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One Dough Many Breads with Michael Kalanty

May 12 @ 12:00 pm - 4:30 pm

The baker’s trick to an extensive repertoire of breads is simple! Start with a basic dough and make a change here or there; add some fruits, nuts, or seeds; scale and shape it differently; and suddenly you’ve got a variety of breads in the bakery case.

For this class, you’ll learn to make classic French Brioche–by machine AND by hand.

This butter and egg enriched dough benefits in structure and in flavor from an overnight in the refrigerator, so the workload is easy to schedule at home.

What You’ll Practice

Handling the buttery dough requires some basic bench skills and you’ll practice them while shaping our menu items for the class:

Brioche Nanterre (a pan loaf filled with pull-apart pieces)

Pains aux Raisins (think cinnamon buns but filled instead with luscious pastry cream and rum-plumped currants)

Kugelhopf (the tender Alsatian bread with dried fruits and nuts or swirls of jam)

Burger Buns and Knotted Breakfast Rolls for your favorite coffee beverage or tea.

COVID-19 Protocol

All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. At this time, mask wearing and proof of vaccination are not required.

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.

Instructor Bio

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.”

Categories: Baking Class, Beginner, Bread, Cooking Class, No Experience Necessary     


Artisan Baking Center @ Keith Giusto Bakery Supply


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Kalanty 5.12.23
$ 150.00
9 available

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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.