BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20280312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20281105T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270108T100000
DTEND;TZID=America/Los_Angeles:20270108T140000
DTSTAMP:20261030T225019Z
CREATED:20261027T212848Z
LAST-MODIFIED:20261030T225019Z
UID:771782-1799402400-1799416800@centralmilling.com
SUMMARY:Soup Season with David Groff
DESCRIPTION:There’s nothing more comforting on a cold January day than a bowl of good soup! \nIn this hands-on class\, small teams will craft their own soups from scratch\, coming together for a full spread: classic favorites\, global influences\, and comforting standbys. \nJoin David as he walks you through the basic of stock making and shows how a range of liquid bases\, from classics such as beef and chicken to specialty broths such as shrimp\, parmesan\, coconut milk\, and even water\, can transform into something entirely different and complex. \n\nOur soup lineup: \n\nFrench Onion\nTortellini in Brodo\nCreamy Tomato\nPotato Leek\nItalian Wedding\nBisque\nAsparagus\nand Tom Kha Gai (Thai Coconut Chicken Soup)\n\n\nYou’ll leave with an array of go-to recipes and real technique. This is the kind of class that pays off all winter long! \nClass ends with a sit-down meal of everything we cooked together. Soup menu is subject to change. \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/soup-season-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/Soup-1-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270123T130000
DTEND;TZID=America/Los_Angeles:20270123T163000
DTSTAMP:20260908T210631Z
CREATED:20260908T210631Z
LAST-MODIFIED:20260908T210631Z
UID:766216-1800709200-1800721800@centralmilling.com
SUMMARY:Gluten-Free Sourdough with Helena del Pesco
DESCRIPTION:Learn how easy\, and delicious\, it can be to make gluten-free sourdough bread at home. \nFrom maintaining a starter to achieving oven spring and an open crumb\, we will cover it all! \n\n\n\n\nIn this class you will: \n\nLearn how to make and maintain a gluten-free starter.\nWork with whole grains and pseudo grains such as rice\, buckwheat\, millet\, and sorghum.\nGain an understanding of the role of starch\, protein and fiber in gluten-free baking.\nLearn to make the psyllium gel that replaces gluten without the use of gums.\nMix\, shape\, and take away dough to bake at home.\nLearn how properly fermented and proofed gluten-free bread dough should look\, feel\, smell and taste.\nBake and eat delicious gluten-free bread together!\n\nPlease note: this class is taught in a space that stores and sells large quantities of wheat flour\, and flour is used regularly in the kitchen space\, so this course is not celiac safe though the skills learned could be used for celiac-safe baking in your own home kitchen or bakery. \n\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nHelena del Pesco is a fermentation educator and clinical herbalist\, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area\, she was chef-owner of Larder\, a restaurant in Baltimore\, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms\, and featuring house-made tempeh\, kombucha\, fermented hot sauce\, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread\, using freshly milled whole grains and pseudo grains\, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
URL:https://centralmilling.com/class/gluten-free-sourdough-with-helena-del-pesco-4/
LOCATION:CA
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/gf-sourdough_cropped-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270127T123000
DTEND;TZID=America/Los_Angeles:20270127T163000
DTSTAMP:20261025T192548Z
CREATED:20261025T192548Z
LAST-MODIFIED:20261025T192548Z
UID:771497-1801053000-1801067400@centralmilling.com
SUMMARY:Whole Grain Sourdough to Suit Your Schedule with Hanna Noel
DESCRIPTION:If you are ready to begin your journey exploring the world of whole grain sourdough bread\, then this is the class for you! \nIn this class\, you will: \n\nGain valuable\, hands-on experience making whole grain sourdough bread.\nDevelop foundational knowledge of what it means to create a bread formula that fits into your desired schedule.\n\n \nWe will focus on two common breadmaking methods: the same-day mix/shape/bake and the two-day mix/shape/overnight cold ferment/bake. We will examine the formulas and discuss what adjustments can be made to the inoculation (sourdough levain percentage) and the amount of pre-fermented flour to achieve your desired result\, and how these two breadmaking styles can play to your advantage. \nYou will experience both of these methods in class: we will start with a bulk fermented dough that is ready for you to shape and bake in class. Then\, you will each hand-mix a dough that you will bring home to cold ferment in your fridge overnight\, ready to bake the following morning. \nBy understanding these two styles of breadmaking\, you will gain a deeper understanding of whole grain sourdough and the fermentation process as it applies to whole grain baking. You will leave class with an understanding of how to maintain a whole wheat starter with little fuss\, what it means to properly inoculate whole grain sourdough bread\, how to use a variety of Central Milling whole grain flours\, and tips for “reading” your dough to decide when it is ready to shape and bake. \nStudents with a basic to moderate knowledge of sourdough bread baking and bakers’ math will get the most out of this class.  \n\n\n\n\nInstructor Bio\n\nHanna Noel has been baking breads and viennoiserie professionally in Bay Area bakeries and restaurants since 2014. She began her whole grain journey as an intern for Craig Ponsford and has since continued her pursuit of knowledge through classes\, conversations with other bakers\, and formula development. She is certified as a holistic chef through Bauman College\, which allows her to more thoughtfully emphasize nutrition through cooking and baking. She loves creating nourishing foods and sharing her passion for whole grains with anyone eager to learn. She is the co-owner of Seasonal Kneads Catered\, a pop-up bakery/kitchen focused on seasonality and whole grains based out of San Rafael.
