Bread Fundamentals ONE (Meets 3 consecutive Tuesday evenings)
Apr
9
to Apr 23

Bread Fundamentals ONE (Meets 3 consecutive Tuesday evenings)

San Francisco Cooking School, SF, CA

The Bread Fundamentals Series is designed to help you build a set of foundation skills for a variety of leavened doughs. The classes expand your technical knowledge of WHY bread baking works while improving HOW you develop, handle, and shape bread dough.

The class will meet once a week over three consecutive weeks.

Bread Fundamentals One covers core techniques, ingredients, and skills for working with basic lean, soft, and rich breads. You’ll cover kneading and shaping and learn how to tell when a dough has properly fermented and risen. Bread Fundamentals One is the best place to start for anyone looking to gain a more thorough understanding of bread baking technique. After mastering how to make and shape a basic bread dough, you’ll move into pretzels, pizza dough, and torpedo rolls. 


By the end of the class you will:

  • Know how to mix, develop, ferment, and proof basic yeast doughs.

  • Handle and shape doughs with bench skill techniques that professional bakers use.

  • Know how to adjust an oven for better results with your home-baked breads.

Week #1: Yummy Sandwich Bread, Buttery Dinner Rolls, Rosemary Focaccia

Week #2 German Pretzels, Semolina Torpedo rolls, Rich Brioche

Week #3 Honey Whole Wheat Bread, Hand-stretched Pizza

The class will meet once a week over three consecutive weeks

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Croissant & Kouign Amann w/ Michael Kalanty
Apr
28
9:00 AM09:00

Croissant & Kouign Amann w/ Michael Kalanty

San Francisco Cooking School, SF, CA

Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.

In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!

What You'll Learn

By the end of this class you will:

  • Learn techniques to maintain perfect pastry shapes when baking

  • Know how to make classic croissants at home

  • Master four varieties of laminated dough

Menu

Classic Butter Croissants, Pains au Chocolat and Almond Croissants, Savory filled Croissant pockets, Kouign-Amann breakfast pastries.

This Class is Sold Out

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Rustic French Breads
May
4
12:00 PM12:00

Rustic French Breads

Kitchen On Fire, Oakland, CA

Looking to up your bread baking game? 

The new Oakland Kitchen (on San Pablo just south of Ashby) is the perfect place to learn the these French bread baking techniques.

Master Baker Michael Kalanty shares professional tips and techniques for baking your own crusty breads with tender chew and tons of flavor!! Ideal for building on your basic baking skills.

Learn to incorporate Pâte Fermentée into any dough to give more flavor, better chew, and longer shelf life!

MENU:
French Country Bread
Fruit & Nut Bread—ideal for cheese pairings
Rosemary & Olive Bread 


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Croissant & Kouign-Amann w/ Michael Kalanty
May
5
5:00 PM17:00

Croissant & Kouign-Amann w/ Michael Kalanty

San Francisco Cooking School, SF, CA

Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.

In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!

What You'll Learn

By the end of this class you will:

  • Learn techniques to maintain perfect pastry shapes when baking

  • Know how to make classic croissants at home

  • Master four varieties of laminated dough

Menu

Classic Butter Croissants, Pains au Chocolat and Almond Croissants, Savory filled Croissant pockets, Kouign-Amann breakfast pastries.

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Perfecting Pizza
Jun
23
3:00 PM15:00

Perfecting Pizza

Ramekins Cooking School, Sonoma, CA

Wrap up your weekend with our Perfecting Pizza class. Enjoy your own hand-made pizza with farm-fresh salad and wine in our courtyard by the wood-fired oven!

Hands-on dough, best home baking techniques & wood-fired baking!

  • Pizza Dough

  • East Coast Style Pizza Dough

  • San Francisco Sourdough Pizza Dough

  • Sauces for Pizza

  • Quick Tomato & Olive Oil Sauce
    Pesto

  • White Sauce

  • New Jersey Boardwalk Pizza Sauce
    (Marinara)

  • Salad Dressings Bonus Recipes

Chef’s Bonus: 25-year old San Francisco
Wild Yeast Starter

View Event →
Sourdough Intensive
Jun
29
9:00 AM09:00

Sourdough Intensive

Artisan Baking Center, Petaluma, CA

SourdoughWild YeastNatural Fermentation. Whatever you call it, the newest, hippest way to make your own breads at home turns out to be the oldest one known to Man!

