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:20260602T100000
DTEND;TZID=America/Los_Angeles:20260602T150000
DTSTAMP:20260210T224402Z
CREATED:20260210T224402Z
LAST-MODIFIED:20260210T224402Z
UID:742951-1780394400-1780412400@centralmilling.com
SUMMARY:Sweet Sourdough Without the Tang: Cinnamon Rolls & Beyond with Laila O'Boyle
DESCRIPTION:Love sweet sourdough bakes but not the sour? This 5-hour class is all about making rich\, sweet\, naturally fermented doughs that stay soft\, flavorful\, and not tangy. We’ll dig into the science behind sweet\, stiff starters—how they work\, why they reduce acidity\, and how to control fermentation so your bakes taste balanced and clean instead of sour. \nIn class\, everyone will mix a versatile sweet sourdough dough by hand and take it home to shape and bake however they choose. Laila will demonstrate multiple ways to use the same dough\, baking it off during class as cinnamon rolls\, a loaf\, garlic knots\, babka\, and a braided bread so you can see just how flexible it is.  \nYou’ll leave with:  \n\na deeper understanding of fermentation\nconfidence working with enriched sourdough doughs\nand a single recipe that opens the door to many different bakes\n\nLunch is included. \n\n  \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\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 600\,000 across all platforms 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/sweet-sourdough-without-the-tang-cinnamon-rolls-beyond-with-laila-oboyle/
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/2026/02/Sweet-Sour-3.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260606T100000
DTEND;TZID=America/Los_Angeles:20260606T130000
DTSTAMP:20260527T170623Z
CREATED:20260212T212643Z
LAST-MODIFIED:20260527T170623Z
UID:743057-1780740000-1780750800@centralmilling.com
SUMMARY:Gnocchi with Honey Lopez
DESCRIPTION:There is something magical that happens when potatoes and flour come together: the soft and fluffy starch of the potato is brought together perfectly by the chewy\, flexible gluten in the flour\, and the loveliest little pillowy bites are born! \n\n\n\n\nJoin Chef Honey as she teaches you how to make your own hand-shaped gnocchi. In this class\, you will: \n\nlearn to craft your own gnocchi dough from scratch\npractice rolling and cutting techniques to hand-shape each delectable piece\ndiscuss ingredients\, tools\, proper cooking technique\, and suggested sauce pairings\n\nParticipants will sit down to share a simple\, rustic meal together after gnocchi making. \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. She managed the pasta room at Molti Amici\, cooks for retreats in Europe\, and teaches pasta masterclasses to the students at Ballymaloe. Locally\, Chef Honey offers 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/gnocchi-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/webp:https://centralmilling.com/wp-content/uploads/2026/02/gnocchi.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260607
DTEND;VALUE=DATE:20260608
DTSTAMP:20260211T190553Z
CREATED:20260211T190553Z
LAST-MODIFIED:20260211T190553Z
UID:743054-1780790400-1780876799@centralmilling.com
SUMMARY:Private Party: Filled Pastas 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\nRavioli\, Tortellini and Mezzaluna: Filled Pastas with Honey Lopez\n\n\n\n\n\nIn 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\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 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/private-party-filled-pastas-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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260610T110000
DTEND;TZID=America/Los_Angeles:20260610T140000
DTSTAMP:20260427T205203Z
CREATED:20260326T234750Z
LAST-MODIFIED:20260427T205203Z
UID:748203-1781089200-1781100000@centralmilling.com
SUMMARY:Preserve Your Bounty: A Seasonal Fermentation and Pickling Workshop with Sam Paone
DESCRIPTION:What does abundance look like when we meet it with care? \nEarly summer is when farmers markets and CSA boxes start to overflow. This workshop is about learning how to respond to that abundance — not with overwhelm\, but with preservation\, creativity\, and care. \n\nUsing fresh\, seasonal produce sourced from local farms\, we’ll work through three hands-on projects together: \n\nSeasonal Sauerkraut — a flexible kraut using cabbage and whatever vegetables are at peak\, with an emphasis on ratios\, texture\, and seasoning intuition\nVinegar-Pickled Mixed Vegetables — a quick-pickle technique using a light\, balanced brine\nFermented Tomato Salsa — an introduction to fermenting something students already love\n\nA shared table: \nThe lunch at the end of class isn’t an afterthought — it’s the whole point. Every dish is built around fermented and preserved ingredients so students can see exactly how what they just made fits into a real meal. \n\nWe’ll start with a macro quinoa bowl: tri-color quinoa and black beans as the base\, layered with Moroccan kraut\, seasonal roasted vegetables\, sweet potato\, and fresh fruit\, finished with Collective Cultures Caesar dressing and microgreens. It’s hearty\, bright\, and a pretty persuasive argument for keeping a jar of kraut in your fridge at all times. \nAlongside that\, we’ll serve bread with avocado\, krauts fresh from the workshop\, Golden State Pickle Works pickles\, and microgreens — simple but deeply satisfying when everything on the table has a story behind it. \nTo drink\, Sam will bring a seasonal shrub — a drinking vinegar made with fruit\, sugar\, and vinegar — which gives us a chance to talk about how fermentation and preservation show up in beverages\, not just food. \n\n  \nYou will take home: \n\nThree jars of preserved vegetables to finish at home\nStep-by-step fermentation and pickling guide\nRecipes made together in class\nTwo additional ideas for using ferments in everyday meals\nThe confidence to look at abundance as opportunity\, not pressure\n\n  \n \nNo experience is necessary\, and all materials and produce will be provided. Lunch will be enjoyed together at the end of class. \n\nInstructor Bio\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/preserve-your-bounty-a-seasonal-fermentation-and-pickling-workshop-with-sam-paone/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/03/Golden-State-Pickle-Works.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260612T120000
DTEND;TZID=America/Los_Angeles:20260612T170000
DTSTAMP:20260611T191810Z
CREATED:20260317T203452Z
LAST-MODIFIED:20260611T191810Z
UID:746397-1781265600-1781283600@centralmilling.com
SUMMARY:Pizza Romana with Michael Kalanty
DESCRIPTION:Join us for hands-on pizza making with Chef Michael Kalanty. Michael is excited to share the principals and techniques of Roman Street Pizza that he learned first-hand while living in The Eternal City. \nFrom a story in PMQ Pizza Magazine featuring Michael: \n“If the rectangular shape of Roman pizza doesn’t surprise you\, you’re sure to raise an eyebrow when you see how it’s served–al taglio. Cut with a pair of scissors\, pizza al taglio is a popular street food of the Italian capitol. You use both hands to show the vendor how wide a slice you want.  It’s transferred to a scale and priced by weight. \nJust about any shape or style of pizza could be cut into slices using scissors\, so the term al taglio doesn’t really tell you what to expect in terms of the pizza’s texture\, thickness\, or baking technique. When speaking of specific styles of Roman pies\, the terms Pizza Romana and Pizza alla Pala are more important.” \nWhat You’ll Practice: \n\nPizza alla Pala – rectangular and thin\, slid directly onto the oven deck from a flat board or “pala”.\nPizza Romana – baked in a heavy metal pan for crunchy sides and bottom with a thicker\, tender interior.\nHand-mixing techniques for tender crusts\nDough proofing\, handling and shaping\nTechniques to get the crust you want\n\nAt the end of class\, we’ll display our Street Pizzas and enjoy an authentic Roman buffet! \n\n  \n\n\n\nInstructor Bio\n\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy. \n\n“You can read all about my experiences with Roman pizza in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still\, join me in class and explore the flavors and crusty textures of this Roman specialty from an insider’s view.” \n 
URL:https://centralmilling.com/class/pizza-romana-with-michael-kalanty-7/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/03/Roman-Pizza-scaled.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260613
DTEND;VALUE=DATE:20260615
DTSTAMP:20260317T204928Z
CREATED:20260211T182758Z
LAST-MODIFIED:20260317T204928Z
UID:742970-1781308800-1781481599@centralmilling.com
