Croissants & Pains au Chocolat with Michael Kalanty
$165 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 a classic croissant or a chocolate filled 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. 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 current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.