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DTSTART;TZID=America/Los_Angeles:20260807T123000
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DTSTAMP:20260724T234419Z
CREATED:20260626T181817Z
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UID:758575-1786105800-1786118400@centralmilling.com
SUMMARY:Artisan Donuts with Rachel Wyman
DESCRIPTION:Doughnuts\, is there anything they can’t do? \nIn this class\, you’ll work a rich\, buttery brioche base dough\, learning to shape\, fry\, fill\, and glaze your way through a serious spread\, including the not-so-secret recipe behind Chef Rachel Wyman‘s $10\,000 prize-winning Tres Leches doughnut. \nYou will learn: \n\nDough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to make both doughs work around your schedule\, so fresh doughnuts at home are a realistic Tuesday\, not just a dream.\nFrying – Oil temperature\, timing\, and knowing when your dough is actually ready. The difference between a fluffy\, golden ring and a greasy disappointment comes down to a few things you’ll learn to nail in this class.\nFillings & Glazes – Built around seasonal fruit from local farms\, notable chocolates\, and flavor combinations that lift each other up. You’ll learn the logic\, not just the recipe.\nBonus Round – Doughnut dough scraps become cinnamon buns and breakfast pizzas. Nothing wasted.\n\nYou’ll leave with more than you can probably eat\, which means your neighbors are about to have a very good Saturday morning! \n\nInstructor Bio\nRachel Wyman is an assistant professor in baking and pastry arts at The Culinary Institute of America (CIA) in Hyde Park\, NY. She is an award-winning lifelong baker who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone while a student at the CIA. After completing her studies\, she went on to manage the night production at Amy’s Bread in New York City. After moving to Montclair\, NJ\, with her family\, she opened the Montclair Bread Company in 2012. On a whim\, she and her staff began frying up doughnuts one morning\, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction. It was named Best Boutique Bakery for Best of Essex\, 2016–2018. In 2021\, she published Will Run for Doughnuts: The Montclair Bread Company Cookbook. Among her many accolades\, she was named one of the Top 25 Most Influential Bakers in the U.S. in Bake magazine in 2015 and was a finalist on Team USA at the Coupe du Monde de la Boulangerie in 2014.  Rachel was featured on the Food Network’s Donut Showdown in 2014\, where her Tres Leches doughnut took home the top prize. She has an MBA from the University of Phoenix and a bachelor’s degree from the University of Florida\, in addition to her associate in occupational studies degree from the CIA. Rachel is currently pursuing a doctoral degree in business administration from Johnson & Wales University.
URL:https://centralmilling.com/class/artisan-donuts-with-rachel-wyman/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/Donuts.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260808T130000
DTEND;TZID=America/Los_Angeles:20260808T163000
DTSTAMP:20260724T234447Z
CREATED:20260127T224941Z
LAST-MODIFIED:20260724T234447Z
UID:741192-1786194000-1786206600@centralmilling.com
SUMMARY:Hand Rolled Pasta with Rosetta Costantino
DESCRIPTION:Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy\, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli\, orecchiette\, busiati\, fusilli\, gnocchi\, lorighittas and more. This is a very social\, popular class for home cooks and seasoned chefs alike.  At the end of class\, we will sit down and enjoy a lunch of two different pasta shapes with their own sauce.\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\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. \nRosetta 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/hand-rolled-pasta-with-rosetta-constantino-2/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/Patsa-rotated.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260809
DTEND;VALUE=DATE:20260811
DTSTAMP:20260724T234518Z
CREATED:20260429T234501Z
LAST-MODIFIED:20260724T234518Z
UID:749454-1786233600-1786406399@centralmilling.com
SUMMARY:Mastering Lamination: From Fundamentals to Advanced Techniques with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1: August 9\, 9:00 AM – 4:00 PM\nDay 2: August 10\, 7:30 AM – 5:00 PM\n\nThis two-day masterclass blends theory\, practical application\, and troubleshooting to build precision in laminated doughs. Designed for professional bakers and experienced home bakers\, it combines technical knowledge with hands-on experience to develop a deeper understanding of laminated doughs from the inside out. \nDay One focuses on the science and mechanics of lamination. We begin by covering the “how” and “why” behind ingredients and process\, including overall formula percentages\, flour selection\, butter types\, hydration\, and yeast selection. We also explore the advantages and limitations of various processes\, including the incorporation of pre-ferments\, fold combinations and workflow organization. You’ll then put theory into practice in the Artisan Baking Center bakeshop\, making butter blocks\, laminating doughs\, and preparing fillings while learning how to troubleshoot common challenges across mixing\, fermentation\, lamination\, and dough handling. \nDay Two focuses on shaping\, proofing\, baking\, and finishing. Production includes classic items such as butter croissants and pain au chocolat\, alongside signature pastries including yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. The emphasis is on professional consistency in shaping\, proofing\, and baking\, along with a variety of finishing techniques. \nBy the end of the course\, participants will leave with a selection of well-tested formulas\, practical troubleshooting strategies\, and the ability to adapt their own processes and recipes with confidence. \nWhat you’ll learn: \n\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nUnderstanding of dough and butter temperature management\, dough ingredient functions\, and workflow\nMethods for executing classic and signature pastries with consistent results\nPractical approaches to diagnosing and fixing common lamination challenges\nStrategies to adapt formulas and workflows for your own production environment\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 purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \nHer experience includes The White House\, faculty and department chair positions at Johnson & Wales University\, and service as Lead Chef for the Chocolate Academy Centers in North America. \nShe has been recognized by Dessert Professional as one of the Top Pastry Chefs in America\, and by Bake Magazine as a leading educator in the U.S. \nLauren holds a master’s degree in Sustainable Food Systems and\, in 2023\, received the La Liste Game Changer Award\, an international recognition honoring individuals shaping the future of gastronomy. \nCurrently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \nLearn more at www.lauren-haas.com and @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@kgbakerysupply.com if this occurs to speak with a class coordinator. \n 
URL:https://centralmilling.com/class/mastering-lamination-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:20260811T090000
DTEND;TZID=America/Los_Angeles:20260811T170000
DTSTAMP:20260724T234548Z
CREATED:20260602T212036Z
LAST-MODIFIED:20260724T234548Z
UID:753487-1786438800-1786467600@centralmilling.com
SUMMARY:Wholegrain Sourdough Baking with Sarah Owens
DESCRIPTION:Join James Beard Award-winning author Sarah Owens as she guides you through this one-day workshop focused on hearty\, wholegrain breads leavened with sourdough starter. \nYou will explore the flavors and textures of nourishing grains such as einkorn\, rye\, and emmer and use techniques such as soaking\, scalding\, and culturing porridges to improve flavor and texture of these breads. While the doughs are rising\, you will use sourdough starter to make a pound cake\, seeded sourdough crisps\, and cookies\, all using sourdough starter and wholegrains as ingredients. There will be time to discuss the science of starter and dough fermentation\, as well as approaches for scaling to small-scale bakery operations or for fermenting pastries. \n\nRecipes include: \n\nSesame Einkorn Pan Bread\nEmmer and Rye Rugbrød\nWhole Wheat and Rye Hearth Bread\nWholegrain Pound Cake\nSeeded Crisps\nCookies\n\nEach participant will enjoy or take home their bakes\, receive a sourdough starter\, a packet of recipes\, and information on how to travel with your starter or store it for long-term dormancy. \n \nAlthough the techniques in this workshop are appropriate for beginning bakers\, registration is best for folks with some sourdough baking experience wishing to use more wholegrains. \nA light breakfast and lunch will be served. \nWe will also be hosting a two-day Sourdough Baking Workshop with Chef Sarah in September: Sourdough Baking with Sarah Owens @ Artisan Baking Center \n\n\n\n\nInstructor Bio\nSarah Owens (she/her/they) is a horticulturist and a celebrated James Beard Award-winning cookbook author specializing in fermentation and sourdough baking. Her work explores the intersection between the natural world and the most celebrated aspects of living. Sarah believes food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After serving as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens\, she now lives in Sonoma County\, California\, where she writes and defends her small backyard garden from marauding deer. Sarah teaches baking techniques and leads culinary retreats in California and around the world. Her recipes and wholegrain baking workshops are also available on her Patreon platform and at her website\, www.ritualfinefoods.com.
