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DTSTART;TZID=America/Los_Angeles:20260206T130000
DTEND;TZID=America/Los_Angeles:20260206T163000
DTSTAMP:20260127T220138Z
CREATED:20251218T172932Z
LAST-MODIFIED:20260127T220138Z
UID:736555-1770382800-1770395400@centralmilling.com
SUMMARY:Chocolate Desserts from Southern Italy with Rosetta Constantino
DESCRIPTION:Join the wonderful Rosetta Costantino as she takes us on a tour of chocolate desserts of Southern Italy. In this class we will make sumptuous sweets to get you ready for your Valentine this year– why not reserve two spots and make it a couple’s activity? The 5 decadent desserts made in this class are as authentic as they are delicious.\n\n\n\nExample Course Topics\n\n\nTorta Caprese (Flourless chocolate almond cake) \nNero All’arancia (Dark Chocolate Gelato with candied orange peel) \nPesche dolci al cioccolato (Peach shaped cakes filled with chocolate cream) \nSalame al cioccolato (Chocolate salami) \nCrema pasticcera al cioccolato (chocolate pastry cream) \n\nHealth & Safety Protocol\nAll course attendees and guests of the 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. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \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/chocolate-desserts-from-southern-italy-with-rosetta-constantino/
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
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DTSTART;TZID=America/Los_Angeles:20260207T090000
DTEND;TZID=America/Los_Angeles:20260207T150000
DTSTAMP:20260205T002005Z
CREATED:20251216T165347Z
LAST-MODIFIED:20260205T002005Z
UID:736259-1770454800-1770476400@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 Pizza Leah.  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 started 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-scruto/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/PhotoEmmaKMorris-00641-125x125-1.jpg
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DTSTART;TZID=America/Los_Angeles:20260224T130000
DTEND;TZID=America/Los_Angeles:20260224T160000
DTSTAMP:20260127T235056Z
CREATED:20251217T212441Z
LAST-MODIFIED:20260127T235056Z
UID:736414-1771938000-1771948800@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-22/
LOCATION:CA
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/iStock-1192760470-600x600-2.jpg
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