Prerequisite

• Series I-II OR
• Artisan I & II OR
• Work experience in the field equivalent to the above. Please send your resume to: customerservice@sfbi.com to register for the class.

Course Description

The first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie.

Products made this week include a variety of enriched dough, such as brioche and sticky buns. Using croissant dough, you will practice different shaping and assembly processes for traditional, chocolate, and almond croissants. A wide range of shaping techniques will be introduced using Danish dough. Different lamination techniques, as well as several types of retarding methods are practiced. A selection of creams and fillings are made in this series to finish Danish and puff pastries. Using puff pastry dough as a base, a variety of products will be produced, including turnovers, palmiers.

Later in this series teaches more advanced theory and techniques in viennoiserie. You will make a variety of pastries from both laminated and non-laminated doughs. Products made during this week include regional specialties and holiday breads, such as panettone with levain, pan d’Oro, stollen, gibassier and pithivier. The lecture includes how to work with Italian levain, which is used in several classic Italian holiday breads. Selections of laminated products include kouign amann, laminated brioche and inverted puff pastry.

This class will end in a practical exam.

Interested? Email us at customerservice@sfbi.com to find out more details 

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