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DTSTART;VALUE=DATE:20240501
DTEND;VALUE=DATE:20240504
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CREATED:20240301T011755Z
LAST-MODIFIED:20240327T230756Z
UID:663435-1714521600-1714780799@centralmilling.com
SUMMARY:French Baking- Resurrect the Classics with Didier Rosada
DESCRIPTION:Class timing: May 1st 8am-5pm\, May 2nd 8am-5pm\, May 3rd 8am-4pm\nCourse tuition $990\nAll class materials included\, lunch provided \nDuring these three days hands on class with Didier Rosada and Katherine Cruz\, you will have the opportunity to dive into the world of French baking and resurrect classic French bread\, crusty\, sweet but also savory. \nYou will learn traditional techniques\, formula\, and ingredients used in French baking to recreate iconic treats such as the traditional baguette\, the regional pumpet\, the delicious tarte flambée and more. Through hands-on practice and expert guidance\, you will master the art of French baking and bring these timeless classics back to life in your own bakery. \nGet ready to indulge in the true flavors and delicate textures of French breads as you explore the delicious world of French baking. \n\n\n  \n\n\nInstructor Bio\nDIDIER ROSADA began his baking career in the traditional way: at age 15\, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path. \nAfter a few stints as staff baker in some exotic places\, Didier’s abilities caught the attention of his employer\, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills\, and assigned him the task of opening new or remodeled bakeries at the company’s resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995\, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business oriented training\, he was awarded a Brevet de Maitrise\, a degree that we would call a “Masters in Baking.” \nWhile working on a private research project for Bay States Milling Company in the United States\, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002\, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005. \nDidier has also contributed many technical articles for newsletters and baking magazines. His formulas have been published in the professional press and are considered by the industry to set the standards of quality in Artisan Baking. \nWhen the National Baking Center was created in 1996\, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States\, South and Central America (Brazil\, Colombia\, Ecuador\, Peru\, Guatemala\, Mexico)\, the Caribbean (Haiti\, Dominican Republic\, Jamaica) Europe and Asia (Japan\, Korea\, Philippines) \nIn January 2002\, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting\, nationwide and internationally. \nSince March 2005\, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad. \nIn July 2010\, Didier was selected as a Top ten best bakers in the United States and in June 2012\, he received the honor to be elected as a member of the prestigious Academie Culinaire de France. \nIn December 2013\, Didier completed his baking book: Pan\, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America.
URL:https://centralmilling.com/class/french-baking-classics-didier-rosada-4-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/Didier20-2.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240507T120000
DTEND;TZID=America/Los_Angeles:20240507T163000
DTSTAMP:20240412T213509Z
CREATED:20240412T213509Z
LAST-MODIFIED:20240412T213509Z
UID:667455-1715083200-1715099400@centralmilling.com
SUMMARY:Spring Desserts with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge \, as he shares four decades’ worth of experience and stories each month. The warmer days of spring bless us with a wide variety of local summer fruits. Fresh\, sweet berries and tart rhubarb are at last in season\, teasing us to create desserts that are both delicious and easy to transport\, as they are not decorated with whipped cream. All three of the desserts chosen for this month’s class will last for several days\, allowing you to have a treat available for guests or relatives\, or just for your own special moment. \nRhubarb Custard Cake with Fresh Strawberries \nOur seasonal rhubarb and strawberry cake is uncomplicated and relatively quick and easy fun to make. Jim will be sharing a few important tricks. If you’re not a fan of rhubarb\, you can chose other fruits such as ripe apricots\, plums\, or summer apples. Since it is not frosted\, it can be easily transported to friends\, family\, or spring picnics. \nChocolate Almond Financiers with Blood Orange Slices & Raspberries \nFinanciers are flavorful individual wonders. They can be baked in vintage pastry tins or simple mini muffin forms. Jim likes to crown them with ripe seasonal fruit. Blood oranges are sweet\, tangy\, and tart\, so they amplify and complement the flavor\, of sweet\, ripe raspberries. A clear glaze enhances and secures the fruit on top. \nMoist\, Buttery Madeleines \nMadeleines are becoming mainstream\, the new hot pastry item. These delicacies are the perfect companion for your afternoon cup of tea or cappuccino. They are truly best the day they are baked. If properly stored\, however they remain enjoyable for 2-3 days. We will discuss the all-important selection and preparation\, of the pans and share the key techniques with you. \n  \nTechniques learned\nSelecting springforms and tartlet & madeleines pans \nPreparing springforms and tartlet & madeleines pans \nSelecting and preparing fresh rhubarb \nSelecting fresh berries \nWashing and handling fresh berries \nA new and simpler clear glaze recipe with easier steps \nThe proper way to cream butter \nHow to pour custard onto the hot cake without messy drips or spills \nThe art of piping batter with a pastry bag\, using a plain tip \nProper cooling methods\, so important for the final product \nCutting and serving the custard cake \nThe correct storage methods \n  \n\n\nHealth & Safety Protocol \nMasks 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. \n\n\nJIM DODGE is an award winning pastry chef\, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen\, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco\, opened the award winning American Pie Pastry shop in Hong Kong\, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company\, an on-site restaurant company offering full food-service management to corporations\, universities\, museums\, and specialty venues. 
