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DTSTART;TZID=America/Los_Angeles:20270202T090000
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DTSTAMP:20261108T220246Z
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UID:773225-1801558800-1801580400@centralmilling.com
SUMMARY:From Rome to Petaluma: Pizza alla Pala with Lars Smith
DESCRIPTION:If you’ve never made Pizza alla Pala before\, prepare to fall in love! \nJoin internationally award-winning pizza maker Lars Smith of State of Mind Hospitality Group for a hands-on day exploring one of Italy’s most exciting pizza styles. Originally baked in Roman bakeries and sold by weight\, Pizza alla Pala is celebrated for its light\, airy crumb\, crisp crust\, long fermentation\, and incredible versatility. \n\nIn this class\, you’ll mix high-hydration dough by hand\, learn the fundamentals of fermentation\, stretch and par-bake pizzas\, then finish them with thoughtfully layered toppings inspired by the seasons. \nWe’ll spend the day making\, baking\, tasting\, and talking pizza in a relaxed\, hands-on environment\, with plenty of opportunities to ask questions along the way.  \n\nMeals: A light breakfast will be served. You’ll enjoy a working lunch featuring the pizzas you create and leave with the confidence to recreate Pizza alla Pala in your own kitchen. \n\n\n\nInstructor Bio\nLars Smith is the chef and co-owner of State of Mind Hospitality Group in California’s San Francisco Bay Area\, where he oversees three award-winning pizzerias known for their scratch-made food\, artisan pizza\, and commitment to seasonal California ingredients. \nLars has worked in the restaurant industry since 2002 and has been competing in pizza competitions since 2013. Over the years\, he has earned numerous awards in both the United States and Italy\, establishing himself as one of the country’s leading artisan pizza makers while continually refining his craft through international competition. \nIn addition to operating his restaurants\, Lars enjoys teaching and consulting\, sharing the techniques\, philosophy\, and craftsmanship that have shaped his approach to pizza. Whether working with professional pizzaioli or passionate home bakers\, his goal is to help students understand not just how to make great pizza\, but why each step matters.
URL:https://centralmilling.com/class/from-rome-to-petaluma-pizza-alla-pala-with-lars-smith/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/11/Lars.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270207T100000
DTEND;TZID=America/Los_Angeles:20270207T130000
DTSTAMP:20260901T202932Z
CREATED:20260901T202932Z
LAST-MODIFIED:20260901T202932Z
UID:761751-1801994400-1802005200@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-3/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270213T123000
DTEND;TZID=America/Los_Angeles:20270213T160000
DTSTAMP:20261029T171215Z
CREATED:20261028T221648Z
LAST-MODIFIED:20261029T171215Z
UID:771927-1802521800-1802534400@centralmilling.com
SUMMARY:Shokupan: Japanese Milk Bread with Michael Kalanty
DESCRIPTION:Japanese milk bread is simply irresistible. Known as shokupan in Japan\, it is delicate yet sturdy\, with a pillowy texture unlike any American sandwich bread. \nDesigned and taught by Chef Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make shokupan one of today’s most beloved bakery breads. \n\nWe’ll focus on the techniques that give shokupan its signature softness\, structure\, and keeping quality: \n\nTangzhong: preparing the cooked flour-and-milk mixture that gives milk bread its characteristic softness and helps it stay fresh longer\nEnriched Dough Mixing: balancing the richness of the dough with proper structure\nDough Development: understanding how mixing and handling create the bread’s fine\, pillowy crumb\nShaping Techniques: shaping the dough for even rise\, consistent texture\, and the distinctive swirls that identify this bread\nProofing: recognizing when the dough is ready for baking\nBaking Strategy: achieving proper volume\, color\, and texture\n\nWith personalized guidance\, you’ll practice the shaping and dough-handling techniques that are difficult to learn from books and videos alone. \nBy the end of class\, you’ll understand the complete shokupan-making process and feel confident recreating this Japanese bakery favorite at home. \nEach student will take home their own class-made dough so they can practice shaping and baking in their own kitchen. They’ll also take home some of the Milk Bread they bake in class. \nChef will also make authentic Tamago-Sando (Japanese Egg Salad Sandwiches) so we can enjoy our fresh-baked breads at the end of class. \n\n\n\n\nInstructor Bio\n\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/shokupan-japanese-milk-bread-with-michael-kalanty-2/
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/png:https://centralmilling.com/wp-content/uploads/2026/06/Milk-Bread.png
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270219T130000
DTEND;TZID=America/Los_Angeles:20270219T163000
DTSTAMP:20261108T223128Z
CREATED:20261108T223116Z
LAST-MODIFIED:20261108T223128Z
UID:773255-1803042000-1803054600@centralmilling.com
SUMMARY:A Taste of Calabria with Rosetta Costantino
DESCRIPTION:Roll up your sleeves and leave your passport at home– Rosetta Costantino tours us through Italy right here at the Artisan Baking Center! \nLearn how to make fresh Calabrian sausage\, use it in a pasta sauce\, stuff it in casings to grill\, plus side dishes and dessert to go along with it all. \nBruschetta con Fagioli e Rapini (Bruschetta with cannellini beans and broccoli rabe) \nCavatelli con Sugo di Salsiccia (Homemade pasta with sausage and tomato sauce) \nSalsiccia Calabrese (Homemade fresh Calabrian sausage) \nPeperonata (Peppers and onions stewed with tomatoes) \nTorta di Noci (Flourless walnut cake) \n\n\n\n_____________________________________________________________________________________ \n\n\n\nInstructor Bio\nCookbook author and teacher ROSETTA COSTANTINO was born and raised in Verbicaro\, a small wine-producing hill town in Calabria\, at the southern tip of the Italian peninsula. The family moved to the Bay Area when Rosetta was 14 years old\, and though they settled into the fast pace of life there\, they kept their traditions. They continued to grow their own produce\, raise rabbits\, make their own ricotta\, and cure their own salsiccia Calabrese with spicy peperoncino from their garden. Even after she earned a chemical-engineering degree at the University of California Berkeley and went on to a successful career in Silicon Valley\, Rosetta retained her love of her family’s traditional foodways. Rosetta shares her story\, family traditions\, and over 150 recipes in MY CALABRIA: Rustic Family Cooking from Italy’s Undiscovered South (November 2010). Written with San Francisco Chronicle food columnist and author Janet Fletcher\, and nominated for an IACP cookbook award\, MY CALABRIA transports readers to this unique food culture of rustic\, homegrown\, and homemade foods. Rosetta’s second book focusing on the desserts of Southern Italy was published by Ten Speed Press on October 2013 and has also been nominated for an IACP cookbook award.
URL:https://centralmilling.com/class/a-taste-of-calabria-with-rosetta-costantino-4/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/Salsiccia-Calabrese.jpg
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