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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20250213T090000
DTEND;TZID=America/Los_Angeles:20250213T150000
DTSTAMP:20241220T175000Z
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UID:687299-1739437200-1739458800@centralmilling.com
SUMMARY:Princess Cake with Linda Quinn
DESCRIPTION:Princesstårta\, Swedish Princess Cake\, may be one\, If not the most recognizable of all Swedish pastries.  Join this class where Chef Linda will guide you in making every delicious layer of this regal classic; light\, chiffon cake\, vanilla pastry cream\, raspberry conserve\, whipped cream dome\, and the stunning green marzipan covering garnished with a pink marzipan rose. \nIn addition to learning to master the classic Princess cake version\, Linda will demonstrate how to make variations into individual princess towers to beautifully crafted cakes to simulate a gift box and you will take one of these versions home! \nMake this the crowning moment of your holidays by joining this majestic and fun class!  Lunch included. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be worn by students who wish to use them.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nInstructor Bio\nA graduate of the California Culinary Academy\, Linda‘s 20+ years as a culinary educator\, and 20+ years as a food marketing  account executive has exposed her to wonderful food connections and learning opportunities. She aims to always set her students up for success and help them feel comfortable and confident with the exacting art of pastry making. \n  \n 
URL:https://centralmilling.com/class/princess-cake-with-linda-quinn/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250220T100000
DTEND;TZID=America/Los_Angeles:20250220T150000
DTSTAMP:20250203T201502Z
CREATED:20241219T201942Z
LAST-MODIFIED:20250203T201502Z
UID:694219-1740045600-1740063600@centralmilling.com
SUMMARY:Savory Pies with David Groff
DESCRIPTION:Join us for an immersive class into the diverse and delicious world of savory pies! In this hands-on workshop\, you’ll learn the art of crafting savory pies that span continents and cultures. From the comforting familiarity of traditional chicken pie to the bold flavors of pork\, beef\, and even seafood pies\, you’ll uncover the secrets behind these beloved dishes. With David\, you’ll make your fillings\, the mother sauce\, velouté\, and of course your pastry crust. Comfort food at its best! \n\n  \nInstructor Bio\nAfter graduating from both the California Culinary Academy and Tante Marie’s Cooking School\, David Groff cooked at Zuni Cafe\, and Gioia in San Francisco. He developed meal plans as a personal chef\, volunteered with the Bay Area’s largest fish supplier\, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.
URL:https://centralmilling.com/class/savory-pies-with-david-groff/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/06/iStock-1096159678.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250221T090000
DTEND;TZID=America/Los_Angeles:20250221T150000
DTSTAMP:20241223T234203Z
CREATED:20241121T234353Z
LAST-MODIFIED:20241223T234203Z
UID:689319-1740128400-1740150000@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:In this hands on course\, you will learn the principles of lamination and spend the day making these 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 Amann. \nLunch is included. \n  \n\n  \nInstructor Bio\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 as the Director of Pastry Arts at San Francisco Cooking School and now the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue-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
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DTSTART;TZID=America/Los_Angeles:20250225T130000
DTEND;TZID=America/Los_Angeles:20250225T160000
DTSTAMP:20241112T191631Z
CREATED:20241105T180853Z
LAST-MODIFIED:20241112T191631Z
UID:687634-1740488400-1740499200@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 hometown 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-2-25/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
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DTSTART;TZID=America/Los_Angeles:20250228T100000
DTEND;TZID=America/Los_Angeles:20250228T153000
DTSTAMP:20250224T221706Z
CREATED:20241126T165505Z
LAST-MODIFIED:20250224T221706Z
UID:689752-1740736800-1740756600@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the Pain au Levain technique to your repertoire.    You’ll practice each step of this age-old tradition\, learning the how-to’s and why’s of kneading\, shaping\, proofing\, and baking. \nUsing the Pain au Levain process as our foundation\, we’ll  bake more sourdoughs with a variety of flavors\, different flours\, and a variety of add-ins like dried fruits\, walnuts\, and olives. At the end of class\, you’ll get some of Chef Michael’s 30-year old sourdough starter along with easy steps to maintain your starter in peak condition for great loaves at home. \nMenu \nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew. \nApple Walnut Sourdough: Dried fruit and toasted nuts make this bread a great accompaniment for cheese boards and charcuterie platters. \nRosemary Raisin Sourdough : Added semolina makes this sweet/savory bread perfect for sandwich rolls. \nOlive Fougasse   The Provençal flatbread is leaf-shaped and studded with Castelvetrano olives. \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nLunch is included.  \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@centralmilling.com if this occurs to speak with a class coordinator. \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country\, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America\, he was awarded “Best Instructor of the Year”. \nHis breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently.  You can find him teaching online at The Great Courses.com and Craftsy.com.
URL:https://centralmilling.com/class/classic-french-sourdough-with-michael-kalanty-4/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
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