BERKELEY FOOD TOUR FIELD GUIDE
Sourdough Secrets with Chef Michael Kalanty — Hands‑on Baking at Oakland Kitchen
A 3–3.5 hour, instructor‑led class teaching how to make San Francisco sourdough sandwich bread and chewy pretzels, with a live starter to take home and step‑by‑step coaching.
Sourdough Secrets with Chef Michael Kalanty — Hands‑on Baking at Oakland Kitchen.
Set in the professional kitchen at Oakland Kitchen, this focused, hands‑on class led by master baker Michael Kalanty walks students through the full arc of sourdough baking — from maintaining a live starter to shaping and baking sandwich loaves and pretzels — in a compact 3 to 3½‑hour session that mixes demonstration with small‑team practice.
Highlights
Outing Highlights
Guidance from an award‑winning master baker
Michael Kalanty brings decades of experience and a clear, methodical teaching style: expect a lecture that demystifies the starter and fermentation followed by hands‑on support as you work through recipes.
From starter care to finished loaves and pretzels
The class covers care and feeding of a sourdough starter, making San Francisco sourdough sandwich bread, and using the starter to produce chewy pretzels — all demonstrated and practiced in small teams.
A living starter and lasting skills
You leave with one of the chef’s personal starters (Lucky Lady #99), answers to your sourdough questions, and the confidence to schedule baking around your life rather than the bread’s timetable.
What the day feels like
What the class feels like
The session begins with a chef’s lecture on that day’s recipes and techniques, then breaks into smaller teams for hands‑on mixing, shaping and baking; a snack opens the class and participants eat what they make at the end of the session, with time allotted for a Q&A on starter care.
Suitability
Who it's for
Who this class suits — and who should look elsewhere.
Practical planner
Details to review before reserving
The class runs approximately 3 to 3½ hours.
Bring closed‑toed shoes and any personal apron or knife you prefer; the kitchen supplies aprons and all tools. Shoulder‑length hair or longer must be tied back; hair ties are available.
The session meets at Oakland Kitchen, 6506 San Pablo Ave, Oakland, CA. A snack is served at the start and you will eat the food you produce at the end; zoning rules do not permit taking food home.
Participants 21+ may bring their own wine or beer for personal consumption, but staff cannot open or serve it; intoxicated students are not allowed.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The class duration is approximately 3 to 3½ hours.
Where does the class meet?
The class meets at Oakland Kitchen, 6506 San Pablo Ave, Oakland, CA.
What will I make during class?
You will make San Francisco sourdough sandwich bread and sourdough pretzels, and learn starter care.
Can I take food home?
No — due to zoning permits, students cannot take food home, though you may eat as much as you like in class.
Will I get a sourdough starter to take home?
Yes — participants receive some of the chef’s personal starter, Lucky Lady #99.
What are the age and safety rules?
Participants must be at least 18 years old and wear closed‑toed shoes; shoulder‑length hair or longer should be tied back. Intoxicated students are not permitted.
Can I bring my own knife or apron?
Yes — you may bring a favorite apron or knife, though the kitchen supplies aprons and all tools needed for the class.
What if I have allergies?
Review the class menu before registering and indicate any allergies on your registration; contact the operator to double‑check ingredients if you have concerns.
May I bring wine or beer?
Participants 21 and older may bring wine or beer for personal consumption, but staff cannot open or serve it and cannot sell alcohol.