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Bagels & Schmears with Michael Kalanty
June 9 @ 12:00 pm - 4:30 pm
Trouble finding the perfect bagel in grocery stores? Let’s learn to make them so you can have the exact kind of bagel you want, whether that’s chewy, tender, or sourdough! This class will give you the techniques to change a basic bagel formula to achieve what your holy grail of bagels looks like.
What You’ll Practice
- kneading styles to get different bagel textures
- shaping & boiling techniques
- pro tips for best baking
Our menu includes:
- Chewy New York Bagels
- Sourdough Asiago Cheese & Onion Bagels
- Whole Wheat Raisin Bagels
Chef will share a few of his favorite schmear recipes like Olive Tapenade, Jalapeno-Peach, and Sweet & Spicy Jezebel, to literally top off the class.
The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.
If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy.
“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still, join me in class and explore the flavors and crusty textures of this Roman specialty from an insider’s view.”