No Experience Necessary
Laminated Brioche with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesAdvance your baking skills and deepen your understanding of the lamination process with this hands-on class making Laminated Brioche or Brioche Feuilletée. a rich, soft, flaky dough with beautifully articulated layers that can be used for both sweet and savory pastries. We’ll use an enclosure and folding sequence different from croissant or kouign amann to... Read more »
Pizza Romana with Michael Kalanty
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesJoin us for hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. "If the rectangular shape of Roman pizza doesn’t surprise you, you’re sure to raise... Read more »
Kouign Amann with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesIn this hands on course, you will learn the principles of lamination and spend the day making 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... Read more »
The Art of Baguette with Craig Ponsford
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesCome 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... Read more »
A Taste of Sicily with Rosetta Costantino
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesRoll up your sleeves and leave your passport at home-- Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center! In a “Taste of Sicily”, we travel to Palermo, Sicily where you will learn how to make some of my favorite dishes during this time of the year. We... Read more »
Classic French Sourdough with Michael Kalanty
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesSourdough–New shapes and whole grains. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast, you’ll practice techniques from the... Read more »
Blitz Puff Pastry with Nicole Plue
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesBlitz puff pastry is the fast(ish), nearly flawless way to create tender, flaky, buttery layers for a variety of baking projects, both sweet and savory. A hands-on workshop where you will roll and fold your way along, learning best practices for handling rich doughs and adding a multitude of new treats to your repertoire. Projects... Read more »
The Art of Baguette with Craig Ponsford
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesCome 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... Read more »
Classic French Sourdough with Michael Kalanty
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesSourdough–New shapes and whole grains. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast, you’ll practice techniques from the... Read more »
Hand Rolled Pasta with Rosetta Costantino
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesSpend 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. Using only your hands you will shape the dough in various shapes such as cavatelli, orecchiette, busiati, fusilli, gnocchi, lorighittas and more. This is a... Read more »