BEGIN:VCALENDAR VERSION:2.0 PRODID:-//San Francisco Baking Institute - ECPv6.16.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://sfbi.com X-WR-CALDESC:Events for San Francisco Baking Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20250309T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20251102T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20260308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20261101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20270314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20271107T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261109T073000 DTEND;TZID=America/Los_Angeles:20261110T153000 DTSTAMP:20260723T065124 CREATED:20260721T152938Z LAST-MODIFIED:20260721T152938Z UID:40506-1794209400-1794324600@sfbi.com SUMMARY:2 Days Viennoiserie for Home Baker DESCRIPTION:Course Description\nEver wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class\, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nIf 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. \nThe 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10-3-2-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Viennoiserie and Pastry Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261116T073000 DTEND;TZID=America/Los_Angeles:20261117T153000 DTSTAMP:20260723T065124 CREATED:20260520T220422Z LAST-MODIFIED:20260520T221658Z UID:39642-1794814200-1794929400@sfbi.com SUMMARY:2 Days Viennoiserie for Home Baker DESCRIPTION:Course Description\nEver wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class\, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nIf 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. \nThe 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10-3/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Viennoiserie and Pastry Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261207T073000 DTEND;TZID=America/Los_Angeles:20261208T153000 DTSTAMP:20260723T065124 CREATED:20260714T173754Z LAST-MODIFIED:20260717T151549Z UID:40426-1796628600-1796743800@sfbi.com SUMMARY:Holiday Baking DESCRIPTION:Join the Waitlist!!\n \n\n\n \n Which workshop are you wanting to be on the waitlist for?(Required)What is the date of the class?(Required)If this is just a general inquiry\, just write "any"Name(Required)Email address (please add customerservice@sfbi.com to your address book! Otherwise\, our messages might go to your spam folder)(Required)\n \n Would you like to be added to the emailing list? We send out 1-2 newsletters per month with class updates.(Required)\n \n \n Yes\, please add me to the emailing list\n \n \n \n No\, do not add me to the emailing list\n \n \n \n I'm already on the emailing list\n Phone number (please add SFBI's number to your address book so you don't miss any updates (650)589-5784)(Required)Are you local to the Bay Area?(Required)Yes\, I'm LocalNo\, I'm TravelingAdditional Information (Helpful!)\nIf you joined the official waitlist above\, please fill this out so we can contact you more easily if a spot opens up. \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\nPrerequisite:\nNone \nCourse Description:\nImpress your friends and family with a spectacular spread of holiday treats! This class is perfect for anyone looking to expand their holiday baking repertoire and master festive desserts from around the world. \nYou’ll learn how to make classic Christmas favorites such as a decadent Chocolate Bûche de Noël and traditional Panforte\, along with a variety of beloved regional specialties. Featured recipes include Torta Albero (Italian Christmas tree-shaped cake)\, Vanillekipferl (Austrian vanilla crescent cookies)\, Pepparkakor (Swedish ginger cookies)\, Spitzbuben (Swiss jam-filled cookies)\, and more. \nAt the end of class\, packaging materials will be available so you can beautifully wrap your creations and take home thoughtful\, handmade holiday gifts for friends and loved ones. \nWhat You’ll Take Home: \nChocolate Bûche de Noël \nPanforte \nTorta Albero (Italian Christmas tree-shaped cake) \nGinger Cake \nChocolate Peppermint Cookie \nVanillekipferl (Austrian vanilla crescent cookies) \nPepparkakor (Swedish ginger cookies) \nSpitzbuben (Swiss jam-filled cookies) \nJoin us for a festive baking experience filled with delicious traditions\, new techniques\, and plenty of holiday cheer! \nCheck-in\nIf 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. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 URL:https://sfbi.com/event/holidaybaking-4-2-2-2-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2026/06/2-day-Holiday-Baking.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261210T073000 DTEND;TZID=America/Los_Angeles:20261211T153000 DTSTAMP:20260723T065124 CREATED:20260618T231043Z LAST-MODIFIED:20260626T221134Z UID:40066-1796887800-1797003000@sfbi.com SUMMARY:Holiday Baking DESCRIPTION:Join the Waitlist!!