BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.17.4.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260404T120000
DTEND;TZID=America/Los_Angeles:20260404T160000
DTSTAMP:20260402T164718Z
CREATED:20260223T192657Z
LAST-MODIFIED:20260402T164718Z
UID:744023-1775304000-1775318400@centralmilling.com
SUMMARY:Afternoon Tea with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking and tea! \nIn this class\, you will learn European techniques for hand mixing\, giving you a greater understanding of how the ingredients are manipulated and changed during the process to create the perfect texture\, tenderness and flavor in your scones and shortbread.  This knowledge will increase your pastry judgement and skill when mixing similar doughs at home or in a mixer. Chef Jim will also demo the three-day process to create Brioche pullman loaves\, an art that just takes patience and knowledge. \nClass Menu:\n\nEnglish Scones\nWelsh Currant Cakes\nCucumber & Brioche Tea Sandwiches\nScottish Shortbread\nLoose-Leaf Fortnum and Mason Tea\n\nWe will finish the class with a tasting of the day’s menu and loose-leaf Fortnum & Mason Tea during the Q&A. \nThis is both a demonstration and hands-on class; students will make two of the recipes and Chef Jim will demo the rest. Each student will leave with each of the items that they make in class. \n\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@kgbakerysupply.com if this occurs to speak with a class coordinator. \n\nJim Dodge is an award-winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts\, he began a two-year Swiss pastry apprenticeship with chef Fritz Albicker\, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage\, resulting in unique methods of preparation and styling. In 1978\, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years\, during which he became one of the first pastry chefs to be nationally recognized. \nIn 1991\, Jim made his home in the Pacific Rim and opened The American Pie\, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993\, Jim returned to the States and left retail baking for education\, joining the New England Culinary Institute in Montpelier\, VT\, as senior vice president. \nHe is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years\, he has taught in Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.
URL:https://centralmilling.com/class/afternoon-tea-with-jim-dodge/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/02/English-Scones.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260413
DTEND;VALUE=DATE:20260416
DTSTAMP:20260219T193820Z
CREATED:20260210T211211Z
LAST-MODIFIED:20260219T193820Z
UID:742922-1776038400-1776297599@centralmilling.com
SUMMARY:BBGA: Bread Production Fundamentals
DESCRIPTION:Bread Production Fundamentals: A 3-day Hands-On Baking Class \nBy invitation\, In-Person Class at the Artisan Baking Center\, Petaluma\, CA \nMonday\, April 13 | 12:00pm–5:00pm PT \nTuesday\, April 14 | 9:00am–5:00pm PT \nWednesday\, April 15 | 9:00am–4:00pm PT \nThis intensive three-day course\, taught by renowned baker and educator Craig Ponsford\, is designed for working professional bakers and aspiring professionals seeking a strong technical foundation in artisan bread baking. Instruction is grounded in real-world bakery production\, focusing on scale\, process and workflows for efficiency and consistency. \nOver the course of the class\, participants will explore: \n\nEssential ingredients and baking terminology\nFundamentals of bread formulation\nWorking with yeasts and preferments\nMixing methods and gluten development\nFermentation styles and timing\nShaping and scoring techniques\nBaking and product evaluation\n\nDay one focuses on the fundamentals of bread baking as they apply in a production environment. Craig will also cover flour and milling and examine the roles of key ingredients—including water\, yeast\, and salt—and how they influence dough behavior and finished bread quality. \nDays two and three turn theory into practice. In a hands-on production environment\, participants will work in teams to move through the complete bread-making process—from mixing and shaping to proofing and baking. Each step is designed to reinforce core concepts through repetition and practical problem-solving. \nBy the end of the course\, participants will leave with a stronger technical understanding of the full bread-making process\, along with practical skills they can put to work at scale in a bakery environment. \nStudents must have a working familiarity with baker’s math. \nThis session is presented in partnership with the Central Milling Company. \n\nTickets can be purchased through BBGA: The Bread Bakers Guild of America – Bread Production Fundamentals: A 3-Day Hands-On Baking Class \n 
URL:https://centralmilling.com/class/bbga-bread-production-fundamentals/
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/2026/02/BBGA-LOGO-Large.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260417
DTEND;VALUE=DATE:20260419
DTSTAMP:20260402T164754Z
CREATED:20251219T162708Z
LAST-MODIFIED:20260402T164754Z
UID:736664-1776384000-1776556799@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:“Why don’t we just pick some of the very best 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 experience 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\, April 17th and Saturday\, April 18th\, 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\nPlus you’ll be able to take home some of Chef’s 31-year old starter.\n\n\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\n\n  \nAmerican Standards \nEveryday favorites: \n\n    Honey Whole Wheat Sandwich Loaves\n    New York Bagels\n    Chocolate Babka\n\n\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\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 Brazil. 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. \n\n 
URL:https://centralmilling.com/class/two-day-bread-baking-retreat-with-michael-kalanty-5/
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/2025/12/pain-au-levain-loaf.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260425T100000
DTEND;TZID=America/Los_Angeles:20260425T153000
DTSTAMP:20260304T233644Z
CREATED:20260304T233644Z
LAST-MODIFIED:20260304T233644Z
UID:745559-1777111200-1777131000@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.   \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-2/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260428T130000
DTEND;TZID=America/Los_Angeles:20260428T163000
DTSTAMP:20260427T230658Z
CREATED:20260128T191644Z
LAST-MODIFIED:20260427T230658Z
UID:741175-1777381200-1777393800@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. \nWhat You’ll Learn: \n\nHow to make beautiful pasta dough using only flour\, eggs\, and your own two hands.\nHow to create a variety of classic ricotta-filled shapes including ravioli\, tortellini\, mezzaluna\, and more.\nHow to create a simple tomato sauce that is delicious on its own\, or as a base for a variety of sauces.\n\nParticipants will take home up to two servings of their own handmade pasta to freeze or cook within 24 hours and a pint of “Simple Tomato Sauce”. \n\nA small tasting of chef-made pasta is included at the end of class. \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 in its first year\, has cooked for retreats in Europe\, and regularly teaches pasta masterclasses to the students at Ballymaloe. 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/ravioli-tortellini-and-mezzaluna-filled-pastas-with-honey-lopez-5/
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
END:VEVENT
END:VCALENDAR