You’ll learn how to get the fullest flavor in your sourdough breads through a series of “builds”, or intermediate doughs. Learn how time and temperature change the flavor profile of your sourdoughs so you can make any bread fit your personal taste preference. Make San Francisco Sourdough and learn classic steps for this type of bread; make Apple Walnut Hearth Bread to learn a modern interpretation with a range of ingredients and a sourness so mild you won’t even want to call it a sourdough.

Breads

Pain au Levain, San Francisco Sourdough, Apple Walnut Hearth Bread, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Bâtards.

What You’ll Learn To Do in This Class

  • Start & Maintain your own wild yeast culture

  • Develop (“knead”) sourdough breads for best texture

  • Modify the bread’s schedule to create the flavor and texture YOU want

  • Fully proof and properly bake sourdough breads to have open, airy texture with the type of crust you want–thin & crispy or thick & chewy.

“Every class I teach must give students the confidence and the techniques to make these breads at home, successfully!” With that mantra, MICHAEL KALANTY served as Dean of Education at the California Culinary Academy in San Francisco and was twice named Instructor of the Year by Le Cordon Bleu. The author of several professional baking programs in the U.S. and internationally, his focus is taking professional techniques and making them accessible to aspiring bakers. His first book, How To Bake Bread: The Five Families of Bread®, won the Gourmand International award for Best Bread Book in the World in 2011. At Craftsy.com, his video courses cover baking science, techniques, and whole grain breads.  A leader in the sensory world for baked goods, he holds the copyright for the Aroma and Flavor Wheel for Bread©. In his spare time, he leads tasting and baking tours through Paris and the French provinces.


View Event →
Jul
7
4:00 PM16:00

Bread Fundamentals ONE (Meets 3 consecutive Sunday Evenings)

San Francisco Cooking School, SF, CA

The Bread Fundamentals Series is designed to help you build a set of foundation skills for a variety of leavened doughs. The classes expand your technical knowledge of WHY bread baking works while improving HOW you develop, handle, and shape bread dough.

The class will meet once a week over three consecutive weeks.

Bread Fundamentals One covers core techniques, ingredients, and skills for working with basic lean, soft, and rich breads. You’ll cover kneading and shaping and learn how to tell when a dough has properly fermented and risen. Bread Fundamentals One is the best place to start for anyone looking to gain a more thorough understanding of bread baking technique. After mastering how to make and shape a basic bread dough, you’ll move into pretzels, pizza dough, and torpedo rolls. 


By the end of the class you will:

  • Know how to mix, develop, ferment, and proof basic yeast doughs.

  • Handle and shape doughs with bench skill techniques that professional bakers use.

  • Know how to adjust an oven for better results with your home-baked breads.

Week #1: Yummy Sandwich Bread, Buttery Dinner Rolls, Rosemary Focaccia

Week #2 German Pretzels, Semolina Torpedo rolls, Rich Brioche

Week #3 Honey Whole Wheat Bread, Hand-stretched Pizza

The class will meet once a week over three consecutive weeks

View Event →
Croissant & Kouign-Amann w/ Michael Kalanty
Jul
23
5:00 PM17:00

Croissant & Kouign-Amann w/ Michael Kalanty

San Francisco Cooking School, SF, CA

Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.

In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!

What You'll Learn

By the end of this class you will:

  • Learn techniques to maintain perfect pastry shapes when baking

  • Know how to make classic croissants at home

  • Master four varieties of laminated dough

Menu

Classic Butter Croissants, Pains au Chocolat and Almond Croissants, Savory filled Croissant pockets, Kouign-Amann breakfast pastries.


View Event →
PERFECTING PIZZA
Jul
28
3:00 PM15:00

PERFECTING PIZZA

Wrap up your weekend with our Perfecting Pizza class. Enjoy your own hand-made pizza with farm-fresh salad and wine in our courtyard by the wood-fired oven!

