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DTSTART;TZID=America/Los_Angeles:20230511T130000
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DTSTAMP:20230426T174411Z
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UID:628588-1683810000-1683819000@centralmilling.com
SUMMARY:Cookie Décor: Royal Icing Techniques with Kathy Collins
DESCRIPTION:Elevate the traditional sprinkle coated sugar cookie to new heights. \nRoyal icing is the medium of choice in sugar cookie decoration.  This class will focus on royal icing basics:  ingredients\, mixing\, coloring\, thinning for proper consistency and storage.  Correct icing consistency is a key component for piping\, outline\, detail and floodwork techniques in order to achieve professional results. \nPiping bags with different consistencies and color will be used in conjunction with a scribe tool for guided instruction in 8 sugar cookie designs.  2 additional cookies will be provided for you to use the techniques to achieve your own personal creation. \n\n\n\nCourse Topics\n\n\nRoyal icing basics \nUse of piping bag: filling\, hand position and pressure control \nUse of scribe tool \n\nHealth & Safety Protocol\nMask wearing and proof of vaccination are not required to participate in our classes. Students may wear a mask if they wish. \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. Any changes in the guidelines provided will be communicated to participants immediately. \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\n\n\nInstructor Bio\nKathy Collins was a recognized face and inspiration to families for over 20 years as one of the owners and teachers at CAKE ART SUPPLIES in San Rafael until its close in 2020. Kathy’s curiosity for decorating started as a young girl watching her dad pipe roses at their family bakery. With sweet memories of her childhood\, Kathy took a class at CAKE ART as an adult and found her passion for working in the sugar icing medium after holding her first piping bag of buttercream icing.  Years later\, Kathy not only became one of the owners of CAKE ART\, but has explored multiple ideas and concepts of cookie and cake decorating for years\, teaching classes and offering her wisdom for creating edible works of art that delight. Sharing her expertise and love for embellishing a simple cookie continues to be her passion.
URL:https://centralmilling.com/class/cookie-decorating-with-kathy/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/04/cookies-new-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20230512T120000
DTEND;TZID=America/Los_Angeles:20230512T163000
DTSTAMP:20230503T224026Z
CREATED:20230321T190311Z
LAST-MODIFIED:20230503T224026Z
UID:617552-1683892800-1683909000@centralmilling.com
SUMMARY:Brioche! The Queen of all French Breads with Michael Kalanty
DESCRIPTION:Don’t force them to eat cake! Brioche is much easier\, more versatile\, and ultimately satisfying. \nLearn professional techniques and time-conscious scheduling hacks for mastering buttery\, tender Brioche dough in your own kitchen. We’ll make the dough both by hand and on the machine\, teaching you what to look for to get the best results either way you choose. \nLearn in-depth analysis of the traditional sponge technique and guidelines for spot-on butter emulsification. Enrich your understanding of the science at work behind this butter and egg-enriched bread dough that enthralls the entire Gallic nation. \nEach region makes its characteristic variations to the master Brioche formula. You’ll learn to make rustic pan loaves with pull-apart servings instead of slices; tender pâtisserie adaptations rolled with vanilla custard and spiked with rum-soaked currants; an Alsatian version featuring almonds and candied fruit. Practice bench skills handling this ultra soft dough and make simply show-stopping burger buns for your next barbecue. \nNote: This class was originally titled “One Dough Many Breads with Michael Kalanty”. The class content remains unchanged. Just a sexier title. \n\nWhat You’ll Practice \nHandling the buttery dough requires some basic bench skills and you’ll practice them while shaping our menu items for the class: \nBrioche Nanterre (a pan loaf filled with pull-apart pieces) \nPains aux Raisins (think cinnamon buns but filled instead with luscious pastry cream and rum-plumped currants) \nKugelhopf (the tender Alsatian bread with dried fruits and nuts or swirls of jam) \nBurger Buns and Knotted Breakfast Rolls for your favorite coffee beverage or tea. \n\n\nCOVID-19 Protocol\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\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy. \n\n“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still\, join me in class and explore the flavors and crusty textures of this Roman specialty from an  insider’s view.”
URL:https://centralmilling.com/class/one-dough-with-michael-kalanty-4/
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
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/download-1.jpg
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DTSTART;TZID=America/Los_Angeles:20230523T130000
DTEND;TZID=America/Los_Angeles:20230523T160000
DTSTAMP:20230419T235717Z
CREATED:20230331T203844Z
LAST-MODIFIED:20230419T235717Z
UID:622810-1684846800-1684857600@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\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\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-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES: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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DTSTART;TZID=America/Los_Angeles:20230525T090000
DTEND;TZID=America/Los_Angeles:20230525T170000
DTSTAMP:20230419T235738Z
CREATED:20230321T184214Z
LAST-MODIFIED:20230419T235738Z
UID:619703-1685005200-1685034000@centralmilling.com
SUMMARY:Ultimate Pretzel Making with Pablo
DESCRIPTION:Certified German master baker Pablo teaches you everything there is to learn about pretzels! \nIn this class you will learn the 2 classic traditional styles of Pretzels: Bavarian and the swabian Pretzel \nalong with multiple traditional braids and knots. You will also learn how to make Brezen Konfekt (Pretzel bites) \nas well as filled pretzels such as peanut butter filled. Class includes a demo on how to convert existing products you are already making  such as croissant\, focaccia into a pretzel version. \nWe will have traditional butter filled bavarian pretzels for breakfast and traditional Pretzel Dumplings with gravy and seasonal Veggies for Lunch \n\nCOVID-19 Protocol\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\nInstructor Bio\nPablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker\, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii\, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich\, he has managed big accounts such as Mercedes\, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017\, Der Meisterbäcker\, teaching classes\, performing live baking demos and consulting for restaurants and bakeries around Europe.
URL:https://centralmilling.com/class/ultimate-pretzel-making-with-pablo-1/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread
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