BEGIN:VCALENDAR VERSION:2.0 PRODID:-//San Francisco Baking Institute - ECPv6.15.20//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:San Francisco Baking Institute 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:20240310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20241103T090000 END:STANDARD 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:20260413T073000 DTEND;TZID=America/Los_Angeles:20260417T153000 DTSTAMP:20260419T120550 CREATED:20251015T000533Z LAST-MODIFIED:20260304T185004Z UID:37217-1776065400-1776439800@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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 \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/artisan-i-systematic-approach-to-bread-42/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260309T073000 DTEND;TZID=America/Los_Angeles:20260313T153000 DTSTAMP:20260419T120550 CREATED:20251112T222758Z LAST-MODIFIED:20251113T225231Z UID:37434-1773041400-1773415800@sfbi.com SUMMARY:Whole Grains & Milling DESCRIPTION:Price: $1\,450\nPrerequisites:\n\nArtisan I & Artisan II OR…\nWorking equivalent as demonstrated in short resume\n\nCourse Description\nJoin 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. \nIn 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. \nIn the classroom we delve into a variety of relevant topics including milling as a subject from ancient history to the modern day. We also discuss sourcing of grains\, flavor improvements from freshly milled flour in bread\, and the ecological impact of using whole grains. \nIf you have ever wanted to expand your baking into this exciting area – this class is for you! \nHow to Apply:\n\nDeadline to apply: January 5\, 2026 and find out by January 9\, 2026!\nApply through this link!\n\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/whole-grains-milling-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/11/New-Thumbnail.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260302T073000 DTEND;TZID=America/Los_Angeles:20260306T153000 DTSTAMP:20260419T120550 CREATED:20251014T232404Z LAST-MODIFIED:20260107T223950Z UID:37194-1772436600-1772811000@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\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/artisan-ii-baking-sourdough-levain-and-wild-yeast-32/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260223T073000 DTEND;TZID=America/Los_Angeles:20260227T153000 DTSTAMP:20260419T120550 CREATED:20251014T214118Z LAST-MODIFIED:20260107T182442Z UID:37188-1771831800-1772206200@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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 \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/artisan-i-systematic-approach-to-bread-41/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260126T073000 DTEND;TZID=America/Los_Angeles:20260130T153000 DTSTAMP:20260419T120550 CREATED:20251014T212829Z LAST-MODIFIED:20260107T182410Z UID:37179-1769412600-1769787000@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\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/artisan-ii-baking-sourdough-levain-and-wild-yeast-31/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260119T073000 DTEND;TZID=America/Los_Angeles:20260123T153000 DTSTAMP:20260419T120550 CREATED:20251014T212143Z LAST-MODIFIED:20251216T180349Z UID:37173-1768807800-1769182200@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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 \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/artisan-i-systematic-approach-to-bread-40/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251208T073000 DTEND;TZID=America/Los_Angeles:20251212T153000 DTSTAMP:20260419T120550 CREATED:20241031T211915Z LAST-MODIFIED:20251203T210645Z UID:34363-1765179000-1765553400@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite: \n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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/artisan-ii-baking-sourdough-levain-and-wild-yeast-30/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251201T073000 DTEND;TZID=America/Los_Angeles:20251205T153000 DTSTAMP:20260419T120550 CREATED:20241031T211909Z LAST-MODIFIED:20251203T203437Z UID:34351-1764574200-1764948600@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:JOIN THE WAITLIST!\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\nPrerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-38/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251110T073000 DTEND;TZID=America/Los_Angeles:20251114T153000 DTSTAMP:20260419T120550 CREATED:20241031T211902Z LAST-MODIFIED:20250422T204315Z UID:34349-1762759800-1763134200@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-37/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251103T073000 DTEND;TZID=America/Los_Angeles:20251107T153000 DTSTAMP:20260419T120550 CREATED:20241031T211854Z LAST-MODIFIED:20250515T212543Z UID:34280-1762155000-1762529400@sfbi.com SUMMARY:Modern Bread and Viennoiserie DESCRIPTION:Price: $1\, 705\nPrerequisites\n\nArtisan I & II\, Viennoiserie I & II with practical work experience demonstrated in resume. OR…\nSFBI Training Series I-IV OR…\nThe working/educational equivalent that demonstrates well versed experience in bread baking\, sourdough and viennoiserie. Please demonstrate this in your resume.