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DTSTART;TZID=America/Los_Angeles:20221031T073000
DTEND;TZID=America/Los_Angeles:20221104T153000
DTSTAMP:20260414T042203
CREATED:20211104T003006Z
LAST-MODIFIED:20221030T182613Z
UID:19421-1667201400-1667575800@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-ii-baking-sourdough-levain-and-wild-yeast-22/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221101T073000
DTEND;TZID=America/Los_Angeles:20221102T153000
DTSTAMP:20260414T042203
CREATED:20211104T212736Z
LAST-MODIFIED:20220912T234427Z
UID:19490-1667287800-1667403000@sfbi.com
SUMMARY:2 Days: Buttercream Cakes and Decors
DESCRIPTION:Course Description\nJoin 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 : \nOn day one\, students will first learn how to split\, fill\, mask and ice cakes. Proper mise en place for the cake assembly and tool selections will be discussed during the demonstration.  Next\, students will practice on making two types of flowers: apple blossoms and roses. On day two\, students will practice making three different types of succulents using the techniques learned from the previous day as well as decorating  two cakes by the end of the day 2. \nThe cake bases and the buttercream will be prepared in advance in order to focus more on the specific decoration techniques during the workshop. The mixing and baking of the cake bases and the making of the buttercream will be demonstrated as well. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/2-days-buttercream-cakes-and-decors-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221103T073000
DTEND;TZID=America/Los_Angeles:20221104T153000
DTSTAMP:20260414T042203
CREATED:20211104T213449Z
LAST-MODIFIED:20221027T183044Z
UID:19487-1667460600-1667575800@sfbi.com
SUMMARY:2 Day Choux Class
DESCRIPTION:Course Description\nPate 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 helpful tips along the way.  Pastries made during the class include some French classics\, such as Paris Brest and Gateau St. Honore\, and several types of eclairs and cream puffs. \n\n\n\n\n\n\n\n\n\n\n\nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/2-day-choux-class-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221107
DTEND;VALUE=DATE:20221109
DTSTAMP:20260414T042203
CREATED:20220217T231746Z
LAST-MODIFIED:20221107T235930Z
UID:28553-1667779200-1667951999@sfbi.com
SUMMARY:2 Days Class Viennoiserie for Home Baker
DESCRIPTION:Course Description\nEver 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 start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/2-days-in-person-class-viennoiserie-for-home-baker-14/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221107T073000
DTEND;TZID=America/Los_Angeles:20221111T153000
DTSTAMP:20260414T042203
CREATED:20211104T003416Z
LAST-MODIFIED:20221106T134639Z
UID:19410-1667806200-1668180600@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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 bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-i-systematic-approach-to-bread-25/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221109
DTEND;VALUE=DATE:20221112
DTSTAMP:20260414T042203
CREATED:20220217T235021Z
LAST-MODIFIED:20221108T002202Z
UID:28566-1667952000-1668211199@sfbi.com
SUMMARY:3 Days Mousse Workshop
DESCRIPTION:Course Description\nJoin 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 Cake\, Raspberry Dome and Lemon Pistachio Tart. We will also be making other components to pair with the mousse\, such as fruit gelée\, crémeux\, sablé and sponge cake. The first two days of the course focus on learning about the mousse and preparing the components for each cake. On the third day\, all the cakes will be assembled\, completed\, and ready to take home! \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/3-days-mousse-workshop-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:3 days workshop,Weekend Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Mousse-Tn4.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221205T073000
DTEND;TZID=America/Los_Angeles:20221209T153000
DTSTAMP:20260414T042203
CREATED:20211104T003730Z
LAST-MODIFIED:20221106T135105Z
UID:19406-1670225400-1670599800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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 bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-i-systematic-approach-to-bread-26/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221212T073000
DTEND;TZID=America/Los_Angeles:20221216T153000
DTSTAMP:20260414T042203
CREATED:20211030T215005Z
LAST-MODIFIED:20221106T135144Z
UID:19424-1670830200-1671204600@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-ii-baking-sourdough-levain-and-wild-yeast-14/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230116T073000
DTEND;TZID=America/Los_Angeles:20230117T153000
DTSTAMP:20260414T042203
CREATED:20221107T235730Z
LAST-MODIFIED:20230114T000706Z
UID:29919-1673854200-1673969400@sfbi.com
