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DTSTART;TZID=America/Los_Angeles:20260518T073000
DTEND;TZID=America/Los_Angeles:20260522T153000
DTSTAMP:20260412T015230
CREATED:20251015T042456Z
LAST-MODIFIED:20251015T223940Z
UID:37237-1779089400-1779463800@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Prerequisites:\nThis class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I. \nCourse Description\nThe interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nUtilize the steps of bread baking to mix\, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky products by machine and by hand. \nWhat Will You Make?:\n\nVarious toppings and fillings\nCroissant dough\nWhole Wheat Croissants\nPuff Pastry\nBrioche\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nClass Sold Out? Email us to get on the waitlist! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\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-21/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Home Baker Workshops (In-person Class),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:20260528T073000
DTEND;TZID=America/Los_Angeles:20260529T153000
DTSTAMP:20260412T015230
CREATED:20260324T170910Z
LAST-MODIFIED:20260407T230947Z
UID:38913-1779953400-1780068600@sfbi.com
SUMMARY:2 Days Japanese Home Baking
DESCRIPTION:*WAITLIST CLOSED*\nPrerequisites:\nNone \nCourse Description\nIn this 2-day Japanese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, melon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-japanese-home-baking-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/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260601T073000
DTEND;TZID=America/Los_Angeles:20260602T153000
DTSTAMP:20260412T015230
CREATED:20260324T172408Z
LAST-MODIFIED:20260402T180346Z
UID:38917-1780299000-1780414200@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\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-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
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260601T073000
DTEND;TZID=America/Los_Angeles:20260605T153000
DTSTAMP:20260412T015230
CREATED:20251015T070645Z
LAST-MODIFIED:20251015T223858Z
UID:37240-1780299000-1780673400@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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\, please refer to our cancellation policy link HERE. \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-44/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class)
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:20260604T073000
DTEND;TZID=America/Los_Angeles:20260605T153000
DTSTAMP:20260412T015230
CREATED:20260324T172849Z
LAST-MODIFIED:20260327T223216Z
UID:38922-1780558200-1780673400@sfbi.com
SUMMARY:2 Days Cakes at Home
DESCRIPTION:TICKETS AVAILABLE AT 11AM PT ON APRIL 3\, 2026\nCourse 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 \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 day 1 and  7:00 AM on day 2. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Cakes,Home Baker Workshops (In-person Class)
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:20260611T073000
DTEND;TZID=America/Los_Angeles:20260612T153000
DTSTAMP:20260412T015230
CREATED:20260408T154544Z
LAST-MODIFIED:20260408T154919Z
UID:39089-1781163000-1781278200@sfbi.com
SUMMARY:Sourdough at Home
DESCRIPTION:Who is this class for?\n\nHome bakers who understand basic bread dough fundamentals who want to start dabbling into sourdough baking\nSeasoned home bakers who want to refine their sourdough skills\nHome bakers who are interested in taking Artisan 1 or Artisan 2 but unable to commit to a weeklong course\n\nPrerequisite:\nNone\, but it wouldn’t hurt to have some home baking bread knowledge under your belt. \nCourse Description:\nAre you an avid home baker who wants to level up your sourdough game? This course is for you! Over two days we will work with a versatile and approachable formula to craft delicious hearth loaves. The practical time in class will feature hand mixing\, machine mixing\, working with inclusions\, comparing flour from different millers and more. We will discuss caring for sourdough starters\, and strategies for success in baking in the home kitchen. You will take home everything you made at the end of the class. Let’s get baking! \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/sourdough-at-home-4-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Artisan Bread Workshops,Home Baker Workshops (In-person Class)
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/Sourdough-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260618T073000
DTEND;TZID=America/Los_Angeles:20260619T153000
DTSTAMP:20260412T015230
CREATED:20260407T225947Z
LAST-MODIFIED:20260408T203220Z
UID:39053-1781767800-1781883000@sfbi.com
SUMMARY:Private
DESCRIPTION:Content is protected.
URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2/
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
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260709T073000
DTEND;TZID=America/Los_Angeles:20260710T153000
DTSTAMP:20260412T015230
CREATED:20251016T004809Z
LAST-MODIFIED:20260117T000850Z
UID:37372-1783582200-1783697400@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\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-11/
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/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260713T073000
DTEND;TZID=America/Los_Angeles:20260714T153000
DTSTAMP:20260412T015230
CREATED:20251016T010646Z
LAST-MODIFIED:20251016T162027Z
UID:37375-1783927800-1784043000@sfbi.com
SUMMARY:Advanced Viennoiserie at Home
DESCRIPTION:Course Description Update: 4/23/25\nWho is this class for?\n1) Students who are just looking for a fun class to learn make Viennoiserie products. \n2) Students who already took the 2-Day Viennoiserie at Home class and are looking to broaden their Viennoiserie skills. \n3) Students who already took the 2-Day Viennoiserie at Home class before but are a bit rusty – this would be an excellent refresher and also learn new techniques. \nFor students looking to get proficient in traditional croissant making and brioche products\, 2-Day Viennoiserie at Home is the class to choose. \nCourse Description\nExpanding on the foundations learned in 2-Day Viennoiserie at Home\, we will explore endless possibilities of laminated dough in this 2-day course. From using pre-ferments in viennoiserie to different styles of lamination techniques\, we will learn to make various products\, including interesting Danish shapes. \nThis course focuses on different types of lamination techniques and products such as Danishes\, Kouign Amann\, Babka\, Pain au raisins\, Bi-Color croissants\, Almond\, Ham & Cheese croissants etc. \nCheck-in\nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/advanced-viennoiserie-at-home-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Home Baker Workshops (In-person Class),Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/04/Advanced-Viennoiserie-Home-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260713T073000
DTEND;TZID=America/Los_Angeles:20260717T153000
DTSTAMP:20260412T015230
CREATED:20251016T012331Z
LAST-MODIFIED:20260408T193850Z
UID:37378-1783927800-1784302200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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\, please refer to our cancellation policy link HERE. \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-49/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class)
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:20260720T073000
DTEND;TZID=America/Los_Angeles:20260724T153000
DTSTAMP:20260412T015230
CREATED:20251016T162409Z
LAST-MODIFIED:20251111T155832Z
UID:37391-1784532600-1784907000@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse 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. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\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-36/
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:20260803T073000
DTEND;TZID=America/Los_Angeles:20260814T153000
DTSTAMP:20260412T015230
CREATED:20251015T072249Z
LAST-MODIFIED:20251209T164943Z
UID:37248-1785742200-1786721400@sfbi.com
SUMMARY:Series I: Fundamentals of Baking
DESCRIPTION:Prerequisite:\nNone \nCourse Description\nIn the first week of our hands-on series\, you will learn all aspects applicable to bread baking. This will become a very important foundation for you to understand advanced levels of artisan baking. You will be familiarized with important steps of baking\, including mixing\, dividing\, pre-shaping\, shaping and baking. You will also learn how to operate baking equipment such as spiral mixers and oven loaders.\nDuring the first half of this series\, baguettes are used as a medium to experiment with different mixing techniques\, and with different types of flour. Functionalities of basic ingredients – flour\, water\, salt and yeast – are explained in detail\, as well as how mixing and fermentation are closely related to each other. \nAnother important topic covered in this series is preferments\, including poolish\, sponge and pre-fermented dough. You will learn how preferments have various effects on dough properties\, and in the final products. \nDuring the second half of this series\, you will work with different types of flours such as whole wheat and rye flour\, as well as enriched doughs like challah and egg bread. You will practice on various shaping techniques\, starting from boules and batards to intricate braids and French regional shapes. Basic concept of sourdough is explained at the end of this series. You will learn different styles of sourdough\, and the impact they have on the final products. \nThe last day of this series is the practical exam. You will be working as a group to review important concepts and formulas. The instructor will give production assignments to each group\, and the products are evaluated at the end of the day. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation Policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/series-i-fundamentals-of-baking-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series1-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260817T073000
DTEND;TZID=America/Los_Angeles:20260818T153000
DTSTAMP:20260412T015230
CREATED:20260117T000730Z
LAST-MODIFIED:20260117T000730Z
UID:38335-1786951800-1787067000@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\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-14/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Bread and Viennoiserie Training Series,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:20260817T073000
DTEND;TZID=America/Los_Angeles:20260828T153000
DTSTAMP:20260412T015230
CREATED:20251015T072557Z
LAST-MODIFIED:20251209T165422Z
UID:37251-1786951800-1787931000@sfbi.com
SUMMARY:Series II: Sourdough\, Whole Grains and Alternative Grains
DESCRIPTION:Prerequisite:\n\nSeries I OR\nWork experience in the field equivalent to the above. Please customerservice@sfbi.com if you believe you have work experience to skip Series I. A questionnaire will be sent for you to fill out and send back.\nPlease note\, that Series I covers what is discussed in Artisan I as well as a portion of what’s covered in Artisan II.\n\nCourse Description\nIn this series\, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained\, such as hydration\, fermentation temperature and feeding schedules. Understanding these topics will help you create your own sourdough bread with desired characteristics. \nThe retarding technique is introduced in this series as a new concept. This is a very important concept to know when you are in a bakery production. You will learn the pros and cons of different styles of retarding\, using both yeasted and naturally leavened doughs. The first half of this week includes hands-on production of country bread\, olive bread\, raisin walnut bread\, ciabatta with poolish\, and many other favorites. \nThe next topic covered in this week is baking with whole grain flour\, primarily focusing on whole wheat flour. Breads made with different percentage of whole wheat flour are compared\, and the discussion covers how to apply whole grain flours in natural and yeasted preferments and in final formulas. You will be producing multigrain\, 100% whole wheat sourdoughs\, among others. \nThe second half of this series focuses on working with specialty flours\, including alternative grains such as Kamut® and spelt\, gluten-free grains such as buckwheat\, millet and teff. A variety of breads will be baked every day\, including Kamut® baguette\, pear-buckwheat bread\, and teff with sunflower seeds. You will also work with a selection of German style rye breads with different percentages of rye flour\, including two castle rye and volkornbrot. \nThe last day of this series is the practical exam to review what you have learned in the bread series. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/series-ii-sourdough-whole-grains-and-alternative-grains-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series2-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260831T073000
DTEND;TZID=America/Los_Angeles:20260904T153000
DTSTAMP:20260412T015230
CREATED:20251015T073131Z
LAST-MODIFIED:20251016T162606Z
UID:37255-1788161400-1788535800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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\, please refer to our cancellation policy link HERE. \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-45/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class)
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:20260831T073000
DTEND;TZID=America/Los_Angeles:20260911T153000
DTSTAMP:20260412T015230
CREATED:20251015T073503Z
LAST-MODIFIED:20251209T165607Z
UID:37259-1788161400-1789140600@sfbi.com
SUMMARY:Series III: Viennoiserie
DESCRIPTION:Prerequisite\n\nSeries I-II OR\nArtisan I & II OR\nWork experience in the field equivalent to the above. Please send your resume to: customerservice@sfbi.com to register for the class.\n\nCourse Description\nThe 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. \nProducts made this week include a variety of enriched dough\, such as brioche and sticky buns. Using croissant dough\, you will practice different shaping and assembly processes for traditional\, chocolate\, and almond croissants. A wide range of shaping techniques will be introduced using Danish dough. Different lamination techniques\, as well as several types of retarding methods are practiced. A selection of creams and fillings are made in this series to finish Danish and puff pastries. Using puff pastry dough as a base\, a variety of products will be produced\, including turnovers\, palmiers. \nLater in this series teaches more advanced theory and techniques in viennoiserie. You will make a variety of pastries from both laminated and non-laminated doughs. Products made during this week include regional specialties and holiday breads\, such as panettone with levain\, pan d’Oro\, stollen\, gibassier and pithivier. The lecture includes how to work with Italian levain\, which is used in several classic Italian holiday breads. Selections of laminated products include kouign amann\, laminated brioche and inverted puff pastry. \nThis class will end in a practical exam. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/series-iii-viennoiserie-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series3-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260914T073000
DTEND;TZID=America/Los_Angeles:20260918T153000
DTSTAMP:20260412T015230
CREATED:20251015T073754Z
LAST-MODIFIED:20251209T170436Z
UID:37262-1789371000-1789745400@sfbi.com
SUMMARY:Series IV: Training Series Capstone
DESCRIPTION:Prerequisite\n\n2026 Series I-III: This class is best suited as the bookend to the 7-week Training Series as it is more of a culmination of the concepts learned in the weeks prior.\n\nCourse Description\nOne important topic explained in this 5-day class is how to create a production schedule for yeasted bread\, sourdough and viennoiserie items. This is a crucial concept to understand to minimize food and labor costs\, and to achieve an efficient bakery operation. Students will work in groups during the hands-on production time to construct their own production schedule depending on the product types and quantities. The production schedule will be based on essential items at bakeries such as country bread\, baguettes\, ciabatta\, croissants\, cookies\, scones\, and muffins. Students will produce the above items in a practical exam as if to operate an actual bakery production in the last few days of this series. We will have a conversation with bakery owners in the first half of this series. This is a great opportunity to learn the ins and outs of opening and operating a bakery. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nTraining Series Cancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/series-iv-bakery-business-essentials-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series4-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260921T073000
DTEND;TZID=America/Los_Angeles:20260925T153000
DTSTAMP:20260412T015230
CREATED:20251015T074236Z
LAST-MODIFIED:20251015T224815Z
UID:37267-1789975800-1790350200@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Prerequisites\nNone–just an eagerness and open mind to learn! \nCourse Description\nLearn how to understand and control the pastry making process instead of just using the recipes! 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. Make a variety of products like cookies\, cakes\, pies\, pâte à choux & more! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-7/
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:20260928T073000
DTEND;TZID=America/Los_Angeles:20261002T153000
DTSTAMP:20260412T015230
CREATED:20251015T074612Z
LAST-MODIFIED:20251015T224916Z
UID:37270-1790580600-1790955000@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Prerequisites:\nThis class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I. \nCourse Description\nThe interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nUtilize the steps of bread baking to mix\, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky products by machine and by hand. \nWhat Will You Make?:\n\nVarious toppings and fillings\nCroissant dough\nWhole Wheat Croissants\nPuff Pastry\nBrioche\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nClass Sold Out? Email us to get on the waitlist! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\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-22/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Home Baker Workshops (In-person Class),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:20261019T073000
DTEND;TZID=America/Los_Angeles:20261023T153000
DTSTAMP:20260412T015230
CREATED:20251015T080650Z
LAST-MODIFIED:20260203T223353Z
UID:37277-1792395000-1792769400@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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\, please refer to our cancellation policy link HERE. \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-46/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class)
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:20261022T073000
DTEND;TZID=America/Los_Angeles:20261023T153000
DTSTAMP:20260412T015230
CREATED:20251015T184452Z
LAST-MODIFIED:20251015T225404Z
UID:37293-1792654200-1792769400@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. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-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/Pies-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261026T073000
DTEND;TZID=America/Los_Angeles:20261027T153000
DTSTAMP:20260412T015230
CREATED:20251015T185743Z
LAST-MODIFIED:20251015T225503Z
UID:37303-1792999800-1793115000@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\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-10/
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/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261026T073000
DTEND;TZID=America/Los_Angeles:20261030T153000
DTSTAMP:20260412T015230
CREATED:20251015T184107Z
LAST-MODIFIED:20260203T223459Z
UID:37289-1792999800-1793374200@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse 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. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\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-34/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class)
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:20261102T073000
DTEND;TZID=America/Los_Angeles:20261103T153000
DTSTAMP:20260412T015230
CREATED:20251015T190427Z
LAST-MODIFIED:20251016T162641Z
UID:37308-1793604600-1793719800@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 \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 day 1 and  7:00 AM on day 2. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-5/
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/2023/02/2Days-CakeHome.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261130T073000
DTEND;TZID=America/Los_Angeles:20261204T153000
DTSTAMP:20260412T015230
CREATED:20251015T190928Z
LAST-MODIFIED:20260408T202428Z
UID:37315-1796023800-1796398200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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\, please refer to our cancellation policy link HERE. \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-48/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class)
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
END:VCALENDAR