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✨Join Miyuki & Emily Gogol, PhD for another exciti ✨Join Miyuki & Emily Gogol, PhD for another exciting installment of the Cannabis Baking Fundamentals class this time with the author of famed cannabis cookbook “How to Eat Weed and Have a Good Time,” Vanessa Lavorato on May 18-19, 2026!

🍞This course will focus solely on bread baking with cannabis led by experts in their respective fields. Miyuki is the head instructor here at San Francisco Baking Institute who will lead the baking portion of the class and we have the awesome opportunity to welcome back Emily Gogol, PhD, founder of @growitfromhome, known nationally for her work in the cannabis industry. We’re also excited to extend a first-time welcome to Vanessa Lavorato @vanessamarigold! 

Vanessa Lavorato is a culinary cannabis entrepreneur, educator, and the founder of Marigold Sweets , a cannabis confiserie she began in 2010. Her line of rosin-infused chocolates has been carried by Los Angeles’s top dispensaries since 2015, and she works with leading cannabis brands to develop and refine their edible lines.
Vanessa is also known for her role on VICE’s Bong Appétit, where she brought her infusion expertise to a global audience. Her work blends rigorous, lab-tested science with more than a decade of culinary craft, culminating in her debut cookbook, How to Eat Weed and Have a Good Time.
She teaches classes, hosts weekly livestreams, and leads a dedicated community through The Edibles Club, where she demystifies potency, dosing, and safe infusion for home cooks and professionals.

With guidance from a baking expert and a couple of cannabis experts, you'll learn how to create delicious, safe and consistent edibles in the form of artisan bread!✨
We're rolling in to the last month of the year! Sc We're rolling in to the last month of the year! Scroll through to see what SFBI has in store for the next three months. I see a Japanese Baking class in February that surprisingly isn't sold out 👀

Sign up at sfbi.com/events!
📸Photo credit: Tom Jung/ San Mateo Daily Journal 📸 📸Photo credit: Tom Jung/ San Mateo Daily Journal 📸

If you've been to SFBI in the past 20 years, you've no doubt seen Miyuki or have been lucky enough to learn from her! She was recently featured in the local paper @sanmateodailyjournal where she talks about some of her background, how she came to SFBI in 2006 and what makes Japanese baking different from other styles of baking! Here's a snippet: 

"In general, Japanese cuisine respects the flavor of individual ingredients. I find it true in baking, too, and popular breads and pastries are praised for their rich flavor of milk, wheat, eggs, etc. It’s interesting that American baking adds vanilla to most everything, because vanilla flavor is perceived as plain here. Another difference in Japanese baking is the sweetness level. Japanese baked goods tend to have less sugar, and I think it connects with the idea of enhancing the natural flavor of ingredients and avoiding overpowering them with the sweetness."
📣Calling all Teen Bakers! 📣 Just in time for spri 📣Calling all Teen Bakers! 📣

Just in time for spring break, we've added two more baking classes for Teens:

April 1: Sweet & Swirled where bakers will learn how to make sweet doughs like a three braided egg bread, babka and more!

April 3: Blooms & Buttercreams where buttercream cake decoration will be the key focus of this one day class!

Head to our website to purchase tickets for a kid in your life!
✨March 9-13, 2026: Whole Grains & Milling with Miy ✨March 9-13, 2026: Whole Grains & Milling with Miyuki & Theo!✨
Apply by January 5, 2026! Apply through our website. 🍞

Join us for Whole Grains and Stone Milling! This course will inspire and excite students to work with fresh milled whole grain flours. Over the week we will make and discuss a variety of both naturally leavened and yeasted doughs, featuring whole grain flours.

In the hands-on portion of the course we will deepen student’s understanding of these flours by performing side by side baking tests that compare wheat classifications, and milling techniques.

✨
As Thanksgiving draws near, we’d like to take the As Thanksgiving draws near, we’d like to take the time to thank all the students who have joined us this year and years past. We’re so graetful you’ve made SFBI part of your baking journey and we hope to see you all again soon ☺️

Pictured: classic panettone waiting to be flipped!
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