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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20261203T123000
DTEND;TZID=America/Los_Angeles:20261203T163000
DTSTAMP:20260901T213132Z
CREATED:20260901T204503Z
LAST-MODIFIED:20260901T213132Z
UID:765857-1796301000-1796315400@centralmilling.com
SUMMARY:Chocolate Babka with Michael Kalanty
DESCRIPTION:Chocolate babka is one of the great achievements of enriched bread baking: a tender\, buttery dough wrapped around layers of rich chocolate filling and twisted into a beautiful loaf that is as impressive to look at as it is to eat. A favorite for holidays and special occasions\, it’s also one of the great weekend treats to share with family and friends. \nWhether you’ve admired babka from afar or have tried making it at home with mixed results\, this class will guide you through the process step by step. \n\nDesigned and taught by Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu and Art Institute Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make chocolate babka one of the world’s most beloved enriched breads. \nWe’ll focus on the techniques that make babka both beautiful and delicious: \n\nThe Sponge Technique: making a quick starter that improves flavor\, texture\, and volume\nEmulsifying Butter: incorporating butter properly to create a rich\, soft\, and tender dough\nShaping Techniques: rolling\, filling\, twisting\, and shaping babka for an attractive finished loaf\nStreusel Topping: creating a crisp\, flavorful topping that complements the rich dough and chocolate filling\n\n\n\n\n\nBy the end of class\, you’ll understand the complete babka-making process and feel confident recreating this classic bakery favorite at home. \nEach student will take home their own class-made babka. \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy.
URL:https://centralmilling.com/class/chocolate-babka-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Chocolate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/09/michael.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261204T120000
DTEND;TZID=America/Los_Angeles:20261204T163000
DTSTAMP:20261003T152830Z
CREATED:20261001T221356Z
LAST-MODIFIED:20261003T152830Z
UID:768952-1796385600-1796401800@centralmilling.com
SUMMARY:A Very English Christmas Dinner with David Groff
DESCRIPTION:Join David for a festive afternoon in the kitchen\, cooking through the traditional flavors of a proper English Christmas! \nThis hands-on class captures everything comforting about an English Christmas at the table: \n\nA classic starter of Potted Shrimp on Toasts\nA hearty main of Pan Seared Duck with Port\, Prune\, and Redcurrant Sauce\nA traditional Bread Sauce\nGlazed Carrots\nDuck Fat Potatoes\nBrussels Sprouts with Lemon and Bacon\nAnd a proper Sticky Toffee Pudding to close.\n\nHearty\, festive\, and steeped in tradition\, this is English Christmas at its best. Reserve your place at the table! \nClass ends with a sit-down meal of everything we cooked together. \n\nInstructor Bio\nDavid Groff has been teaching home cooks for more than thirteen years. A graduate of the California Culinary Academy and Tante Marie’s Cooking School\, he cooked at Zuni Café and Gioia in San Francisco before moving into teaching. He led recreational instruction at San Francisco Cooking School for seven years and has taught at the CIA at Copia. Today he teaches throughout the Bay Area\, including through his company\, MealTicketSF. \n\n  \n\nPlease 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.
URL:https://centralmilling.com/class/a-very-english-christmas-dinner-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/2026/10/4E5649F0-564A-4F07-A82E-277C9AFA4130.jpeg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261209T100000
DTEND;TZID=America/Los_Angeles:20261209T160000
DTSTAMP:20261107T190112Z
CREATED:20260626T174331Z
LAST-MODIFIED:20261107T190112Z
UID:758553-1796810400-1796832000@centralmilling.com
SUMMARY:Holiday Baking with Robert Jorin
DESCRIPTION:Join Chef Robert Jorin in creating a dazzling holiday dessert table! \n\nIn this hands-on baking class\, you will learn to prepare an irresistible array of classic cookies\, festive cakes\, seasonal tarts\, and other traditional treats that are perfect for sharing with family and friends. \n\nThis class will be a mix of demonstration and hands-on baking. \nIn this class\, you will learn: \n\nTraditional Christmas Stollen\nFlourless Chocolate Cake\nSwiss Christmas Brownies\nCinnamon Stars\nHazelnut Chews\nChocolate Souffle\n\n\nLunch is included. \n\n\nInstructor Bio\n\nA Certified Master Baker and Pastry Chef\, Chef Robert Jorin has taught legions of working pastry chefs and bakers in his role as Associate Dean at the Culinary Institute of America for 27 years.  Recently retired\, he’s bringing his teaching expertise to the Artisan Baking Center. \n  \n\nHealth & Safety Protocol \nPlease 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.
