Prerequisites: This 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 […]
Prerequisite: 3 Day Tarts OR... Cake Bases, Creams & Compositions OR... Intro to Baking & Pastry OR... Working experience/Practical experience with an understanding in all of the following: Making items […]
Price: $1,595 Prerequisites: Artisan I & Artisan II OR... Working equivalent as demonstrated in short resume Course Description We’re excited to welcome Graison Gill as the leading guest instructor in […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in […]
Prerequisite: Artisan I or equivalent work/life experience For those wanting to dive into Artisan II without having taken Artisan I, please email us first at customerservice@sfbi.com for the questionnaire to […]
Prerequisites: This 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 […]
Prerequisites: Artisan II & Viennoiserie I Or, equivalent: Please email us with your relevant experience at customerservice@sfbi.com. Resumes are welcomed. Course Description Viennoiserie II builds on the skills and techniques […]
Course Description 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 […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in […]
Prerequisite: Artisan I or equivalent work/life experience For those wanting to dive into Artisan II without having taken Artisan I, please email us first at customerservice@sfbi.com for the questionnaire to […]
Prerequisites Artisan I & Artisan II or equivalent work/life experience. For those with equivalent work experience wanting to dive into Artisan III without having taken Artisan I & II: Please […]
Course Description In 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, […]