URL:https://centralmilling.com/class/spring-desserts-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/2024/04/dodge-tart-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240517T090000
DTEND;TZID=America/Los_Angeles:20240517T150000
DTSTAMP:20240301T212122Z
CREATED:20240301T212122Z
LAST-MODIFIED:20240301T212122Z
UID:663397-1715936400-1715958000@centralmilling.com
SUMMARY:Perfect Pâte à Choux with Nicole Plue
DESCRIPTION:You’ve seen Pate a Choux in bakery cases and patisseries your whole life\, but making the dough\, piping them out\, and baking them off may seem a daunting task. Chef Nicole Plue banishes your fears by providing techniques and practice to get you comfortable with all of the steps (and how to avoid missteps) when recreating Choux pastry you’d be proud to deliver to loved ones all year long! \nThis is a hands on course that implements demonstrations and recipes to make you a confident baker. Learn techniques for achieving these light crisp marvels every time. We’ll use pate a choux to make a variety of treats both savory and sweet. Recipes include Gougeres\, Chouquettes\, Gnocchi\, Crullers and the grand Paris-Brest. \nA Coffee and tea station will be set up and lunch will be provided. \n\n\n  \n  \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.
URL:https://centralmilling.com/class/perfect-choux-with-nicole-plue/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/iStock-1415222877.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240521T130000
DTEND;TZID=America/Los_Angeles:20240521T160000
DTSTAMP:20240318T174352Z
CREATED:20240312T175042Z
LAST-MODIFIED:20240318T174352Z
UID:664477-1716296400-1716307200@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\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-7/
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/2023/08/iStock-1192760470.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240524T123000
DTEND;TZID=America/Los_Angeles:20240524T160000
DTSTAMP:20240425T163939Z
CREATED:20240401T175938Z
LAST-MODIFIED:20240425T163939Z
UID:665803-1716553800-1716566400@centralmilling.com
SUMMARY:Brunch Classics from Quail and Condor
DESCRIPTION:The Artisan Baking Center is proud to showcase some of the BEST local artisans and bakers who are bringing unparalleled culinary education to the Northern Bay Area. Professionals in this series of classes utilize Organic Central Milling flour and ingredients to present recipes and techniques you won’t find anywhere else. \n  \n\nPresenting…. Lisal Moran of Quail and Condor \nAt Quail & Condor\, we often have a line around the block and sell out our scones\, biscuits\, and cinnamon rolls within the first few hours. In this class\, you will learn how to make all of these items using the same techniques we use each day at the bakery. Together we will cover proper biscuit mixing and baking methods to avoid common mistakes. For our cinnamon rolls\, we will make a versatile enriched dough\, and learn the basics of kneading and proofing timelines. After taking this class\, you’ll be ready to prepare and customize your treats with minimal stress and impress your lucky guests at your next get-together. \n  \n*Photo by FoodGal \n\nInstructor Bios\nLisal Moran is the Classes Director and main instructor at Quail & Condor bakery. For the last decade\, Lisal has enjoyed creating and teaching hands-on classes for food enthusiasts all over the country. Growing up in California’s Sacramento Valley with a mom who grew amazing produce and a dad who had a strong sweet tooth\, she quickly formed a robust appreciation for high quality desserts. She went on to develop her comprehensive pastry expertise in American and French-style bakeries and Michelin-starred fine dining kitchens. She now lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing. \nQuail & Condor is a friendly neighborhood bakery located in Healdsburg\, CA. Residents and visitors alike line up out the door to enjoy the flaky croissants and hearty sourdough bread. One of SF Chronicle’s Top Bakeries in the Bay Area 2024\, Quail & Condor prides itself on offering high-quality baked goods and desserts in a welcoming environment. Melissa and Sean McGaughey own Quail & Condor\, as well as Troubadour Bread & Bistro\, and focus on culinary excellence\, sourcing local ingredients\, and supporting the community.
URL:https://centralmilling.com/class/quail-and-condor-breakfast-bakes/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2024/03/Screenshot-2024-03-26-121701.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240528
DTEND;VALUE=DATE:20240530
DTSTAMP:20240517T175351Z
CREATED:20240325T163727Z
LAST-MODIFIED:20240517T175351Z
UID:665697-1716854400-1717027199@centralmilling.com
SUMMARY:Private Event: Professional Baking Workshop
DESCRIPTION:Production workshops and professional baking classes are available throughout the year to customers of Central Milling and Keith Giusto Bakery Supply. \nPrivate bakeries also have the opportunity to book courses and hands on instruction for their organizations in the well appointed Artisan Baking Center. \n\nInterested in booking your own private 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-pro-workshop-l/
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,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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