Prerequisites

• Artisan I & Artisan II or equivalent work/life experience.
• For those with equivalent work experience wanting to dive into Artisan III without having taken Artisan I & II: 
  • Please email a copy of your resume that displays your work experience with bread baking and sourdough bread baking at customerservice@sfbi.com
  • You will also be sent a Skip Artisan I Questionnaire to test the Bread Baking competencies needed for this class

Course Description

Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Even seasoned bakers are inspired by the knowledge and marketable skills gained from this workshop.

For more information on the class including class schedule and table of contents, email us at: customerservice@sfbi.com.

What Will You Make?

• Miches
• Buckwheat Baguette
• 100% Whole Grain Bread
• Caramelized Hazelnuts Squares
• Mountain Bread
• & more!

Check-in

If you have any concerns or questions before traveling to SFBI, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable.

The class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com

Cancellation policy

Any notice of cancellation or transfers, please refer to our cancellation policy link HERE.

Course Materials

Listed below are the items you must bring to class.

• Pens or pencils. You will use these to take notes in the classroom and the lab.
• Permanent marker. This piece of “equipment” is invaluable in the labs.
• Hair restraint. For safety and sanitation, you must restrain your hair if it’s long.

Attire

• Closed-toe, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.
• For safety, your pants must cover your entire legs. For your comfort, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.
• White chef’s coat. This is optional item. However, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly, they keep you warm when it’s cold and cool when it’s hot.

Transportation:

There is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco, CA 94080