Croissants & Pains au Chocolat with Michael Kalanty
$165 per person
Instructor
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!
Menu
Classic Butter Croissants and Pains au Chocolat
Details
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Michael Kalanty
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.