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Pizza Quest Season Three, Episode 8: Pane’ di Pala, the Birth of a New Product, with Michael Kalanty

Michael Kalanty was my faculty colleague when I taught at the California Culinary Academy back in the 1990’s. Since then, he and I have been on parallel tracks, both as educators, bread authors, and as product developers. In this episode, Michael shares his long and winding road from pastry chef, bread expert and educator, product developer for major food companies, and even how he became a “Certified Master Taster.” All of which brings us to his most recent project, developing a new kind of bread for Craig Stoll at San Francisco’s popular, award winning Delfina Restaurant and Pizzeria Delfina.  I got a sneak peek taste of this wonderful, light as air, addictively delicious new bread on a recent trip to SF. Michael fills us in on its back story and takes us through the creative process of how a new product develops from an idea into full manifestation. It’s a fascinating journey and you will hear all about here, just days before the new Pane’ di’Pala, hits the menu at Delfina. Remember, you heard about it here first, on Pizza Quest.

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Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on