\n\nCourse Description\nSFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of L’école International de Boulangerie (EIDB)\, a world-renowned baking school located in Provence\, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication\, Panettone et Viennoiserie au Levain\, focuses on natural fermentation in viennoiserie products. \nThis is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. Final products made during the class are evaluated as a group to compare the results. \nThe focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture\, then they will apply those theories in relation to the production of bread and viennoiserie. \nMain topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast\, bacteria and enzyme in sourdough\, importance of pH in naturally leavened rye bread\, theory on naturally leavened viennoiserie\, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\, various styles of rye bread\, panettone\, croissant\, brioche and kouglof. \nWhat Will You Make?:\n\nSimple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\nVarious styles of Rye Breads\nBrioche au Levain\nKouglof\nSourdough Croissant\nPanettone\n& more!\n\nHow to Apply:\n\nEmail your resume and cover letter to customerservice@sfbi.com.\n\nResume: Be sure to include any relevant educational bread and pastry courses you may have taken at SFBI and elsewhere in addition to your relevant work history\nCover Letter: Not longer than 1-2 paragraphs. Describe why you want to take this course and what qualifies you.\n\n\n\nPrice: $ 1\,705.00 \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 (Please note this is different from other SFBI Courses)\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/modern-bread-and-viennoiserie-7/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Viennoiserie and Pastry Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/ThomasVin-Tn2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251030T073000 DTEND;TZID=America/Los_Angeles:20251031T153000 DTSTAMP:20260419T120550 CREATED:20250627T214214Z LAST-MODIFIED:20250627T214214Z UID:36392-1761809400-1761924600@sfbi.com SUMMARY:Cannabis Bread Baking Fundamentals DESCRIPTION:Who is this class for?:\nThis class is ideal for home bakers\, culinary adventurers\, or anyone interested in plant-based wellness and fermentation. Whether you’re new to cannabis baking or ready to elevate your sourdough game\, this course blends tradition and innovation for a flavorful experience. \nCourse Description:\nUnlock the art and science of cannabis-infused baking with a special focus on artisan bread! This 2-day course is guided by a guest instructor Emily Gogol along with our baking instructor Miyuki Togi. This hands-on class introduces students to the essentials of cannabis infusion and baking techniques\, with an emphasis on creating delicious\, safe\, and consistent edibles. From dosing and decarboxylation to fermentation and flavor development\, students will explore how to make a range of edibles that actually tastes great! The production focuses on a variety of yeasted and sourdough breads —from rustic country loaf\, bite-size olive fougasse to decadent chocolate bread. \nStudents will learn:\n\nTechniques for calculating and controlling edible potency\nHow to incorporate cannabis into bread formulas\nSafety\, legal considerations\, and responsible consumption\n\nNote: All participants must be 21+ and understand local cannabis laws and regulations. Some experience in bread baking is required to enroll\, as this class will not cover the baking basics. All cannabis products used in the course contains CBD\, not THC. In-class discussion includes how to incorporate THC in baking. \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nGuest Instructor Bio:\nGuest instructor\, Emily Gogol will be teaching in tandem with our Baking Instructor\, Miyuki Togi. From the Grow it from Home Website: “Emily Gogol\, PhD. is nationally known for her work in the Cannabis industry\, leading the team at Infinite Tree. Emily is passionate about developing the next generation of plants to make both commercial farmers and gardeners successful. \nIn 2020 Emily launched Grow It From Home\, which provides hemp plants to backyard gardeners across the U.S. and promotes education\, access and equity. Previously\, Emily worked in San Francisco achieving her PhD. in Biomedical Science from UCSF while engaging in community work. Emily is a recognized leader by the State of California\, having created three community organizations and two public parks from the ground up. She lives in the Applegate Valley\, OR where she is always trying to carve out time away from work to garden on her 23-acre organic certified farm.” \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/cannabis-bread-baking-fundamentals/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/Cannabis-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251020T073000 DTEND;TZID=America/Los_Angeles:20251024T153000 DTSTAMP:20260419T120550 CREATED:20241031T211818Z LAST-MODIFIED:20250422T204058Z UID:34361-1760945400-1761319800@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\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/artisan-ii-baking-sourdough-levain-and-wild-yeast-29/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251014T080000 DTEND;TZID=America/Los_Angeles:20251014T170000 DTSTAMP:20260419T120550 CREATED:20251016T012616Z LAST-MODIFIED:20251016T012616Z UID:37381-1760428800-1760461200@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\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/artisan-ii-baking-sourdough-levain-and-wild-yeast-35/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251013T073000 DTEND;TZID=America/Los_Angeles:20251017T153000 DTSTAMP:20260419T120550 CREATED:20241031T211800Z LAST-MODIFIED:20250422T204021Z UID:34347-1760340600-1760715000@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-36/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250925T073000 DTEND;TZID=America/Los_Angeles:20250926T153000 DTSTAMP:20260419T120550 CREATED:20250627T213808Z LAST-MODIFIED:20250715T185524Z UID:36389-1758785400-1758900600@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/ 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:20250901T073000 DTEND;TZID=America/Los_Angeles:20250905T153000 DTSTAMP:20260419T120550 CREATED:20241031T211741Z LAST-MODIFIED:20250422T203520Z UID:34336-1756711800-1757086200@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-35/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250721T073000 DTEND;TZID=America/Los_Angeles:20250725T153000 DTSTAMP:20260419T120550 CREATED:20241031T211711Z LAST-MODIFIED:20250422T203129Z UID:34263-1753083000-1753457400@sfbi.com SUMMARY:Artisan III: Advanced Bread with Didier Rosada DESCRIPTION:Prerequisites\n\nArtisan I & Artisan II or equivalent work/life experience.