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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20270303T100000
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DTSTAMP:20260626T175355Z
CREATED:20260626T175355Z
LAST-MODIFIED:20260626T175355Z
UID:758561-1804068000-1804089600@centralmilling.com
SUMMARY:Baking for the Spring Holidays with Robert Jorin
DESCRIPTION:Join Chef Robert Jorin as he teaches a variety of handcrafted breads\, rolls\, and cookies designed to elevate your spring holiday entertaining. \n\nDelight your guests and add a polished\, memorable touch to your gatherings! \n\nThis class will be a mix of demonstration and hands-on baking. \n\nIn this class\, you will learn: \n\nTraditional Colomba di Pasqua\nGreek Easter Bread\nHot Cross Buns\nHazelnut Macaroon Cookies\nAlmond Macaroon Animals\n\n\nLunch is included. \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/baking-for-the-spring-holidays-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/Picture2-1.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270310T090000
DTEND;TZID=America/Los_Angeles:20270310T150000
DTSTAMP:20261108T201408Z
CREATED:20261108T201408Z
LAST-MODIFIED:20261108T201408Z
UID:767719-1804669200-1804690800@centralmilling.com
SUMMARY:1 Dough: 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah! \nIn this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Chef Leah will show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.   \nMeals: A light breakfast will be served. You will also enjoy a working lunch of the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first started making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best in Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-10/
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/2025/12/PhotoEmmaKMorris-00641-125x125-2.jpg
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DTSTART;TZID=America/Los_Angeles:20270319T130000
DTEND;TZID=America/Los_Angeles:20270319T163000
DTSTAMP:20261104T212718Z
CREATED:20261028T230903Z
LAST-MODIFIED:20261104T212718Z
UID:771946-1805461200-1805473800@centralmilling.com
SUMMARY:Hand Rolled Pasta with Rosetta Costantino
DESCRIPTION:Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy\, made with only durum wheat flour and water! \nUsing only your hands you will shape the dough in various shapes such as: \n\nCavatelli\nOrecchiette\nBusiati\nFusilli\nMalloredus\nLorighittas\nand more!\n\nThis is a very social class for home cooks and seasoned chefs alike.  At the end of class\, we will sit down and enjoy a lunch of two different pasta shapes with their own sauce. \n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\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. \nRosetta 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/hand-rolled-pasta-with-rosetta-costantino-6/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/Patsa-rotated.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20270320
DTEND;VALUE=DATE:20270322
DTSTAMP:20261030T165315Z
CREATED:20261029T165053Z
LAST-MODIFIED:20261030T165315Z
UID:772004-1805500800-1805673599@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:Saturday & Sunday\, 9 am to 5 pm \nJoin us for two days of intensive bread baking! \nSome breads are especially valuable teaching tools\, and Chef Michael Kalanty has selected his favorites to create a hands-on learning experience that goes well beyond following recipes. \nThrough demonstrations\, discussion\, hands-on baking\, and practical problem-solving\, you will discover the science behind great bread\, and how to put that knowledge to work in your own kitchen. \nEach bread introduces different dough characteristics\, fermentation methods\, and baking techniques. Whether you are relatively new to bread baking or already have some experience under your belt\, you will learn the skills and confidence to understand not just how bread is made\, but why it behaves the way it does. \nOur Menu: \n\nPain au Levain: Classic French Sourdough – Explore the principles of natural fermentation\, levain management\, and the relationship between acidity\, flavor\, and dough texture. You’ll work with Chef Michael’s 32-year-old organic sourdough culture\, whose lineage is preserved by the International Sourdough Museum in Belgium. At the end of class\, you’ll leave with your portion of the culture to continue baking sourdoughs at home! \n\nBest Home Pizza Dough & Chocolate Babka Coffeecake – These breads are based on pre-ferments\, one of the baker’s most valuable tools. Discover how preliminary fermentation  influences flavor\, dough handling\, fermentation\, and finished texture. \n\nHoney Whole Wheat Sandwich Bread\, Chewy New York Bagels\, & Pain au Lait Burger Buns – These enduring favorites demonstrate how flour selection\, enrichment\, hydration\, and mixing influence dough flavor and texture. These are ideal doughs for practicing bench work and shaping techniques. \nPlus\, you will learn professional skills that can make all of your breads better: \n\nRead your dough: Recognize the signs of proper mixing\, development\, and fermentation.\nChoose the right mixing method: Understand when hand mixing or machine mixing produces the best results.\nHandle and shape with confidence: Adapt your bench techniques to doughs with different hydrations and texture characteristics.\nManage fermentation and proofing: Learn to judge dough readiness by its condition\, not simply by the clock.\nMake the most of your oven: Understand how temperature\, steam\, and baking methods influence crust and crumb.\n\nYou will leave with more than a collection of tasty recipes. You will have a better understanding of how bread dough works and the confidence to apply what you’ve learned to breads you haven’t even baked yet! \nLunch is included both days. \n\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. \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/two-day-bread-baking-retreat-with-michael-kalanty-9/
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/2025/12/pain-au-levain-loaf.jpg
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