Michael Kalanty

Michael Kalanty, whose work is rooted in San Francisco, represents a unique pillar in the California bakery and culinary landscape. While the term "bakery" often brings to mind a retail storefront, Michael Kalanty’s specialization is instead in the professional and educational side of baking, making him a central figure for both aspiring home bakers and major food manufacturers. He is recognized nationally and internationally as a professional bread baking instructor, acclaimed author, and highly sought-after bakery product developer. His long-standing residency in San Francisco connects him directly to the region's deep-seated tradition of sourdough and artisan bread craft, a passion he cultivated after an apprenticeship in France.

With a career spanning over two decades, Michael Kalanty's influence extends far beyond a traditional shop. He has not only written baking curricula for some of the country's most prestigious culinary institutions, including the California Culinary Academy and Le Cordon Bleu in San Francisco, but his textbooks have achieved global recognition, winning awards like "Best Bread Book in the World" at the Gourmand Awards in Paris. This background ensures that all his services and teachings are grounded in professional-level technique and deep scientific understanding of ingredients and fermentation.

For California's enthusiastic home bakers, Michael Kalanty offers hands-on classes, often hosted at popular Bay Area venues like The Civic Kitchen in San Francisco. These workshops provide a rare opportunity to learn directly from a master. Participants delve into the nuances of various bread types, from classic French Pain au Levain to chewy New York bagels and rich Italian Panettone. His instruction is highly valued for breaking down the complex process of bread-making—which he simplifies into eight phases—and teaching practical skills that translate to all types of dough. His signature organic sourdough starter, famously named 'Lucky Lady #99' and housed in the Sourdough Library in Belgium, is often a star of these classes, allowing students to take home a piece of Bay Area baking history.

On the industry side, Michael Kalanty functions as a crucial Bakery Research & Development consultant. He has developed successful formulas for breads, crackers, and cookies found on grocery store shelves for major clients like Pepperidge Farm and General Mills. His expertise is particularly focused on "Clean Label" initiatives, helping companies create healthier food options that maximize natural flavor. As a certified Master Taster and licensed sensory panel moderator, he utilizes tools like his copyrighted "Aroma & Flavor Wheel for Bread" to help food innovation teams refine the flavor and texture profiles of new products, including developing items like gluten-free cookies served at major tech campuses in the region, such as Google.

Furthermore, he is the founder of the "Bread With Benefits Project," an initiative based in San Francisco that champions the collaboration between farmers, millers, fermenters, and craft bakers. This project aims to bring nutritious, great-tasting loaves—particularly those made using the Wild Yeast Fermentation process for improved probiotics and higher nutritional value—to the local market, reinforcing his commitment to the health and quality of the bread we consume in California.

Location and Accessibility

As a consultant, author, and instructor, Michael Kalanty’s primary operational location is an administrative address in the city of San Francisco. While this is not a traditional retail storefront for buying baked goods, his classes are held at various accessible locations throughout the Bay Area, making his expertise available to the local community. For administrative contact:

Contact Information

Address: Box 470006, San Francisco, CA 94147, USA

Phone: (415) 990-9180

Services Offered

Michael Kalanty provides a highly specialized and multi-faceted suite of services within the baking industry and educational sectors:

• Hands-on Bread Baking Classes for home bakers, often held at various Bay Area culinary schools (e.g., The Civic Kitchen, Sur La Table).
• Specialized Workshops focused on sourdough, Pain au Levain, New York-style Bagels, Pizza Romana, and enriched holiday doughs like Panettone.
• Professional Bakery Research & Development and innovation consulting for food manufacturers.
• Curriculum Development for professional culinary and baking schools worldwide.
• Bakery product testing, flavor and texture profiling, utilizing his expertise as a certified Master Taster.
• Online baking courses through educational platforms for accessible learning.
• The "Bread With Benefits Project," promoting the use of locally grown, high-quality grains for improved nutrition and flavor in craft bread.

Features / Highlights

Michael Kalanty's extensive background and professional certifications define his unique offerings for the California community:

• Award-winning Author: His books, including "How to Bake Bread" and "How to Bake MORE Bread," are celebrated worldwide and are standard texts in culinary programs.
• Master Baker Status: Holds certifications as an Executive Pastry Chef, Culinary Educator, and Master Taster.
• Renowned Sourdough Starter: His organic starter, 'Lucky Lady #99,' is internationally recognized and featured in the Sourdough Library in Belgium.
• Industry Innovation: Pioneers in "Clean Label" product development, creating healthy and delicious formulas for national food companies.
• Focus on Wild Yeast Fermentation: Promotes the health benefits, including improved gut health and higher nutritional value, of breads made using this traditional process.
• Wheelchair accessible entrance is available for the various in-person class locations he instructs at throughout the Bay Area.
• Creator of the copyrighted "Aroma & Flavor Wheel for Bread," a tool for sensory analysis used by baking professionals.

What is Worth Choosing

For individuals in the California region interested in the art and science of bread-making, choosing Michael Kalanty means gaining access to world-class expertise right here in the Bay Area. Instead of buying a loaf, you are investing in the knowledge to bake your own perfect loaf. His hands-on classes are invaluable; they demystify complex techniques like autolyse, dough folding, and using a wild yeast starter. This level of instruction is a direct channel to professional baking secrets, transforming a novice home baker into a confident artisan. The added benefit of receiving a portion of his famous 'Lucky Lady #99' starter, steeped in San Francisco baking lore, is a unique and priceless takeaway for any local enthusiast. For culinary and food industry professionals in California, his consulting services offer unparalleled expertise in flavor innovation, clean-label ingredients, and current bakery trends, ensuring their products meet the highest standards of quality and nutrition. Michael Kalanty's work is a celebration of San Francisco's rich bread tradition, making him the definitive local authority to learn from for anyone passionate about artisan bread.

Michael Kalanty

Box 470006, San Francisco, CA 94147, USA