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Artisan I: Systematic Approach to Bread at San Francisco Baking Institute

Artisan I: Systematic Approach to Bread

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

Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps […]

$1,290.00
2 Days Buttercream Cakes and Decors at San Francisco Baking Institute

2 Days Buttercream Cakes and Decors

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

Course Description Join us for this 2 days  workshop to learn basic assembly and decoration techniques for buttercream cakes. During the two days, each student will assemble and decorate two 6" cakes with buttercream roses and succulents. Examples of the cakes are as pictured : On day one, students will first learn how to split, […]

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 […]

Artisan II: Baking Sourdough, Levain and Wild Yeast at San Francisco Baking Institute

Artisan II: Baking Sourdough, Levain and Wild Yeast

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

Course Description Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules, 1 a day feeding, 2 a day feedings, 3 […]

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

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
Artisan I: Systematic Approach to Bread at San Francisco Baking Institute

Artisan I: Systematic Approach to Bread

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

Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps […]

$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 […]

Artisan II: Baking Sourdough, Levain and Wild Yeast at San Francisco Baking Institute

Artisan II: Baking Sourdough, Levain and Wild Yeast

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

Course Description Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules, 1 a day feeding, 2 a day feedings, 3 […]

525 DNA Way
South San Francisco, CA 94080

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