Make-ahead Holiday Breads with Michael Kalanty
$190 per person
What You'll Learn
By the end of this class you will learn how to:
- Par-bake and freeze breads for easier scheduling
- Make a quick—and Classic—version of the Italian Panettone!
- Work with rich and sweet doughs for easy handling, shaping, and baking.
About This Class
Think making homemade Panettone, Parkerhouse Rolls, or Cinnamon Buns is more than you can handle this holiday season? Think again! You’ll even learn techniques for incorporating whole ground grains for healthier baked goods. Making these festive breads is not only doable, but one of the most fun ways to spend time in your kitchen.
We’ll guide you through the ins and outs of some of our favorite baked goods during this class – techniques, tricks, forming, and even show you how to pull some of it off in advance. Whether you’re hosting brunch or dinner, any of these treats will impress your guests. Fresh baked bread? We think of it as “aromatherapy” for the holidays!
Panettone, Parker House rolls, and Cinnamon Buns.
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
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.
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.