Course Description In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and more. One important topic explained in this series is how to create a production schedule for yeasted bread, sourdough and viennoiserie items, which is necessary for an efficient […]
Prerequisite: None Course Description In the first week of our hands-on series, you will learn all aspects applicable to bread baking. This will become a very important foundation for you to understand advanced levels of artisan baking. You will be familiarized with important steps of baking, including mixing, dividing, pre-shaping, shaping and baking. You will […]
Prerequisite: Series I OR Work experience in the field equivalent to the above. Please customerservice@sfbi.com if you believe you have work experience to skip Series I. A questionnaire will be sent for you to fill out and send back. Please note, that Series I covers what is discussed in Artisan I as well as a […]
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 […]
Prerequisite Series I-III OR Artisan I and II & Viennoiserie I OR Work experience in the field equivalent to the above. Please send your resume to: customerservice@sfbi.com to register for the class. If you are taking all the series before you do not need to send a resume. Course Description In this series, important concepts […]
Prerequisite: Series I-IV Priority given to those signing up for the full 2024 Training Series I-IV Please Note: Spaces limited to 12 participants; first come, first serve What's included?: Student Pickup from the Marseille Airport OR Aix en Provence TGV Station the Sunday evening prior to class start Student Dropoff at Aix en Provence TGV […]
Course Description Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from […]
Course Description Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from […]
Prerequisite: None Course Description In the first week of our hands-on series, you will learn all aspects applicable to bread baking. This will become a very important foundation for you to understand advanced levels of artisan baking. You will be familiarized with important steps of baking, including mixing, dividing, pre-shaping, shaping and baking. You will […]
Prerequisite: Series I OR Work experience in the field equivalent to the above. Please customerservice@sfbi.com if you believe you have work experience to skip Series I. A questionnaire will be sent for you to fill out and send back. Please note, that Series I covers what is discussed in Artisan I as well as a […]
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 […]
Prerequisite 2025 Series I-III Course Description In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and more. One important topic explained in this series is how to create a production schedule for yeasted bread, sourdough and viennoiserie items, which is […]
