Two-Day Bread Baking Retreat with Michael Kalanty
June 28, 2025 - June 29, 2025
“Why don’t we just take the Top Ten Breads of my career and package those as a complete learning experience!” That’s what Master Baker Michael Kalanty said when we first started thinking about a baking weekend for bread lovers of all levels. Join us for a two-day class in beautiful Petaluma, named one of the “Vibiest Towns in America.”
“I have some breads that no matter what else is on the menu, students want to learn to make them. I’ve got certain classes that continually sell out. I’ve picked the breads that provide the widest range of learning for our students.”
Saturday, June 28th, 9 am to 5 pm and Sunday June 29, 9 am to 5 pm
What the hands-on experience includes:
Sourdoughs
Using Kalanty’s organic sourdough starter that’s in the International Sourdough Museum in Belgium, we’ll make:
- Pain au Levain: Classic French Sourdough
- Apple Walnut Sourdough
- Plus you’ll be about to take home some of Chef’s 31-year old starter.
Preferments
Using easy sponge doughs made a day ahead:
- The Very Best Home-made Pizza with a Biga
- Kalamata Olive Country Bread from Pâte Fermentée
- Seedy Sandwich Bread with Flax, Sunflower, Sesame & Pumpkin seeds using a Poolish
American Standards
Everyday favorites:
- Honey Whole Wheat Sandwich Loaves
- New York Bagels
- Chocolate Babka
- Italian Torpedo Rolls
Plus Pro Skills to make all your breads better:
- Focus on bench skills for better dough handling and shaping
- Hand-mixing and machine techniques for tender breads
- Using Banneton proofing molds
- Oven techniques for your best breads and crusts
Lunch is included both days.
Health & Safety Protocol
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
Instructor Bio
Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”.
His breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently. You can find him teaching online at The Great Courses.com and Craftsy.com.
Categories: Baking Class, Beginner, Bread, Intermediate, No Experience Necessary