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+
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.