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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20261104T100000
DTEND;TZID=America/Los_Angeles:20261104T160000
DTSTAMP:20260626T173229Z
CREATED:20260626T173229Z
LAST-MODIFIED:20260626T173229Z
UID:758541-1793786400-1793808000@centralmilling.com
SUMMARY:Breads for the Thanksgiving Table with Robert Jorin
DESCRIPTION:Elevate your holiday entertaining with an impressive selection of handcrafted breads\, rolls\, and pastries designed to make your festive gathering unforgettable and your next morning breakfast equally memorable and delicious. \n \nThis class will be a mix of demonstration and hands-on baking. \nIn this class\, you will learn: \n\nButter Braids & Rolls\nRosemary Rolls\nOnion Walnut Loaves or Rolls\nOrange Raisin Breakfast Buns\nCranberry Pistachio Scones\n\n\nLunch is included. \n\n\nInstructor Bio\n\nA Certified Master Baker and Pastry Chef\, Chef Robert Jorin has taught legions of working pastry chefs and bakers in his role as Associate Dean at the Culinary Institute of America for 27 years.  Recently retired\, he’s bringing his teaching expertise to the Artisan Baking Center. \n  \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/breads-for-the-thanksgiving-table-with-robert-jorin/
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/jpeg:https://centralmilling.com/wp-content/uploads/2026/06/Picture16.jpg
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DTSTART;TZID=America/Los_Angeles:20261105T090000
DTEND;TZID=America/Los_Angeles:20261105T150000
DTSTAMP:20260902T210854Z
CREATED:20260902T210854Z
LAST-MODIFIED:20260902T210854Z
UID:765968-1793869200-1793890800@centralmilling.com
SUMMARY:1 Dough: 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah! \nIn this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Chef Leah will show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.   \nYou’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first started making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best in Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-9/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/PhotoEmmaKMorris-00641-125x125-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261107
DTEND;VALUE=DATE:20261109
DTSTAMP:20260810T181345Z
CREATED:20260810T181345Z
LAST-MODIFIED:20260810T181345Z
UID:763491-1794009600-1794182399@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-7/
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/2025/12/pain-au-levain-loaf.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261110T130000
DTEND;TZID=America/Los_Angeles:20261110T160000
DTSTAMP:20260623T181225Z
CREATED:20260623T181225Z
LAST-MODIFIED:20260623T181225Z
UID:757434-1794315600-1794326400@centralmilling.com
SUMMARY:Sourdough Fougasse with Laila O'Boyle
DESCRIPTION:Fougasse is so easy to learn how to make: It’s dramatic to look at\, surprisingly approachable\, and completely irresistible the moment it comes out of the oven. \nRooted in the tradition of Provençal baking\, fougasse is a flatbread scored and stretched into a leaf shape — all crust and crunch\, with an open\, lacey crumb that practically begs to be torn apart at the table. In this class\, we’ll explore both its classic form and a more indulgent variation\, working with pre-made dough so that all of our time together is spent on the craft of shaping and baking. \n\nWhat You’ll Do in Class\nThe dough will be ready and waiting when you arrive. Laila will demonstrate how to mix it\, and then together\, we’ll work through two styles of fougasse. And both will be shaped\, baked\, and tasted during class: \n\nTraditional fougasse — a large\, showstopping centerpiece loaf finished with flaky salt and fresh lemon and thyme. You’ll learn how to execute the classic leaf shape and the cuts that give fougasse its distinctive silhouette\, as well as a simpler\, smaller version for everyday baking.\nRum-soaked cherry and hazelnut fougasse — an enriched variation with macerated cherries\, toasted hazelnuts\, and warm cardamom woven through the dough. This one leans sweet and fragrant\, and demonstrates just how versatile the fougasse form can be.\n\nYou’ll work alongside the instructor through the full shaping and baking process\, getting hands-on practice with scoring technique\, stretching\, and reading the dough. We’ll bake everything off together and taste as we go. At the end of class\, you’ll take home a selection of what we made. \nWhat You’ll Learn\n\nThe structure and characteristics of a fougasse dough — hydration\, extensibility\, and why it behaves differently from a boule\nHow to shape both a large centerpiece fougasse and a simpler\, smaller everyday version\nScoring and stretching technique: the cuts that open the leaf\, and how to handle the dough without tearing\nHow to apply toppings and inclusions before and after baking for maximum flavor and visual impact\nBaking fougasse at home — setup\, timing\, and how to get a crisp\, open crust without a Dutch oven\n\n\nWhat You’ll Take Home\n\nA selection of fougasse baked during class (both variations)\nPrinted formulas and shaping notes for both styles\nConfidence to make fougasse from any sourdough you already bake\n\nSkill level: All levels welcome — no prior sourdough experience required. Dough will be pre-mixed; the focus is entirely on shaping and baking technique. \nMeals: Light snacks and tasting throughout class. This is an afternoon session; meals are not included. \nPlease note: This class works with wheat\, tree nuts (hazelnuts)\, and dried fruit. Contact us ahead of time with any allergy concerns. \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. \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.
URL:https://centralmilling.com/class/sourdough-fougasse-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/cottage-baker-2.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261118T130000
DTEND;TZID=America/Los_Angeles:20261118T163000
DTSTAMP:20260908T210435Z
CREATED:20260908T210435Z
LAST-MODIFIED:20260908T210435Z
UID:766214-1795006800-1795019400@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-3/
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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DTSTART;TZID=America/Los_Angeles:20261121T123000
DTEND;TZID=America/Los_Angeles:20261121T153000
DTSTAMP:20260911T213920Z
CREATED:20260908T220922Z
LAST-MODIFIED:20260911T213920Z
UID:766611-1795264200-1795275000@centralmilling.com
SUMMARY:Pie Dough Workshop with Lisal Moran
DESCRIPTION:Have you always wanted to make flaky pastry crust without anxiety? \nIn this hands-on class\, we will focus on effective mixing technique to make flaky and tender all-butter pie dough. Plus\, you’ll learn tips to roll\, shape\, and bake with confidence\, just in time for the holidays! \nThis class includes: \n\nPie dough mixing demonstration\nHands-on individual pie dough mixing. Each participant will take their own 2 discs of wrapped pie dough ready to roll and shape for thanksgiving\, or to freeze.\nApple galette assembly demonstration\n1 x 9-inch apple galette (so we can practice our rolling) you may choose to bake in class or take it home to freeze.\nDemonstration on how to line a pie dish and blind bake for custard pies (e.g.\, pumpkin)\n\n\nInstructor Bios\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/pie-dough-workshop-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/jpeg:https://centralmilling.com/wp-content/uploads/2026/09/IMG_6011_3766afcf-f5ab-4314-8458-ce2274c92eed.jpg
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