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DTSTART;TZID=America/Los_Angeles:20260917T123000
DTEND;TZID=America/Los_Angeles:20260917T153000
DTSTAMP:20260909T232237Z
CREATED:20260630T234250Z
LAST-MODIFIED:20260909T232237Z
UID:759102-1789648200-1789659000@centralmilling.com
SUMMARY:Shokupan: Japanese Milk Bread with Michael Kalanty
DESCRIPTION:Japanese milk bread is simply irresistible. Known as shokupan in Japan\, it is delicate yet sturdy\, with a pillowy texture unlike any American sandwich bread. \nDesigned and taught by Chef Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make shokupan one of today’s most beloved bakery breads. \n\nWe’ll focus on the techniques that give shokupan its signature softness\, structure\, and keeping quality: \n\nTangzhong: preparing the cooked flour-and-milk mixture that gives milk bread its characteristic softness and helps it stay fresh longer\nEnriched Dough Mixing: balancing the richness of the dough with proper structure\nDough Development: understanding how mixing and handling create the bread’s fine\, pillowy crumb\nShaping Techniques: shaping the dough for even rise\, consistent texture\, and the distinctive swirls that identify this bread\nProofing: recognizing when the dough is ready for baking\nBaking Strategy: achieving proper volume\, color\, and texture\n\nWith personalized guidance\, you’ll practice the shaping and dough-handling techniques that are difficult to learn from books and videos alone. \nBy the end of class\, you’ll understand the complete shokupan-making process and feel confident recreating this Japanese bakery favorite at home. \nEach student will take home their own class-made dough so they can practice shaping and baking in their own kitchen. They’ll also take home some of the Milk Bread they bake in class. \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.
URL:https://centralmilling.com/class/shokupan-japanese-milk-bread-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/Milk-Bread.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260919T130000
DTEND;TZID=America/Los_Angeles:20260919T163000
DTSTAMP:20260903T195025Z
CREATED:20260624T221043Z
LAST-MODIFIED:20260903T195025Z
UID:758351-1789822800-1789835400@centralmilling.com
SUMMARY:Gluten-Free Sourdough with Helena del Pesco
DESCRIPTION:Learn how easy\, and delicious\, it can be to make gluten-free sourdough bread at home. \nFrom maintaining a starter to achieving oven spring and an open crumb\, we will cover it all! \n\n\n\n\nIn this class you will: \n\nLearn how to make and maintain a gluten-free starter.\nWork with whole grains and pseudo grains such as rice\, buckwheat\, millet\, and sorghum.\nGain an understanding of the role of starch\, protein and fiber in gluten-free baking.\nLearn to make the psyllium gel that replaces gluten without the use of gums.\nMix\, shape\, and take away dough to bake at home.\nLearn how properly fermented and proofed gluten-free bread dough should look\, feel\, smell and taste.\nBake and eat delicious gluten-free bread together!\n\nPlease note: this class is taught in a space that stores and sells large quantities of wheat flour\, and flour is used regularly in the kitchen space\, so this course is not celiac safe though the skills learned could be used for celiac-safe baking in your own home kitchen or bakery. \n\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nHelena del Pesco is a fermentation educator and clinical herbalist\, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area\, she was chef-owner of Larder\, a restaurant in Baltimore\, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms\, and featuring house-made tempeh\, kombucha\, fermented hot sauce\, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread\, using freshly milled whole grains and pseudo grains\, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
URL:https://centralmilling.com/class/gluten-free-sourdough-with-helena-del-pesco-2/
LOCATION:CA
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/gf-sourdough_cropped-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260922
DTEND;VALUE=DATE:20260924
DTSTAMP:20260909T232318Z
CREATED:20260816T213812Z
LAST-MODIFIED:20260909T232318Z
UID:762873-1790035200-1790207999@centralmilling.com
SUMMARY:Buenas Prácticas de Panificación - Didier Rosada & Katherine Cruz
