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DTEND;TZID=America/Los_Angeles:20251031T153000
DTSTAMP:20260827T021405
CREATED:20241031T211847Z
LAST-MODIFIED:20251024T164417Z
UID:34388-1761809400-1761924600@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 \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/puff-pastry-for-home-bakers-4/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250717T073000
DTEND;TZID=America/Los_Angeles:20250718T153000
DTSTAMP:20260827T021405
CREATED:20241031T211703Z
LAST-MODIFIED:20250423T170757Z
UID:34390-1752737400-1752852600@sfbi.com
SUMMARY:Advanced Viennoiserie at Home
DESCRIPTION:Course Description Update: 4/23/25\nWho is this class for?\n1) Students who are just looking for a fun class to learn make Viennoiserie products. \n2) Students who already took the 2-Day Viennoiserie at Home class and are looking to broaden their Viennoiserie skills. \n3) Students who already took the 2-Day Viennoiserie at Home class before but are a bit rusty – this would be an excellent refresher and also learn new techniques. \nFor students looking to get proficient in traditional croissant making and brioche products\, 2-Day Viennoiserie at Home is the class to choose. \nCourse Description\nExpanding on the foundations learned in 2-Day 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. \nThis course focuses on different types of lamination techniques and products such as Danishes\, Kouign Amann\, Babka\, Pain au raisins\, Bi-Color croissants\, Almond\, Ham & Cheese croissants etc. \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 \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/advanced-viennoiserie-at-home-3/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250306T073000
DTEND;TZID=America/Los_Angeles:20250307T153000
DTSTAMP:20260827T021405
CREATED:20241016T055007Z
LAST-MODIFIED:20250422T202128Z
UID:34385-1741246200-1741361400@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\, please refer to our cancellation policy link HERE. \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\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-3/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240328T073000
DTEND;TZID=America/Los_Angeles:20240329T153000
DTSTAMP:20260827T021405
CREATED:20231017T075159Z
LAST-MODIFIED:20231019T002456Z
UID:32083-1711611000-1711726200@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-240328/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240321T073000
DTEND;TZID=America/Los_Angeles:20240322T153000
DTSTAMP:20260827T021405
CREATED:20231017T074316Z
LAST-MODIFIED:20231019T002350Z
UID:32071-1711006200-1711121400@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-240321/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231211T073000
DTEND;TZID=America/Los_Angeles:20231212T153000
DTSTAMP:20260827T021405
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231207T073000
DTEND;TZID=America/Los_Angeles:20231208T153000
DTSTAMP:20260827T021405
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230803T073000
DTEND;TZID=America/Los_Angeles:20230804T153000
DTSTAMP:20260827T021405
CREATED:20230525T144252Z
LAST-MODIFIED:20230525T144252Z
UID:31335-1691047800-1691163000@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 Thursday morning and at 7:00 AM Friday. 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/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230608T073000
DTEND;TZID=America/Los_Angeles:20230609T153000
DTSTAMP:20260827T021405
CREATED:20230418T035248Z
LAST-MODIFIED:20230515T185001Z
UID:31085-1686209400-1686324600@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. \nThis class will be easier to follow if you have had Viennoiserie at Home. Viennoiserie at Home is the foundation upon which all of our classes are based upon. \nCheck-in\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 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/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210401T120000
DTEND;TZID=America/Los_Angeles:20210401T143000
DTSTAMP:20260827T021405
CREATED:20210305T174502Z
LAST-MODIFIED:20210305T174502Z
UID:17146-1617278400-1617287400@sfbi.com
SUMMARY:Online Baking Class: Basic Sourdough
DESCRIPTION:This is SFBI’s first online class offered via Zoom\, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class\, as this class is demonstration only. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterward. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in class 2 days in advance. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nAvailable but not mandatory to purchase to attend: \nIngredient Kit for Basic Sourdough Online Class \nPrice: $40 including shipping and handling \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb salt and 2oz starter. \nShipping: Ships via USPS priority mail. Not available outside of U.S. \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://sfbi.com/shop/ for prices and for placing smallware order.
