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Modern Bread and Viennoiserie

October 7 @ 7:30 am - October 11 @ 3:30 pm

Modern Bread and Viennoiserie at San Francisco Baking Institute

Price: $1, 705


  • Artisan I & II, Viennoiserie I & II with practical work experience demonstrated in resume. OR…
  • SFBI Training Series I-IV OR…
  • The working/educational equivalent that demonstrates well versed experience in bread baking, sourdough and viennoiserie. Please demonstrate this in your resume.

Course Description

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.

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.

What Will You Make?:

  • Simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics
  • Various styles of Rye Breads
  • Brioche au Levain
  • Kouglof
  • Sourdough Croissant
  • Panettone
  • & more!

How to Apply:

  • Email your resume and cover letter to customerservice@sfbi.com.
    • Resume: Be sure to include any relevant educational bread and pastry courses you may have taken at SFBI and elsewhere in addition to your relevant work history
    • Cover Letter: Not longer than 1-2 paragraphs. Describe why you want to take this course and what qualifies you.

Price: $ 1,705.00


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 (Please note this is different from other SFBI Courses)

Any notice of cancellation or transfers must be made in writing.

  • More than 8 weeks prior to the course start date, payments will be reimbursed, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.
  • Less than 8-3 weeks prior to the course start date: If cancelling, the original payment is non-refundable and non-transferable.
  • 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.


  • 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.


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


October 7 @ 7:30 am
October 11 @ 3:30 pm
Event Categories:


San Francisco Baking Institute


San Francisco Baking Institute
525 DNA way
South San Francisco, CA 94080 United States