Ongoing

Artisan II: Baking Sourdough, Levain and Wild Yeast

San Francisco Baking Institute 525 DNA way, South San Francisco

Course Description Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor, […]

Cake Bases, Creams, and Composition

San Francisco Baking Institute 525 DNA way, South San Francisco

Course Description Made properly, layer cakes can be incredibly delicate or decadent and extraordinary beautiful. Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer […]