Online Baking Class: Ciabatta

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 […]

$90

1 Day Baguette for home baker (In-person Class)

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 […]

$298

Artisan I: Systematic Approach to Bread

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, […]

$1198

2 Days In-person Class Viennoiserie for Home Baker

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 […]

$498

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, how mixing affects fermentation, and other […]

$1198

Artisan II: Baking Sourdough, Levain and Wild Yeast

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 […]

$1198

Online Class: Baguette

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 […]

$90

Grandma’s French Desserts & Snacks (In-person Class)

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 […]

$298

Online Baking Class: Basic Sourdough

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 […]

$90

Artisan I: Systematic Approach to Bread

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, […]

$1198

Artisan II: Baking Sourdough, Levain and Wild Yeast

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 […]

$1198

Viennoiserie I: Croissants, Danish, and Brioche

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 […]

$1198