URL:https://centralmilling.com/class/wholegrainsourdoughbakingwithsarahowens/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/Kitchen-Blue-Shirt-2-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260815T120000
DTEND;TZID=America/Los_Angeles:20260815T160000
DTSTAMP:20260724T234624Z
CREATED:20260510T224000Z
LAST-MODIFIED:20260724T234624Z
UID:753476-1786795200-1786809600@centralmilling.com
SUMMARY:Local Harvest Baking: Summer Pies and More with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nIn this class\, you will learn the secrets to making and baking the perfect pie crust\, how to create winning flavor combinations for both sweet and savory fillings\, how to make your own almond paste\, and how to manage baking with different types of fruit.  \nClass Menu:\n\nChicken Pot Pie\nSummer Apple Pie\nBlueberry Dumplings with Crème Fraiche\nPlum & Almond Frangipane Torte\n\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. \nLunch will be served at the beginning of class\, to be enjoyed during the demonstration. A dessert of the items that are made in class will be offered at the end of class during the Q&A. \n  \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 opened The American Pie\, a pastry shop and cafe 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 35 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. \n\nPlease 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.
URL:https://centralmilling.com/class/local-harvest-baking-sweet-and-savory-tarts-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/2026/05/Jim_Dodge-8103711_2500px.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260819T130000
DTEND;TZID=America/Los_Angeles:20260819T160000
DTSTAMP:20260630T183852Z
CREATED:20260630T183852Z
LAST-MODIFIED:20260630T183852Z
UID:759042-1787144400-1787155200@centralmilling.com
SUMMARY:Cucumbers 3 Ways: A Seasonal Fermentation & Pickling Workshop with Sam Paone
DESCRIPTION:Three cucumbers\, three techniques\, three very different jars. \nJoin Chef Sam Paone\, founder of Golden State Pickle Works\, for this deep dive into preserving cucumbers! \n\n  \nYou will learn to make: \n\nClassic Lacto-Fermented New York Dill Pickles\nSweet and Spicy Quick-Pickled Mixed Cucumbers\nChinese-Style Smashed Pickled Cucumbers\n\n\n  \nClass opens with a side-by-side tasting of fermented vs vinegar-pickled cucumber and a bite of potato salad showcasing both. Snack on a grazing platter featuring a fermented cucumber dressing while you work. \nYou will leave with three full jars to enjoy at home and the confidence to pickle anything! \nNo experience is necessary\, and all materials and produce will be provided. \n\nInstructor Bio\n\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/cucumbers-3-ways-a-seasonal-fermentation-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/2026/06/cuc.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260820T123000
DTEND;TZID=America/Los_Angeles:20260820T163000
DTSTAMP:20260814T202522Z
CREATED:20260615T231907Z
LAST-MODIFIED:20260814T202522Z
UID:757420-1787229000-1787243400@centralmilling.com
SUMMARY:Sourdough with Inclusions with Laila O'Boyle
DESCRIPTION:You already know how to make a great sourdough loaf. Now let’s make it extraordinary. \nInclusions are one of the most rewarding ways to expand your sourdough repertoire and one of the most misunderstood. When do you add them? How do you keep chunky mix-ins from tearing your dough? How does moisture from olives or soaked seeds change your bake? This class answers all of that\, and you’ll mix your own dough and choose your own inclusion to take home and bake. \n\nWhat You’ll Do in Class\nEveryone will mix a sourdough base dough by hand\, then choose one of four inclusions to incorporate: \n\nCheddar + Jalapeño — sharp\, cubed cheddar and chopped fresh or jarred jalapeños\nSuper Seeded — a toasted and soaked seed blend folded into the dough\nOlive + Rosemary — briny chopped olives with fragrant fresh or dried rosemary\nWalnut + Cranberry — roasted walnuts and rehydrated dried cranberries\n\nWhile your dough ferments\, you’ll watch a live demonstration of scoring and baking all four flavors. We’ll pull the loaves from the oven together\, taste and compare\, and talk through what you’re seeing in each crumb and crust. \nAt the end of class\, you’ll shape your dough and take it home to cold proof overnight and bake the next day. \nWhat You’ll Learn\n\nHow and when to incorporate inclusions without damaging dough structure\nHow different mix-ins (wet\, dry\, chunky\, oily) affect fermentation and handling\nThe coil fold technique and how to use it during bulk fermentation\nHow to read your dough and know when it’s ready to shape\nScoring approaches and how to bake in a Dutch oven at home\n\nWhat You’ll Take Home\n\nYour shaped dough\, ready to cold proof and bake the next morning.\nPrinted formulas for all four inclusion variations.\nTastes of each flavor baked during class.\n\n\n\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/sourdough-with-inclusions-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/2025/05/Laila-cheddar-scallion-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260821
DTEND;VALUE=DATE:20260824
DTSTAMP:20260724T234703Z
CREATED:20250121T231125Z
LAST-MODIFIED:20260724T234703Z
UID:697662-1787270400-1787529599@centralmilling.com
SUMMARY:Science of Sourdough Baking with Allison White and Hilary Austen
DESCRIPTION:A Three Day Class \n\nFriday\, August 21\, 2026 8 am to 4 pm \nSaturday\, August 22\, 2026   8 am to 4 pm \nSunday\, August 23\, 2026  8 am to 4 pm \n\nCreating consistency in baking and incorporating stone ground whole grains\, can prove to be two big hurdles for both home bakers and those in larger scale cottage production. By learning how to use a pH meter\, we can understand when our dough is ready for the next step which is particularly important when using higher percentages of whole wheat. \nThis course will provide you with hands on time and experience with new tools and teach you the information needed not only to maximize your production with the equipment you have\, but also to feel confident in your ability to have consistent results time and time again. \nTogether we will mix doughs using a variety of stone milled whole grains and sifted flours with the goal of understanding their behaviors and performance. By utilizing stone milled grain- you can stand out in your community as a beacon of knowledge\, flavor\, and nutrition. \nAll baking will take place in a standard oven and the Campbell Rackmaster bread oven to create a realistic baking environment for the home and cottage baker. \nThis class is best suited for the intermediate baker\, with good bench skills and a basic understanding of the following: starter health\, bassinage\, autolyse\, gluten development\, scaling\, and shaping. \n\nUsing stone ground flour and sifted flour\, together we will scale\, mix\, and bake the following:  \n\nSourdough Country loaves\nSandwich Loaves (hybrid: sourdough and yeast)\nSourdough Whole Grain Loaves\nAnd more!\n\n\nSkills we will cover to create consistency in your bakes: \n\nUsing a pH meter for your levain and dough\nUnderstanding and exploring differences between a 3-hour and 12-hour levain and the effect on dough.\nReading your dough: knowing when to move to next steps\nLearn to make executive decisions on bake temps\, times\, scoring\, folds\, and shaping depending on dough behavior\nBaking an open-crumb 100% whole wheat loaf\nUnderstanding and manipulating bakers’ math and spreadsheets\nUsing stone milled flour to provide better taste and nutrition in your bread\, and to differentiate yourself amongst other bakers.\n\nA light breakfast and lunch are included.   \n\n  \n\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\n\n\nInstructor Bio\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 4 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly. \nHilary Austen is currently living and baking bread at Enso Village\, a senior Zen-inspired community in Healdsburg\, carrying on a baking tradition starting at the Zen Center’s Tassajara Bakery that opened in the San Francisco Bay area in the ’70’s. Over the past 10 years\, Hilary has studied sourdough bread baking at the San Francisco Baking Institute\, and with well-known baking teachers such as Graison Gill and Wayne Caddy. Also a graduate of professional culinary school\, combining the flavors of different grains with creative inclusions is a passion. Recently\, mastering the baguette has become a focus. You can see her breads @backyardterroir and @ensovillagegardenbakery. \n 
