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DTSTART;TZID=America/Los_Angeles:20220929T080000
DTEND;TZID=America/Los_Angeles:20221001T160000
DTSTAMP:20220829T173053Z
CREATED:20220817T220208Z
LAST-MODIFIED:20220829T173053Z
UID:547131-1664438400-1664640000@centralmilling.com
SUMMARY:François Brunet: Viennoiserie & Signature French Breads
DESCRIPTION:The Artisan Baking Center is thrilled to announce this rare Three-day demonstration class with Master Baker François Brunet. West Coast Bakers – here is your opportunity to learn from one of the foremost artisan bread and pastry bakers in the world. With decades of international experience and positions as Chef Boulanger for three of the top chefs in the industry\, Francois has developed a signature style that is as intricately beautiful as it is delicious. A wide variety of products will be made by chef Brunet during the course of this demonstration class. \nEach Class day will start at 8am\, include a 30 minute lunch break\, and will conclude between 4pm-5pm (please allow some flexibility in end time) \nA morning coffee station with breakfast snacks & full lunch is included with the class\, along with all formulas. \n\nProducts Made in Class:\n\nCountry sourdough/ 5 seeds sourdough\nSpelt and chocolate sourdough\nBaguette/ seeds baguette\nBuckwheat baguette\nCiabatta/ olive and rosemary ciabatta\n\nFine dining Rolls: \n\nCheese comté\nBacon and mustard épis\nMini rustic baguette\nMini brioche feuilletée\n\nViennoiserie: \n\nCroissant and pain chocolate\nBicolore chocolat and croissant gianduja\nBicolore Raspberry croissant and chocolate croissant\nTrio chocolat full pain chocolat\nPécan et chocolat escargot\n\nDanish and more: \n\nRaspberry finger\nBlackberry triangle\nBlueberry pocket\n2 raisins escargot\nBrioche feuilletée chignon\nBuckwheat Kouign amann\nSquid ink smoked salmon croissant\nHam and cheese croissant\n\n\nCOVID-19 Protocol\nAt this time\, we are not requiring students to wear masks or show proof of vaccination\, however students may wish to wear a mask if they desire. \nAll course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \nInstructor Bio\nWith a career that spans the countries and cultures of Brittany\, Paris\, Sydney\, Melbourne\, London\, Las Vegas and New York\, Francois Brunet brings an international perspective to the bread program at Daniel Boulud’s location in New York. A fourth generation baker raised near Rennes in Brittany\, Francois earned both his bread and pastry degree from the prestigious Institution National de la Boulangerie Patisserie in Rouen\, France. During that time period\, he also apprenticed under celebrated Meilleur Ouvrier de France Didier Chouet. \nAfter a few years of intensive bread and pastry studies\, Brunet sought experiences abroad\, bring his traditional French technique to Paris Patisserie\, one of the oldest French pastry shops in Sydney\, Australia and acclaimed restaurant Vue du Monde in Melbourne. The latter property offered Brunet his first position as Chef Boulanger\, overseeing bread production for the company’s fine dining restaurant\, casual bistro and cafe. After his time in Australia\, Brunet returned to Paris where he spent three years earning his Master Baker degree through the UNBP in Rouen. Interested in continuing both his experiences abroad and his work in restaurant groups\, Brunet accepted a sous chef position as a baker for both the three-Michelin starred Joel Robuchon at the MGM Grand and l’Atelier de Joel Robuchon in Las Vegas. Within a few months\, he was named the Chef Boulanger and crafting twenty different styles of bread by hand each day. \nAfter two years overseeing Robuchon’s bread program\, Brunet headed east\, bringing his exceptional technique and production experience to Daniel Boulud’s restaurant group in New York City. Since joining the team in 2014\, Brunet has whimsically evolved French classics from New York City’s cosmopolitan audience. From his celebrated Nutella pain au chocolate to a raspberry ganache-striped croissant\, his Viennoiserie can be spotted regularly on social media and numerous best-of-NYC lists. Yet at his core\, Francois’ passion is working with natural leavening and sourdough techniques\, yielding an exceptional variety of fresh\, seasonal breads for all of The Dinex Group’s New York City properties.