URL:https://sfbi.com/event/online-baking-class-basic-sourdough-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210210T120000
DTEND;TZID=America/Los_Angeles:20210210T140000
DTSTAMP:20260827T021405
CREATED:20201215T224222Z
LAST-MODIFIED:20201215T224222Z
UID:15942-1612958400-1612965600@sfbi.com
SUMMARY:Online Baking Class: Ciabatta
DESCRIPTION:This is a live-streaming class via Zoom\, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making a variety of bread using ciabatta dough. You do not need to prepare anything before the class\, as this class is demonstration only. \nProducts demonstrated in this class: \n\nCiabatta Loaf\nOlive Rosemary Rolls\nFocaccia\n\nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nLinen Couche\, 26” wide\n\nPlease visit https://sfbi.com/shop/ for prices and for placing order.
URL:https://sfbi.com/event/online-baking-class-ciabatta/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210208T070000
DTEND;TZID=America/Los_Angeles:20210208T090000
DTSTAMP:20260827T021405
CREATED:20210112T213829Z
LAST-MODIFIED:20210112T213829Z
UID:16373-1612767600-1612774800@sfbi.com
SUMMARY:Macaron Online Class
DESCRIPTION:French macarons are colorful meringue-based cookies that have ganache or buttercream filling. They are one of the challenging pastries to make\, as the quality is greatly affected by the mixing process and the timing between each step.  During the class\, we will break down and explain the process one by one\, starting with ingredient selections\, mixing steps\, macaronage\, piping\, baking and aging. Making of ganache is also shown and explained. \nThis is an interactive class where you have an opportunity to ask questions to the instructor at any time while in session. You do not need to prepare anything before the class\, as this class is a demonstration only. You will also have an access to recorded video of the class afterward.  Once you register for this class\, you will receive the login information for the class\, as well as the formulas demonstrated during the class. This email will be sent out a few days before the day of the class. \nPlease note that the meeting video will be recorded to distribute among the students.
URL:https://sfbi.com/event/macaron-online-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210115T120000
DTEND;TZID=America/Los_Angeles:20210115T140000
DTSTAMP:20260827T021405
CREATED:20201215T223256Z
LAST-MODIFIED:20201215T223256Z
UID:15938-1610712000-1610719200@sfbi.com
SUMMARY:Online Baking Class: Basic Sourdough
DESCRIPTION:This is SFBI’s first online class offered via Zoom\, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class\, as this class is demonstration only. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterward. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nAvailable but not mandatory to purchase to attend: \nIngredient Kit for Basic Sourdough Online Class \nPrice: $40 including shipping and handling \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb salt and 2oz starter. \nShipping: Ships via USPS priority mail. Not available outside of U.S. \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://sfbi.com/shop/ for prices and for placing smallware order.
