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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20250807T090000
DTEND;TZID=America/Los_Angeles:20250807T150000
DTSTAMP:20250603T174644Z
CREATED:20250603T174644Z
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UID:713890-1754557200-1754578800@centralmilling.com
SUMMARY:1 Dough : 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah.  She’ll show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.  You’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first starting making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-4/
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/2024/02/PhotoEmmaKMorris-00641.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250808
DTEND;VALUE=DATE:20250810
DTSTAMP:20250414T164922Z
CREATED:20250408T224331Z
LAST-MODIFIED:20250414T164922Z
UID:707551-1754611200-1754783999@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 bakingexperience 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.” \nFriday\, August 8th and Saturday\, August 9th\,  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-3/
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:20250812T100000
DTEND;TZID=America/Los_Angeles:20250812T153000
DTSTAMP:20250506T161040Z
CREATED:20250506T153958Z
LAST-MODIFIED:20250506T161040Z
UID:707558-1754992800-1755012600@centralmilling.com
SUMMARY:Soft and Slow: Naturally Leavened Brioche Workshop with Laila O'Boyle
DESCRIPTION:In this class\, we’ll dive into the process of making a naturally leavened light brioche—rich\, buttery\, and leavened entirely with sourdough starter. You’ll learn how to mix and strengthen enriched dough by hand\, how to manage fermentation to avoid excessive sourness\, and how to maintain a sweet\, active starter. Laila will demonstrate shaping and baking techniques\, and each student will take home their own hand-mixed dough to finish and bake the next day. This class is perfect for sourdough bakers looking to expand into soft\, enriched breads without compromising on natural leavening.   \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\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/soft-and-slow-naturally-leavened-brioche-workshop/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/05/light-brioche.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250815T100000
DTEND;TZID=America/Los_Angeles:20250815T150000
DTSTAMP:20250624T214039Z
CREATED:20250617T210137Z
LAST-MODIFIED:20250624T214039Z
UID:715131-1755252000-1755270000@centralmilling.com
SUMMARY:Celebrating Julia Child:  A Birthday Fête with David Groff
DESCRIPTION:Happy Birthday\, Julia!\nCelebrate Julia Child’s birthday\, August 15\, with a class inspired by the dishes she made iconic. We’ll cook our way through Boeuf Bourguignon\, Sole Meunière\, Pissaladière (a savory tart with caramelized onions\, anchovies\, and olives)\, Potato Leek Soup\, Niçoise Salad\, Cheese Soufflé\, and Chocolate Mousse Cake. \nJoin us as we honor the woman who taught America how to cook with butter\, wit\, and confidence. \n\nInstructor Bio\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/celebrating-julia-child-a-birthday-feast/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250816T100000
DTEND;TZID=America/Los_Angeles:20250816T170000
DTSTAMP:20250624T201310Z
CREATED:20250624T201310Z
LAST-MODIFIED:20250624T201310Z
UID:714735-1755338400-1755363600@centralmilling.com
SUMMARY:Ancient Grains and Alternative Flours:  A Sourdough Workshop with Anna Makievska
DESCRIPTION:  \nDiscover the rich flavors and nutritional benefits of baking with ancient grains and alternative whole grain flours in this hands-on sourdough workshop. Learn to work with spelt\, buckwheat\, and rye using specialized techniques designed to unlock the maximum potential of each grain in bread.  \nLearn Grain-Specific Mastery: \n\nTailored hydration\, dough temperature and fermentation for each grain type\nHow to bring out the full potential of every grain through proper dough handling\nTroubleshooting common challenges with alternative flour sourdoughs\n\nWhat you’ll make: \n100% Spelt Sourdough \n\nWild fermentation techniques specifically adapted for spelt\nUnderstanding spelt’s unique gluten structure and nutty flavor potential\n\nBuckwheat Sourdough Country Loaf \n\nHow do we add alternative grains to our country loaf?\nBlending techniques to maximize buckwheat’s earthy\, complex taste\n\nUkrainian Rye Sourdough \n\nTraditional Eastern European sourdough recipe with authentic techniques\nSpecialized methods to fully develop rye’s bread crumb structure\n\nLunch is included. \n\n\n\nInstructor Bio\nAnna Makievska is the founder of Bakehouse\, recognized as Ukraine’s best bakery in 2020 and 2022. A master recipe developer and professional baker\, Anna relocated from Ukraine to San Francisco with her two young daughters during the war and is now rebuilding her distinguished career in the Bay Area. \nShe completed professional training at the San Francisco Baking Institute and has extensive experience conducting masterclasses for professional pastry chefs and head chefs throughout Ukraine. Anna brings authentic Eastern European bread-making traditions combined with modern techniques learned in one of America’s premier baking programs.  
