Prerequisites:

• Artisan II & Viennoiserie I
• Or, equivalent:
  • Please email us with your relevant experience at customerservice@sfbi.com. Resumes are welcomed.

Course Description

Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course, students will work with highly enriched doughs and use an Italian levain to create specialties such as Panettone, Pan D’oro, and Columba di Pasqua.  Students will also learn to produce regional holiday breads, such as stollen, gibassier and pithivier. Their lamination skills will also be expanded by learning classics like laminated brioche, inverted puff pastry, and Kouign amann.

What Will You Make?:

• Inverted Puff Pastry
• Croissants various ways
• Laminated Brioche
• Holiday breads like Panettone, Pan d’Oro, and Gibassier
• & more!

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