DESCRIPTION:Schedule: 8am to 4pm each day \nPara que una panadería\, ya sea pequeña\, mediana o grande\, cumpla con los estándares de calidad requeridos para su éxito\, debe aplicar lo que podemos describir como las “Buenas prácticas en panificación”. Esas practicas son las fundaciones para un proceso de panificación que aseguran una óptima eficiencia en producción y calidad del producto final. \n  \nDurante esos dos días de seminario practico y teórico\, Didier Rosada y Katherine Cruz van a explicar los pasos claves del proceso que tienen un impacto directo sobre la calidad del pan: función de los ingredientes\, amasado\, fermentación\, manipulación de la masa y horneado serian explicados en detalles uno por uno. \n  \nUna variedad de panes será presentada para ilustrar la función de cada etapa del proceso de panificación así que como cada paso se relaciona entre ellos (Baguette\, ciabatta\, panes dulces\, formas decorativas…). \n  \nAl final del seminario\, el panadero tendría el conocimiento necesario para entender las reacciones pasando en un sistema de masa\, pero también solucionar problemas cuando ocurren y desarrollar sus propias formulas y proceso. \n  \nAdemás del curso de pan de dos días\, también estamos ofreciendo un curso de Viennoiserie de dos días en español los días 24 y 25 de septiembre. Si deseas tomar ambos cursos\, o comprar dos o más entradas para un solo curso\, estamos ofreciendo un precio especial por paquete. Por favor\, contacta al Director del Artisan Baking Center en abc@kgbakerysupply.com si tienes alguna pregunta o para reservar varias entradas a la tarifa con descuento. \n— \nFor any bakery—whether small\, medium\, or large—to meet the quality standards required for success\, it must implement what can be described as “Good Baking Practices.” These practices form the foundation of a baking process that ensures optimal production efficiency and high product quality. \n  \nOver the course of this two-day practical and theoretical seminar\, Didier Rosada and Katherine Cruz will explain the key process steps that directly impact bread quality; the function of ingredients\, mixing\, fermentation\, dough handling\, and baking will all be explained in detail. \n  \nA variety of breads—such as baguettes\, ciabatta\, sweet breads\, and decorative shapes—will be presented to illustrate the function of each stage of the baking process and how the steps relate to one another. \n  \nBy the end of the seminar\, bakers will possess the knowledge needed to understand the reactions occurring within the dough system\, troubleshoot issues as they arise\, and develop their own formulas and processes. \n  \nIn addition to the two-day bread course\, we are also offering a two-day Viennoiserie course in Spanish on September 24th & 25th. If you would like to take both courses\, or buy two or more tickets to a single course\, we are offering a reduced package price. Please contact the Artisan Baking Center’s Director at abc@kgbakerysupply.com with any questions or to book multiple tickets at the discounted rate. \n\nSe servirá un desayuno y almuerzo ligeros cada día. \nA light breakfast and lunch will be served each day. \n\nInstructors\n \nDIDIER ROSADA began his baking career in the traditional way: at age 15\, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path. \nAfter a few stints as staff baker in some exotic places\, Didier’s abilities caught the attention of his employer\, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills and assigned him the task of opening new or remodeled bakeries at the company’s resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995\, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business-oriented training\, he was awarded a Brevet de Maitrise\, a degree that we would call a “Masters in Baking.” \nWhile working on a private research project for Bay States Milling Company in the United States\, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002\, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005. \nDidier has also contributed many technical articles for newsletters and baking magazines. His formulas have been published in the professional press and are considered by the industry to set the standards of quality in Artisan Baking. \nWhen the National Baking Center was created in 1996\, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States\, South and Central America (Brazil\, Colombia\, Ecuador\, Peru\, Guatemala\, Mexico)\, the Caribbean (Haiti\, Dominican Republic\, Jamaica) Europe and Asia (Japan\, Korea\, Philippines) \nIn January 2002\, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting\, nationwide and internationally. \nSince March 2005\, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad. \nIn July 2010\, Didier was selected as a Top ten best bakers in the United States and in June 2012\, he received the honor to be elected as a member of the prestigious Academie Culinaire de France. \nIn December 2013\, Didier completed his baking book: Pan\, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America. \n  \nKatherine Cruz is a seasoned Baker Consultant at Red Brick Consulting\, where she leverages her extensive experience in the culinary arts to provide expert advice and innovative solutions to clients in the baking industry. With a passion for baking and a deep understanding of market trends\, Katherine has helped numerous bakeries enhance their product offerings and streamline their operations. Katherine is a Professional Chef and Pastry Chef\, trained at Bishulim Culinary School in Tel Aviv\, Israel. She further honed her baking skills at the San Francisco Baking