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!
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.