This is a live-streaming class via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making a […]
In this one day workshop, you will learn how to mix (both by hand and in a mixer), shape and bake various types of baguettes. If you have never baked […]
Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, […]
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In […]
Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other […]
Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how […]
This is a live-streaming class via Zoom, and it is perfect for beginner home bakers! We will be demonstrating every step of making classic poolish baguette, starting with how to […]
Join us in this intense one-day workshop to learn and experience desserts and snacks that grandmothers and mothers make at home for and with their grandchildren and children. I found […]
This is SFBI’s first online class offered via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of […]
Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, […]
Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how […]
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality […]
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