URL:https://centralmilling.com/class/ancient-grains-and-alternative-flours-a-sourdough-workshop-with-anna-makievska/
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/2025/06/Anna-headshot.jpeg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250819T130000
DTEND;TZID=America/Los_Angeles:20250819T163000
DTSTAMP:20250724T153838Z
CREATED:20250702T201213Z
LAST-MODIFIED:20250724T153838Z
UID:716256-1755608400-1755621000@centralmilling.com
SUMMARY:Ravioli\, Tortellini and Mezzaluna:  Filled Pastas with Honey Lopez
DESCRIPTION:In this class\, we will be exploring the art of handmade filled pastas. You will first learn how to make beautiful pasta dough using only flour\, eggs\, and your own two hands. Then\, you will learn to create a variety of classic ricotta-filled pasta shapes including ravioli\, tortellini\, mezzaluna and more. \nParticipants will take home up to two servings of their own handmade pasta to freeze or cook within 24 hours. \n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nChef Honey Grace Lopez has not yet met a pasta she didn’t want to share with her students. This love (obsession?) has led her to study pasta in kitchens around the world: from a world-renowned 100-acre organic farm and kitchen in West Cork\, Ireland\, to the Southern Coast of France\, to Calabria\, Italy\, where she truly honed her pasta making skills while cooking\, eating\, and learning about as much Italian Cuisine as she could get her hands on. \nMost recently\, chef Honey managed the pasta room at local favorite Molti Amici during its first year\, within which they earned a Michelin Bib Gourmand\, while also teaching pasta classes throughout the Bay Area. Currently\, she works with her husband running their business Lupa\, which offers specialty pasta and cooking classes\, fresh pasta pop-ups\, and custom\, made-to-order tiramisu for small events.
URL:https://centralmilling.com/class/ravioli-tortellini-and-mezzaluna-filled-pastas-with-honey-lopez-3/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/09/filled-pastas-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250822T130000
DTEND;TZID=America/Los_Angeles:20250822T163000
DTSTAMP:20250520T195053Z
CREATED:20250520T195053Z
LAST-MODIFIED:20250520T195053Z
UID:712670-1755867600-1755880200@centralmilling.com
SUMMARY:A Summer Feast in Sicily 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! \nIn this class we travel to Palermo\, Sicily where you will learn how to make some  of the season’s best dishes.  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\nMenu:\n\n\nCaponata di Melanzane  (Eggplant Caponata) \nBusiati alla Norma (Spiral shaped Homemade pasta with eggplant\, tomato sauce and ricotta salata)  \nSpiedini Siciliani (Pork rolls grilled and stuffed with breadcrumbs\, onions\, cheese\, pine nuts and raisins) \n Insalata Palermitana (Potatoes\, tomatoes\, green beans and roasted onions) \nGelo di Mellone (Watermelon pudding \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-summer-feast-in-sicily-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/Pork-rolls-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250826T130000
DTEND;TZID=America/Los_Angeles:20250826T160000
DTSTAMP:20250726T181458Z
CREATED:20250726T181458Z
LAST-MODIFIED:20250726T181458Z
UID:718629-1756213200-1756224000@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-19/
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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