Principal
Michael Kalanty, LLC
SAN FRANCISCO, CA, United States
Michael Kalanty is an award-winning bread baker, author, and speaker. His lifelong interest is the link between flavor and nutrition in baked goods. He's presented at Stanford University's Department of Nutrition, Northeastern University, Maine Grains Kneading Conference, and twice at Johnson & Wales University's International Symposium of Bread.
He specializes in the sensory aspects of bakery items and breads, particularly those made with sourdough starters. He holds the copyright on the Aroma & Flavor Wheel for Breads©, a sensory tools that helps manufacturers navigate consumer preferences in breads.
Michael has designed sensory programs for Anson Mills and the Carolina Gold Rice Foundation. With Maine Grains and the Maine Craft Brewers Association, he developed a system for beer and bread pairings based on flavor and texture complements.
His first book, How to Bake Bread: The Five Families of Bread®, won the Gourmand International Award for Best Bread Book in the World and was short-listed for the IACP's Best Professional Cookbook Award. His most recent book, How to Bake MORE Bread: Modern Breads/Wild Yeast, explores flavor profiles delivered by various sourdough methods. It was nominated in the bread category for best cookbooks of 2018. His current project is a baking textbook for the Keto diet.
He served as the Director of Baking & Pastry for the Le Cordon Bleu Schools, for whom he authored their degree-granting technical program. He consulted on baking curriculum design for professional schools across the U.S. and in Brazil, France, and Italy. He is an advisor to Terra Madre, the curriculum-sharing initiative of Slow Food International. As a product developer in San Francisco, he works with clean label manufacturers to create nutritional breads and bakery items. Several of his prototypes for CPG manufacturers can be found on grocery store shelves across the country. Learn more about him at www.MichaelKalanty.com.
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Tuesday, September 20, 2022
9:45 AM – 10:45 AM PT