Hands-on dough, best home baking techniques & wood-fired baking!

  • Pizza Dough

  • East Coast Style Pizza Dough

  • San Francisco Sourdough Pizza Dough

  • Sauces for Pizza

  • Quick Tomato & Olive Oil Sauce
    Pesto

  • White Sauce

  • New Jersey Boardwalk Pizza Sauce
    (Marinara)

  • Salad Dressings Bonus Recipes

Chef’s Bonus: 25-year old San Francisco
Wild Yeast Starter

View Event →
Sourdough Workshop
Jul
29
5:00 PM17:00

Sourdough Workshop

San Francisco Cooking School, SF, CA

The newest, hippest way to make your own breads at home turns out to be the oldest one known to Man–Sourdough Breads with Natural Yeast Starter!

Hands-on and hands-in dough! Build your own dough, feed the starter, learn how building your dough through a series of feedings changes the flavor of your bread.  Make Pain au Levain, the classic French sourdough bread, with special focus on bench skills and dough handling techniques. See how to make simple variations to the formula or to add other ingredients, like golden raisins and fresh rosemary. Chef will have prepared an additional dough so you can get practice forming sourdough rolls.

This is an intermediate level class, but a love of bread and clean, eager hands are all you need to be successful in this class. By the End of this Class, You will be able to:

•         Start & maintain your own natural yeast culture
•         Make the bread fit your schedule
•         Make your own variation by adding other ingredients

Menu

Pain au Levain, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Buns. 

You’ll leave class with your own Pain au Levain that you’ll bake in class, a complete (unbaked) dough that you can ferment and bake at home to practice your new skills, samples of other breads baked in class, a complete set of instructions to making the French Pain au Levain, step-by-step, and some of Chef’s 25-year old Organic Sour Starter (from the International Sourdough Library in Belgium)

View Event →
PERFECTING PIZZA
Aug
17
10:00 AM10:00

PERFECTING PIZZA

Wrap up your Saturday with our Perfecting Pizza class. Enjoy your own hand-made pizza with farm-fresh salad and wine in our courtyard by the wood-fired oven!

Hands-on dough, best home baking techniques & wood-fired baking!

  • Pizza Dough

  • East Coast Style Pizza Dough

  • San Francisco Sourdough Pizza Dough

  • Sauces for Pizza

  • Quick Tomato & Olive Oil Sauce
    Pesto

  • White Sauce

  • New Jersey Boardwalk Pizza Sauce
    (Marinara)

  • Salad Dressings Bonus Recipes

Chef’s Bonus: 25-year old San Francisco
Wild Yeast Starter

View Event →

PERFECTING PIZZA-WEDNESDAY EVENING
Apr
10
6:30 PM18:30

PERFECTING PIZZA-WEDNESDAY EVENING

Ramekins Cooking School, Sonoma, CA

Break up your mid-week schedule with our evening Perfecting Pizza class. Enjoy your own hand-made pizza, salad, and wine in our courtyard lit by the wood-fired oven!

Hands-on dough, best home baking techniques & wood-fired baking!

  • Pizza Dough

  • East Coast Style Pizza Dough

  • San Francisco Sourdough Pizza Dough

  • Sauces for Pizza

  • Quick Tomato & Olive Oil Sauce
    Pesto

  • White Sauce

  • New Jersey Boardwalk Pizza Sauce
    (Marinara)

  • Salad Dressings Bonus Recipes

Chef’s Bonus: 25-year old San Francisco
Wild Yeast Starter

View Event →
Sourdough Workshop
Apr
7
10:00 PM22:00

Sourdough Workshop

San Francisco Cooking School, SF, CA

The newest, hippest way to make your own breads at home turns out to be the oldest one known to Man–Sourdough Breads with Natural Yeast Starter!

Hands-on and hands-in dough! Build your own dough, feed the starter, learn how building your dough through a series of feedings changes the flavor of your bread.  Make Pain au Levain, the classic French sourdough bread, with special focus on bench skills and dough handling techniques. See how to make simple variations to the formula or to add other ingredients, like golden raisins and fresh rosemary. Chef will have prepared an additional dough so you can get practice forming sourdough rolls.