Institute in the United States and the Italian Culinary Institute in Calabria\, Italy. Her comprehensive training across these esteemed institutions has equipped her with a diverse and robust culinary foundation. \nKatherine has been in constant contact with various areas of gastronomy throughout her career. She has worked alongside some of Israel’s most renowned chefs\, gathering valuable experience and honing her teamwork skills. This diverse exposure has enriched her culinary perspective and deepened her expertise. In recent years\, Katherine has shared her extensive knowledge about bread\, collaborating with Master Baker Didier Rosada. She has conducted international courses and classes\, spreading her passion and expertise in baking across different countries. Her commitment to education and skill development in the baking community is a testament to her dedication to the craft. Known for her creativity and attention to detail\, Katherine is adept at developing customized solutions that meet the unique needs of each client. Her key skills include recipe development\, product innovation\, and process optimization. \nOutside of her professional endeavors\, Katherine enjoys experimenting with new recipes\, exploring different cuisines\, and sharing her culinary creations with friends and family. Her passion for baking extends beyond the kitchen\, as she actively participates in industry events and contributes to baking publications in South America. With a commitment to excellence and a drive to continuously improve\, Katherine Cruz is dedicated to helping bakeries achieve their fullest potential. \nPERSONAL ACHIEVEMENTS \n\nDeveloped and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).\nDeveloped Online class Certification for the US Wheat Associates for the Central and South American Regions.\nCo-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.
URL:https://centralmilling.com/class/buenas-practicas-de-panificacion-didier-rosada-katherine-cruz/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration,Professional
ATTACH;FMTTYPE=image/webp:https://centralmilling.com/wp-content/uploads/2026/03/Didier.png.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260924
DTEND;VALUE=DATE:20260926
DTSTAMP:20260901T173926Z
CREATED:20260816T215325Z
LAST-MODIFIED:20260901T173926Z
UID:764144-1790208000-1790380799@centralmilling.com
SUMMARY:Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz
DESCRIPTION:Horario: de 8 a.m. a 4 p.m. todos los días \nPara que cualquier panadería —ya sea pequeña\, mediana o grande— cumpla con los estándares de calidad necesarios para alcanzar el éxito\, debe implementar lo que se conoce como “Buenas Prácticas de Panificación”. Estas prácticas constituyen la base de un proceso que garantiza una eficiencia de producción óptima y una alta calidad del producto. \nA lo largo de este seminario teórico-práctico de dos días\, Katherine Cruz explicará las etapas clave del proceso que influyen directamente en la calidad de laminated products. Se detallarán aspectos como la función de los ingredientes\, el amasado\, la fermentación\, la manipulación de la masa\, el laminado\, el formado\, el reposo final y la cocción. \nSe elaborará una variedad de productos—croissants\, pain au chocolat\, laminated brioche y babka— para ilustrar la función de cada etapa del proceso de panificación y cómo se relacionan entre sí los distintos pasos. \nAl finalizar el seminario\, los panaderos dispondrán de los conocimientos necesarios para comprender las reacciones que tienen lugar en la masa\, solucionar problemas a medida que surjan y desarrollar sus propias fórmulas y procesos. \nSe servirá un desayuno y almuerzo ligeros cada día. \nAdemás del curso de Viennoiserie de dos días\, también estamos ofreciendo un curso de pan de dos días en español los días 22 y 23 de septiembre. Si deseas tomar ambos cursos\, o comprar dos o más entradas para un solo curso\, estamos ofreciendo un precio especial por paquete. Por favor\, contacta al Director del Artisan Baking Center en abc@kgbakerysupply.com si tienes alguna pregunta o para reservar varias entradas a la tarifa con descuento. \n\n— \nFor any bakery—whether small\, medium\, or large—to meet the quality standards required for success\, it must implement what can be described as “Good Baking Practices.” These practices form the foundation of a baking process that ensures optimal production efficiency and high product quality. \nOver the course of this two-day practical and theoretical seminar\, Katherine Cruz will explain the key process steps that directly impact quality of laminated products. The function of ingredients\, mixing\, fermentation\, dough handling\, laminating\, shaping\, proofing\, and baking will all be explained in detail. \nA variety of products—such as croissants\, pain au chocolate\, laminated brioche\, and babka—will be presented to illustrate the function of each stage of the baking process and how the steps relate to one another. \nBy