Course Calendar

Frequent Student Rewards

After you take one class at SFBI, receive a 5% discount for any subsequent class taken in the same calendar year. (The discount does not apply to our Bread & Pastry Professional Training Programs.)

Announcing Our New Pastry Lab!

We are excited to announce that we have remodeled our pastry lab.
Our new layout and equipment allows us to open our programs to more students, while providing even more work space and easier access to equipment. Now, both our bread and pastry classes are limited to 16 students. Please email or call Laura to schedule a tour to see our new layout.

Weekend Workshops

If you have friends who are interested in baking, but not ready to commit to a week-long workshop, please tell them about our new weekend workshops. See our 2012 weekend workshop schedule and class descriptions here. 
 

February 2012

2/6-2/10:  Cake Bases, Creams and Composition
2/13-2/17: Modern Cake Methods and Design
2/22-2/24: Special Dietary Needs
2/27-3/2:   Viennoiserie I: Croissants, Danish, and Brioche

March 2012

3/12-3/16: Artisan Breads I: Artisan Baking Fundamentals
3/19-3/23: Breads of the World
3/26-3/30: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

April 2012

4/9-4/13:   Artisan Breads I: Artisan Baking Fundamentals
4/16-4/20: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
4/25-4/27: Wood Fire Oven
4/30-5/4:   Artisan Breads I: Artisan Baking Fundamentals

Download a print version of the 2012 calendar to see our class.

Click here to register for a 2012 class