SUMMARY:Lamination Master Class: From Fundamentals to Advanced Techniques with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1 June 13th: 9AM – 4PM \nDay 2 June 14th: 8AM – 5PM\n\nThis two-day masterclass blends science\, skill\, and craftsmanship to help you master the precision of laminated doughs. Designed for professional bakers and experienced home bakers\, it combines technical knowledge with hands-on practice to build a deep understanding of laminated doughs from the inside out. \nDay One focuses on the science and mechanics of lamination. You’ll examine the how and why behind ingredients in laminated doughs\, including recommended ingredient percentages\, flour selection\, butter types\, hydration levels\, and sugars. You’ll then put theory into practice by making butter blocks\, mixing and laminating doughs\, and preparing fillings while learning how to troubleshoot common challenges across mixing\, lamination\, and dough handling. \nDay Two centers on shaping\, proofing\, baking\, and finishing. Production includes refined classics like butter croissants and pain au chocolat\, alongside signature items such as orange cardamom laminated brioche\, refined almond croissants\, savory pain suisse\, and caramel apple croissants. The emphasis is on professional consistency in shaping\, proofing\, and baking\, along with a variety of advanced finishing techniques. \nBy the end of the course\, you’ll leave with well-tested formulas\, hands-on experience\, practical troubleshooting strategies\, and the ability to adapt your own processes and formulas with confidence. \nWhat you’ll learn: \n\nIngredient function in laminated doughs\, typical formula percentages\, and temperature management\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nMethods for executing classic and signature pastries with consistent results\nPractical approaches to diagnosing and resolving common lamination challenges\nHow to adapt formulas and workflows for your own operation\n\nA light breakfast and lunch will be served each day. \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/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/IMG_7040-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260619T120000
DTEND;TZID=America/Los_Angeles:20260619T163000
DTSTAMP:20260227T175948Z
CREATED:20260226T233245Z
LAST-MODIFIED:20260227T175948Z
UID:744860-1781870400-1781886600@centralmilling.com
SUMMARY:Bistro Classics and the Mother Sauces with David Groff
DESCRIPTION:Modern French sauces trace their roots to the 17th century and the work of Auguste Escoffier. Once you understand the techniques behind the classic mother sauces\, you can transform even a simple Tuesday night chicken breast into something truly magical! \nJoin Chef David Groff as we explore these foundational preparations through beloved French bistro classics. \nThe menu may include: \n\nPan-Fried Petrale Sole with Herbed Beurre Blanc\nRoasted Asparagus with Hollandaise\nChicken Breast in Creamy Velouté Sauce\nCroque Monsieur\nLeeks in Vinaigrette\nProvençal Stuffed Peppers in Tomato Sauce\n\nFinish this delectable afternoon with an iconic Floating Island with Crème Anglaise. \n  \n\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/mother-sauces-with-david-groff/
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/2026/02/Mother-Sauces-scaled.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260623T090000
DTEND;TZID=America/Los_Angeles:20260623T120000
DTSTAMP:20260422T220710Z
CREATED:20260422T193357Z
LAST-MODIFIED:20260422T220710Z
UID:751160-1782205200-1782216000@centralmilling.com
SUMMARY:Pretzel Making with Clare Elaine of Wooden Petal Pretzel Parlor
DESCRIPTION:Spend the morning twisting things up with The Pretzel Lady of Sonoma County! \n\nChef Clare Elaine\, the Baker and Owner of Wooden Petal Pretzel Parlor will take us through the challenging & rewarding process of making pretzels from scratch. \n\nIn this class\, you will get to: \n\nLearn the process of making pretzel dough\nPractice twisting techniques\nBake your own beautiful pretzels to take home\nEnjoy a fresh pretzel right out of the oven!\n\nStudents will go home with a 6-pack of their own creations. \n\n\nInstructor Bio\nClare Elaine is the Baker/Owner of Wooden Petal Pretzel Parlor. Folks in the know have been enjoying her unique\, delicious pretzels since 2019. \n  \n  \n  \n  \n  \n 
URL:https://centralmilling.com/class/pretzel-making-with-clare-elaine-of-wooden-petal-pretzel-parlor/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/04/1000005281-scaled.jpg
END:VEVENT
END:VCALENDAR