BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.17.5.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
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:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250408
DTEND;VALUE=DATE:20250411
DTSTAMP:20250204T184236Z
CREATED:20250115T174412Z
LAST-MODIFIED:20250204T184236Z
UID:696890-1744070400-1744329599@centralmilling.com
SUMMARY:Panettone and Viennoiserie:  A Master Class with Romain Dufour
DESCRIPTION:A Three Day Class \nTuesday\, April 8th\, 9:00 AM to 5:00 PM \nWednesday\, April 9th\, 7:00 AM to 3:00 PM \nThursday\, April 10th\, 9:00 AM to 5:00 PM \nThis exclusive masterclass offers a deep dive into the art of crafting panettone and viennoiseries. Over the course of the class\, you will learn the traditional techniques and modern variations that make these pastries a delight for the senses. \nSourdough Panettone:\nBegin with the beloved Italian holiday classic—panettone. You will explore the intricacies of creating the perfect dough\, incorporating rich flavors\, and achieving the signature light and airy texture. Techniques on sourdough\, mixing\, shaping\, and baking will be covered\, along with tips for adding chocolate\, nuts\, and other ingredients to create personalized variations. \nViennoiserie Excellence:\nNext\, immerse yourself in the world of viennoiserie\, where French pastry techniques come to life. You’ll master the fundamentals of laminated dough\, learning how to create buttery\, flaky croissants\, pain au chocolat\, and other viennoiserie staples. Special attention will be given to dough handling\, fermentation\, and the art of achieving perfect layers. \nThroughout the masterclass\, you will gain hands-on experience\, guided by Romain Dufour\, to ensure a comprehensive understanding of both panettone and viennoiserie production. By the end of the class\, you will have the skills to recreate these exceptional pastries in your own kitchen or professional bakery. \nBreakfast and Lunch each day is included. \n_____ \nRomain Dufour knew from a young age he wanted to be a baker\, inspired by his uncle who owned a bakery near Bourges\, France. After two years apprenticing there\, Romain’s passion for baking led him to seek new challenges. He studied at the Ecole de Boulangerie et de Patisserie de Paris\, earning two diplomas in four years\, and worked under World Champion Pastry Chef Christophe Michalak at the Plaza Athenee Hotel. \nRomain’s career took him to Dubai\, where he worked for six years\, first as head baker for a French bakery\, then as Head Baker at the Intercontinental Hotel. Later\, he became Executive Head Baker at Bateel\, refining his skills in semi industrial baking. \nIn 2016\, Romain joined Problend-Eurogerm as R&D Master Baker\, specializing in dough conditioners and mixes\, where he learned the bakery industrial world and enzyme formulations. In 2023\, he was named Head Chef of the Chicago Chocolate Academy with Barry Callebaut\, becoming the first baker to join the team. \nIn 2025\, Romain Dufour took the next step in his career by founding his own consulting company. Drawing on more than 20 years of experience in the baking industry\, his company offers expert training\, masterclasses and guidance to bakers\, helping them refine their craft and elevate their operations. Through personalized coaching and tailored solutions\, Romain aims to share his deep knowledge of baking techniques\, recipe development\, and production processes\, assisting both established businesses and aspiring bakers to achieve their full potential
URL:https://centralmilling.com/class/panettone-and-viennoiserie-a-master-class-with-romain-dufour/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/DSC04376-1.jpg
END:VEVENT
END:VCALENDAR