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:20260514T073000 DTEND;TZID=America/Los_Angeles:20260515T153000 DTSTAMP:20260515T082633 CREATED:20260210T223645Z LAST-MODIFIED:20260506T210329Z UID:38534-1778743800-1778859000@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-13/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260528T073000 DTEND;TZID=America/Los_Angeles:20260529T153000 DTSTAMP:20260515T082633 CREATED:20260324T170910Z LAST-MODIFIED:20260415T215310Z UID:38913-1779953400-1780068600@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-15/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260601T073000 DTEND;TZID=America/Los_Angeles:20260602T153000 DTSTAMP:20260515T082633 CREATED:20260324T172408Z LAST-MODIFIED:20260501T160336Z UID:38917-1780299000-1780414200@sfbi.com SUMMARY:2 Days Viennoiserie for Home Baker 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)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\nCourse 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-15/ 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),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:20260604T073000 DTEND;TZID=America/Los_Angeles:20260605T153000 DTSTAMP:20260515T082633 CREATED:20260324T172849Z LAST-MODIFIED:20260429T154647Z UID:38922-1780558200-1780673400@sfbi.com SUMMARY:2 Days Cakes at Home DESCRIPTION:Course Description\nIn this 2-day class\, you will learn the various techniques of making cakes that are chemically leavened and those made with Egg-foam\, European-style buttercreams\, American icings\, ganache\, mousseline\, fruit fillings and chocolate decor. Students will also learn how to stack layer cakes as well as how to assemble roll cakes or roulades. You will be assembling fresh fruit cakes\, cooked fruit compotes and learning to make chocolate curls. \nWe have selected 3 fabulous full-sized cakes to be taught in this class\, that cover a large variety of cake bases\, fillings\, frostings\, and decor aspects. Armed with this technical knowledge\, the possibilities of customizing cakes become endless. \nHands-on: Peanut butter chocolate layer cake\, Inakati roulade\, Fraisier Cake \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  7:00 AM on day 2. 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-cakes-at-home-6/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Cakes,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/02/2Days-CakeHome.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260611T073000 DTEND;TZID=America/Los_Angeles:20260612T153000 DTSTAMP:20260515T082633 CREATED:20260407T224631Z LAST-MODIFIED:20260414T192952Z UID:39045-1781163000-1781278200@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260611T073000 DTEND;TZID=America/Los_Angeles:20260612T153000 DTSTAMP:20260515T082633 CREATED:20260408T154544Z LAST-MODIFIED:20260408T154919Z UID:39089-1781163000-1781278200@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/ 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 BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260618T073000 DTEND;TZID=America/Los_Angeles:20260619T153000 DTSTAMP:20260515T082633 CREATED:20260407T225947Z LAST-MODIFIED:20260408T203220Z UID:39053-1781767800-1781883000@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260624T073000 DTEND;TZID=America/Los_Angeles:20260625T153000 DTSTAMP:20260515T082633 CREATED:20260501T175418Z LAST-MODIFIED:20260505T202054Z UID:39376-1782286200-1782401400@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2-2/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260709T073000 DTEND;TZID=America/Los_Angeles:20260710T153000 DTSTAMP:20260515T082633 CREATED:20251016T004809Z LAST-MODIFIED:20260508T201445Z UID:37372-1783582200-1783697400@sfbi.com SUMMARY:2-Day Viennoiserie 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)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\nCourse 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-11/ 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:20260716T073000 DTEND;TZID=America/Los_Angeles:20260717T153000 DTSTAMP:20260515T082633 CREATED:20260501T180010Z LAST-MODIFIED:20260511T175838Z UID:39380-1784187000-1784302200@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2-3/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260813T073000 DTEND;TZID=America/Los_Angeles:20260814T153000 DTSTAMP:20260515T082633 CREATED:20260420T210102Z LAST-MODIFIED:20260423T193140Z UID:39238-1786606200-1786721400@sfbi.com SUMMARY:Private DESCRIPTION:Content is protected. URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2/ 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),Viennoiserie and Pastry Workshops ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260817T073000 DTEND;TZID=America/Los_Angeles:20260818T153000 DTSTAMP:20260515T082633 CREATED:20260117T000730Z LAST-MODIFIED:20260117T000730Z UID:38335-1786951800-1787067000@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-14/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Bread and Viennoiserie Training Series,Home Baker Workshops (In-person Class),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:20260907T073000 DTEND;TZID=America/Los_Angeles:20260908T153000 DTSTAMP:20260515T082633 CREATED:20260413T191747Z LAST-MODIFIED:20260413T191752Z UID:39153-1788766200-1788881400@sfbi.com SUMMARY:Cottage Baking: Building a Home-Based Baking Business DESCRIPTION:Prerequisite: None. Please note that there will be some bread production. \nCourse Description: \nTurn your passion for baking into a thriving home-based business with this comprehensive cottage bread baking class! This 2-day course is co-led by Bonnie Ohara of Alchemy Bread\, a pioneer in the cottage baking industry\, along with Theo Dolarian\, SFBI’s baking instructor. Designed for aspiring entrepreneurs\, hobbyist bakers\, and side-hustlers\, this course prepares you to start and operate a successful cottage bakery operation from your own kitchen. The hands-on production includes ciabatta rolls\, demi baguettes\, and country sourdough to show different approaches to create an efficient production schedule to maximize your space and equipment. We will also demonstrate baking in a compact electric bread oven\, a common style of oven that is used in many micro-bakeries. \nStudents will learn: \n\nThe basics of cottage food laws and regulations\n\nPLEASE NOTE: Cottage food laws and regulations can vary based on location. The instructor can speak to their own experiences for the specific region they are in but students will be asked to do a bit of research prior to the course start to help inform their questions for the class.