SUMMARY:2 Days Viennoiserie for Home Baker
DESCRIPTION:Course Description\nEver 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 start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/2-days-viennoiserie-for-home-baker/2023-01-16/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class),Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230123T073000
DTEND;TZID=America/Los_Angeles:20230127T153000
DTSTAMP:20260414T042203
CREATED:20221029T174606Z
LAST-MODIFIED:20221107T193816Z
UID:29624-1674459000-1674833400@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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 bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/artisan-i-systematic-approach-to-bread-0123/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230130T073000
DTEND;TZID=America/Los_Angeles:20230203T153000
DTSTAMP:20260414T042203
CREATED:20221029T181106Z
LAST-MODIFIED:20221107T193934Z
UID:29641-1675063800-1675438200@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/artisan-ii-baking-sourdough-levain-and-wild-yeast-7/2023-01-30/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230206T073000
DTEND;TZID=America/Los_Angeles:20230210T153000
DTSTAMP:20260414T042203
CREATED:20221030T185425Z
LAST-MODIFIED:20221107T194303Z
UID:29654-1675668600-1676043000@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Course Description\nThe 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. \nThis class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation upon which all of our classes are based upon. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/viennoiserie-i-croissants-danish-and-brioche-10/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/ViennoiserieI-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230213T073000
DTEND;TZID=America/Los_Angeles:20230217T153000
DTSTAMP:20260414T042203
CREATED:20221029T174606Z
LAST-MODIFIED:20221106T150607Z
UID:29626-1676273400-1676647800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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 bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-i-systematic-approach-to-bread-15/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230220T073000
DTEND;TZID=America/Los_Angeles:20230224T153000
DTSTAMP:20260414T042203
CREATED:20221029T181106Z
LAST-MODIFIED:20221106T153726Z
UID:29643-1676878200-1677252600@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-ii-baking-sourdough-levain-and-wild-yeast-7-2023-02-20/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230306T073000
DTEND;TZID=America/Los_Angeles:20230310T153000
DTSTAMP:20260414T042203
CREATED:20221030T191318Z
LAST-MODIFIED:20221103T180750Z
UID:29661-1678087800-1678462200@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Course Description\nLearn 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 affect the final products. Practice a variety of mixing methods that will help you achieve the results you desire. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/introduction-to-pastry-and-baking-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/IntroBakingPastry-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230313T073000
DTEND;TZID=America/Los_Angeles:20230317T153000
DTSTAMP:20260414T042203
CREATED:20221029T174606Z
LAST-MODIFIED:20221106T151143Z
UID:29628-1678692600-1679067000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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 bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-i-systematic-approach-to-bread-15-2023-03-13/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230316T073000
DTEND;TZID=America/Los_Angeles:20230317T153000
DTSTAMP:20260414T042203
CREATED:20221030T192347Z
LAST-MODIFIED:20221107T234611Z
UID:29667-1678951800-1679067000@sfbi.com
SUMMARY:2 Days Viennoiserie for Home Baker
DESCRIPTION:Course Description\nEver 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 start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/2-days-in-person-class-viennoiserie-for-home-baker-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class),Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230320T073000
DTEND;TZID=America/Los_Angeles:20230324T153000
DTSTAMP:20260414T042203
CREATED:20221029T181106Z
LAST-MODIFIED:20230224T001555Z
UID:29644-1679297400-1679671800@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-ii-baking-sourdough-levain-and-wild-yeast-7-2023-03-20/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230320T073000
DTEND;TZID=America/Los_Angeles:20230324T153000
DTSTAMP:20260414T042203
CREATED:20221030T193415Z
LAST-MODIFIED:20230208T011046Z
UID:29672-1679297400-1679671800@sfbi.com
SUMMARY:Cake Bases\, Creams\, and Composition
DESCRIPTION:Course Description\nMade properly\, layer cakes can be incredibly delicate or decadent and extraordinary beautiful. Learn a variety of cake mixing methods\, creams\, and fillings to make a beautiful layer cake\, as well as how to troubleshoot problems. \nHands-on: Carrot cake\, peanut butter chocolate cake\, Sachertorte\, black forest cake\, Gateau opera and more. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/cake-bases-creams-and-composition-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Cakes
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/CakeBases-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230323T080000
DTEND;TZID=America/Los_Angeles:20230324T170000
DTSTAMP:20260414T042203
CREATED:20230210T031824Z
LAST-MODIFIED:20230224T001102Z
UID:30449-1679558400-1679677200@sfbi.com
SUMMARY:2 Days Cakes at Home
DESCRIPTION:Course Description\nIn this 2-day class\, you will learn the various techniques of making cakes that are chemically leavened and those made with Egg-foam\, European-style buttercreams\, American icings\, ganache\, mousseline\, fruit fillings and chocolate decor. Students will also learn how to stack layer cakes as well as how to assemble roll cakes or roulades. You will be assembling fresh fruit cakes\, cooked fruit compotes and learning to make chocolate curls. \nWe have selected 3 fabulous full-sized cakes to be taught in this class\, that cover a large variety of cake bases\, fillings\, frostings\, and decor aspects. Armed with this technical knowledge\, the possibilities of customizing cakes become endless. \nHands-on: Peanut butter chocolate layer cake\, Inakati roulade\, Fraisier Cake \nCheck-in \nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/2-days-cakes-at-home/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Cakes
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/02/2Days-CakeHome.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230329T073000
DTEND;TZID=America/Los_Angeles:20230331T153000
DTSTAMP:20260414T042203
CREATED:20221030T194324Z
LAST-MODIFIED:20221108T001944Z
UID:29678-1680075000-1680276600@sfbi.com
SUMMARY:3 Days Mousse Workshop
DESCRIPTION:Course Description\nJoin 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 Cake\, Raspberry Dome and Lemon Pistachio Tart. We will also be making other components to pair with the mousse\, such as fruit gelée\, crémeux\, sablé and sponge cake. The first two days of the course focus on learning about the mousse and preparing the components for each cake. On the third day\, all the cakes will be assembled\, completed\, and ready to take home! \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/3-days-mousse-workshop-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:3 days workshop,Cakes,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Mousse-Tn4.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230410T073000
DTEND;TZID=America/Los_Angeles:20230414T153000
DTSTAMP:20260414T042203
CREATED:20221029T174606Z
LAST-MODIFIED:20221106T151526Z
UID:29629-1681111800-1681486200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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 bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-i-systematic-approach-to-bread-15-2023-04-10/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230411T073000
DTEND;TZID=America/Los_Angeles:20230412T153000
DTSTAMP:20260414T042203
CREATED:20221103T185057Z
LAST-MODIFIED:20230309T225549Z
UID:29729-1681198200-1681313400@sfbi.com
SUMMARY:2 Days Buttercream Cakes and Decors
DESCRIPTION:Course Description\nJoin 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 : \nOn day one\, students will first learn how to split\, fill\, mask and ice cakes. Proper mise en place for the cake assembly and tool selections will be discussed during the demonstration.  Next\, students will practice on making two types of flowers: apple blossoms and roses. On day two\, students will practice making three different types of succulents using the techniques learned from the previous day as well as decorating  two cakes by the end of the day 2. \nThe cake bases and the buttercream will be prepared in advance in order to focus more on the specific decoration techniques during the workshop. The mixing and baking of the cake bases and the making of the buttercream will be demonstrated as well. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/2-days-buttercream-cakes-and-decors-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Cakes
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/ButterCake-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230413T073000
DTEND;TZID=America/Los_Angeles:20230414T153000
DTSTAMP:20260414T042203
CREATED:20221103T185802Z
LAST-MODIFIED:20230323T203525Z
UID:29737-1681371000-1681486200@sfbi.com
SUMMARY:2 Days Choux
DESCRIPTION:Course Description\nPate 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 helpful tips along the way.  Pastries made during the class include some French classics\, such as Paris Brest and Gateau St. Honore\, and several types of eclairs and cream puffs. \n\n\n\n\n\n\n\n\n\n\n\nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. In that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. If you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. The class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/2-days-choux/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Choux-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230417T073000
DTEND;TZID=America/Los_Angeles:20230421T153000
DTSTAMP:20260414T042203
CREATED:20221029T181106Z
LAST-MODIFIED:20221106T154414Z
UID:29645-1681716600-1682091000@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/artisan-ii-baking-sourdough-levain-and-wild-yeast-7-2023-04-17/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230417T073000
DTEND;TZID=America/Los_Angeles:20230421T153000
DTSTAMP:20260414T042203
CREATED:20221030T185425Z
LAST-MODIFIED:20221106T161036Z
UID:29655-1681716600-1682091000@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Course Description\nThe 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. \nThis class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation upon which all of our classes are based upon. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/viennoiserie-i-croissants-danish-and-brioche-10-2023-04-17/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/ViennoiserieI-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230424T073000
DTEND;TZID=America/Los_Angeles:20230425T153000
DTSTAMP:20260414T042203
CREATED:20221103T190517Z
LAST-MODIFIED:20221106T163434Z
UID:29743-1682321400-1682436600@sfbi.com
SUMMARY:2 Days Pies
DESCRIPTION:Course Description\nIn 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 variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies\, Savory Quiche\, Chocolate Cream Pie\, and some holiday favorites like Apple Pie\, Pumpkin Pie and Pecan Pie. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/2-days-pies/2023-04-24/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Cakes,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Pies-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230426T073000
DTEND;TZID=America/Los_Angeles:20230428T153000
DTSTAMP:20260414T042203
CREATED:20221103T190953Z
LAST-MODIFIED:20221107T195036Z
UID:29748-1682494200-1682695800@sfbi.com
SUMMARY:3 Day Tarts
DESCRIPTION:Course Description\nLearn 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\, you will be finishing a total of seven types of tarts\, each paired with a unique filling\, topping and glaze.  Finished products include Caramel Chocolate Tart\, Pear Bourdaloue\, Strawberry Breton Tart. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. 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/3-day-tarts/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:3 days workshop,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Tarts-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230508T073000
DTEND;TZID=America/Los_Angeles:20230512T153000
DTSTAMP:20260414T042203
CREATED:20221103T192245Z
LAST-MODIFIED:20221129T194029Z
UID:29754-1683531000-1683905400@sfbi.com
SUMMARY:Modern Bread and Viennoiserie
DESCRIPTION:Course Description\nThis is a brand new course designed by our guest instructor\, Thomas Teffri-Chambelland. \nThe 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 of bread and viennoiserie. \nMain topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast\, bacteria and enzyme in sourdough\, importance of pH in naturally leavened rye bread\, theory on naturally leavened viennoiserie\, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\, various styles of rye bread\, panettone\, croissant\, brioche and kouglof. \nSFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of L’école International de Boulangerie (EIDB)\, a world-renowned baking school located in Provence\, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication\, Panettone et Viennoiserie au Levain\, focuses on natural fermentation in viennoiserie products. \nThis is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. Final products made during the class are evaluated as a group to compare the results. \nTo apply\, please email your resume and a cover letter to customerservice@sfbi.com by February 4 \,2023. We will announce who are accepted to the course February 28\,2023                       Price : $ 1595.00 \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/modern-bread-and-viennoiserie-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/ThomasVin-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230515T073000
DTEND;TZID=America/Los_Angeles:20230516T153000
DTSTAMP:20260414T042203
CREATED:20230227T185430Z
LAST-MODIFIED:20230227T185430Z
UID:30527-1684135800-1684251000@sfbi.com
SUMMARY:2 Days Viennoiserie for Home Baker
DESCRIPTION:Course Description\nEver 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 start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \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/2-days-viennoiserie-for-home-baker-2023-05-15/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class),Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
END:VCALENDAR