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DTSTART;TZID=America/Los_Angeles:20250708T090000
DTEND;TZID=America/Los_Angeles:20250708T150000
DTSTAMP:20250418T180300Z
CREATED:20250418T180300Z
LAST-MODIFIED:20250418T180300Z
UID:708585-1751965200-1751986800@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:In this hands on course\, you will learn the principles of lamination and spend the day making these beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \nLunch is included. \n  \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 eight years\, she has been teaching aspiring pastry chefs and avid bakers as the Director of Pastry Arts at San Francisco Cooking School and now the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-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/2024/09/1_Kt_Fit9N_hqtVoLj9uKR8w-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20250711T100000
DTEND;TZID=America/Los_Angeles:20250711T153000
DTSTAMP:20250408T224016Z
CREATED:20250408T224016Z
LAST-MODIFIED:20250408T224016Z
UID:707556-1752228000-1752247800@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the Pain au Levain technique to your repertoire.    You’ll practice each step of this age-old tradition\, learning the how-to’s and why’s of kneading\, shaping\, proofing\, and baking. \nUsing the Pain au Levain process as our foundation\, we’ll  bake more sourdoughs with a variety of flavors\, different flours\, and a variety of add-ins like dried fruits\, walnuts\, and olives. At the end of class\, you’ll get some of Chef Michael’s 30-year old sourdough starter along with easy steps to maintain your starter in peak condition for great loaves at home. \nMenu \nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew. \nApple Walnut Sourdough: Dried fruit and toasted nuts make this bread a great accompaniment for cheese boards and charcuterie platters. \nRosemary Raisin Sourdough : Added semolina makes this sweet/savory bread perfect for sandwich rolls. \nOlive Fougasse:   The Provençal flatbread is leaf-shaped and studded with Castelvetrano olives. \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nLunch is included.  \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/classic-french-sourdough-with-michael-kalanty-7/
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:20250725T130000
DTEND;TZID=America/Los_Angeles:20250725T163000
DTSTAMP:20250520T183029Z
CREATED:20250520T183029Z
LAST-MODIFIED:20250520T183029Z
UID:712660-1753448400-1753461000@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\nMenu:  \nPizza di Amarene (Tart filled with pastry cream and amarena cherries) \nCrostata al Caprino (Goat cheese tart topped with fresh berries) \nPesche con Crema (Peach shaped cakes filled with pastry cream) \nTorta Caprese  (Flourless almond chocolate cake \nGranita di Gelsi (Mulberry or blackberry sorbet) \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-from-southern-italy-with-rosetta-costantino/
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
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20250726
DTEND;VALUE=DATE:20250728
DTSTAMP:20250402T222621Z
CREATED:20250317T152148Z
LAST-MODIFIED:20250402T222621Z
UID:705031-1753488000-1753660799@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\, July 26th\, 9 am to 5 pm and Sunday July 27th\, 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-2/
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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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250729T130000
DTEND;TZID=America/Los_Angeles:20250729T160000
DTSTAMP:20250603T173847Z
CREATED:20250603T173847Z
LAST-MODIFIED:20250603T173847Z
UID:712848-1753794000-1753804800@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-18/
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:20250730
DTEND;VALUE=DATE:20250801
DTSTAMP:20250711T200036Z
CREATED:20240301T010851Z
LAST-MODIFIED:20250711T200036Z
UID:663429-1753833600-1754006399@centralmilling.com
SUMMARY:Buenas Prácticas de Panificación - Didier Rosada
DESCRIPTION:Two Day Class:  Wednesday\, July 30th 8:00 AM to 5 PM and Thursday\, July 31\, 8:00 AM to 4 PM  \nAll class materials included\, lunch provided \nBuenas prácticas de Panificación\nPara que una panadería\, ya sea pequeña\, mediana o grande\, cumpla con los estándares de calidad requeridos para su éxito\, debe aplicar lo que podemos describir como las “Buenas prácticas en panificación”. Esas practicas son las fundaciones para un proceso de panificación que aseguran una óptima eficiencia en producción y calidad del producto final. \nDurante esos dos días de seminario practico y teórico\, Didier Rosada y Katherine Cruz van a explicar los pasos claves del proceso que tienen un impacto directo sobre la calidad del pan: función de los ingredientes\, amasado\, fermentación\, manipulación de la masa y horneado serian explicados en detalles uno por uno. \nUna variedad de panes será presentada para ilustrar la función de cada etapa del proceso de panificación así que como cada paso se relaciona entre ellos (Baguette\, ciabatta\, panes dulces\, formas decorativas…). \nAl final del seminario\, el panadero tendría el conocimiento necesario para entender las reacciones pasando en un sistema de masa\, pero también solucionar problemas cuando ocurren y desarrollar sus propias formulas y proceso. \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/spanish-languaue-bread-class-didier-7-30/
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/png:https://centralmilling.com/wp-content/uploads/2024/02/Didier.png
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