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Whole Grains & Milling with Graison Gill and Mac McConnell

May 13 @ 7:30 am - May 17 @ 3:30 pm

Whole Grains & Milling

Price: $1,595


  • Artisan I & Artisan II OR…
  • Working equivalent as demonstrated in short resume

Course Description

We’re excited to welcome Graison Gill as the leading guest instructor in this immersive master class on freshly milled flour. Mac McConnell, will make a supporting appearance for a portion of this class as well!

Led by passionate instructors, you’ll not only learn the craft of stone milling but also discover the transformative impact on flavor, nutrition, and ecological sustainability. From the rich history of wheat agriculture to the intricate processes of stone milling, each day unveils layers of knowledge, providing you with the foundation to continue exploring baking with whole grain flour. Engage in hands-on experiences and savor the complexities of different formulas. Compare different stone mills side by side and see how a variety of whole grains are milled and baked to showcase characteristics of each flour. Join us on this adventure to elevate your baking prowess and develop a profound appreciation for the artistry behind every loaf.

Course Objectives:

  • To get students excited, comfortable, and confident in baking with freshly stone milled flour.
  • To provide students with a deeper, hands-on understanding of whole grains and freshly milled flours.
  • To teach students the history, equipment, and methods involved in stone milling. 
  • To show students how to source, mill, and store their own grain and freshly milled flours. 
  • To teach students how to convert or adapt their favorite recipes to incorporate freshly stone milled flour.


Meet the Instructors:

Graison Gill

After completing SFBI’s Professional Program in 2011, Graison embarked on a journey in baking that led him from California back to New Orleans. It was there he founded Bellegarde Bakery in 2013, which made 10,000 loaves of bread and milled 5,000 lbs of flour each week. Graison’s expertise with local grains, fresh milling, and artisan baking made him a finalist for a James Beard Award in 2020. In 2022, he sold Bellegarde to its employees and went on to co-found Alma Bakery & Mill in London. Graison’s passion for bread, ecology, and foodways has taken him around the world to teach, lecture, and inspire. Currently, he is writing a book to share his wealth of knowledge and experience.

Mac McConnell

An SFBI alum turned baking instructor, Mac McConnell, known as “the Baker” at The Midwife and the Baker in the Bay Area, brings excitement to sharing his passion for whole grain baking. The successful bakery, where they mill close to a ton of flour per week, reflects Mac’s commitment to incorporating milling into their products. In addition, Mac is always striving to build a sense of community among bakers, aiming to uplift and support them. His influence extends across the Bay Area, with their baked goods available at farmer’s markets, cafes, and grocery stores.

How to Apply:

  • Apply by March 11, 2024 to find out by March 18, 2024
  • Email the following to customerservice@sfbi.com:
    • A brief resume outlining relevant kitchen experience
    • A 1-2 paragraph cover letter outlining why you’d like to take to course


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 must be made in writing.

  • More than 6 weeks prior to the course start date, payments will be reimbursed, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.
  • Less than 6-3 weeks prior to the course start date: If canceling, the original payment is non-refundable. If transferring to other classes, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.
  • 2 weeks or less before the course start date payments 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.

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.


There is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco, CA 94080


May 13 @ 7:30 am
May 17 @ 3:30 pm
Event Category:


San Francisco Baking Institute


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