This is an intermediate level class, but a love of bread and clean, eager hands are all you need to be successful in this class. By the End of this Class, You will be able to:

•         Start & maintain your own natural yeast culture
•         Make the bread fit your schedule
•         Make your own variation by adding other ingredients

Menu

Pain au Levain, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Buns. 

You’ll leave class with your own Pain au Levain that you’ll bake in class, a complete (unbaked) dough that you can ferment and bake at home to practice your new skills, samples of other breads baked in class, a complete set of instructions to making the French Pain au Levain, step-by-step, and some of Chef’s 25-year old Organic Sour Starter (from the International Sourdough Library in Belgium)

This Class Just Added to Our Schedule

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Italian Old World Breads
Apr
6
12:00 PM12:00

Italian Old World Breads

Kitchen On Fire, Oakland, CA

Looking to up your bread baking game? 

Learn Italian bread baking secrets in our Oakland kitchen (on San Pablo just South of Ashby).

Master Baker Michael Kalanty shares more professional tips and techniques, this time with crusty Italian breads. A solid step forward in building your basic baking skills.

Learn to incorporate Poolish and Biga pre-ferments into your doughs to give more flavor, better chew, and longer shelf life!

MENU:
Pane di Como—the tender, airy, crusty table bread from the Lake Como region in the North.

Roasted Potato, Garlic, and Green Onion—Dinner Rolls or Burger Buns? You decide!

Tender/Chewy, Savory/Sweet: Semolina Bread with Golden Raisins and Fennel Seeds.

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De-mystifying Sourdough Bread
Mar
27
6:30 PM18:30

De-mystifying Sourdough Bread

Epicurean Exchange

Know anyone who’s ever asked “Have I killed my Sourdough Starter?” 

First, tell them “No, you haven’t—iIt’s very hard to kill a sourdough starter.”

Next, tell them to come to Epicurean Exchange to have all their questions answered by Master Bread Baker Michael Kalanty. The chef who’s own starter in the Sourdough Hall of Fame in Belgium!! 

Following a light supper, you’ll follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. 

Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread's.   

Join us for this in-depth journey and learn real skills for making fantastic artisan bread at home. and take home some of Chef’s 25-year old starter, too.  

You’ll take home your own dough to refrigerate for a day or two and then shape and bake at home. That’s the very best way to keep your skills fresh in your mind and in your hands!

See you there!--Chef Michael

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Sourdough Intensive w/Michael Kalanty
Mar
23
9:00 AM09:00

Sourdough Intensive w/Michael Kalanty

Artisan Baking Center, Petaluma, CA

SourdoughWild YeastNatural Fermentation. Whatever you call it, the newest, hippest way to make your own breads at home turns out to be the oldest one known to Man!

You’ll learn how to get the fullest flavor in your sourdough breads through a series of “builds”, or intermediate doughs. Learn how time and temperature change the flavor profile of your sourdoughs so you can make any bread fit your personal taste preference. Make San Francisco Sourdough and learn classic steps for this type of bread; make Apple Walnut Hearth Bread to learn a modern interpretation with a range of ingredients and a sourness so mild you won’t even want to call it a sourdough.

Breads

Pain au Levain, San Francisco Sourdough, Apple Walnut Hearth Bread, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Bâtards.

What You’ll Learn To Do in This Class

  • Start & Maintain your own wild yeast culture

  • Develop (“knead”) sourdough breads for best texture

  • Modify the bread’s schedule to create the flavor and texture YOU want

  • Fully proof and properly bake sourdough breads to have open, airy texture with the type of crust you want–thin & crispy or thick & chewy.

“Every class I teach must give students the confidence and the techniques to make these breads at home, successfully!” With that mantra, MICHAEL KALANTY served as Dean of Education at the California Culinary Academy in San Francisco and was twice named Instructor of the Year by Le Cordon Bleu. The author of several professional baking programs in the U.S. and internationally, his focus is taking professional techniques and making them accessible to aspiring bakers. His first book, How To Bake Bread: The Five Families of Bread®, won the Gourmand International award for Best Bread Book in the World in 2011. At Craftsy.com, his video courses cover baking science, techniques, and whole grain breads.  A leader in the sensory world for baked goods, he holds the copyright for the Aroma and Flavor Wheel for Bread©. In his spare time, he leads tasting and baking tours through Paris and the French provinces.