URL:https://centralmilling.com/class/holiday-baking-with-robert-jorin/
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/2026/06/Picture32.jpg
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DTSTART;TZID=America/Los_Angeles:20261212T130000
DTEND;TZID=America/Los_Angeles:20261212T160000
DTSTAMP:20261023T212447Z
CREATED:20261023T212447Z
LAST-MODIFIED:20261023T212447Z
UID:771315-1797080400-1797091200@centralmilling.com
SUMMARY:Citrus Season: Kimchi\, Kosho\, & Shrub with Sam Paone
DESCRIPTION:Three projects\, three techniques\, one lovely afternoon! \nYour fridge is full of citrus you don’t know what to do with. This is where it stops being a problem and starts being your holiday secret weapon! \n\nYou will make: \n\nGrapefruit and Mixed Radish Kimchi\nBlood Orange\, Hot Pepper Kosho (that makes everything taste better!)\nMandarin\, Persimmon Shrub (for warm\, spiced holiday drinks)\n\n\n  \nYou will leave with all three jars – not just a recipe card\, actual jars made by you! Plus\, a take-home booklet with everything that was covered in class: the recipes\, step-by-step guides for maturing your ferments once you bring them home\, and ways to actually use what you made once it is ready. \n  \n \n  \nNo experience is necessary\, and all materials and produce will be provided. Tastes of the ferments you will be making will be offered throughout the class. \n\nInstructor Bio\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/citrus-season-kimchi-kosho-shrub-with-sam-paone/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/kimchi.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261213T100000
DTEND;TZID=America/Los_Angeles:20261213T130000
DTSTAMP:20260901T203028Z
CREATED:20260901T203028Z
LAST-MODIFIED:20260901T203028Z
UID:761749-1797156000-1797166800@centralmilling.com
SUMMARY:Pretzel Making with Clare Elaine of Wooden Petal Pretzel Parlor
DESCRIPTION:Spend the morning twisting things up with The Pretzel Lady of Sonoma County! \n\nChef Clare Elaine\, the Baker and Owner of Wooden Petal Pretzel Parlor will take us through the challenging & rewarding process of making pretzels from scratch. \n\nIn this class\, you will get to: \n\nLearn the process of making pretzel dough\nPractice twisting techniques\nBake your own beautiful pretzels to take home\nEnjoy a fresh pretzel right out of the oven!\n\nStudents will go home with a 6-pack of their own creations. \n\n\nInstructor Bio\nClare Elaine is the Baker/Owner of Wooden Petal Pretzel Parlor. Folks in the know have been enjoying her unique\, delicious pretzels since 2019. \n  \n  \n  \n  \n  \n 
URL:https://centralmilling.com/class/pretzel-making-with-clare-elaine-of-wooden-petal-pretzel-parlor-4/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/04/1000005281-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261213T133000
DTEND;TZID=America/Los_Angeles:20261213T173000
DTSTAMP:20261107T173428Z
CREATED:20261107T173410Z
LAST-MODIFIED:20261107T173428Z
UID:773078-1797168600-1797183000@centralmilling.com
SUMMARY:Bûche de Noël with Lisal Moran
DESCRIPTION:Is it a tree log or is it cake? \nThis French cake has deep roots in Western European history and is a fun way to celebrate the holidays and changing of the seasons. Let’s have some fun by baking and rolling fluffy sponge cake with creamy whipped filling\, then decorating it with meringue mushrooms and chocolate ganache bark.  \nMaking this multi-step cake alone can be intimidating\, so let’s break it down together and build a new holiday tradition! \nEach participant will take home a decorated cake that serves 8-10 people. \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/buche-de-noel-with-lisal-moran-3/
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/buchesquare.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261222T123000
DTEND;TZID=America/Los_Angeles:20261222T163000
DTSTAMP:20260625T171414Z
CREATED:20260625T171414Z
LAST-MODIFIED:20260625T171414Z
UID:758412-1797942600-1797957000@centralmilling.com
SUMMARY:Bûche de Noël with Lisal Moran
DESCRIPTION:Is it a tree log or is it cake? \nThis French cake has deep roots in Western European history and is a fun way to celebrate the holidays and changing of the seasons. Let’s have some fun by baking and rolling fluffy sponge cake with creamy whipped filling\, then decorating it with meringue mushrooms and chocolate ganache bark.  \nMaking this multi-step cake alone can be intimidating\, so let’s break it down together and build a new holiday tradition! \nEach participant will take home a decorated cake that serves 8-10 people. \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/buche-de-noel-with-lisal-moran-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/webp:https://centralmilling.com/wp-content/uploads/2026/06/buchesquare.webp
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