Events for September 23, 2021 – San Francisco Baking Institute

Ongoing

September 13, 2021 @ 8:00 am - September 24, 2021 @ 5:00 pm

Series III: Viennoiserie

$2490

September 20, 2021 @ 7:30 am - September 24, 2021 @ 4:00 pm

Artisan I: Systematic Approach to Bread

$1198

sfbakinginstitute

Viennoiserie I & II are back to back this coming J

Viennoiserie I & II are back to back this coming June! Heads up—Viennoiserie II only happens once a year!
Here’s a glimpse of what you can expect:

🥐Viennoiserie I on June 10-14, 2024
- Learn how to use a sheeter to make perfect lamination for croissants, danishes, puff pastry etc.
- Brioche and other brioche tarts

🌟Viennoiserie II on June 17-21, 2024
- Expand on techniques learned in Vienn. I and make inverted puff pastry, seashells, Kouign Annan and so on
- Use sourdough techniques in a sweet application using Italian levain
- Make holiday breads like chocolate panettone, Colombia di Pasqua, Pan d’Oro and more!
- See how to operate a diving arm mixer

Email us at customerservice@sfbi.com to see how you can sign up!

Martha @martha_grace is the head of production at

Martha @martha_grace is the head of production at Boulted Bread @boultedbread in Raleigh, NC.
She took Viennoiserie I at SFBI in 2022 and here is what she has to say about her experience:

“I knew I wanted to take a course in viennoiserie to round out my on-the-job experience, and I chose SFBI because of its reputation and credibility. I enjoyed the way in which individual days were set up with a mix of production and lecture. I appreciated the instructor and her approachability and wide-ranging knowledge. Miyuki continues to be a helpful resource and I look forward to taking my next class with her.”

We look forward to seeing you again, Martha!

🍰If you missed 3-Day mousse this week, you can

🍰If you missed 3-Day mousse this week, you can check out this recap of all the multi-component cakes the students made and keep your eyes peeled for when we offer it next!

If you’d like to be notified next time we host this class, shoot us an email at contact@sfbi.com!

Students have their mise en place all lined up and

Students have their mise en place all lined up and ready to go for day 1 of 3 Day Mousse with Miyuki!

Stephan Barbiero is our former bread and pastry in

Stephan Barbiero is our former bread and pastry instructor at SFBI from 2019 - 2023.

✨He is currently the Director of Technical Services and Industrialization at a large wholesale baking company that produces raw and fully baked goods to major retailers nationwide. There, his role is “[to] ensure that whatever new products coming through the Product Development pipeline can be manufactured efficiently on our make-up lines”.

✨We asked him what makes SFBI a special place for baking education, and here is his response:
“[SFBI has] very knowledgeable teachers, great curriculums, great facilities with a lot of room and equipment that allow students to truly practice the art of baking and pastry.”

✨Finally, his comment for his former students:
“You took the first step, which is to come to SFBI to learn and experience the art of baking. Now you have a solid foundation that allows you to build upon. Have fun and keep baking!”

Thank you Stephan, we miss having you!

If you missed last week’s Viennoiserie I, fear n

If you missed last week’s Viennoiserie I, fear not! Our next class will be on June 10-14!

Head to SFBI.com/events to sign up today!

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