\n \n\n \n Which workshop are you wanting to be on the waitlist for?(Required)What is the date of the class?(Required)If this is just a general inquiry\, just write "any"Name(Required)Email address (please add customerservice@sfbi.com to your address book! Otherwise\, our messages might go to your spam folder)(Required)\n \n Would you like to be added to the emailing list? We send out 1-2 newsletters per month with class updates.(Required)\n \n \n Yes\, please add me to the emailing list\n \n \n \n No\, do not add me to the emailing list\n \n \n \n I'm already on the emailing list\n Phone number (please add SFBI's number to your address book so you don't miss any updates (650)589-5784)(Required)Are you local to the Bay Area?(Required)Yes\, I'm LocalNo\, I'm TravelingAdditional Information (Helpful!)\nIf you joined the official waitlist above\, please fill this out so we can contact you more easily if a spot opens up. \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\nPrerequisite:\nNone \nCourse Description:\nImpress your friends and family with a spectacular spread of holiday treats! This class is perfect for anyone looking to expand their holiday baking repertoire and master festive desserts from around the world. \nYou’ll learn how to make classic Christmas favorites such as a decadent Chocolate Bûche de Noël and traditional Panforte\, along with a variety of beloved regional specialties. Featured recipes include Torta Albero (Italian Christmas tree-shaped cake)\, Vanillekipferl (Austrian vanilla crescent cookies)\, Pepparkakor (Swedish ginger cookies)\, Spitzbuben (Swiss jam-filled cookies)\, and more. \nAt the end of class\, packaging materials will be available so you can beautifully wrap your creations and take home thoughtful\, handmade holiday gifts for friends and loved ones. \nWhat You’ll Take Home: \nChocolate Bûche de Noël \nPanforte \nTorta Albero (Italian Christmas tree-shaped cake) \nGinger Cake \nChocolate Peppermint Cookie \nVanillekipferl (Austrian vanilla crescent cookies) \nPepparkakor (Swedish ginger cookies) \nSpitzbuben (Swiss jam-filled cookies) \nJoin us for a festive baking experience filled with delicious traditions\, new techniques\, and plenty of holiday cheer! \nCheck-in\nIf 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. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 URL:https://sfbi.com/event/holidaybaking-4-2-2-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2026/06/2-day-Holiday-Baking.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261214T073000 DTEND;TZID=America/Los_Angeles:20261215T153000 DTSTAMP:20260723T065124 CREATED:20260520T221933Z LAST-MODIFIED:20260520T221933Z UID:39646-1797233400-1797348600@sfbi.com SUMMARY:2 Days Viennoiserie for Home Baker DESCRIPTION:Course Description\nEver wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class\, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nIf 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. \nThe 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10-3-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Viennoiserie and Pastry Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261214T073000 DTEND;TZID=America/Los_Angeles:20261215T153000 DTSTAMP:20260723T065124 CREATED:20260616T174116Z LAST-MODIFIED:20260616T174116Z UID:40046-1797233400-1797348600@sfbi.com SUMMARY:Sourdough at Home DESCRIPTION:Who is this class for?\n\nHome bakers who understand basic bread dough fundamentals who want to start dabbling into sourdough baking\nSeasoned home bakers who want to refine their sourdough skills\nHome bakers who are interested in taking Artisan 1 or Artisan 2 but unable to commit to a weeklong course\n\nPrerequisite:\nNone\, but it wouldn’t hurt to have some home baking bread knowledge under your belt. \nCourse Description:\nAre you an avid home baker who wants to level up your sourdough game? This course is for you! Over two days we will work with a versatile and approachable formula to craft delicious hearth loaves. The practical time in class will feature hand mixing\, machine mixing\, working with inclusions\, comparing flour from different millers and more. We will discuss caring for sourdough starters\, and strategies for success in baking in the home kitchen. You will take home everything you made at the end of the class. Let’s get baking! \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\nIf 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. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 URL:https://sfbi.com/event/sourdough-at-home-4-2-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/Sourdough-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT END:VCALENDAR