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DTSTART;VALUE=DATE:20231005
DTEND;VALUE=DATE:20231006
DTSTAMP:20230823T182121Z
CREATED:20230823T182121Z
LAST-MODIFIED:20230823T182121Z
UID:642401-1696464000-1696550399@centralmilling.com
SUMMARY:Private Event: Bake From Scratch Magazine Retreat
DESCRIPTION:Bakers\, pack your bags! Our trips bring together a global community of bakers through custom curriculums led by some of the most inspiring professionals in the baking world. Whether you’re making gibassier in Provence\, holiday pies in London\, or getting the first look at our new test kitchen in Birmingham\, Alabama\, our editor-in-chief\, Brian Hart Hoffman\, will accompany you through each experience\, teaming up with master bakers to help you perfect each recipe. We’ll be your guides to our destinations’ thriving cultural and culinary scenes\, taking you on exclusive tours and tastings\, arranging meet and greets with renowned baking personalities\, and more. \nIn this trip\, guests will travel through San Francisco\, Napa and Sonoma\, where James Beard award winning pastry chef Nicole Plue will lead a baking workshop at Central Milling’s Artisan Baking Center. \n\nFor more information on the exciting retreats offered by Bake from Scratch Magazine\, visit: https://www.bakefromscratch.com/baking-retreats/ \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-group-bfs-1/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20231009
DTEND;VALUE=DATE:20231010
DTSTAMP:20230823T183748Z
CREATED:20230823T183748Z
LAST-MODIFIED:20230823T183748Z
UID:642420-1696809600-1696895999@centralmilling.com
SUMMARY:Private Event: Bake From Scratch Magazine Retreat
DESCRIPTION:Bakers\, pack your bags! Our trips bring together a global community of bakers through custom curriculums led by some of the most inspiring professionals in the baking world. Whether you’re making gibassier in Provence\, holiday pies in London\, or getting the first look at our new test kitchen in Birmingham\, Alabama\, our editor-in-chief\, Brian Hart Hoffman\, will accompany you through each experience\, teaming up with master bakers to help you perfect each recipe. We’ll be your guides to our destinations’ thriving cultural and culinary scenes\, taking you on exclusive tours and tastings\, arranging meet and greets with renowned baking personalities\, and more. \nIn this trip\, guests will travel through San Francisco\, Napa and Sonoma\, where James Beard award winning pastry chef Nicole Plue will lead a baking workshop at Central Milling’s Artisan Baking Center. \n\nFor more information on the exciting retreats offered by Bake from Scratch Magazine\, visit: https://www.bakefromscratch.com/baking-retreats/ \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-event-bake-from-scratch-magazine-retreat/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231013T120000
DTEND;TZID=America/Los_Angeles:20231013T163000
DTSTAMP:20230925T211040Z
CREATED:20230808T191647Z
LAST-MODIFIED:20230925T211040Z
UID:641321-1697198400-1697214600@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Sourdough–No two bakers approach sourdough breads the same way. Nor should you! Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. \nIn your ongoing quest to bake your perfect sourdough\, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast\, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles. \n\nWhat You’ll Practice \n• Everyone will make Pain au Levain\, the classic French sourdough bread.\n• Take home your dough to practice your new skills in your home kitchen the next day. \nPain au Levain: The French classic. Moderately sour\, al dente chew\, crackling crust. \nApple Walnut Farmhouse Bread: Mild tang with tender dried apples. Perfect with soft cheeses. \nSeedy Bâtards: Packed with Seeds and plenty of flavor. Makes outstanding sandwich rolls. \nGrits & Goat Cheese: Savory Anson Mills Yellow Grits and tangy Sonoma Goat Cheese. \nPlus General Principles to make all your baking better:\n• Hand-mixing techniques for tender crusts\n• Focus on bench skills for dough handling and shaping\n• Oven techniques to get the crust you want \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary 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”. \nHis breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently.  You can find him teaching online at The Great Courses.com and Craftsy.com.
URL:https://centralmilling.com/class/classic-french-sourdough-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,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/07/sourdough.jpg_s1024x1024wisk20ccMSkdVM0qSvU08YPF-o29nVjMc53KeenQzNxI03TlQ4.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231017T130000
DTEND;TZID=America/Los_Angeles:20231017T163000
DTSTAMP:20230927T183048Z
CREATED:20230818T205851Z
LAST-MODIFIED:20230927T183048Z
UID:642007-1697547600-1697560200@centralmilling.com
SUMMARY:Flour Scalding Technique: Capturing intense flavors and hydration with Pablo
DESCRIPTION:Getting incredible flavors out of your breads means introducing new techniques to the flour and baking\, and German Master baker Pablo Puluke Giet wants to introduce you to flavor possibilities you have never experienced before! Learn the basics of scalding and how to integrate the method into your existing recipes. Intensify the flavors of your bakes and raise hydrations to the max.\nRecipes made in class are all naturally leavened sourdough based. Class is aiming towards experienced home and professional bakers: Students should have basic bread baking knowledge\, an understanding for Bakers % and Excel formulas. \n\nDemo on \n\nTomato Bread & Pizza crust made with a tomato scald\nScalds with different liquids such as Tomato Sauce\, Berry Jams\, Stone Fruit compote\n\nExclusive Class Handout Includes\n\nRecipe collection for different products made with a scald\nProcess and methods of scalding\nHow scalding can prevent degradation\nMax Hydration what to consider when pushing the limits\n\n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \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/flour-scalding-technique-capturing-the-flavors-of-summer-with-pablo/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/PabloPans.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231018T090000
DTEND;TZID=America/Los_Angeles:20231018T170000
DTSTAMP:20230925T211125Z
CREATED:20230821T202756Z
LAST-MODIFIED:20230925T211125Z
UID:642228-1697619600-1697648400@centralmilling.com
SUMMARY:Basic Whole Grain Sourdough with Pablo
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  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \n\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/basic-whole-grain-sourdough-with-pablo-8/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231020T130000
DTEND;TZID=America/Los_Angeles:20231020T163000
DTSTAMP:20230925T211129Z
CREATED:20230821T174621Z
LAST-MODIFIED:20230925T211129Z
UID:642206-1697806800-1697819400@centralmilling.com
SUMMARY:A taste of Calabria 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! \nI will teach the class how to make fresh Calabrian sausage and we’ll use it in the pasta sauce and we will stuff it in casings and grill some and we’ll make side dishes to go along with our grilled sausage. \n  \nCavatelli con Sugo di Salsiccia (Homemade pasta with sausage and tomato sauce) \nSalsiccia Calabrese (Homemade fresh Calabrian sausage) \nPeperonata (Peppers and onions stewed with tomatoes) \nTortiera di Funghi e Patate (Potatoes layered with wild mushrooms\, breadcrumbs\, parsley and garlic) \nTorta di Noci (Flourless walnut cake) \n\n\n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \n\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/a-taste-of-calabria-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/2023/08/Salsiccia-Calabrese.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231024T080000
DTEND;TZID=America/Los_Angeles:20231025T160000
DTSTAMP:20231003T165508Z
CREATED:20230922T223505Z
LAST-MODIFIED:20231003T165508Z
UID:644887-1698134400-1698249600@centralmilling.com
SUMMARY:Whole Grains & Science: Advanced Course by Andrew Ross & Craig Ponsford
DESCRIPTION:We are thrilled to announce the return of Professor Andrew Ross from Oregon State University to teach alongside baker Craig Ponsford for an exploration of the science of milling and baking from a baker’s perspective. \nThis course is a two-day deep-dive into the nuances at the intersection of science and craft in baking. This interactive course is for professionals and advanced bakers who seek to gain a deeper understanding of the scientific principles of the craft. \nPlease note the Class Schedule:\nTuesday October 24th\, 12PM-4PM\nWednesday October 25th\, 8AM-4PM\nTopics discussed will include: \n\nNutritional value of cereals\nDifferent wheat species and varieties\nDifferent levels of flour refinement\nThe impact of different flour and bran particle sizes\nDigestibility\nDissecting certificates of analysis (COAs) and understanding corrections that can be made based on a COA: e.g. Falling Number\, ash\, protein\, Farinograph\, Alveograph\nDay Two we will bake with flours designed to illuminate the practical themes outlined above.\n\nPractical bakery investigations using lean-dough artisan breads to emphasize the impact of the flour on the outcomes of: \n\nAged versus fresh flours at three different refinement levels\nThe impact of activated (damaged) starch on baking outcomes\nThe impacts of different starter management protocols on baking outcomes\nTo autolyse or not to autolyze\nThe difference between protein content and protein (or gluten) quality examining the presence and absence of specific gluten components\n\nA Coffee\, tea and snack station will be provided both days of class.\nBreakfast and Lunch will be included on day 2 of the class. \n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \n\nProfessor ANDREW ROSS is a baker\, scientist\, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 17 years where he is the quality specialist for the Wheat and Barley Breeding programs and is a Professor in the Oregon State Food Science Department where he teaches classes in food chemistry\, small grain processing\, and food polymer science. For the past 35 years\, Andrew has worked with\, studied\, and taught about the sciences of baking and cereal-based foods across the globe. Recent teaching events include workshops on baking science and hans-on workshops at Marie-Louise’s Køkken in Denmark\, the Seattle Culinary Academy\, the Grain Gathering\, and the Cascadia Grains Conference. \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/whole-grains-science-with-andrew-ross-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/08/AndrewRoss.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231027T090000
DTEND;TZID=America/Los_Angeles:20231027T130000
DTSTAMP:20230925T211259Z
CREATED:20230905T194029Z
LAST-MODIFIED:20230925T211259Z
UID:643495-1698397200-1698411600@centralmilling.com
SUMMARY:The Ultimate Brunch Menu with David Groff
DESCRIPTION:The weekends are all about relaxing\, and those Sunday brunch lines are daunting. Reclaim your weekend with Chef David’s game plan and make-ahead tips\, and enjoy the best meal of the week in your pajamas\, and in the comfort of your own home. Learn beloved baked goods\, classic breakfast dishes\, and your new go-to favorites. Come join the brunch bash\, but please change out of those PJs. \nIn this class\, students will work in four teams of 3 to create the following dishes for a delicious family-style brunch feast: \nMain Dishes \n\nChilaquiles\nBiscuits + Gravy w/ homemade sausage\nShakshuka\nBuckwheat Crepes with eggs\, ham\, and gruyère\n\nSides \n\nFrittata\nCustard French Toast\nSmoked Salmon Benedicts\nSalad Lyonnaise\nGougeres\nCinnamon Crumble Coffee Cake\nMillionaire’s bacon\nSeasonal Scones\n\nA coffee station with light snacks will be provided in the morning\, and students will enjoy a seated lunch of their finished dishes. \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \n\n\nInstructor Bios\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/brunch-class-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/2023/09/iStock-973573954.jpg
END:VEVENT
END:VCALENDAR