Events for April 4, 2022 – San Francisco Baking Institute

7:30 am

April 4, 2022 @ 7:30 am - April 8, 2022 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1290.00

April 4, 2022 @ 7:30 am - April 8, 2022 @ 3:30 pm

Introduction to Pastry and Baking

$1290.00

sfbakinginstitute

✨Meet Paul!✨ 🥖Paul completed the Artisan I

✨Meet Paul!✨

🥖Paul completed the Artisan I course at SFBI in December of 2023. Since then he has been doing a lot of baking!

“I continue to work on baguettes with poolish and levain. After the class, I needed to adapt the formulas and processes I learned to my home baking environment. I bake almost daily. My baking interests are eclectic, and I’ve recently tackled croissants, marble rye, Cornish pasties, palmiers with rough puff pastry, a cake, and traditional Christmas cookies from my Sicilian family’s recipe box.”

“Because I’m a solo baker, SFBI was an absolute haven for me, where I could meet other bakers, many professionals, but a number of avid hobbyists like myself. The personality of the institute is friendly and supportive, which enhanced my learning experience tremendously. Being in the S.F. Bay Area, my old haunt, was fabulous. In the evenings I could take in the City’s wonderful offerings. I’ll be returning often. My passion for baking was matched by every student, instructor, and staff member at the institute.”

Thank you for sharing your thoughts and experiences, Paul!

Insta: @pmcalandrino
FaceBook: https://www.facebook.com/calandrino/

Whole Grains and Milling with @graisongill and @ma

Whole Grains and Milling with @graisongill and @macmcconnells tomorrow! Safe travels to all ✨

✨Friday panettone✨

✨Friday panettone✨

Lourdes took the Professional Series I - IV back i

Lourdes took the Professional Series I - IV back in 2023. Since then she has been preparing to launch her cottage bakery business, Wholesome Crust Artisan Bakery in Round Rock, Texas. Her menu includes a Chocolate Chunk Pecan Cookie, Southwest Sourdough (cheddar and Jalapenos -YUM!), Walnut Cranberry, Country Sourdough to name a few.

✨“I mostly bake naturally leavened breads containing whole grains…I especially enjoy the results of milling wheat berries into flour to maximize fiber, nutrition and a flavor that is hard to beat.”

✨Of her time at SFBI Lourdes says, “San Francisco Baking Institute is THE place where one learns to implement time-tested best practices to be a successful baker. At SFBI, I enjoyed learning about bread science in the classroom and then implementing immediately what we learned in the lab. In addition, I believe the repetition of mixing and shaping the dough to be invaluable. By the end of the course, I felt I was ready to begin the practice of baking and selling bread.”

✨Thank you Lourdes for sharing! Check out what she’s up to @wholesomecrustartisan and @lourdesshoaf

I can’t believe we’re already 3 months away fr

I can’t believe we’re already 3 months away from our next Bread & Viennoiserie Training Series! Here’s a few flashbacks from the 2023 group 🙂‍↕️ ✨

Rolling into a new week 🥐 @alainavelarde sure

Rolling into a new week 🥐

@alainavelarde sure knows how to shape a perfect croissant ✨

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