URL:https://centralmilling.com/class/francois-brunet-viennoiserie-signature-french-breads/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Chocolate,Demonstration,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/Franciois.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221017T080000
DTEND;TZID=America/Los_Angeles:20221019T170000
DTSTAMP:20220831T225417Z
CREATED:20220831T225345Z
LAST-MODIFIED:20220831T225417Z
UID:555338-1665993600-1666198800@centralmilling.com
SUMMARY:Bread Bakers Guild Certification
DESCRIPTION:Artisan Baker Certification Program \nThe goal of the program is to establish and measure the core skills of an artisan baker. \nBenefits of Certification \n\nDemonstrates knowledge and skill to staff\, peers\, managers and the public\nShows commitment to the highest levels of professionalism and care\nOpens career options for professionals\nElevates self-esteem and pride in one’s work\nImproves credibility with employers and the general public\n\nPlease see the BBGA website for more information: \nhttps://www.bbga.org/events/get_certified
URL:https://centralmilling.com/class/bread-bakers-guild-certification-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/download65.jpg
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DTSTART;TZID=America/Los_Angeles:20221025T130000
DTEND;TZID=America/Los_Angeles:20221025T160000
DTSTAMP:20220929T230444Z
CREATED:20220922T211800Z
LAST-MODIFIED:20220929T230444Z
UID:561848-1666702800-1666713600@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come 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 the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCOVID-19 Protocol\nAll course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-12/
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/2021/10/Ponsford-11.30.21-e1639687476301.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221026T130000
DTEND;TZID=America/Los_Angeles:20221026T160000
DTSTAMP:20221006T211249Z
CREATED:20220926T163009Z
LAST-MODIFIED:20221006T211249Z
UID:562759-1666789200-1666800000@centralmilling.com
SUMMARY:Traditional Pretzels
DESCRIPTION:Twist and Shout! Join Craig Ponsford for a three hour foray into making pretzels by hand. Learn two doughs and multiple different shaping techniques for both Traditional Pretzels and Whole Grain Pretzels. We will cover how to safely handle and use lye. You will go home with freshly baked pretzels as well as dough to prepare at home. \n\nTopics covered in this course:\n\n\nHand mix pretzel dough\n\n\nIn depth hands-on shaping instruction\n\n\n Baking and Scoring\n\n\nExplore baking pretzels at home\n\n\nDiscuss other uses for this dough\n\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/traditional-pretzels-14/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/08/Pretzels.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221028T120000
DTEND;TZID=America/Los_Angeles:20221028T160000
DTSTAMP:20221010T165837Z
CREATED:20221010T165837Z
LAST-MODIFIED:20221010T165837Z
UID:563954-1666958400-1666972800@centralmilling.com
SUMMARY:Autumn Dessert Favorites with Jim Dodge
DESCRIPTION:Jim Dodge is back at the Artisan Baking Center\, and he is bringing recipes and techniques for two delicious Autumn desserts that will delight a crowd.\nThis is a hands-on class with demonstrations and limited class size to allow for more individual attention from your instructor. Each student will assemble\, bake\, and take home each cake. \nProducts Made in Class:\n\n\nPear\, Ginger & Ricotta Cake (stem ginger & ricotta beautifully enhance the flavor of pears)\n\nCranberry & Apple Cake with Brown Butter Streusel (this flavorful & moderately sweet cake is perfect for any time of the day)\n\nCOVID-19 Protocol – Please read before purchase\nThe Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time\, mask wearing and vaccination confirmation is not necessary\, however masks are encouraged to help stop the spread of illness. \nIf there is a change in these requirements\, attendees will receive an update one week prior to the course\, and asap up to the course start time. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \n  \nJim Dodge is an award winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts\, he began a two year Swiss pastry apprenticeship with chef Fritz Albicker\, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage\, resulting in unique methods of preparation and styling. In 1978\, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years\, during which he became one of the first pastry chefs to be nationally recognized. \nIn 1991\, Jim made his home in the Pacific Rim and opened The American Pie\, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993\, Jim returned to the States and left retail baking for education\, joining the New England Culinary Institute in Montpelier\, VT\, as senior vice president. \nHe is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years he has taught in the Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.
URL:https://centralmilling.com/class/autumn-dessert-favorites-with-jim-dodge/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/10/Jim-dessert-1.jpg
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