Gougeres\, Chouquettes\, Gnocchi\, Crullers and the grand Paris-Brest. \nA Coffee and tea station will be set up and lunch will be provided. \n\n\n  \n  \n\nInstructor Bios\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.  For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center.
URL:https://centralmilling.com/class/perfect-choux-with-nicole-plue/
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/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/iStock-1415222877.jpg
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DTSTART;TZID=America/Los_Angeles:20240521T130000
DTEND;TZID=America/Los_Angeles:20240521T160000
DTSTAMP:20240318T174352Z
CREATED:20240312T175042Z
LAST-MODIFIED:20240318T174352Z
UID:664477-1716296400-1716307200@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-7/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1192760470.jpg
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DTSTART;TZID=America/Los_Angeles:20240524T123000
DTEND;TZID=America/Los_Angeles:20240524T160000
DTSTAMP:20240425T163939Z
CREATED:20240401T175938Z
LAST-MODIFIED:20240425T163939Z
UID:665803-1716553800-1716566400@centralmilling.com
SUMMARY:Brunch Classics from Quail and Condor
DESCRIPTION:The Artisan Baking Center is proud to showcase some of the BEST local artisans and bakers who are bringing unparalleled culinary education to the Northern Bay Area. Professionals in this series of classes utilize Organic Central Milling flour and ingredients to present recipes and techniques you won’t find anywhere else. \n  \n\nPresenting…. Lisal Moran of Quail and Condor \nAt Quail & Condor\, we often have a line around the block and sell out our scones\, biscuits\, and cinnamon rolls within the first few hours. In this class\, you will learn how to make all of these items using the same techniques we use each day at the bakery. Together we will cover proper biscuit mixing and baking methods to avoid common mistakes. For our cinnamon rolls\, we will make a versatile enriched dough\, and learn the basics of kneading and proofing timelines. After taking this class\, you’ll be ready to prepare and customize your treats with minimal stress and impress your lucky guests at your next get-together. \n  \n*Photo by FoodGal \n\nInstructor Bios\nLisal Moran is the Classes Director and main instructor at Quail & Condor bakery. For the last decade\, Lisal has enjoyed creating and teaching hands-on classes for food enthusiasts all over the country. Growing up in California’s Sacramento Valley with a mom who grew amazing produce and a dad who had a strong sweet tooth\, she quickly formed a robust appreciation for high quality desserts. She went on to develop her comprehensive pastry expertise in American and French-style bakeries and Michelin-starred fine dining kitchens. She now lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing. \nQuail & Condor is a friendly neighborhood bakery located in Healdsburg\, CA. Residents and visitors alike line up out the door to enjoy the flaky croissants and hearty sourdough bread. One of SF Chronicle’s Top Bakeries in the Bay Area 2024\, Quail & Condor prides itself on offering high-quality baked goods and desserts in a welcoming environment. Melissa and Sean McGaughey own Quail & Condor\, as well as Troubadour Bread & Bistro\, and focus on culinary excellence\, sourcing local ingredients\, and supporting the community.
URL:https://centralmilling.com/class/quail-and-condor-breakfast-bakes/
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/2024/03/Screenshot-2024-03-26-121701.png
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