APRIL 27TH: EXPLORING INGREDIENTS AND TECHNIQUES.
Learn how to understand and control the pastry making process instead of just using the recipes! Learn how flours, sugars, fats, eggs, dairy products, and leavening agents affect the final product.
Upcoming May Workshops:
05/04-05/08: Viennoiserie I
05/18-05/22: Artisan Bread: Systematic Approach to Bread
Bread, Viennoiserie and Pastry Professional series.
Anybody can become a baker! If you are thinking of changing careers, improving baking skills; be able to open and/run a bakery you picked the right program.
Baking with Sourdough Levain and Wild Yeast Class formula: Cranberry Walnut Formula
Call or email us to get a tour of our baking Institute!
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 Book
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: