Viennoiserie I: Croissants, Danish, and Brioche

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

Course Description The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. This class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation […]

$1,290.00

Artisan I: Systematic Approach to Bread

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

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

$1,290.00

Series III: Viennoiserie

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

Course Description The first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. Products made this week include a variety of enriched […]

$2,495.00

Introduction to Pastry and Baking

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

Course Description Learn 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 […]

$1,290.00

Series IV: Bakery Business Essentials

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

Course Description In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and more. One important topic explained in this series is how to create a production schedule for yeasted bread, sourdough and viennoiserie items, which is necessary for an efficient […]

$1,495.00

Cake Bases, Creams, and Composition

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

Course Description Made 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. Hands-on: Carrot cake, peanut butter chocolate cake, Sachertorte, black forest cake, Gateau opera and more. Terms and […]

$1,290.00

2 Day Pies Class

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

Course Description In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a […]

$578.00

Artisan I: Systematic Approach to Bread

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

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

$1,290.00

3 Day Tarts Class

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

Course Description Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness.  On the second and the third day, […]

$798.00

Artisan II: Baking Sourdough, Levain and Wild Yeast

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

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

$1,290.00

2 Days: Buttercream Cakes and Decors

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

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

$578.00

2 Day Choux Class

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

Course Description Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 2-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn […]

$578.00