Events Search and Views Navigation

Event Views Navigation

Today

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

In this one day workshop, you will learn how to mix (both by hand and in a mixer), shape and bake various types of baguettes.  If you have never baked yeasted bread before, this is a great place to start. We will show you some tricks to bake crusty loaves at home. We will first […]

$298

Artisan I: Systematic Approach to Bread

Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail […]

$1198

2 Days In-person Class Viennoiserie for Home Baker

Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In 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 […]

$498

Artisan I: Systematic Approach to Bread

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

$1198

Artisan II: Baking Sourdough, Levain and Wild Yeast

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how 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, […]

$1198

Online Class: Baguette

This is a live-streaming class via Zoom, and it is perfect for beginner home bakers! We will be demonstrating every step of making classic poolish baguette, starting with how to prepare poolish, how to mix the dough, what to look for when the dough is fermented, how to shape baguettes and so on. We will […]

$90

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

Join us in this intense one-day workshop to learn and experience desserts and snacks that grandmothers and mothers make at home for and with their grandchildren and children. I found myself getting my hands in madeleine or waffle batters coming back from school. Who would end up polishing off or licking off the bowl? That […]

$298

Online Baking Class: Basic Sourdough

This is SFBI’s first online class offered via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class, as this class is demonstration only. This is an interactive […]

$90

Artisan I: Systematic Approach to Bread

Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail […]

$1198

Artisan II: Baking Sourdough, Levain and Wild Yeast

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how 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, […]

$1198

Viennoiserie I: Croissants, Danish, and Brioche

The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. Due to the new policy by the health department, please wear a face mask, and keep 6 feet apart from other […]

$1198

Business Essentials

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

$1198

525 DNA Way
South San Francisco, CA 94080

Follow Us

Our Connected Bakeries

   

Menu

© 2024 San Francisco Baking Institute  Terms of Service |  Privacy Policy  |  Web Accessibility