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Bread Fundamentals TWO (Meets 3 consecutive Monday evenings)
Mar
18
to Apr 1

Bread Fundamentals TWO (Meets 3 consecutive Monday evenings)

San Francisco Cooking School, SF, CA

The class will meet once a week over three consecutive weeks

Bread Fundamentals TWO explores core techniques, ingredients, and skills for working with pre-ferment breads. You’ll cover French and Italian methods for building flavor and structure into your breads by making a simple pre-ferment the day before. Bread Fundamentals TWO is the best place to start for anyone looking to gain a more thorough understanding of artisan bread baking.
By the end of the class you will:

  • Know how to mix, shape, and bake Old World style breads in the French and Italian traditions

  • Learn to work with Pâte Fermentée and Biga pre-ferments

  • Develop your bench skills for shaping and baking free-standing breads such as Boules and Bâtards

Week #1:  Master Formula for Artisan Breads:  includes Shaping Workshop for baguettes, rolls, and knots. Introduction to Pâte Fermentée.

Week #2  Rustic French Breads:  French Country Bread, Rosemary & Olive Bread, and introduction to Biga pre-ferment.

Week #3  Rustic Italian Breads:  Ciabatta, Potato & Roasted Garlic Bread, and Pizza made with Biga.

The class will meet once a week over three consecutive weeks

“This course is designed to build on skills from the Bread Fundamentals ONE course, but my instruction is fluid and I readily accommodate all levels of baking experience. So come on in and let’s bake!” --Chef Michael

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Sourdough Workshop
Mar
15
6:00 PM18:00

Sourdough Workshop

San Francisco Cooking School, SF, CA

The newest, hippest way to make your own breads at home turns out to be the oldest one known to Man–Sourdough Breads with Natural Yeast Starter!

Hands-on and hands-in dough! Build your own dough, feed the starter, learn how building your dough through a series of feedings changes the flavor of your bread.  Make Pain au Levain, the classic French sourdough bread, with special focus on bench skills and dough handling techniques. See how to make simple variations to the formula or to add other ingredients, like golden raisins and fresh rosemary. Chef will have prepared an additional dough so you can get practice forming sourdough rolls.

This is an intermediate level class, but a love of bread and clean, eager hands are all you need to be successful in this class. By the End of this Class, You will be able to:

•         Start & maintain your own natural yeast culture
•         Make the bread fit your schedule
•         Make your own variation by adding other ingredients

Menu

Pain au Levain, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Buns. 

You’ll leave class with your own Pain au Levain that you’ll bake in class, a complete (unbaked) dough that you can ferment and bake at home to practice your new skills, samples of other breads baked in class, a complete set of instructions to making the French Pain au Levain, step-by-step, and some of Chef’s 25-year old Organic Sour Starter (from the International Sourdough Library in Belgium)

This Class is Sold Out

View Event →
PERFECTING PIZZA
Mar
3
10:00 AM10:00

PERFECTING PIZZA

Ramekins Cooking School, Sonoma, CA

Hands-on dough, best home baking techniques & wood-fired baking!

  • Pizza Dough

  • East Coast Style Pizza Dough

  • San Francisco Sourdough Pizza Dough

  • Sauces for Pizza

  • Quick Tomato & Olive Oil Sauce
    Pesto

  • White Sauce

  • New Jersey Boardwalk Pizza Sauce
    (Marinara)

  • Salad Dressings Bonus Recipes

Chef’s Bonus: 25-year old San Francisco
Wild Yeast Starter

View Event →
Pain au Levain and Sourdough Secrets - Hands-on Workshop
Mar
2
12:00 PM12:00

Pain au Levain and Sourdough Secrets - Hands-on Workshop

Kitchen On Fire, Oakland, CA

Hands-on Workshop with a Master: Chef Michael Kalanty

The new Oakland Kitchen (on San Pablo just south of Ashby) is the perfect place to learn the secrets of Sourdough Bread baking!

Follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. Chef will demonstrate how easy it is to convert his Master Formula into great-tasting variations like Apple Walnut or Golden Raisin Levain.

Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread's.

Join us for this exciting experience, learn real skills for making fantastic artisan bread at home, and take home some of Chef’s 24-year old starter, too. Class running time: between 3 and 3-1/2 hours.

This is an intensive class on making the classic French sourdough, Pain au Levain. All steps and techniques will be shown and practiced in detail.

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French Rustic Breads
Feb
27
6:30 PM18:30

French Rustic Breads

Draeger’s Cooking School, Blackhawk, CA

Looking to up your bread baking game? 

Master Baker Michael Kalanty shares professional tips and techniques for baking your own crusty breads with tender chew and tons of flavor!! Ideal for building on your basic baking skills.

Learn to incorporate Pâte Fermentée into any dough to give more flavor, better chew, and longer shelf life!

MENU:
French Country Bread
Fruit & Nut Bread—ideal for cheese pairings
Rosemary & Olive Bread

View Event →
Old World Breads from Italy
Feb
26
6:00 PM18:00

Old World Breads from Italy

Home Chef Cooking School, San Carlos, CA

Welcome Master Bread Baker Michael Kalanty to the fully-equipped kitchen at Home Chef Cooking School in San Ramon, CA. For his first class, he’ll guide you through the secrets of making crusty Italian bread with a tender, chewy interior. Join us for this hands-on class and get your hands right in the dough!

Tonight’s Menu

Pane di Como--The airy, tender, crusty table bread from the Lake Como region in the North.

Roasted Potato, Garlic, and Green Onion--Dinner Rolls or Burger Buns? You decide!

Tender/chewy Semolina Bread with Golden Raisins and Fennel Seed. Savory and slightly sweet.

View Event →
Croissants & Kouign-Amann
Feb
24
9:00 AM09:00

Croissants & Kouign-Amann

San Francisco Cooking School, SF, CA

Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.

In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!

What You'll Learn

By the end of this class you will:

  • Learn techniques to maintain perfect pastry shapes when baking

  • Know how to make classic croissants at home

  • Master four varieties of laminated dough

Menu

Classic Butter Croissants, Pains au Chocolat and Almond Croissants, Savory filled Croissant pockets, Kouign-Amann breakfast pastries.

This Class is Sold Out

View Event →
French Rustic Breads
Feb
20
6:30 PM18:30

French Rustic Breads

Draeger’s Cooking School, San Mateo, CA

Looking to up your bread baking game?

Master Baker Michael Kalanty shares professional tips and techniques for baking your own crusty breads with tender chew and tons of flavor!! Ideal for building on your basic baking skills.

Learn to incorporate Pâte Fermentée into any dough to give more flavor, better chew, and longer shelf life!

MENU:
French Country Bread
Fruit & Nut Bread—ideal for cheese pairings
Rosemary & Olive Bread

View Event →
PERFECTING PIZZA
Feb
17
3:00 PM15:00

PERFECTING PIZZA

Ramekins Cooking School, Sonoma, CA

Hands-on dough, best home baking techniques & wood-fired baking!

  • Pizza Dough

  • East Coast Style Pizza Dough

  • San Francisco Sourdough Pizza Dough

  • Sauces for Pizza

  • Quick Tomato & Olive Oil Sauce
    Pesto

  • White Sauce

  • New Jersey Boardwalk Pizza Sauce
    (Marinara)

  • Salad Dressings Bonus Recipes

Chef’s Bonus: 25-year old San Francisco
Wild Yeast Starter

View Event →
Pizza Workshop Intensive
Feb
16
10:00 AM10:00

Pizza Workshop Intensive

Artisan Baking Center, Petaluma, CA

Join us for a day of hands on pizza making with Chef Michael Kalanty. Maybe you’ve already tasted Michael’s wood-fired pies at his Pizza Pop-up at Cornerstone Sonoma Marketplace! In this class he’ll share techniques so you can create these luscious pies at home.