URL:https://centralmilling.com/class/the-science-of-consistent-breads-with-allison-white-from-matriarch-bread/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/Allison-bread-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260826T123000
DTEND;TZID=America/Los_Angeles:20260826T160000
DTSTAMP:20260624T212421Z
CREATED:20260624T212421Z
LAST-MODIFIED:20260624T212421Z
UID:758321-1787747400-1787760000@centralmilling.com
SUMMARY:Hand-Rolled Croissants with Lisal Moran
DESCRIPTION:Who doesn’t love a croissant fresh from the oven?! \nJoin Chef Lisal Moran as she teaches how to successfully make your own hand-rolled croissants in your home kitchen using only a few simple tools and easily found ingredients. These croissants require no sourdough starter and create a product that will make you proud every time! \n\nDuring this class\, you will learn basic production timelines so you can fit the work into your schedule\, shaping techniques\, and how to troubleshoot common issues. Prior knowledge of yeasted doughs and lamination is helpful but not required. \nLet’s tackle this foundational laminated dough together! \nEach participant will take home: \n\n8 baked croissants: plain\, chocolate\, ham & cheese\nYour own hand-rolled croissant block to use to shape and bake future croissants at home\n\n\n\nInstructor Bio\nLisal Moran owns Parker Hill Provisions which offers hands-on classes with Sonoma County chefs and artists. Over the last decade\, Lisal has enjoyed creating and teaching baking and pastry classes for food enthusiasts all over the country. She developed her comprehensive pastry expertise in Michelin-starred fine dining kitchens\, and American and French-style bakeries\, most recently at Quail & Condor in Healdsburg\, CA. She lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/hand-rolled-croissants-with-lisal-moran/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/webp:https://centralmilling.com/wp-content/uploads/2026/06/Croissant-rolling.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260829
DTEND;VALUE=DATE:20260831
DTSTAMP:20260624T170524Z
CREATED:20251219T164008Z
LAST-MODIFIED:20260624T170524Z
UID:736678-1787961600-1788134399@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:Saturday & Sunday\, 9 am to 5 pm \nJoin us for two days of intensive bread baking! \nThere are some breads that are especially valuable teaching tools\, and Chef Michael Kalanty has selected his favorites from these to create an exceptional learning experience. \nThrough demonstrations\, discussion\, hands-on baking\, and practical problem-solving\, this course brings the science of bread baking to life. These breads present a wide variety of dough types and baking techniques\, so whether you are new to bread baking or already have experience at the bench\, you will gain a deeper understanding of fermentation\, dough development\, shaping\, and baking. \nOur Menu: \n\nPain au Levain: Classic French Sourdough – Explore the principles of natural fermentation while working with Chef Michael’s 32-year-old organic sourdough culture\, whose lineage is preserved by the International Sourdough Museum in Belgium. At the end of class\, you will also take home a portion of the culture to continue baking this sourdough at home! \n\nBest Home Pizza Dough & Chocolate Babka Coffeecake – These breads are based on pre-ferments\, one of the baker’s most valuable tools. \n\nHoney Whole Wheat Sandwich Bread\, Chewy New York Bagels\, & Pain au Lait Burger Buns – These enduring American favorites demonstrate practical techniques that belong in every baker’s repertoire\, from dough mixing and fermentation to shaping and baking. \nPlus\, you will learn the Pro Skills that can make all of your breads better: \n\nDough handling and bench techniques.\nHand-mixing vs using a machine: how flour type and bread characteristics influence the best approach.\nShaping methods for different dough styles.\nProofing and fermentation management.\nOven techniques for improved crust and crumb.\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 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. \n\nHealth & Safety Protocol \nPlease 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.
URL:https://centralmilling.com/class/two-day-bread-baking-retreat-with-michael-kalanty-8/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
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