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Prerequisite Series I-II OR Artisan I & II OR Work experience in the field equivalent to the above. Please send your resume to: customerservice@sfbi.com to register for the class. Course Description The first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as […] |
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Prerequisite 2026 Series I-III: This class is best suited as the bookend to the 7-week Training Series as it is more of a culmination of the concepts learned in the weeks prior. Course Description One important topic explained in this 5-day class is how to create a production schedule for yeasted bread, sourdough and viennoiserie […] |
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