Baking with California Whole Grain Flour with Craig Ponsford

An Exclusive Offer for LABB Members!

As the kickoff for our new program of intensive whole grain baking seminars, we have joined forces with the California Wheat Commission to offer our membership a very special opportunity.

Join award-winning baker Craig Ponsford in a six-hour hands-on exploration of baking with whole grain flour made from California wheat. Craig's demonstrations will feature four of the following: English Muffins, Cinnamon Morning Buns, Vegetable Croissants, Pretzels, and Challah, among others. This class is identical to the one on the 19th.

Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached or trained each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffre Cup held in Argentina. He currently is an instructor at the Culinary Institute of America in St. Helena, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael.

The classes will be held at Guittard Chocolate's facility in Los Angeles. Lunch is included and will be prepared by Donald Wressell, Guittard Pastry Chef.

Class size is limited to 12 students per day. Due to the hands-on nature of this class and limited number of spots available, there will also be a 7-day cancellation policy in effect. No refunds will be issued after November 12th.

Sponsored by the California Wheat Commission and the Los Angeles Bread Bakers.

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  • Roberta K.

    has anyone tried the morning bun. I'm confused about the poolish as there is a lot of water and the final dough has -0.6 water. We didn't see how that was made so it's a bit confusing. Thanks for any help.

    November 24, 2013

    • Roberta K.

      I looked up the recipe on the California Raisin Commission here­

      November 24, 2013

    • Roberta K.

      And the recipe makes sense there. Maybe there is a mistake in the handout we got??

      November 24, 2013

  • Colette

    That was such a great class. Thank you so much for making it happen. I can't wait to get some of that flour.

    November 21, 2013

  • Andrea Anasette F.

    Awesome from Start to finish! It was such a fun and informative day. Can't wait to sign up
    For the next one

    November 20, 2013

  • Erik K.

    Hope you all had a good time with this class. Sorry I was not able to attend both days. I too was really inspired by Craig's use of whole wheat and will try to schedule some more classes involving the kinds of high extraction flours Craig was using. If enough people are interested we could bring Craig back next year.

    2 · November 20, 2013

    • Vicki K.

      I'm definitely interested in learning more. Thank you for making it happen.

      1 · November 20, 2013

  • Emily C

    What a great class!

    1 · November 20, 2013

  • Angelo Di F.

    Chef Craig explained everything so well. I learned so much. I am a convert to whole grain flour.

    3 · November 20, 2013

  • Vicki K.

    Beyond expectation...terrific experience all the way around!

    2 · November 20, 2013

  • Roberta K.

    Gosh i love english muffins! The thought of making croissants scares me. Random comment: Hope to make philo dough one day. A class on that would be great!

    November 19, 2013

  • Sonoko S.

    I signed up. So exciting.

    November 19, 2013

  • Nan K.

    Hi All,
    I thought it might be worth giving you a little more insight into this opportunity to learn from Craig Ponsford. I have taken a class with him in the past and he is an amazing instructor. There aren't many bakers of his training and caliber who are willing to travel and give hands on seminars - especially one who not only excelled at the top of the baking world by competing in and winning at the Coupe du Monde, but is equally adept at working with whole grains, having devoted the last 3 years to baking exclusively with whole grains. This is absolutely a master class and a very rare opportunity. If you can swing it, it will be money well spent. The LABB has offered many classes and events with extremely low fees and I'm sure they will continue to offer classes for all skill levels and interests. I hope the LABB can support these kinds of events as well and entice more bakers like Craig to share their knowledge and skill with us.

    October 29, 2013

  • Brian C.

    Yea, sounds wonderful but I just don't have the bread!

    1 · October 28, 2013

  • Gloria En la H.

    Sounds great. Wish I could afford it.

    October 28, 2013

  • Emily C

    Bread baking instruction (6hrs!) from a recognized master? Yes please! Have to double check the calendar and budget, but sounds great!

    October 28, 2013

Your organizer's refund policy for Baking with California Whole Grain Flour with Craig Ponsford

Refunds offered if:

  • you can cancel at least 7 day(s) before the Meetup

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

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