\nFor those with equivalent work experience wanting to dive into Artisan III without having taken Artisan I & II: \n\nPlease email a copy of your resume that displays your work experience with bread baking and sourdough bread baking at customerservice@sfbi.com\nYou will also be sent a Skip Artisan I Questionnaire to test the Bread Baking competencies needed for this class\n\n\n\nCourse Description\nThink outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology\, mix dough with different flours\, and create sweet dough using sourdough. Even seasoned bakers are inspired by the knowledge and marketable skills gained from this workshop. \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nWhat Will You Make?\n\nMiches\nBuckwheat Baguette\n100% Whole Grain Bread\nCaramelized Hazelnuts Squares\nMountain Bread\n& more!\n\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/artisan-iii-advanced-bread-with-didier-rosada/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/05/Artisan-III-Advanced-Bread-with-Didier-Rosada.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250714T073000 DTEND;TZID=America/Los_Angeles:20250718T153000 DTSTAMP:20260419T120550 CREATED:20241031T211653Z LAST-MODIFIED:20250422T203048Z UID:34359-1752478200-1752852600@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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/artisan-ii-baking-sourdough-levain-and-wild-yeast-28/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250707T073000 DTEND;TZID=America/Los_Angeles:20250711T153000 DTSTAMP:20260419T120550 CREATED:20241127T201308Z LAST-MODIFIED:20250422T202958Z UID:34892-1751873400-1752247800@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-39/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250616T083000 DTEND;TZID=America/Los_Angeles:20250620T150000 DTSTAMP:20260419T120550 CREATED:20250203T235539Z LAST-MODIFIED:20250509T202301Z UID:35478-1750062600-1750431600@sfbi.com SUMMARY:Teen Summer Camp: Middle School Session DESCRIPTION:Price: $850\nPrerequisites\n\nPrevious home baking experience preferred\n\nWho is this program for?\nThere will be two sessions for different age groups:\n• Week 1: Middle School grades 6-8 June 16-20\n• Week 2: High School grades 9-12 June 23-27 \nCourse Description\nGet lots of hands-on experience baking a wide range of different breads from yeasted breads like baguettes and ciabatta to sourdough. All while baking with other kids in the same age range! \nWhat Will You Make?:\n\nWide range of breads:\n\nYeasted\nSourdough\nEgg bread\nPizza\n& more!\n\n\nTeam Building style baking activities!\n\nHow to Apply:\n\n  \n\nEmail a .pdf copy of the application pages to customerservice@sfbi.com\n\nWho is teaching the Teen Summer Camp?\nMiyuki Togi works with SFBI as a bread and pastry instructor. As a mother of two middle school children\, she is excited to lead the new summer camps this year. Here is what she has to say about the SFBI Teen Summer Camp: \n“Making something by hand from scratch is very rewarding\, especially when the result is a loaf of bread that smells and tastes amazing. Baking uses all senses of the body\, and I am curious to see what the kids discover when they touch the soft and bubbly dough\, or when they hear the crust of baguette crackling right after they come of the oven. Baking a lot of bread in a spacious commercial kitchen will make a very special and memorable experience for your teens. What’s better\, they get to take bags full of bread home every day to share with their family and friends!” \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 8:30 AM  and end at 3:00pm. 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) \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 (Please note this is different from other SFBI Courses)\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/teen-summer-camp-middle-school-session/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/01/MiddleCamp.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250609T073000 DTEND;TZID=America/Los_Angeles:20250613T153000 DTSTAMP:20260419T120550 CREATED:20241031T211632Z LAST-MODIFIED:20250422T202829Z UID:34322-1749454200-1749828600@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-34/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250512T073000 DTEND;TZID=America/Los_Angeles:20250516T153000 DTSTAMP:20260419T120550 CREATED:20241031T211533Z LAST-MODIFIED:20250422T202710Z UID:34357-1747035000-1747409400@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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/artisan-ii-baking-sourdough-levain-and-wild-yeast-27/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250505T073000 DTEND;TZID=America/Los_Angeles:20250509T153000 DTSTAMP:20260419T120550 CREATED:20241031T211520Z LAST-MODIFIED:20250422T202648Z UID:34320-1746430200-1746804600@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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/artisan-i-systematic-approach-to-bread-33/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250421T073000 DTEND;TZID=America/Los_Angeles:20250425T153000 DTSTAMP:20260419T120550 CREATED:20241217T190505Z LAST-MODIFIED:20250422T202607Z UID:34990-1745220600-1745595000@sfbi.com SUMMARY:Whole Grains & Milling DESCRIPTION:Price: $1\,595\nPrerequisites:\n\nArtisan I & Artisan II OR…\nWorking equivalent as demonstrated in short resume\n\nCourse Description\nWe’re excited to welcome Graison Gill as the leading guest instructor with support from other instructors in this immersive master class on freshly milled flour.  \nLed by passionate instructors\, you’ll not only learn the craft of stone milling but also discover the transformative impact on flavor\, nutrition\, and ecological sustainability. From the rich history of wheat agriculture to the intricate processes of stone milling\, each day unveils layers of knowledge\, providing you with the foundation to continue exploring baking with whole grain flour. Engage in hands-on experiences and savor the complexities of different formulas. Compare different stone mills side by side and see how a variety of whole grains are milled and baked to showcase characteristics of each flour. Join us on this adventure to elevate your baking prowess and develop a profound appreciation for the artistry behind every loaf. \nCourse Objectives:\n\nTo get students excited\, comfortable\, and confident in baking with freshly stone milled flour.\nTo provide students with a deeper\, hands-on understanding of whole grains and freshly milled flours.\nTo teach students the history\, equipment\, and methods involved in stone milling. \nTo show students how to source\, mill\, and store their own grain and freshly milled flours. \nTo teach students how to convert or adapt their favorite recipes to incorporate freshly stone milled flour.\n\nMeet the Instructor:\nGraison Gill \nAfter completing SFBI’s Professional Program in 2011\, Graison embarked on a journey in baking that led him from California back to New Orleans. It was there he founded Bellegarde Bakery in 2013\, which made 10\,000 loaves of bread and milled 5\,000 lbs of flour each week. Graison’s expertise with local grains\, fresh milling\, and artisan baking made him a finalist for a James Beard Award in 2020. In 2022\, he sold Bellegarde to its employees and went on to co-found Alma Bakery & Mill in London. Graison’s passion for bread\, ecology\, and foodways has taken him around the world to teach\, lecture\, and inspire. Currently\, he is writing a book to share his wealth of knowledge and experience. \nHow to Apply:\n\nApply by February 14\, 2025 and find out by February 20\, 2025!\nEmail the following to customerservice@sfbi.com:\n\nA brief resume outlining relevant kitchen experience\nA 1-2 paragraph cover letter outlining why you’d like to take to course\n\n\n\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/whole-grains-milling/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/06/WholeGrainsMilling-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250407T073000 DTEND;TZID=America/Los_Angeles:20250411T153000 DTSTAMP:20260419T120550 CREATED:20241016T055316Z LAST-MODIFIED:20250422T202450Z UID:34355-1744011000-1744385400@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite: \n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description \nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?: \n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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/artisan-ii-baking-sourdough-levain-and-wild-yeast-25/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250331T073000 DTEND;TZID=America/Los_Angeles:20250404T153000 DTSTAMP:20260419T120550 CREATED:20241031T211427Z LAST-MODIFIED:20250102T225540Z UID:34318-1743406200-1743780600@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\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 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 \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/artisan-i-systematic-approach-to-bread-32/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250310T073000 DTEND;TZID=America/Los_Angeles:20250314T153000 DTSTAMP:20260419T120550 CREATED:20241031T211409Z LAST-MODIFIED:20250422T202238Z UID:34353-1741591800-1741966200@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\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 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/artisan-ii-baking-sourdough-levain-and-wild-yeast-26/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250303T073000 DTEND;TZID=America/Los_Angeles:20250307T153000 DTSTAMP:20260419T120550 CREATED:20241031T211324Z LAST-MODIFIED:20250422T201856Z UID:34316-1740987000-1741361400@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: 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\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 \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/artisan-i-systematic-approach-to-bread-31/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250203T073000 DTEND;TZID=America/Los_Angeles:20250207T153000 DTSTAMP:20260419T120550 CREATED:20241031T211210Z LAST-MODIFIED:20250422T201558Z UID:34314-1738567800-1738942200@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: 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\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 \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/artisan-i-systematic-approach-to-bread-30/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250120T073000 DTEND;TZID=America/Los_Angeles:20250124T153000 DTSTAMP:20260419T120550 CREATED:20241016T054622Z LAST-MODIFIED:20250422T201524Z UID:34245-1737358200-1737732600@sfbi.com SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan 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\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: 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\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 \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/artisan-ii-baking-sourdough-levain-and-wild-yeast-24/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT END:VCALENDAR