June 16th, 2022 @ 7:30 am
Join us for this one-day workshop to learn about some regional French bread and their unique shapes.
France is a country that produces over 300 types of cheeses, therefore, there would have to be at least 80 different types of bread to pair with the cheeses!
In this workshop, you will have the opportunity to learn how to mix 5 different types of bread dough and bake 10 different shaped breads.
Our workshop will transport you to the Languedoc-Roussillon region in the Southeast of France, for the Pain de Beaucaire and Pain de Lodève. Next, it’s off to the Auvergne region in Central France, for the Tourte de Seigle (Rye Miche) and the Pain de Meteil. To learn about unique bread shapes, you will be transported to the Rhȏne-Alpes/Burgundy region for the Couronne Lyonnaise (crown), Fer a Cheval (horse shoe), and Le Fendu (split). In addition to those shapes, you will also learn to shape the Couronne Bordelaise (crown) from L’Aquitaine region, and the Charleston from the Languedoc-Roussillon region in the Southeast of France.
This is a hands-on class so we will be spending the entire day in the bread production lab. After traveling to the many different areas of France, you will return home with a bag full of freshly baked bread that you can share with family and friends. Make sure to stock up on cheese and wine
Following the Health Department Policy and new protocols, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation, to support the safety of both our students, visitors and our team members. Starting September 3, 2021 and until further notice we will be observing the following measures:All in-person classes will require proof of full vaccination before entrance to the classroom, Bring your vaccination card, photo, showing clearly your name, vaccination date, and type – Moderna, Pfizer or Johnson &; Johnson. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff, students, visitors.If you have any concerns or questions before traveling to SFBI, email us at: firstname.lastname@example.org 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 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: email@example.com
Any notice of cancellation or transfers must be made in writing.
• More than 6 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 6-3 weeks prior to the course start date: If canceling, the original payment is non-refundable. If transferring to other classes, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.
• 2 weeks or less before the course start date payments 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.
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. 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