URL:https://sfbi.com/event/online-baking-class-basic-sourdough-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201203T170000
DTEND;TZID=America/Los_Angeles:20201203T200000
DTSTAMP:20260827T021405
CREATED:20201103T200633Z
LAST-MODIFIED:20201103T200633Z
UID:15388-1607014800-1607025600@sfbi.com
SUMMARY:ライブ配信レッスン：基本のサワードウ Basic Sourdough Online Class in Japanese
DESCRIPTION:San Francisco Baking Institute (SFBI)のライブ配信レッスンへようこそ！ \nこのレッスンでは、基本のサワードウの作り方を一から説明します。粉由来の微生物を利用して長時間発酵させたパンであるサワードウは、必要な材料や道具はとてもシンプル。ですがその分、生地の扱い方や温度管理の正確さにパンの出来が左右され、そこがサワードウ作りの魅力でもあります。サワードウ作りははじめて！という方も大歓迎。もちろん作ったことがある方も、ぜひご参加ください。 \nこのクラスはデモンストレーションのみです。質問やコメントは、クラス中に随時受け付けて講師ができる限り返答します。このライブ発信の動画はアーカイブされ、クラス後一週間は最視聴が可能です。 \n参加者は、レッスンの中で使われるものと同じ材料や道具をSFBIのウェブサイトで購入できます。（なお、材料の発送は米国内に限らせていただきます。道具につきましては海外発送が可能です。） \n  \nAvailable but not mandatory to purchase to attend: \n以下の購入は必須ではありません。 \nIngredient Kit for Basic Sourdough Online Class　（サワードウ材料キット）： \nPrice: $40 including shipping and handling \n（費用：$40、送料手数料込み） \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb sea salt and 2oz sourdough starter. \n（ブレッドフラワー10ポンド、全粒粉2ポンド、シーソルト1ポンド、サワードウスターター2オンス） \nShipping: Ships via USPS priority mail. Not available outside of U.S. \n               (USPS priority mail での国内発送のみ。国外発送は不可) \nSmallware used in this class　（クラス中に使われる道具一覧）: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://www.sfbi.com/baking-supplies.html for prices and for placing smallware order. \n上記の道具又は材料の注文をご希望の方は、https://www.sfbi.com/baking-supplies.htmlをご確認ください。道具は海外発送も受け付けています。
URL:https://sfbi.com/event/%e3%83%a9%e3%82%a4%e3%83%96%e9%85%8d%e4%bf%a1%e3%83%ac%e3%83%83%e3%82%b9%e3%83%b3%ef%bc%9a%e5%9f%ba%e6%9c%ac%e3%81%ae%e3%82%b5%e3%83%af%e3%83%bc%e3%83%89%e3%82%a6-basic-sourdough-online-class-in-japan/
LOCATION:https://sfbi.com/event/%e3%83%a9%e3%82%a4%e3%83%96%e9%85%8d%e4%bf%a1%e3%83%ac%e3%83%83%e3%82%b9%e3%83%b3%ef%bc%9a%e5%9f%ba%e6%9c%ac%e3%81%ae%e3%82%b5%e3%83%af%e3%83%bc%e3%83%89%e3%82%a6-basic-sourdough-online-class-in-japan/
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201107T090000
DTEND;TZID=America/Los_Angeles:20201107T160000
DTSTAMP:20260827T021405
CREATED:20201021T212402Z
LAST-MODIFIED:20201021T212402Z
UID:15297-1604739600-1604764800@sfbi.com
SUMMARY:1 day Sourdough for Home Baker I: Introduction to Sourdough
DESCRIPTION:Finally\, you can learn how to bake good sourdough bread at home! This is a one-day in-person course designed for beginning home bakers.  Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing\, fermenting\, shaping\, scoring\, and baking sourdough. Every student will make at least 14 loaves of sourdough bread\, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.
URL:https://sfbi.com/event/sourdough-at-home-1-introduction-to-sourdough/
LOCATION:CA
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200905T080000
DTEND;TZID=UTC:20200906T150000
DTSTAMP:20260827T021405
CREATED:20200803T081754Z
LAST-MODIFIED:20200803T081754Z
UID:7599-1599292800-1599404400@sfbi.com
SUMMARY:Sourdough at Home 2: Understand Your Levain
DESCRIPTION:Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing\, fermentation\, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity\, sourdough baguettes and a highly popular naturally leavened country bread with high hydration. \nDay 1: 8am-3pm \nDay 2: 8am-11am
URL:https://sfbi.com/event/sourdough-at-home-2-understand-your-levain/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200814T120000
DTEND;TZID=UTC:20200814T140000
DTSTAMP:20260827T021405
CREATED:20200803T023715Z
LAST-MODIFIED:20200803T023715Z
UID:7596-1597406400-1597413600@sfbi.com
SUMMARY:Online Baking Class: Basic Sourdough
DESCRIPTION:This is a live-streaming class via Zoom\, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class\, as this class is demonstration only. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students.This is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. \nPlease note that the meeting video will be recorded to distribute among the students.
URL:https://sfbi.com/event/online-baking-class-basic-sourdough/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Weekend Workshops
END:VEVENT
END:VCALENDAR