02/16-02/20:Systematic Approach to Bread
02/23-02/27: Baking Sourdough, Levain and Wild Yeast
03/02-03/06: Whole Grains, Ancient Grains, and Alternative Wheat
03/16-03/20: Systematic Approach to Bread
03/23-03/27: Baking Sourdough, Levain,And Wild Yeast
02/11-02/13: Wedding Cakes
02/16-02/20: Chocolate and Confection
03/2-03/06: Viennoiserie II
03/16-03/20: Foundation of Pastry
03/23-03/27: Cake Bases, Creams, and Composition
This 3 day workshop is an introduction to the creation of wedding cakes. Students will spend the majority of their time in the lab. Buttercream production and piping skills are covered with students perfecting shell borders, reverse shell borders, rosettes, basketweave, scroll work and roses. In addition, students will create fondant bows, modeling chocolate roses and gum paste flowers including roses, lilies, orchids, stephanotis and blossoms. Students will also learn about the logistics of a wedding cake business: order taking, pricing and delivery. The course will include production of both buttercream and fondant wedding cakes, and students will complete a small 2 tier cake of each using the skills learned in the workshop
Offered once a year only! 02/11-02/13
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.
Download the article!
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 Advance Bread and Pastry Companion Videos!
Great online resource to review certain baking techniques in both pastry and baking. Over 250 videos!
Advance Bread and Pastry
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: