Prerequisites:

This class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I.

Course Description

The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.

Utilize the steps of bread baking to mix, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky products by machine and by hand.

What Will You Make?:

• Various toppings and fillings
• Croissant dough
• Whole Wheat Croissants
• Puff Pastry
• Brioche
• & more!

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

Class Sold Out? Email us to get on the waitlist!

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