Croissants & Kouign-Amann w/ Michael Kalanty
$190 per person
What You'll Learn
By the end of this class you will:
- Learn techniques to maintain perfect pastry shapes when baking
- Know how to make classic croissants at home
- Master four varieties of laminated dough
About This Class
Long before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now you can! With the one-on-one guidance of master baker Michael Kalanty. Whether it’s kouign amann, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a pastry repertoire. With Michael, you will make tender laminated dough by both hand and machine. Learn techniques for shaping so your pastries rise perfectly every time.
In this hands-on intensive workshop you’ll make your own dough— and you’ll use dough prepared by Michael to make shapes and learn baking strategies. The dough you make is yours to take home so you can practice once you’re back in your own kitchen. It freezes well, too!
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Michael Kalanty is an author and artisan baker. He speaks on craft bread baking at industry conferences and teaches professional classes in the San Francisco Bay Area. His professional artisan baking course is offered through the Pastry and Baking Program at the Art Institute in San Francisco.