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 and napoleons.
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.
The last day of this week is the practical exam to review the viennoiserie series.
Sep 13- Sep 24, 2020 $2,490
Please send your resume to firstname.lastname@example.org to register the class
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.
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.
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.
There is parking at our location.
The address of SFBI is:
525 DNA Way
South San Francisco, CA 94080