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DTSTART;TZID=America/Los_Angeles:20231207T073000
DTEND;TZID=America/Los_Angeles:20231208T153000
DTSTAMP:20260505T072840
CREATED:20230802T145148Z
LAST-MODIFIED:20230829T191307Z
UID:31638-1701934200-1702049400@sfbi.com
SUMMARY:Advanced Viennoiserie at Home
DESCRIPTION:Course Description\nExpanding on the foundations learned in Viennoiserie at Home\, we will explore endless possibilities of laminated dough in this 2-day course. From using pre-ferments in viennoiserie to different styles of lamination techniques\, we will learn to make various products\, including interesting Danish shapes. The finished products include poolish croissant\, kouign amann\, cinnamon sugar snails\, pain aux raisins\, bear claws\, twice-baked croissants and more. \nPrerequisite for this course is 2 Day Viennoiserie for Home Baker. 2 Day Viennoiserie for Home Baker is the foundation of this class. \nCheck-in\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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\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/advanced-viennoiserie-at-home-dec23/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/04/Advanced-Viennoiserie-Home-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
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DTSTART;TZID=America/Los_Angeles:20231211T073000
DTEND;TZID=America/Los_Angeles:20231212T153000
DTSTAMP:20260505T072840
CREATED:20230802T145637Z
LAST-MODIFIED:20231207T192102Z
UID:31641-1702279800-1702395000@sfbi.com
SUMMARY:Puff Pastry for Home Bakers
DESCRIPTION:Course Description\nIn this 2-day puff pastry class\, you will learn to make not one but two different types of puff pastry doughs\, a number of products using the doughs\, fillings and various finishing techniques. We have fine-tuned our technique of hand-laminating puff pastry\, making it more approachable to the home baker. We will teach you to make Blitz puff pastry (also called “rough puff pastry”) and classic puff pastry. Finished products include Galette de Rois\, Pop tarts\, Palmiers\, Pissaladiere and Napoleon. \nEach student will be laminating their own doughs and using that in making all these products. If you are looking to broaden your knowledge\, this class offers a great opportunity to add several products and techniques to your baking repertoire. \nCheck-in\nThe class will begin at 7:30 AM on day one 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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\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/puff-pastry-for-home-bakers-dec23/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/05/PuffPastry.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
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