San Francisco Baking Institute

Then San Francisco Baking Institute (SFBI) is a world-renowned leader in Artisan bread and Pastry education. We are the only school in the United States dedicated exclusively to Artisan baking. SFBI’s global alumni base includes thousands of professionals and enthusiasts.

Our mission is to elevate the craft and appreciation of artisan baking.

To realize our mission, we create a learning environment that encourages people to discover the textures, flavors, and aromas of freshly baked artisan bread, viennoiserie, and pastry. We build a foundation of technical skills and encourage creative expression. We promote the professionalism of baking and pastry arts by training skilled, dedicated bakers and pastry chefs.

Run by People Who Care

We’ve made baking our life’s work. The SFBI family is made up of passionate, expert bakers with decades of experience in the field. Our mission is reflected in each individual staff member through their dedication to the art of baking and their love of sharing that passion with others.

Meet the Team

Our History

The San Francisco Baking Institute was founded in 1996 by Michel Suas. A native of France, Michel started baking when he was 14 years old and trained under several renowned chefs before moving to the United States in 1986. Michel opened first the San Francisco Baking Instiute and then Thorough Bread and Pastry. He is also Belinda Leong's business partner at B. Patisserie.


SFBI consultants travel throughout Europe, Asia, Central America and the United States as guides for start-up and growing bakeries. SFBI has consulted with some of the best known names in the bakery business, helping them to produce artisan baked goods of the highest standards and to run their bakeries with quality and efficiency. Internationally, SFBI has helped to bring authentic artisan baking to new communities and built the skills of hundreds of bakers with a strong desire to produce true artisan breads and pastries.


SFBI offers a unique learning experience to students by providing instructors who are active experts in their field and giving students the opportunity for hands-on, "real world" experience with the latest baking equipment and technology, while maintaining an emphasis on old world artisan baking techniques and values.

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