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DTSTART;TZID=America/Los_Angeles:20230609T120000
DTEND;TZID=America/Los_Angeles:20230609T163000
DTSTAMP:20230526T203939Z
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UID:617554-1686312000-1686328200@centralmilling.com
SUMMARY:Bagels & Schmears with Michael Kalanty
DESCRIPTION:Trouble finding the perfect bagel in grocery stores? Let’s learn to make them so you can have the exact kind of bagel you want\, whether that’s chewy\, tender\, or sourdough! This class will give you the techniques to change a basic bagel formula to achieve what your holy grail of bagels looks like. \n\nWhat You’ll Practice \n\nkneading styles to get different bagel textures\nshaping & boiling techniques\npro tips for best baking\n\nOur menu includes: \n\nChewy New York Bagels\nSourdough Asiago Cheese & Onion Bagels\nWhole Wheat Raisin Bagels\n\nChef will share a few of his favorite schmear recipes like Olive Tapenade\, Jalapeno-Peach\, and Sweet & Spicy Jezebel\, to literally top off the class. \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/bagels-with-michael-kalanty/
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-6.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230613T090000
DTEND;TZID=America/Los_Angeles:20230613T170000
DTSTAMP:20230512T200739Z
CREATED:20230512T200739Z
LAST-MODIFIED:20230512T200739Z
UID:633738-1686646800-1686675600@centralmilling.com
SUMMARY:Basic Whole Grain Sourdough
DESCRIPTION:Learn from certified German master baker Pablo with international experience how to work with fresh wholegrain flour\, sourdough and yeast water. \nVarious partially forgotten techniques of traditional bread baking are presented and put into practice. The small number of participants ensures that all participants get the necessary information and attention\, in order to be able to successfully bake bread themselves at home. Let yourself be surprised how good wholegrain can look\, smell and taste. Whether a total beginner or a professional baker – this course will inspire you! \n\nThe course includes:\n\n\nMixed wheat spelt bread in the “stretch and fold” process\n\n\nRye spelt pan bread\n\n\nSweet cinnamon treats\, crispbread and pizza\n\n\nHow do I make my own flour? What do I have to consider?\n\n\nSourdough and flour set for baking at home\n\n\nDocuments on theory and recipes\n\n\nA coffee station and lunch will be served. \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/basic-whole-grain-sourdough-3/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/PabloPans.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230614T120000
DTEND;TZID=America/Los_Angeles:20230614T170000
DTSTAMP:20230614T184834Z
CREATED:20230512T200440Z
LAST-MODIFIED:20230614T184834Z
UID:633735-1686744000-1686762000@centralmilling.com
SUMMARY:Sauerdough Pizza Making with Pablo
DESCRIPTION:Learn from certified German master baker Pablo with international experience how to work with amazing Sauerdough Products at home. \nYou will be learning all the essentials you need to work successfully with Sauerdough \n\nCreate – Feed – Maintain Sauerdough\nMixing Doughs by Hand\nFermenting – Proofing – Retarding\nTemperature – Oven – Baking\n\n\nThe course includes:\n\n\n\nTake Home Sauerdough Starter\nMixing dough in Class to take home\nFully ready to go Pizza Dough to take home\nBake your own Pizza\nHand Book\n\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\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/sauerdough-pizza-making-with-pablo-6/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/pablo-pizza-5-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230616T130000
DTEND;TZID=America/Los_Angeles:20230616T163000
DTSTAMP:20230613T204948Z
CREATED:20230321T181103Z
LAST-MODIFIED:20230613T204948Z
UID:619684-1686920400-1686933000@centralmilling.com
SUMMARY:Summer Desserts from Southern Italy with Rosetta Costantino
DESCRIPTION:Roll 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! \nLet’s celebrate summer with desserts found in the South of Italy. Participants in the class will work in teams to create delicious dishes\, while being called to see demonstrations and important techniques Rosetta has mastered in her recipes. This is a social and active class that will make you feel as if you are cooking amongst family to create a spectacular spread. Grab a friend and get your seat for this class today! \n\n\n\nCourse Topics\n\n\nTorta di Ciliege (Cherry almond cake) \nCrostata al Caprino (Goat cheese tart topped with fresh berries) \nPesche con Crema (Peach shaped cakes filled with pastry cream) \nZabaione al limoncello con fragole (Fresh strawberries with limoncello sabayon) \nGranita di more (Blackberry sorbet) \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\nCookbook author and teacher ROSETTA COSTANTINO was born and raised in Verbicaro\, a small wine-producing hill town in Calabria\, at the southern tip of the Italian peninsula. The family moved to the Bay Area when Rosetta was 14 years old\, and though they settled into the fast pace of life there\, they kept their traditions. They continued to grow their own produce\, raise rabbits\, make their own ricotta\, and cure their own salsiccia Calabrese with spicy peperoncino from their garden. Even after she earned a chemical-engineering degree at the University of California Berkeley and went on to a successful career in Silicon Valley\, Rosetta retained her love of her family’s traditional foodways. Rosetta shares her story\, family traditions\, and over 150 recipes in MY CALABRIA: Rustic Family Cooking from Italy’s Undiscovered South (November 2010). Written with San Francisco Chronicle food columnist and author Janet Fletcher \,and nominated for an IACP cookbook award\, MY CALABRIA transports readers to this unique food culture of rustic\, homegrown\, and homemade foods. Rosetta’s second book focusing on the desserts of Southern Italy was published by Ten Speed Press on October 2013 and has also been nominated for an IACP cookbook award.
URL:https://centralmilling.com/class/summer-desserts-with-rosetta-costantino-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/12/Peaches-cookies-with-Cream-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230620T100000
DTEND;TZID=America/Los_Angeles:20230620T140000
DTSTAMP:20230619T205014Z
CREATED:20230502T191922Z
LAST-MODIFIED:20230619T205014Z
UID:631149-1687255200-1687269600@centralmilling.com
SUMMARY:Donuts & Fritters with Nicole Plue & David Groff
DESCRIPTION:The iconic fried leavened rings of dough we know as doughnuts has modern roots as early as 1485\, with worldwide variations of the fascination dating much earlier. In this 4 hour bootcamp style course\, participants will work in groups to prep\, cut\, shape\, fry and decorate the perfect batches of delicious doughnuts. \nIn this class\, students: \n\nLearn about the many varieties of fried dough concoctions that fall into the doughnut category\, including:\n \n\nRaised: ring vs bar vs fritter; how to tell if dough has risen enough\nNon-raised doughnuts\nFrying techniques & tips & equipment\n\n\nIn teams of 3-4\, make 1 raised doughnut (ring\, bar\, or fritter)\, 1 cake doughnut (chocolate or pumpkin)\, and 1 “quick” doughnut (zeppole or churro); they’ll then fry and decorate their doughnuts as a class\n\nA coffee station will be available\, and lunch will be served midway through class. Students will leave with a couple dozen doughnuts. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\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. If there are any changes in this requirement you will be notified immediately.\n \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 Bios\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.  For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center. \nAfter graduating from both the California Culinary Academy and Tante Marie’s Cooking School\, David Groff cooked at Zuni Cafe\, and Gioia in San Francisco. He developed meal plans as a personal chef\, volunteered with the Bay Area’s largest fish supplier\, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.
URL:https://centralmilling.com/class/donuts-with-nicole-plue-david-groff/
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/2023/05/Doughnuts-Spruce-5b84f668c9e77c0025251c6f.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230627T130000
DTEND;TZID=America/Los_Angeles:20230627T160000
DTSTAMP:20230530T214311Z
CREATED:20230530T214311Z
LAST-MODIFIED:20230530T214311Z
UID:622814-1687870800-1687881600@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-3/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230628T130000
DTEND;TZID=America/Los_Angeles:20230628T160000
DTSTAMP:20230628T171252Z
CREATED:20230531T161224Z
LAST-MODIFIED:20230628T171252Z
UID:635478-1687957200-1687968000@centralmilling.com
SUMMARY:Traditional Pretzels with Craig Ponsford
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. \n  \nCheck out an Article by Houston Porter for the Argus Courier on a past Pretzel Class!
URL:https://centralmilling.com/class/traditional-pretzels-with-craig-ponsford-3/
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
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