Ancient Grains, Modern Baking 

Tuesday, September 29, 10am - 4pm

Artisan Baking Center, Petaluma, CA

Join us for a unique in-person baking demonstration that explores how bakers are using ancient grains to create breads and pastries that showcase their distinctive flavors and character.  

The day begins with an introduction to ancient grains led by Nicky Giusto of Central Milling, who will discuss the characteristics and functionality of each grain, and share insights into incorporating them successfully into baking formulas.  

From there, Nicky and bakers Lauren Haas and Allison White will each present an original formula and demonstration centered on a different ancient grain, including einkorn, spelt, and buckwheat.

A light lunch will be provided, but you can also bring your own. 

This program is presented in partnership with Central Milling 

 

ABOUT THE PRESENTERS:

Nicky Giusto is a fourth generation baker and miller and is carrying on the Giusto legacy with great aplomb. Nicky competed at the Coupe du Monde and was the coach of Team USA at the most recent competition. He works for Central Milling, developing bread programs and teaching bakers of all levels, in addition to starting the Artisan Baking Center in Petaluma, CA. 

Lauren V. Haas is a pastry chef and Professor at The Culinary Institute of America, Greystone. Her experience includes The White House, as well as faculty and department chair positions at Johnson & Wales University and service as Lead Chef for the Chocolate Academy centers in North America. 

She has been recognized by Bake Magazine as a leading educator in the U.S., and by Dessert Professional as one of the Top Pastry Chefs in America.

She 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. 

Learn more at www.lauren-haas.com and @laurenvhaas. 

Allison 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.