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Croissant & Kouign Amann Workshop with Michael Kalanty

May 11, 2019 @ 9:00 am - 5:00 pm

Layers of tender, yeasted dough alternating with layers of rich, sweet butter. As luscious as it sounds, that’s as easy as it is to hand-craft this glorious pastry dough. With Michael Kalanty’s professional techniques modified for the home baker, the steps to this dough are simple and straightforward.

You’ll learn techniques for fermenting the dough overnight to get fuller flavor and make the dough stretch without becoming elastic. Learn how to plan your work so that it conforms to your schedule, not the other way around. Focused bench work emphasizes proper hand gestures and using the right amount of pressure for better shaping.



Classic French Butter Croissants

Pains au Chocolat

Almond Croissants

Savory-filled Pastries

Bretons (Kouign Amann), caramelized with sugar

What You’ll Learn To Do in This Class

  • Make your own Croissant dough–start to finish
  • Work by hand and with the laminating machine to complete your dough
  • Make classic Croissant Shapes
  • Evaluate and troubleshoot your pastries
  • Take home your completed dough so you can practice what you learn in class while it’s fresh in your mind.





“Every class I teach must give students the confidence and the techniques to make these pastries 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©. Each Spring, he leads a bread, pastry, and chocolate tour through Paris.

Categories: Baking Class, Beginner     


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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.