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X-WR-CALDESC:Events for Milkfarm
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DTSTART;TZID=America/Los_Angeles:20151125T090000
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DTSTAMP:20151101T195621Z
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UID:4158-1448442000-1448485200@milkfarmla.com
SUMMARY:Open early and closing late!
DESCRIPTION:We will be opening at 9am\, and closing at 9pm for all of your cheese needs! We will be offering our grab-and-go ficelle sandwiches for lunch! \nDon’t forget to pick up your Thanksgiving Cheese and Charcuterie Boards. Reminder: DEADLINE TO ORDER is Monday 11/23 at 7pm.
URL:https://milkfarmla.com/event/open-early-and-closing-late/
LOCATION:Milkfarm
CATEGORIES:Events
ATTACH;FMTTYPE=image/jpeg:https://milkfarmla.com/wp-content/uploads/2014/10/Thanksgiving.jpg
ORGANIZER;CN="Milkfarm":MAILTO:saycheese@milkfarmwebsite-3rq0e3uq73.live-website.com
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DTSTART;TZID=America/Los_Angeles:20151125T110000
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DTSTAMP:20151015T193336Z
CREATED:20151015T193336Z
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UID:4159-1448449200-1448463600@milkfarmla.com
SUMMARY:Meet the Maker- Mark Stambler\, Pagnol Boulanger
DESCRIPTION:Mark Stambler was just awarded ONE OF THE TOP TEN BEST BAKERS IN THE USA! He will be here sampling his AWARD WINNING loaves of bread. Pick one up for your holiday feast! \nHi\, I’m Mark Stambler\, and  I’m the baker behind Pagnol Boulanger. I named my company after the renowned French writer and director Marcel Pagnol\, whose stories of village life in the south of France in the early 20th century have captured the culinary imagination of certain parts of California. \nI employ traditional French methods to make my breads\, doing most all the work by hand. I use distilled water\, sea salt\, organic grains and flour\, and wild yeast. I mill all my organic whole-grain flour right before I bake with it\, the best way to retain the flavor of the grain.
URL:https://milkfarmla.com/event/meet-the-maker-mark-stambler-pagnol-boulanger/
LOCATION:Milkfarm
CATEGORIES:Meet the Maker - FREE
ATTACH;FMTTYPE=image/jpeg:https://milkfarmla.com/wp-content/uploads/2014/07/Mark_Stambler.jpg
ORGANIZER;CN="Milkfarm":MAILTO:saycheese@milkfarmwebsite-3rq0e3uq73.live-website.com
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