No Experience Necessary
Whole Grains & Science with Andrew Ross
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesWe are excited to introduce this topic to home bakers in a way that will elevate your baking and provide a peek under the hood about what is happening in the mixing bowl, during resting, fermentation, and in the oven. Professor Andrew Ross joins us from Oregon State University to teach alongside baker Craig Ponsford... 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 »
Pizza Quest Workshop with Peter Reinhart
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesPeter Reinhart returns to the Artisan Baking Center for a hands-on pizza making class based on his latest book, Pizza Quest: My Never-Ending Search for the Perfect Pizza. In this 5-hour workshop you will make three pizza doughs to take home: Peter's High Hydration Pan Pizza Dough; Naturally Leavened Sourdough; and Classic White Dough. During... Read more »
Zucchini Appetizer to Dessert – Recipes from Southern Italy
Artisan Baking Center @ Keith Giusto Bakery Supply 1120 Holm Rd., Petaluma, CA, United StatesSpend the afternoon with Rosetta as she shares with you the many ways to cook zucchini at the peak of the season, from appetizer to dessert with some of her favorite recipes from her cookbook My Calabria and other regions of Southern Italy. Course Topics Appetizer Frittelle di zucchine (Calabrian Zucchini fritters) Main Pasta con... 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 »