the end of the seminar\, bakers will possess the knowledge needed to understand the reactions occurring within the dough system\, troubleshoot issues as they arise\, and develop their own formulas and processes. \nA light breakfast and lunch will be served each day. \nIn addition to the two-day Viennoiserie course\, we are also offering a two-day bread course in Spanish on September 22nd & 23rd. If you would like to take both courses\, or buy two or more tickets to a single course\, we are offering a reduced package price. Please contact the Artisan Baking Center’s Director at abc@kgbakerysupply.com with any questions or to book multiple tickets at the discounted rate. \n\nInstructors\nKatherine Cruz is a seasoned Baker Consultant at Red Brick Consulting\, where she leverages her extensive experience in the culinary arts to provide expert advice and innovative solutions to clients in the baking industry. With a passion for baking and a deep understanding of market trends\, Katherine has helped numerous bakeries enhance their product offerings and streamline their operations. Katherine is a Professional Chef and Pastry Chef\, trained at Bishulim Culinary School in Tel Aviv\, Israel. She further honed her baking skills at the San Francisco Baking Institute in the United States and the Italian Culinary Institute in Calabria\, Italy. Her comprehensive training across these esteemed institutions has equipped her with a diverse and robust culinary foundation. \nKatherine has been in constant contact with various areas of gastronomy throughout her career. She has worked alongside some of Israel’s most renowned chefs\, gathering valuable experience and honing her teamwork skills. This diverse exposure has enriched her culinary perspective and deepened her expertise. In recent years\, Katherine has shared her extensive knowledge about bread\, collaborating with Master Baker Didier Rosada. She has conducted international courses and classes\, spreading her passion and expertise in baking across different countries. Her commitment to education and skill development in the baking community is a testament to her dedication to the craft. Known for her creativity and attention to detail\, Katherine is adept at developing customized solutions that meet the unique needs of each client. Her key skills include recipe development\, product innovation\, and process optimization. \nOutside of her professional endeavors\, Katherine enjoys experimenting with new recipes\, exploring different cuisines\, and sharing her culinary creations with friends and family. Her passion for baking extends beyond the kitchen\, as she actively participates in industry events and contributes to baking publications in South America. With a commitment to excellence and a drive to continuously improve\, Katherine Cruz is dedicated to helping bakeries achieve their fullest potential. \nPERSONAL ACHIEVEMENTS \n\nDeveloped and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).\nDeveloped Online class Certification for the US Wheat Associates for the Central and South American Regions.\nCo-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.
URL:https://centralmilling.com/class/lamination-masterclass-taught-in-spanish-with-didier-rosada-katherine-cruz/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/08/Screenshot-2026-03-31-at-12.21.39-PM.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260926
DTEND;VALUE=DATE:20260928
DTSTAMP:20260903T195733Z
CREATED:20260602T212436Z
LAST-MODIFIED:20260903T195733Z
UID:753515-1790380800-1790553599@centralmilling.com
SUMMARY:Sourdough Baking with Sarah Owens
DESCRIPTION:Join James Beard award-winning author Sarah Owens as she guides you through a weekend of naturally leavened bakes and preserves using stoneground and roller-milled flours and local produce. \n\nSaturday\, September 26th & Sunday\, September 27th \nDay One: 9 am to 4:30 pm \nDay Two: 9 am to 2:30 pm \nYou will learn to use sourdough in both breads and pastries\, avoiding waste and increasing the digestibility of delicious\, wholesome baked goods. While the bread is rising\, you will make\, shape\, and bake a tender pie crust filled with savory seasonal vegetables. You will also learn to prepare scones and a fruit preserve for enjoying with your bread in the months to come. \n\nThis workshop includes a range of bread styles\, including hearth and pan loaves\, as well as a flatbread recipe excellent for making indulgences like khachapuri. \nRecipes include: \n\nToasted Cracked Rye Sourdough Hearth Loaf\nSeeded Rye and Spelt Loaf\nEgg and Cheese Khachapuri\nSpelt and Mushroom Galette\nWholegrain Fermented Carrot Cake with Brown Butter Cream Cheese Frosting\nEinkorn Scones\nSeasonal Jam\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 each day. \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/sourdough-baking-with-sarah-owens/
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
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