BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Central Milling - ECPv6.18.2//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH 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:20261203T123000 DTEND;TZID=America/Los_Angeles:20261203T163000 DTSTAMP:20260901T213132Z CREATED:20260901T204503Z LAST-MODIFIED:20260901T213132Z UID:765857-1796301000-1796315400@centralmilling.com SUMMARY:Chocolate Babka with Michael Kalanty DESCRIPTION:Chocolate babka is one of the great achievements of enriched bread baking: a tender\, buttery dough wrapped around layers of rich chocolate filling and twisted into a beautiful loaf that is as impressive to look at as it is to eat. A favorite for holidays and special occasions\, it’s also one of the great weekend treats to share with family and friends. \nWhether you’ve admired babka from afar or have tried making it at home with mixed results\, this class will guide you through the process step by step. \n\nDesigned and taught by Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu and Art Institute Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make chocolate babka one of the world’s most beloved enriched breads. \nWe’ll focus on the techniques that make babka both beautiful and delicious: \n\nThe Sponge Technique: making a quick starter that improves flavor\, texture\, and volume\nEmulsifying Butter: incorporating butter properly to create a rich\, soft\, and tender dough\nShaping Techniques: rolling\, filling\, twisting\, and shaping babka for an attractive finished loaf\nStreusel Topping: creating a crisp\, flavorful topping that complements the rich dough and chocolate filling\n\n\n\n\n\nBy the end of class\, you’ll understand the complete babka-making process and feel confident recreating this classic bakery favorite at home. \nEach student will take home their own class-made babka. \n\n\n\nInstructor Bio\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/chocolate-babka-with-michael-kalanty/ LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States CATEGORIES:Baking Class,Beginner,Bread,Chocolate,No Experience Necessary ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/09/michael.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261204T120000 DTEND;TZID=America/Los_Angeles:20261204T163000 DTSTAMP:20261003T152830Z CREATED:20261001T221356Z LAST-MODIFIED:20261003T152830Z UID:768952-1796385600-1796401800@centralmilling.com SUMMARY:A Very English Christmas Dinner with David Groff DESCRIPTION:Join David for a festive afternoon in the kitchen\, cooking through the traditional flavors of a proper English Christmas! \nThis hands-on class captures everything comforting about an English Christmas at the table: \n\nA classic starter of Potted Shrimp on Toasts\nA hearty main of Pan Seared Duck with Port\, Prune\, and Redcurrant Sauce\nA traditional Bread Sauce\nGlazed Carrots\nDuck Fat Potatoes\nBrussels Sprouts with Lemon and Bacon\nAnd a proper Sticky Toffee Pudding to close.\n\nHearty\, festive\, and steeped in tradition\, this is English Christmas at its best. Reserve your place at the table! \nClass ends with a sit-down meal of everything we cooked together. \n\nInstructor Bio\nDavid Groff has been teaching home cooks for more than thirteen years. A graduate of the California Culinary Academy and Tante Marie’s Cooking School\, he cooked at Zuni Café and Gioia in San Francisco before moving into teaching. He led recreational instruction at San Francisco Cooking School for seven years and has taught at the CIA at Copia. Today he teaches throughout the Bay Area\, including through his company\, MealTicketSF. \n\n  \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/a-very-english-christmas-dinner-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/2026/10/4E5649F0-564A-4F07-A82E-277C9AFA4130.jpeg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261205T123000 DTEND;TZID=America/Los_Angeles:20261205T163000 DTSTAMP:20261001T230530Z CREATED:20261001T225917Z LAST-MODIFIED:20261001T230530Z UID:769077-1796473800-1796488200@centralmilling.com SUMMARY:Revisiting Custard Pies with Jim Dodge DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nCustard pies are a great choice when considering a dessert for a holiday celebration: they can be either light or rich depending on the chosen ingredients\, and they have great contrasting textures between the creamy center and the crisp brown butter crust. \nIn this class\, you will learn how to make pie dough in a stand mixer and food processor\, beautifully roll out your dough\, prebake and blind bake the perfect pie shell\, and create a delectable custard filling.  \nClass Menu:\n\nPie Dough\nChocolate Custard Pie with dark Chocolate Flakes\nTrue Butterscotch Sauce\nButterscotch Custard Pie with Pecan Pralines\nSweet Potato Custard Pie\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. \nWe will finish the day with a tasting of the day’s menu. Each student will leave with the 2 pies that they make in class. \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/revisiting-custard-pies-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:20261206T123000 DTEND;TZID=America/Los_Angeles:20261206T163000 DTSTAMP:20260624T213626Z CREATED:20260624T213626Z LAST-MODIFIED:20260624T213626Z UID:758332-1796560200-1796574600@centralmilling.com SUMMARY:Bûche de Noël with Lisal Moran DESCRIPTION:Is it a tree log or is it cake? \nThis French cake has deep roots in Western European history and is a fun way to celebrate the holidays and changing of the seasons. Let’s have some fun by baking and rolling fluffy sponge cake with creamy whipped filling\, then decorating it with meringue mushrooms and chocolate ganache bark. \nMaking this multi-step cake alone can be intimidating\, so let’s break it down together and build a new holiday tradition! \nEach participant will take home a decorated cake that serves 8-10 people. \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/buche-de-noel-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/buchesquare.webp END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261208T123000 DTEND;TZID=America/Los_Angeles:20261208T163000 DTSTAMP:20260615T232249Z CREATED:20260603T184844Z LAST-MODIFIED:20260615T232249Z UID:756180-1796733000-1796747400@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 4-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\nStudents will take home a pan of their own hand-shaped cinnamon rolls to bake the next morning.  \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. \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/sweet-sourdough-without-the-tang-cinnamon-rolls-beyond-with-laila-oboyle-2/ 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:20261209T100000 DTEND;TZID=America/Los_Angeles:20261209T160000 DTSTAMP:20260626T174331Z CREATED:20260626T174331Z LAST-MODIFIED:20260626T174331Z UID:758553-1796810400-1796832000@centralmilling.com SUMMARY:Holiday Baking with Robert Jorin DESCRIPTION:Join Chef Robert Jorin in creating a dazzling holiday dessert table! \n\nIn this hands-on baking class\, you will learn to prepare an irresistible array of classic cookies\, festive cakes\, seasonal tarts\, and other traditional treats that are perfect for sharing with family and friends. \n\nThis class will be a mix of demonstration and hands-on baking. \nIn this class\, you will learn: \n\nTraditional Christmas Stollen\nFlourless Chocolate Cake\nSwiss Christmas Brownies\nCinnamon Stars\nHazelnut Chews\nChocolate Souffle\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/holiday-baking-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/Picture34.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261210T130000 DTEND;TZID=America/Los_Angeles:20261210T163000 DTSTAMP:20261002T004858Z CREATED:20261001T222959Z LAST-MODIFIED:20261002T004858Z UID:766218-1796907600-1796920200@centralmilling.com SUMMARY:Holiday Desserts from Southern Italy with Rosetta Costantino DESCRIPTION:In this festive class\, we’ll celebrate the holiday traditions of Southern Italy with a selection of beloved sweets from Puglia\, Calabria\, and Sicily! \nWe’ll bake two classic cookies: Pezzetti di Cannella\, little cinnamon cookies from Puglia\, and Mostaccioli con Mandorle\, honey cookies filled with almonds\, cocoa\, and anisette. We’ll also make Cartellate\, delicate fried pastry rosettes from Puglia\, traditionally drizzled or bathed in mosto cotto or honey. To finish\, we’ll prepare Buccellati\, Sicily’s beloved Christmas cookies filled with a fragrant mixture of dried figs\, nuts and warm spices. \n\nTogether\, these desserts offer a delicious taste of Southern Italy’s rich holiday baking traditions\, recipes that are made for sharing and celebrating. \n\nOur Menu: \nPezzetti di Cannella (Little Cinnamon Cookies) \nMostaccioli con Madorle (Honey Cookies filled with Almonds\, Cocoa\, and Anisette) \nCartellate (Fried Pastry Rosettes bathed in Mosto Cotto) \nBuccellati (Sicilian Christmas Fig Cookies) \n \n\n\n\nInstructor Bio\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.  \n  URL:https://centralmilling.com/class/holiday-desserts-from-southern-italy-with-rosetta-costantino-3/ LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States CATEGORIES:Baking Class,Beginner ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/Cartellate.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261213T100000 DTEND;TZID=America/Los_Angeles:20261213T130000 DTSTAMP:20260901T203028Z CREATED:20260901T203028Z LAST-MODIFIED:20260901T203028Z UID:761749-1797156000-1797166800@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-4/ 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 BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261222T123000 DTEND;TZID=America/Los_Angeles:20261222T163000 DTSTAMP:20260625T171414Z CREATED:20260625T171414Z LAST-MODIFIED:20260625T171414Z UID:758412-1797942600-1797957000@centralmilling.com SUMMARY:Bûche de Noël with Lisal Moran DESCRIPTION:Is it a tree log or is it cake? \nThis French cake has deep roots in Western European history and is a fun way to celebrate the holidays and changing of the seasons. Let’s have some fun by baking and rolling fluffy sponge cake with creamy whipped filling\, then decorating it with meringue mushrooms and chocolate ganache bark. \nMaking this multi-step cake alone can be intimidating\, so let’s break it down together and build a new holiday tradition! \nEach participant will take home a decorated cake that serves 8-10 people. \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/buche-de-noel-with-lisal-moran-2/ 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/buchesquare.webp END:VEVENT END:VCALENDAR