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, […]

$1290.00

2 Day Choux Class

Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple, yet there are many tips and critical points throughout the making […]

$578.00

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 […]

$578

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 […]

$1290

3 Days Mousse Workshop

Join our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse, chocolate mousse and Bavarian cream.  In this course, we will explore each type of […]

$798

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 […]

$1290.00

Viennoiserie II: Brioche; Puff Pastry and Kouign Amman

Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course, students will work with highly enriched doughs and use an Italian levain to create specialties […]

$1290

Regional French Breads & Unique Shapes

June 16th, 2022 @ 7:30 am Join us for this one-day workshop to learn about some regional French bread and their unique shapes. France is a country that produces over […]

$450.00

1 day Workshop: Sweet Bread Creations

Join us for this one-day course to learn about a variety of baked products made from one basic yeasted dough. Different fillings and toppings are incorporated with the sweet dough […]

$450

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, […]

$1290

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 […]

$1290

Artisan I: Systematic Approach to Bread

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

Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, […]

$1,290.00