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Series V: EIDB Collaboration

September 23 @ 7:30 am - September 27 @ 3:30 pm


  • Series I-IV
  • Priority given to those signing up for the full 2024 Training Series I-IV

Please Note:

  • Spaces limited to 12 participants; first come, first serve

What’s included?:

  • Student Pickup from the Marseille Airport OR Aix en Provence TGV Station the Sunday evening prior to class start
  • Student Dropoff at Aix en Provence TGV Station on Friday evening when classes end.
  • Each student will share a room with one other student. You will be staying in locals’ homes in a typical provençale house coordinated by EIDB.
  • Daily travels to/from student housing to EIDB from Sunday evening before class start until Friday evening
  • Daily light breakfast & light lunch

Course Description

We invite students who have taken Series I-IV on a trip abroad to learn with our friends at Ecole Internationale de Boulangerie (EIDB)!

EIDB is in the Alpes de Haute Provence region in the South of France. EIDB is a European leader in baking naturally leavened products founded by biologist and professor Thomas Teffri-Chambelland.

Most of this Series will be spent learning about naturally leavened bread and viennoiserie at EIDB. For one of the days, students will take a tour of a mill and bakery.

EIDB Website

EIDB Instagram

For more information on the class including class schedule and table of contents, email us at: customerservice@sfbi.com.

Please send your application to customerservice@sfbi.com to register for the class.


If you have any concerns or questions, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning.

Training Series Cancellation policy

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

  • More than 10 weeks prior to the series start date, cancellations will be reimbursed in full, minus a $150 per series cancellation fee. Transfers to any workshops or future series will be made at no charge; transferred deposits are non-refundable.
  • Less than 10 weeks prior to the course start date, cancellations are non-refundable, and there is a $150 transfer fee per series; transferred deposits are non-refundable.
  • The balance paid on the series is non-refundable.
  • 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.


September 23 @ 7:30 am
September 27 @ 3:30 pm
Event Category:


San Francisco Baking Institute


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