BERKELEY WORKSHOP FIELD GUIDE
One Dough, Many Possibilities: A Hands‑On Bread Workshop with Michael Kalanty in Berkeley
A focused, 3.5‑hour, hands‑on class at Berkeley Kitchen where master baker Michael Kalanty teaches how a single soft, buttery dough becomes multiple breads and you leave with practical baking skills.
One Dough, Many Possibilities: A Hands‑On Bread Workshop with Michael Kalanty in Berkeley.
In a light‑filled teaching kitchen on Shattuck Avenue, Chef Michael Kalanty leads a compact, practical bread workshop that takes a single soft, buttery dough and, through simple shaping and flavorful additions, turns it into three distinct breads. The class is designed for aspiring bakers who want real technique—Kalanty combines lecture, small‑group work and tasting so students build confidence handling dough and learn how small changes create large differences in texture and flavor. Participants also receive an organic starter to take home.
Highlights
Outing Highlights
One Base Dough, Multiple Breads
The workshop demonstrates how one soft, milk‑and‑butter dough can be adapted into milk & butter sandwich bread, chocolate swirl buns, cheesy knot rolls and sweet onion burger buns, using straightforward shaping techniques and simple additions to alter texture and flavor.
Lecture, Small Teams, Hands‑On Baking
Each session opens with a short chef lecture, then the group breaks into smaller teams to work through the menu; a snack is served at the start and participants eat what they make at the end of class.
Mastery in Clear Instruction
Michael Kalanty, a prize‑winning baker and award‑winning author, focuses on making complex methods approachable—his classes are built for students who want to learn real, transferable bread skills.
What the day feels like
What the class feels like
The workshop is concentrated and practical: after a chef‑led introduction you move quickly into hands‑on work in small teams, shaping and flavoring dough with additions like chocolate, cheese and sautéed onions. A snack begins the session; by the end you’ll be tasting the breads you made, having practiced the same dough transformed into multiple formats over a single 3.5‑hour class.
Suitability
Who it's for
Who this class suits—and who should look elsewhere.
Practical planner
Details to review before reserving
Closed‑toed shoes are mandatory; shoulder‑length hair or longer must be tied back. You may bring a favorite apron or your own knife, though aprons and all tools are supplied by the kitchen.
No high heels, open‑toed shoes, sandals or flip‑flops are allowed in the kitchen. Hair ties are available if needed.
Review the class menu before booking and indicate any allergies on registration; contact the operator to double‑check ingredient lists if you have concerns.
Participants 21 and older may bring wine or beer for personal consumption, but staff cannot open or serve beverages and cannot sell alcohol; intoxicated students are not permitted.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The workshop runs 3.5 hours.
Where does the class meet?
At Berkeley Kitchen, 1509 Shattuck Ave., Berkeley, CA 94709.
What will we make during the workshop?
The menu includes milk & butter sandwich bread, chocolate swirl buns, cheesy knot rolls and sweet onion burger buns.
Can I take the bread I make home?
No—while you will eat the dishes you make in class, the kitchen’s zoning permit does not allow students to take prepared food home.
Is there an age limit?
Yes—participants must be at least 18 years old.
Can I bring alcohol?
Participants 21 and older may bring wine or beer for their own consumption, but staff cannot open or serve it and the kitchen cannot sell alcohol.
What should I wear to class?
Closed‑toed shoes are required; long hair must be tied back. You may bring an apron, though aprons are provided.
If I have food allergies, what should I do?
Indicate allergies on your class registration and contact the operator to review ingredient lists if you have concerns.