You’ll work with different types of pizza doughs in class. You’ll delve into the Fermentation Phase of the dough process and learn to make adjustments to fit your schedule. There will be a sensory evaluation segment so you can taste for yourself the possible flavor and texture profiles you can elicit in your doughs. We will be able to bake in a Capone oven and learn techniques for baking in your home oven.

Having won awards as an author (“Best Bread Book of the Year”, Paris Cookbook Fair, 2011)  and an instructor (“Culinary Instructor of the Year”, Le Cordon Bleu Schools International, 2010), Michael’s approach is hands-on, personalized, and accessible. His background as a personal trainer will help you learn the ergonomics of working with dough that are best for you! This class is for anyone who wants more hands-on experience working with doughs.

Lunch will be served.

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French Old World Breads
Feb
11
6:00 PM18:00

French Old World Breads

Epicurean Exchange, Orinda, CA

French Bakers, or Boulangers, have long known the secrets to full-flavored, long-lasting breads with chewy yet tender texture. It’s a particular type of starter called “pâte fermentée”. Much easier to make than to say, a few minutes the day prior to baking is all you need.

Master Bread Baker Michael Kalanty learned these tricks and more when he was an apprentice boulanger in France.  He designed this class just for Epicurean Exchange as he gears up to lead this Spring’s Boulanger, Pâtisserie & Chocolatier tasting tour through Paris. Come bake bread with us as he shares techniques, recipes, and stories about baking bread and Croissants in France.


Our menu includes:

Crusty Country Bread

Olive & Rosemary Petits Pains

Walnut Levain for Cheese Platters

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Croissants & Kouign-Amann
Feb
2
4:00 PM16:00

Croissants & Kouign-Amann

San Francisco Cooking School, SF, CA

Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.

In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!

What You'll Learn

By the end of this class you will:

  • Learn techniques to maintain perfect pastry shapes when baking

  • Know how to make classic croissants at home

  • Master four varieties of laminated dough

Menu

Classic Butter Croissants, Pains au Chocolat and Almond Croissants, Savory filled Croissant pockets, Kouign-Amann breakfast pastries.

This Class Just Added to the Schedule!

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Rustic French Breads
Jan
26
12:00 PM12:00

Rustic French Breads

Kitchen On Fire, Oakland, CA

Looking to up your bread baking game? 

The new Oakland Kitchen (on San Pablo just south of Ashby) is the perfect place to learn the these French bread baking techniques.

Master Baker Michael Kalanty shares professional tips and techniques for baking your own crusty breads with tender chew and tons of flavor!! Ideal for building on your basic baking skills.

Learn to incorporate Pâte Fermentée into any dough to give more flavor, better chew, and longer shelf life!

MENU:
French Country Bread
Fruit & Nut Bread—ideal for cheese pairings
Rosemary & Olive Bread 

This Class is Sold Out

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Sourdough Workshop
Jan
20
4:00 PM16:00

Sourdough Workshop

San Francisco Cooking School, SF, CA

The newest, hippest way to make your own breads at home turns out to be the oldest one known to Man–Sourdough Breads with Natural Yeast Starter!

Hands-on and hands-in dough! Build your own dough, feed the starter, learn how building your dough through a series of feedings changes the flavor of your bread.  Make Pain au Levain, the classic French sourdough bread, with special focus on bench skills and dough handling techniques. See how to make simple variations to the formula or to add other ingredients, like golden raisins and fresh rosemary. Chef will have prepared an additional dough so you can get practice forming sourdough rolls.

This is an intermediate level class, but a love of bread and clean, eager hands are all you need to be successful in this class. By the End of this Class, You will be able to:

•         Start & maintain your own natural yeast culture
•         Make the bread fit your schedule
•         Make your own variation by adding other ingredients

Menu

Pain au Levain, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Buns. 

You’ll leave class with your own Pain au Levain that you’ll bake in class, a complete (unbaked) dough that you can ferment and bake at home to practice your new skills, samples of other breads baked in class, a complete set of instructions to making the French Pain au Levain, step-by-step, and some of Chef’s 25-year old Organic Sour Starter (from the International Sourdough Library in Belgium)

This Class is Sold Out

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