Home Baker Workshops (In-person Class)

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Home Baker Workshops (In-person Class)

2 Days Viennoiserie for Home Baker at San Francisco Baking Institute

Dec 12

December 12 @ 7:30 am - December 13 @ 3:30 pm

2 Days Viennoiserie for Home Baker

Get Tickets $638.00 9 tickets left

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Series IV: Bakery Business Essentials ✅ Last we

Series IV: Bakery Business Essentials ✅

Last week our Training Series bakers were thrown into planning mode for their Thursday/Friday practical exams. They collaborated on building out production schedules comprised of the products and skills they’ve learned during their time with us.

We also had some special speakers come by and offer their insight of the baking industry with an emphasis on why community and valuing your employees matters. Thank you Michel and our guest speaker @joseybakerbread for being so generous with your time!

Thank you to the students who were with us for 7 weeks! While the core Training Series has ended, this week some have joined us for a study abroad @ecoleinternationaleboulangerie! Stay tuned ✨

Series III: Viennoiserie ✅ Last Friday, our Tra

Series III: Viennoiserie ✅

Last Friday, our Training Series bakers finished off their Viennoiserie class with enriched and laminated doughs galore!

This week, they’re finishing up Series Iv: Bakery Business Essentials✨

This week our Training Series students graduated f

This week our Training Series students graduated from the bread lab to the pastry lab to try their hand at making Viennoiserie for Series III! 🥐 This is their 5th week together—hard to believe there’s only about 2/3 weeks left!

Lots of teamwork is needed for all the moving parts of this class and it’s a joy to see them work together. Next week we move into incorporating sourdough elements learned in Series I to viennoiserie techniques. I can’t wait!

✨2 Day Pies 🥧 Say hi to Pie! Join us on Octo

✨2 Day Pies 🥧

Say hi to Pie! Join us on October 28-29 for all things pie. Chocolate, pumpkin, apple & more!

Shoot us an email at customerservice@sfbi.com to find out more

Series II: Sourdough, Whole Grain and Alternative

Series II: Sourdough, Whole Grain and Alternative Grains✅

Today was practical day and our student bakers really showed out! Collaboration is key for a baking environment and lessons were learned. The students crushed it and now they’re off to Series III ✨

🌟2-Day Advanced Viennoiserie on October 3-4🌟

🌟2-Day Advanced Viennoiserie on October 3-4🌟

Ever wondered how to make a bi-color croissant? Learn this and more! DM us for a copy of the schedule ✨

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