Making an 8 ft Mermaid for an upcoming event at YBCA
04/20-04/24: Modern Cake Methods and Design
04/27-05/01: Exploring the Ingredients and Techniques
Bread, Viennoiserie, and Pastry Professional Series
Starts July 20th- Download Information Package
Sponge Method French Macarons
Download French Macaron Formula
Keimkraft®: Versatility and Nutritional Benefits
The popularity of sprouted grains has increased tremendously in the past few years. There are more and more baked goods commonly found in the market using sprouted grains, and they are no longer “specialty” products as they were before. Flours milled from sprouted grains have also become easily accessible to professional as well as home bakers, offering them a chance to expand their lines of healthy breads and pastries.
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New Ingredients and Product Trends in Bread Formulas
- Flour Characteristics
Gluten Free Baking and Alternative Bread and Flours
- Nutritional Data
- Flour Comparison
Check out The Advanced Bread and Pastry Companion Videos!
Great online resource to review certain baking techniques in both pastry and baking. Over 250 videos!
Advanced Bread and Pastry
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: