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