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Want to give your loved one delicious gift this holiday season? Join us for our French Macaron Class 12/13 View
Baking with Ancient Grains: (11/3-11/7)
Systematic Approach to Bread (11/10-11/14)- NEW!
Systematic Approach to Bread (12/1-12/5)
Sourdough, Levain, and Wild Yeast (12/8-12/12)
Wedding Cakes (10/22-10/24)
Modern Cake Methods and Design (10/27-10/31)
Chocolate and Confections (11/3-11/7)
Baguette Shaping Video
Get a glimpse of what you will learn in Systematic Approach to Bread November 10th or December 1st. Shaping a baguette is the most basic yet one of the most challenging skills for bakers to master. Come and review or learn new baking techniques.
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 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: