By Tom Waring

Times Staff Writer

Somerton native Michael Kalanty studied mathematics at Bucknell University and art history at Temple, but he's made a career in the artisan bread-baking industry.

Kalanty, 49, a graduate of St. Christopher Grammar School and Holy Ghost Prep, was once the executive pastry chef at the Restaurant School in West Philadelphia and owned a catering firm in Center City.

Fifteen years ago, he moved to San Francisco to learn the secrets of sourdoughs and artisan breads. He has taught in Italy, France and Brazil and for the last decade has served as director of baking curriculum at the California Culinary Academy.

Now, he can add author to his list of credits. Earlier this month, a publishing company released the simply titled How to Bake Bread. The 544-page book is filled with photos, illustrations and 50 recipes, including ones for Philadelphia favorites such as soft pretzels and sticky buns.

The author said the book is a nice study guide for people who've never baked bread before and for those who have, but want a better-tasting finished product.

"The book is geared to people who want to know how to bake bread," Kalanty said.

How to Bake Bread will be used in Kalanty's classes. Readers and students will start with the basics, such as identifying yeast as an ingredient, and finish knowing how to make the finest in artisan breads.

"It's an introductory type of text," Kalanty said. "It's written in a very conversational way. There are no big words or heavy scientific explanations."

Kalanty, whose family remains in the Northeast and Bucks County and at the Jersey shore, will be in town later this week. On Thursday night, he will appear at a private cooking school in Narberth.

On Saturday, from 11 a.m. to 2 p.m., he will sign books during an appearance at Fante's Gourmet Cookware, at 1006 S. Ninth St. in the Italian Market in South Philadelphia.

The book will be available for $35, and guests will also have the chance to taste breads.

In the book, the first-time author writes about artisan breads that are easy to make by hand or machine, using fresh ingredients and no additives. He divides bread into five families, depending on the ingredients.

On Tuesday morning, Kalanty will return to the Restaurant School for a demonstration and tasting.

In a recent area appearance, he offered a demonstration at New Jersey's Mercer County Community College, which is introducing a baking program.

Kalanty is certified as an executive pastry chef, culinary educator and master taster. His professional associations include the Bread Bakers Guild of America, American Culinary Federation and International Association of Culinary Professionals.

Now, through his book, he is trying to spread the joy of baking bread, an age-old treat that is easy and quick to make and fits nicely in an oven.

"As long as people have been on Earth," he said, "they've been eating it."

Kalanty will sell his book, How to Bake Bread, on Saturday from 11 a.m. to 2 p.m. at Fante's Gourmet Cookware, at 1006 S. Ninth St. The book is also available at www.atlasbooks.com