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X-WR-CALDESC:Events for Central Milling
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DTSTART;VALUE=DATE:20260303
DTEND;VALUE=DATE:20260306
DTSTAMP:20260211T175813Z
CREATED:20260210T212525Z
LAST-MODIFIED:20260211T175813Z
UID:742924-1772496000-1772755199@centralmilling.com
SUMMARY:Artisan Baking Center Online: film dates
DESCRIPTION:Whether you’re just getting started with sourdough bread\, looking to level-up your pizza-making\, or want to try your hand at pastry\, our online baking classes are perfect for at-home artisans of all levels. \nOur classes – taught by some of the best bakers in the US – go beyond simply teaching you recipes. Along the way\, our teachers share tips & tricks gleaned from years of professional baking experience. \nSo pick a class and join us for the only home baking education you’ll ever knead! \nwww.ArtisanBakingCenter.com
URL:https://centralmilling.com/class/artisan-baking-center-online-booked-for-filming/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Demonstration
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/02/ABCO-logo.png
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DTSTART;TZID=America/Los_Angeles:20260314T100000
DTEND;TZID=America/Los_Angeles:20260314T153000
DTSTAMP:20260305T171020Z
CREATED:20260127T232321Z
LAST-MODIFIED:20260305T171020Z
UID:741208-1773482400-1773502200@centralmilling.com
SUMMARY:Sourdough 101 with Michael Kalanty
DESCRIPTION:Start your home baking journey off right with this deep dive into sourdough. Learn the basics of working with a sourdough starter\, including feeding and maintenance tips\, and how to make sourdough fit YOUR schedule and not the other way around. Plus\, learn how to incorporate sourdough into your favorite recipes. \nWhat you’ll be baking:  \nSourdough Sandwich Bread \nSourdough Pretzels \nChocolate Sourdough Cupcakes with Whipped Ganache \nWhat You’ll Learn: \n\nBasic feeding strategies for your starter\nHow to time your baking projects\nBench skills for handling yeast doughs\nSubstitution process for using sourdough instead of dry yeast in dough\n\nLunch is included.   \nIf this date is sold out\, we have added another session on April 25th: Sourdough 101 with Michael Kalanty @ Artisan Baking Center \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@kgbakerysupply.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/sourdough-101-with-michael-kalanty/
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/2026/01/AdobeStock_205424262-scaled.jpeg
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DTSTART;TZID=America/Los_Angeles:20260321T080000
DTEND;TZID=America/Los_Angeles:20260322T170000
DTSTAMP:20260211T180648Z
CREATED:20251216T173329Z
LAST-MODIFIED:20260211T180648Z
UID:736284-1774080000-1774198800@centralmilling.com
SUMMARY:Lamination Master Class: From Fundamentals to Advanced Techniques with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1 March 21st: 9AM – 4PM \nDay 2 March 22nd: 8AM – 5PM\n\nThis two-day masterclass blends science\, skill\, and craftsmanship to help you master the art and precision of laminated doughs. Designed for professional or serious bakers\, it combines technical knowledge with hands-on practice to build a deep understanding of laminated doughs from the inside out. \nDay One dives into the science and process behind lamination. You’ll explore how variables such as flour characteristics\, butter crystallization\, dough hydration\, and gluten development shape structure\, texture\, and flavor. Then you’ll put theory into practice by mixing and laminating doughs\, preparing fillings\, and setting up for the next day’s production. \nDay Two focuses on shaping\, baking\, and finishing. You’ll produce iconic pastries such as butter croissants and pain au chocolat\, along with signature items with advanced techniques\, including the Almond Flower Croissant\, Gochujang Pain Suisse\, and Pistachio Baton. The focus is on achieving professional consistency in shaping\, proofing\, and bake quality\, with advanced finishing techniques. \nBy the end of the course\, you’ll have a curated selection of laminated pastries\, detailed formulas\, and the confidence to execute\, troubleshoot\, and adapt laminated doughs with precision and skill. \nWhat You’ll Learn \n\nHow ingredient composition\, butter crystallization\, dough development\, and temperature control influence structure\, texture\, and layer definition\nTechniques for precise mixing\, lamination\, shaping\, proofing\, and baking to achieve consistent\, professional-quality results\nAdvanced lamination methods\, including cross-lamination and bi-colored doughs\nTroubleshooting strategies for issues such as butter breakage\, dough shrinkage\, and butter leakage\nA range of advanced finishing techniques for refined\, professional presentation\nThe confidence to refine processes\, adapt formulas\, and approach laminated doughs with technical and creative control\n\nBreakfast and Lunch is included for both days. \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 \n  \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 
URL:https://centralmilling.com/class/lamination-master-class-from-fundamentals-to-advanced-techniques-with-lauren-haas-2/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/IMG_7040-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20260331T093000
DTEND;TZID=America/Los_Angeles:20260331T120000
DTSTAMP:20260319T215012Z
CREATED:20260319T215012Z
LAST-MODIFIED:20260319T215012Z
UID:747399-1774949400-1774958400@centralmilling.com
SUMMARY:Private Party: Spoja Lorda with Honey Lopez
DESCRIPTION:Interested in hosting your own private culinary class at the Artisan Baking Center? Contact us at abc@kgbakerysupply.com to get started! \n\n\n\n\n\n\n\n  \nIn this class\, we will be exploring the art of handmade filled pasta. \nWhat You’ll Learn: \n\nHow to make beautiful pasta dough using only flour\, eggs\, and your own two hands.\nHow to create a Spoja Lorda pasta.\nHow to create a simple tomato sauce that is delicious on its own\, or as a base for a variety of sauces.\n\nClass will end with a lunch of the class-made pasta. \n\n\n\n\n\n\n\n\n\n\n\nInstructor Bios\n\n\n\n\nChef Honey Grace Lopez has not yet met a pasta she didn’t want to share with her students\, and this love (obsession?) has led her to study pasta and cooking in kitchens around the world\, a practice which she hopes to continue throughout her life. She managed the pasta room at Molti Amici\, cooks for women’s retreats in Europe\, and teaches pasta masterclasses to the students at Ballymaloe Cookery School in Ireland. Locally\, Chef Honey teaches pasta classes throughout the Bay Area with her husband and business partner\, Chef Nate Lopez. She recently accepted the position of Director for the Artisan Baking Center and is living her dream of working with incredible chefs to create learning opportunities for all levels of culinary and baking students. \n 
URL:https://centralmilling.com/class/private-party-spoja-lorda-with-honey-lopez/
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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