Bread and Viennoiserie Training Series

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 […]

Course Description In this series, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from […]

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 planetary mixers and reversible […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]