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X-WR-CALDESC:Events for Central Milling
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DTSTART;VALUE=DATE:20250604
DTEND;VALUE=DATE:20250606
DTSTAMP:20250421T221654Z
CREATED:20240418T162827Z
LAST-MODIFIED:20250421T221654Z
UID:667949-1748995200-1749167999@centralmilling.com
SUMMARY:Lamination Masterclass:  From Theory to Practice with Lauren Haas
DESCRIPTION:Two-Day Class \nWednesday\, June 4th\, 9 am to 5 pm and Thursday\, June 5th\, 9 am to 5 pm \nEmbark on an immersive journey into the art of lamination with Chef Lauren Haas. This course blends theory and hands-on practice\, providing you with a solid foundation in the techniques and science of lamination. You’ll start with an in-depth exploration of lamination theory before moving to the bakeshop\, where you’ll dive into mixing\, laminating\, shaping\, baking\, and perfecting a variety of yeasted and non-yeasted laminated products. \nYou will learn to how to craft high-level iconic pastries such as the butter croissant and pain au chocolat\, along with Chef Lauren’s signature creations\, including flaky Basque cheesecake croissant tart\, orange cardamom laminated brioche with caramel\,  danish with summer fruits\, and savory cross-laminated gochujang  pain suisse. \nThroughout the course\, you’ll explore variables such as fold combinations\, flour types\, butter temperature\, and dough hydration\, and understand how these factors impact lamination. \nBy the end of the course\, you’ll have a deeper understanding of lamination and the skills to produce unique laminated pastries. You’ll leave with a gorgeous selection of laminated creations. \n\n  \nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a powerful purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \n Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States\, including The White House\, the Inn at Little Washington\, and the Hotel duPont. \n During her 11-year teaching tenure at Johnson & Wales University\, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry\, Sosa\, and 100% Chef.  In 2020\, Lauren undertook the role of Lead Chef at the Chocolate Academy in North America by Barry Callebaut.  \n Sustainability has become a cornerstone of her creative philosophy\, and in 2017 she earned a master’s degree in Sustainable Food Systems\, deepening her advocacy for responsible practices within the food industry\, \n In 2023\, Lauren was awarded the La Liste Game Changer Award for her dedication to sustainability in pastry education. In 2016\, Lauren was distinguished as one of the “Top 10 Pastry Chefs in America by Dessert Professional\, and in 2018\, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has garnered global recognition and has been featured in publications such as So Good Magazine. \n Currently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \n www.lauren-haas.com \n@laurenvhaas
URL:https://centralmilling.com/class/laminationmasterclass/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate,Professional
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250606T090000
DTEND;TZID=America/Los_Angeles:20250606T153000
DTSTAMP:20250325T174157Z
CREATED:20250325T174157Z
LAST-MODIFIED:20250325T174157Z
UID:706049-1749200400-1749223800@centralmilling.com
SUMMARY:Hand Rolled Croissants with Nicole Plue
DESCRIPTION:Join us for this hands-on class making all butter croissants.  Each participant will laminate their own book of dough practicing two different styles of turns.  In addition to the classic shape\, we’ll shape Pain au Chocolate\, make Twice Baked Croissants and a Brown Butter Frangipane Tart made with croissant scraps.  Lunch is included.  \n\n  \nInstructor Bio\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 ten years\, she has been teaching aspiring pastry chefs and avid bakers\, as Director of Pastry Arts at San Francisco Cooking School and now at the Artisan Baking Center.
