Viennoiserie and Pastry Workshops

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Introduction to Pastry and Baking at San Francisco Baking Institute

Introduction to Pastry and Baking

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description Learn how to understand and control the pastry making process instead of just using the recipes! This Essential class is for enthusiasts who want to create instead of following . This class focuses on ingredients, functionalities, mixing methods and fundamental pastry techniques. Learn how flours, sugars, fats, eggs, dairy products and leavening agents […]

$1,290.00
2 Days Viennoiserie for Home Baker at San Francisco Baking Institute

2 Days Viennoiserie for Home Baker

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

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 […]

$598.00
3 Days Mousse Workshop at San Francisco Baking Institute

3 Days Mousse Workshop

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description Join our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse, chocolate mousse and Bavarian cream.  In this course, we will explore each type of mousse and how to prepare them. Each mousse will then be incorporated into one of the following cakes: Fresh Fruit Charlotte, Chocolate Praline […]

$798.00

2 Days Choux at San Francisco Baking Institute

2 Days Choux

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 2-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn […]

Viennoiserie I: Croissants, Danish, and Brioche at San Francisco Baking Institute

Viennoiserie I: Croissants, Danish, and Brioche

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. This class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation […]

$1,290.00
2 Days Pies at San Francisco Baking Institute
Recurring

2 Days Pies

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a […]

$578.00
3 Day Tarts at San Francisco Baking Institute

3 Day Tarts

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness.  On the second and the third day, […]

$798.00

Modern Bread and Viennoiserie at San Francisco Baking Institute

Modern Bread and Viennoiserie

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description This is a brand new course designed by our guest instructor, Thomas Teffri-Chambelland. The focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture, then they will apply those theories in relation to the production […]

2 Days Viennoiserie for Home Baker at San Francisco Baking Institute

2 Days Viennoiserie for Home Baker

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

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 […]

$598.00
2 Days Viennoiserie for Home Baker at San Francisco Baking Institute

2 Days Viennoiserie for Home Baker

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

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 […]

Advanced Viennoiserie at Home

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description Expanding 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 […]

$650.00
Viennoiserie I: Croissants, Danish, and Brioche at San Francisco Baking Institute

Viennoiserie I: Croissants, Danish, and Brioche

San Francisco Baking Institute 525 DNA way, South San Francisco, CA, United States

Course Description The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. This class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation […]

$1,290.00

525 DNA Way
South San Francisco, CA 94080

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