URL:https://centralmilling.com/class/whole-grain-sourdough-to-suit-your-schedule-with-hanna-noel/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/levainboule-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270129T123000
DTEND;TZID=America/Los_Angeles:20270129T170000
DTSTAMP:20261029T175807Z
CREATED:20261029T173134Z
LAST-MODIFIED:20261029T175807Z
UID:771930-1801225800-1801242000@centralmilling.com
SUMMARY:Classic French Sourdough: Le Pain au Levain with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the technique of Pain au Levain to your repertoire! \nIn this class\, you will practice each step of this age-old tradition\, learning the how-to’s and why’s of feeding\, fermenting\, kneading\, shaping\, proofing\, and baking. \nPain au Levain is not an isolated formula; it is the foundation of a connected system of baking. You will learn to manipulate this process to include different flours\, different fermentation schedules\, and different flavors in your bakes. \nChef Michael will also take you on a deep dive into the science of sourdough starters\, with lots of Q&A and guidance to create a feeding program for your starter that works around your schedule and not the other way around! \n\nMenu \n\nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew.\nRosemary Raisin Pistolets: Added semolina makes this sweet/savory bread a perfect choice for these handheld torpedo rolls.\nFougasse: This Provençal flatbread is leaf-shaped and studded with your choice of Castelvetrano olives or toasted walnuts. As an optional shape\, this dough also makes terrifically crusty rolls!\n\nYou will learn: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nBench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nSkill Level: No prior sourdough experience required; all levels are welcome! \nAt the end of class\, you will take home your own personal Pain au Levain dough to ferment overnight and bake at home\, along with some of Chef Michael’s 30-year-old organic sourdough starter and a sampling of the breads baked in class. \nMeals: Light snacks and tastings throughout class. This is an afternoon session\, so please eat lunch before arriving for class. \n\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. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America\, he was awarded “Best Instructor of the Year”. His breads recently won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas. \nMichael’s “How to Bake Bread: The Five Families of Bread®” was awarded “Best Bread Book in the World” at the Gourmand Cookbook Awards in Paris. His latest book\, “How to Bake Sourdough Bread”\, will be available as an e-book in early December 2026.
URL:https://centralmilling.com/class/classic-french-sourdough-le-pain-au-levain-with-michael-kalanty/
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
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/Pain-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270130T130000
DTEND;TZID=America/Los_Angeles:20270130T163000
DTSTAMP:20261030T184603Z
CREATED:20261028T215928Z
LAST-MODIFIED:20261030T184603Z
UID:771900-1801314000-1801326600@centralmilling.com
SUMMARY:Community Class: Filled Pastas with Honey Lopez
DESCRIPTION:In this class\, we will be exploring the art of handmade\, filled pastas! \nWhat You’ll Learn: \n\nHow to make beautiful pasta dough using only flour\, eggs\, and your own two hands.\nHow to create a variety of classic ricotta-filled shapes including ravioli\, tortellini\, mezzaluna\, and more.\nHow to create a simple tomato sauce that is delicious on its own\, or as a base for a variety of sauces.\n\nParticipants will take home up to two servings of their own handmade pasta to freeze or cook within 24 hours and a pint of “Simple Tomato Sauce”. \n\nA small tasting of chef-made pasta is included at the end of class. \nThis class is one of the Artisan Baking Center’s “Community Classes” and offers a sliding scale payment option for those who need it. We ask that you please pay as close to the full ticket price ($150) as you are able as this allows us to offer more sliding scale options to our students in the future.  \n\n\n\n\n\n\n\n\nInstructor Bios\n\n\n\n\nChef Honey Grace Lopez has not yet met a pasta she didn’t want to share with her students\, and this love (obsession?) has led her to study pasta and cooking in kitchens around the world. She managed the pasta room at Molti Amici in its first year\, has cooked for retreats in Europe\, and teaches pasta masterclasses to the students at Ballymaloe. Locally\, Chef Honey teaches pasta classes throughout the Bay Area with her husband and business partner\, Chef Nate Lopez. She is also the Director of the Artisan Baking Center and loves working with incredible chefs to create learning opportunities for all levels of culinary and baking students. \n 
URL:https://centralmilling.com/class/community-class-filled-pastas-with-honey-lopez/
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/2024/09/filled-pastas-scaled.jpg
END:VEVENT
BEGIN:VEVENT
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
END:VEVENT
END:VCALENDAR