URL:https://centralmilling.com/class/hand-rolled-croissants-with-nicole-plue-4/
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/2024/11/iStock-1241214519.jpg
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DTSTART;TZID=America/Los_Angeles:20250613T100000
DTEND;TZID=America/Los_Angeles:20250613T143000
DTSTAMP:20250507T145223Z
CREATED:20250506T155516Z
LAST-MODIFIED:20250507T145223Z
UID:710434-1749808800-1749825000@centralmilling.com
SUMMARY:Sweet and Savory Galettes with Lisal Moran
DESCRIPTION:Summer is almost here! So let’s learn how to showcase seasonal produce in simple rustic tarts together. In this class you’ll learn the key techniques to mix and shape pie dough\, and forever avoid the pre-made stuff from the store. We’ll make savory galettes for our lunch with a variety of toppings including zucchini\, tomato\, ricotta\, feta\, and more. Then we’ll assemble and bake summer fruit galettes paired with vanilla bean ice cream. \nAfter this class\, you’ll be able to turn out these simple rustic tarts confidently and never look at a pie tin the same way again. You’ll go home with extra slices of savory galette\, a whole 6 inch fruit galette\, and ice cream base ready to freeze. \nIn this class we will: \n\nMix two different butter-based pie doughs\, including one with spelt\nRoll and shape galettes\, including techniques to avoid common pitfalls like cracking or overly sticky dough\nCombine and balance savory ingredients to make a satisfying veggie and cheese galette\nMake stone fruit and berry galettes\, and how to adjust the filling depending on the fruit’s level of ripeness\nCook custard-style ice cream\, and how to freeze with or without an ice cream maker\nDiscuss other applications of pie dough like slab pies and hand pies\n\n  \n\nInstructor Bios\nLisal Moran owns Parker Hill Provisions which offers hands-on classes with Sonoma county chefs and artists. Over the last decade\, Lisal has enjoyed creating and teaching baking and pastry classes for food enthusiasts all over the country. She developed her comprehensive pastry expertise in Michelin-starred fine dining kitchens\, and American and French-style bakeries\, most recently at Quail & Condor in Healdsburg\, CA. She lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/sweet-and-savory-galettes-with-lisal-moran/
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/2025/05/iStock-1300069156.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250617T100000
DTEND;TZID=America/Los_Angeles:20250617T153000
DTSTAMP:20250516T160650Z
CREATED:20250506T153901Z
LAST-MODIFIED:20250516T160650Z
UID:710120-1750154400-1750174200@centralmilling.com
SUMMARY:Beyond the Crumb:  Adding Inclusions to Sourdough With Laila O'Boyle
DESCRIPTION:In this hands-on class\, we’ll explore the art of adding flavorful inclusions—like seeds\, nuts\, dried fruits\, cheeses\, and herbs—to sourdough bread. You’ll learn how and when to add inclusions for optimal texture and distribution\, and each participant will customize their own dough to take home and bake the next day. Throughout the session\,  Laila will demonstrate shaping\, scoring\, and baking using dough prepared in advance. We’ll finish the class by tasting fresh-baked loaves and discussing the impact of different inclusions on flavor and structure. This class is ideal for sourdough bakers ready to take their loaves to the next level.   \nLunch is included.  \n\n  \n\n\nHealth & Safety Protocol \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. \n\n\n\nInstructor Bio\nLaila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 100\,000 in the sourdough community\, she specializes in teaching approachable\, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions\, group workshops\, and online content\, all rooted in her belief that great bread starts with intuition\, care\, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft\, Laila’s teaching style is clear\, encouraging\, and always full of real-world insight.
URL:https://centralmilling.com/class/beyond-the-crumb-adding-inclusions-to-sourdough/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
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DTSTART;TZID=America/Los_Angeles:20250624T130000
DTEND;TZID=America/Los_Angeles:20250624T160000
DTSTAMP:20250429T174326Z
CREATED:20250429T174326Z
LAST-MODIFIED:20250429T174326Z
UID:709674-1750770000-1750780800@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 hometown 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-17/
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;VALUE=DATE:20250628
DTEND;VALUE=DATE:20250630
DTSTAMP:20250624T210617Z
CREATED:20241223T232553Z
LAST-MODIFIED:20250624T210617Z
UID:694579-1751068800-1751241599@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:“Why don’t we just take the Top Ten Breads of my career and package those as a complete learning experience!” That’s what Master Baker Michael Kalanty said when we first started thinking about a baking weekend for bread lovers of all levels.  Join us for a two-day class in beautiful Petaluma\, named one of the “Vibiest Towns in America.”  \n“I have some breads that no matter what else is on the menu\, students want to learn to make them. I’ve got certain classes that continually sell out. I’ve picked the breads that provide the widest range of learning for our students.” \nSaturday\, June 28th\, 9 am to 5 pm and Sunday June 29\, 9 am to 5 pm  \nWhat the hands-on experience includes: \nSourdoughs \nUsing Kalanty’s organic sourdough starter that’s in the International Sourdough Museum in Belgium\, we’ll make: \n\nPain au Levain: Classic French Sourdough\nApple Walnut Sourdough\nPlus you’ll be about to take home some of Chef’s 31-year old starter.\n\nPreferments \nUsing easy sponge doughs made a day ahead: \n\n    The Very Best Home-made Pizza with a Biga\n     Kalamata Olive Country Bread from Pâte Fermentée\n     Seedy Sandwich Bread with Flax\, Sunflower\, Sesame & Pumpkin seeds using a Poolish\n\nAmerican Standards \nEveryday favorites: \n\n    Honey Whole Wheat Sandwich Loaves\n    New York Bagels\n    Chocolate Babka\n    Italian Torpedo Rolls\n\nPlus Pro Skills to make all your breads better: \n\nFocus on bench skills for better dough handling and shaping\nHand-mixing and machine techniques for tender breads\nUsing Banneton proofing molds\nOven techniques for your best breads and crusts\n\n  \nLunch is included both days. \n\n\nHealth & Safety Protocol \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. \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/two-day-bread-baking-retreat-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/12/iStock-1041923224.jpg
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