Viennoiserie and Pastry Workshops

Events
Viennoiserie and Pastry Workshops

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October 30

October 30, 2025 @ 7:30 am - October 31, 2025 @ 3:30 pm

Puff Pastry for Home Bakers

October 30

October 30, 2025 @ 7:30 am - October 31, 2025 @ 3:30 pm

Puff Pastry for Home Bakers

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There are no events on this day.

November 3

November 3, 2025 @ 7:30 am - November 7, 2025 @ 3:30 pm

Modern Bread and Viennoiserie

November 3

November 3, 2025 @ 7:30 am - November 7, 2025 @ 3:30 pm

Modern Bread and Viennoiserie

November 3

November 3, 2025 @ 7:30 am - November 7, 2025 @ 3:30 pm

Modern Bread and Viennoiserie

November 3

November 3, 2025 @ 7:30 am - November 7, 2025 @ 3:30 pm

Modern Bread and Viennoiserie

November 3

November 3, 2025 @ 7:30 am - November 7, 2025 @ 3:30 pm

Modern Bread and Viennoiserie

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sfbakinginstitute

✨2025 SFBI Class Calendar✨ We quietly posted

✨2025 SFBI Class Calendar✨

We quietly posted our 2025 Class Calendar over on our website. Mailing list subscribers found out yesterday—don’t forget to join for the latest updates including when we’ll post the info and application for our 2025 Training Series.

🥖Some highlights:
- Didier Rosada will be back in July to teach Artisan III
- Thomas Teffri-Chambelland will be back in November for Modern Bread & Viennoiserie
- *NEW* 2-Day Japanese Home Baking class taught by Miyuki
- We also brought back our Intro to Pastry & Baking course!

Another awesome group of Artisan I bakers have fin

Another awesome group of Artisan I bakers have finished their week with us!🥖

(If you were in the class and I didn’t tag you and you wanna be tagged, let me know!)

✨Series V: EIDB Collaboration Hard to believe t

✨Series V: EIDB Collaboration

Hard to believe that the maiden voyage of this collaboration between @sfbakinginstitute and @ecoleinternationaleboulangerie ended a few weeks ago!

It’s tough to sum it all up in this 40 sec video—the bread, the bakeries, the restaurants, the tour of Moulin Pichard, the sights, etc. The best I can say is that it was the experience of a lifetime baking and chatting alongside some truly talented and passionate bakers and artisans from all over the world. Thank you to the SFBI students for joining us on this journey!!

As we close in our the final week of @thomas_teffri_chambelland here at SFBI, I want to say an immense thank you. Thank you to the staff @ecoleinternationaleboulangerie, @borisbrimbeuf , @theovoboulanger , @stephanievastel and the administrative team for helping coordinate. Thank you to the hotels, restaurants, Stephane of Moulin Pichard, Henri de Pazzis of @terre.et.ble, @lafabriqueapainaix and all the bakers along the way. Finally, a huge thank you to Thomas!! Your generosity to share your passion and philosophies for bread baking won’t soon be forgotten. It was truly unbelievable.✨

Series IV: Bakery Business Essentials ✅ Last we

Series IV: Bakery Business Essentials ✅

Last week our Training Series bakers were thrown into planning mode for their Thursday/Friday practical exams. They collaborated on building out production schedules comprised of the products and skills they’ve learned during their time with us.

We also had some special speakers come by and offer their insight of the baking industry with an emphasis on why community and valuing your employees matters. Thank you Michel and our guest speaker @joseybakerbread for being so generous with your time!

Thank you to the students who were with us for 7 weeks! While the core Training Series has ended, this week some have joined us for a study abroad @ecoleinternationaleboulangerie! Stay tuned ✨

Series III: Viennoiserie ✅ Last Friday, our Tra

Series III: Viennoiserie ✅

Last Friday, our Training Series bakers finished off their Viennoiserie class with enriched and laminated doughs galore!

This week, they’re finishing up Series Iv: Bakery Business Essentials✨

This week our Training Series students graduated f

This week our Training Series students graduated from the bread lab to the pastry lab to try their hand at making Viennoiserie for Series III! 🥐 This is their 5th week together—hard to believe there’s only about 2/3 weeks left!

Lots of teamwork is needed for all the moving parts of this class and it’s a joy to see them work together. Next week we move into incorporating sourdough elements learned in Series I to viennoiserie techniques. I can’t wait!

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