\n\n\nBusiness planning\nPricing\, branding\, and marketing strategies\nHow to build a production schedule\nScaling formulas\, adapting to seasonal temperature fluctuations\nTips for managing orders\, deliveries\, and customer relationships\nPractical no nonsense advice for working with a small footprint\n\nHomework before class start: \nSince the cottage applications differ\, students will be asked to look up and fill out their own local cottage bakery permit to bring to class to help inform their questions. More information about the homework will be sent out about 1 month prior to the class. \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nInstructor Bio:\nBonnie Ohara is a cottage bakery owner\, cookbook author\, and baking educator. With a background in English and literature\, she has written about baking\, community\, and homeschooling her 3 kids for diverse publications including Bread Baker’s Guild Magazine and Parents magazine. Her first book\, Bread Baking for Beginners\, was a bestseller upon publication in 2018\, and became a key resource for hundreds of thousands of people who learned to bake their first loaf in 2020 during the pandemic. Her second book\, Let’s Bake Bread\, for Artisan Books arrived in 2023. Nominated for an IACP award\, it includes insights into baking with your family while learning  hands-on knowledge\, history\, and science of baking bread. \nBonnie has taught local new bakers through in-person classes at her bakery\, groups of travelers during baking and cooking retreats across the country\, and thousands more both via online digital courses on her own site and through live online class collaborations with Christopher Kimball’s Milk Street. She has also lent expertise to high school culinary programs with in person and digital instruction support. \nBonnie has long been a proponent of milling in house to support local farmers\, and a guest teacher focusing on whole grains at the California Wheat Lab. Bonnie’s involvement with local farms and community has had a positive impact\, recruiting local farmers to grow drought tolerant and sustainable varieties of wheat and investing above market rate for grains grown locally. \nBonnie instructs with an approachable and friendly\, heartfelt enthusiasm. She runs her bakery\, Alchemy Bread\, in the Central Valley of California with a heart for a good story. She shares rich knowledge gained by supporting her family and local community with her sourdough bread for over a decade. \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/cottage-baking-building-a-home-based-baking-business-3-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/CottageBaking-tn-2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261022T073000 DTEND;TZID=America/Los_Angeles:20261023T153000 DTSTAMP:20260515T082633 CREATED:20251015T184452Z LAST-MODIFIED:20251015T225404Z UID:37293-1792654200-1792769400@sfbi.com SUMMARY:2 Days Pies DESCRIPTION:Course Description\nIn this course\, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies\, Savory Quiche\, Chocolate Cream Pie\, and some holiday favorites like Apple Pie\, Pumpkin Pie and Pecan Pie. \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-pies-3/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Cakes ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Pies-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20261026T073000 DTEND;TZID=America/Los_Angeles:20261027T153000 DTSTAMP:20260515T082633 CREATED:20251015T185743Z LAST-MODIFIED:20251015T225503Z UID:37303-1792999800-1793115000@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/ 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:20261102T073000 DTEND;TZID=America/Los_Angeles:20261103T153000 DTSTAMP:20260515T082633 CREATED:20251015T190427Z LAST-MODIFIED:20251016T162641Z UID:37308-1793604600-1793719800@sfbi.com SUMMARY:2 Days Cakes at Home DESCRIPTION:Course Description\nIn this 2-day class\, you will learn the various techniques of making cakes that are chemically leavened and those made with Egg-foam\, European-style buttercreams\, American icings\, ganache\, mousseline\, fruit fillings and chocolate decor. Students will also learn how to stack layer cakes as well as how to assemble roll cakes or roulades. You will be assembling fresh fruit cakes\, cooked fruit compotes and learning to make chocolate curls. \nWe have selected 3 fabulous full-sized cakes to be taught in this class\, that cover a large variety of cake bases\, fillings\, frostings\, and decor aspects. Armed with this technical knowledge\, the possibilities of customizing cakes become endless. \nHands-on: Peanut butter chocolate layer cake\, Inakati roulade\, Fraisier Cake \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  7:00 AM on day 2. 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-cakes-at-home-5/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Cakes ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/02/2Days-CakeHome.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT END:VCALENDAR