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Modern Bread and Viennoiserie

October 4 @ 7:30 am - October 8 @ 4:30 pm

$1198

This is a brand new course designed by our guest instructor, Thomas Teffri-Chambelland.

The focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture, then they will apply those theories in relation to the production of bread and viennoiserie.

Main topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast, bacteria and enzyme in sourdough, importance of pH in naturally leavened rye bread, theory on naturally leavened viennoiserie, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics, various styles of rye bread, panettone, croissant, brioche and kouglof.

SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of L’école International de Boulangerie (EIDB), a world-renowned baking school located in Provence, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication, Panettone et Viennoiserie au Levain, focuses on natural fermentation in viennoiserie products.

This is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. Final products made during the class are evaluated as a group to compare the results.  To apply, please email your resume and a cover letter to customerservice@sfbi.com by June 27, 2021. We will announce who are accepted to the course at the beginning of July 2021.

 

Due to the new policy by the health department, please wear a face mask, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building.

The class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com

Please note our cancellation policy.
Any notice of cancellation or transfers must be made in writing.
• More than 6 weeks prior to the course start date, Deposits will be reimbursed in full, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.
• Less than 6-3 weeks prior to the course start date: If canceling, the original deposit is non-refundable. If transferring classes, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.
• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.
• In the unlikely event of instructor illness or insufficient enrollment, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.

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. 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.
We suggest that you dress in layers. Your chef’s coat (optional), with a t-shirt for your base layer and a long-sleeved shirt for warmth, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings.

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

Tickets

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Details

Start:
October 4 @ 7:30 am
End:
October 8 @ 4:30 pm
Cost:
$1198
Event Categories:
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Organizer

San Francisco Baking Institute
Phone:
650-589-5784
Email:
contact@sfbi.com
View Organizer Website

Venue

San Francisco Baking Institute
525 DNA Way
San Francisco, CA 94080 United States
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Phone:
650.589.5784