Viennoiserie I: Croissants, Danish, and Brioche

San Francisco Baking Institute 525 DNA Way, San Francisco

The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to...

Get Tickets $1198 6 tickets left

Advanced Bread with Didier Rosada

San Francisco Baking Institute 525 DNA Way, San Francisco

Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours,...

Get Tickets $1198 8 tickets left

Series I: Fundamentals of Baking

San Francisco Baking Institute 525 DNA Way, San Francisco

In 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...

Series II: Sourdough, Whole Grains and Alternative Grains

San Francisco Baking Institute 525 DNA Way, San Francisco

In this series, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters...

Series III: Viennoiserie

San Francisco Baking Institute 525 DNA Way, San Francisco

The first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary...

Sold Out $2490

Series IV: Bakery Business Essentials

San Francisco Baking Institute 525 DNA Way, San Francisco

In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and...

Modern Bread and Viennoiserie

San Francisco Baking Institute 525 DNA Way, San Francisco

This is a brand new course designed by our guest instructor, Thomas Teffri-Chambelland. The focus of this course is to understand the balance and ecology...

$1198

Modern Bread and Viennoiserie

San Francisco Baking Institute 525 DNA Way, San Francisco

This is a brand new course designed by our guest instructor, Thomas Teffri-Chambelland. The focus of this course is to understand the balance and ecology...

Artisan I: Systematic Approach to Bread

San Francisco Baking Institute 525 DNA Way, San Francisco

Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s...

Get Tickets $1198 9 tickets left

Cake Bases, Creams, and Composition

San Francisco Baking Institute 525 DNA Way, San Francisco

Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cake, as well as how to troubleshoot problems. Hands-on: Carrot...

Get Tickets $1198 7 tickets left

2 Day Pies Class

San Francisco Baking Institute 525 DNA Way, San Francisco

In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough....

Get Tickets $498 8 tickets left

Artisan II: Baking Sourdough, Levain and Wild Yeast

San Francisco Baking Institute 525 DNA Way, San Francisco

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the...

Get Tickets $1198 10 tickets left