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DTSTART;TZID=UTC:20210524T073000
DTEND;TZID=UTC:20210528T160000
DTSTAMP:20260428T033207
CREATED:20201127T230152Z
LAST-MODIFIED:20201127T230152Z
UID:15623-1621841400-1622217600@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION: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 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. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After 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 \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-8/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210520T073000
DTEND;TZID=UTC:20210521T150000
DTSTAMP:20260428T033207
CREATED:20201127T225803Z
LAST-MODIFIED:20201127T225803Z
UID:15620-1621495800-1621609200@sfbi.com
SUMMARY:2 Day Choux Class
DESCRIPTION:Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple\, yet there are many tips and critical points throughout the making process. In this 2-day workshop\, you will learn how to properly prepare pate a choux\, make many fillings and topping options\, and learn helpful tips along the way.  Pastries made during the class include some French classics\, such as Paris Brest and Gateao St. Honore\, and several types of eclairs and cream puffs. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.Any notice of cancellation or transfers must be made in writing.• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse MaterialsListed below are the items you must bring to class.•Pens or pencils. You will use these to take notes in the classroom and the lab.•Permanent marker. This piece of “equipment” is invaluable in the labs.•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.•For 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.•White chef’s coat. This is optional item. 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.We suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:There is parking at our location.The address of SFBI is:525 DNA WaySouth San Francisco\, CA 94080 \n\n\n\n\n\n\n\n\n\n\n 
URL:https://sfbi.com/event/2-day-choux-class-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210517T073000
DTEND;TZID=UTC:20210519T150000
DTSTAMP:20260428T033207
CREATED:20210205T194310Z
LAST-MODIFIED:20210205T194310Z
UID:16732-1621236600-1621436400@sfbi.com
SUMMARY:3 Day Tarts Class
DESCRIPTION:Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs\, with various compositions and product characteristics\, such as texture and sweetness.  On the second and the third day\, you will be finishing a total of seven types of tarts\, each paired with a unique filling\, topping and glaze.  Finished products include Caramel Chocolate Tart\, Pear Bourdaloue\, Strawberry Breton Tart. \n  \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building.\nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Please see the attached document for details about what to bring with you.\nLet us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/3-day-tarts-class-3/
LOCATION:CA
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210510T073000
DTEND;TZID=UTC:20210511T160000
DTSTAMP:20260428T033207
CREATED:20201127T225106Z
LAST-MODIFIED:20201127T225106Z
UID:15614-1620631800-1620748800@sfbi.com
SUMMARY:2 Day Pies Class
DESCRIPTION:In this course\, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a 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. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/2-day-pies-class-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210503T073000
DTEND;TZID=UTC:20210507T160000
DTSTAMP:20260428T033207
CREATED:20201127T224339Z
LAST-MODIFIED:20201127T224339Z
UID:15611-1620027000-1620403200@sfbi.com
SUMMARY:Cake Bases\, Creams\, and Composition
DESCRIPTION:Learn a variety of cake mixing methods\, creams\, and fillings to make a beautiful layer cake\, as well as how to troubleshoot problems. Hands-on: Carrot cake\, black forest cake\, opera.
URL:https://sfbi.com/event/cake-bases-creams-and-composition-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210426T073000
DTEND;TZID=UTC:20210430T160000
DTSTAMP:20260428T033207
CREATED:20201127T223715Z
LAST-MODIFIED:20201127T223715Z
UID:15608-1619422200-1619798400@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming\, blending\, scones\, pie dough\, pate a choux\, angel food cake\, and custards. Hands-on: cookies\, muffins\, scones\, cheese cake. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/introduction-to-pastry-and-baking-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210426T070000
DTEND;TZID=America/Los_Angeles:20210430T160000
DTSTAMP:20260428T033207
CREATED:20201216T003717Z
LAST-MODIFIED:20201216T003717Z
UID:16003-1619420400-1619798400@sfbi.com
SUMMARY:Business Essentials
DESCRIPTION: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.\nOne 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. During the hands-on production time\, students will be working in groups and establish their own production schedule. The products include essential items at any artisan bakeries\, such as country bread\, baguettes\, ciabatta and croissants\, as well as pastries such as cookies\, scones and muffins. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/business-essentials/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210419T073000
DTEND;TZID=UTC:20210423T160000
DTSTAMP:20260428T033207
CREATED:20201127T222210Z
LAST-MODIFIED:20201127T222210Z
UID:15605-1618817400-1619193600@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:The interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-5/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210412T073000
DTEND;TZID=UTC:20210416T163000
DTSTAMP:20260428T033207
CREATED:20201127T221148Z
LAST-MODIFIED:20201127T221148Z
UID:15600-1618212600-1618590600@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION: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\, 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. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters\, San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-9/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210405T073000
DTEND;TZID=UTC:20210409T160000
DTSTAMP:20260428T033207
CREATED:20201127T220855Z
LAST-MODIFIED:20201127T220855Z
UID:15489-1617607800-1617984000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION: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 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. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After 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 \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread.
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-7/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210401T120000
DTEND;TZID=America/Los_Angeles:20210401T143000
DTSTAMP:20260428T033207
CREATED:20210305T174502Z
LAST-MODIFIED:20210305T174502Z
UID:17146-1617278400-1617287400@sfbi.com
SUMMARY:Online Baking Class: Basic Sourdough
DESCRIPTION: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. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterward. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in class 2 days in advance. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nAvailable but not mandatory to purchase to attend: \nIngredient Kit for Basic Sourdough Online Class \nPrice: $40 including shipping and handling \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb salt and 2oz starter. \nShipping: Ships via USPS priority mail. Not available outside of U.S. \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://sfbi.com/shop/ for prices and for placing smallware order.
URL:https://sfbi.com/event/online-baking-class-basic-sourdough-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210326T080000
DTEND;TZID=America/Los_Angeles:20210326T170000
DTSTAMP:20260428T033207
CREATED:20210222T212955Z
LAST-MODIFIED:20210222T212955Z
UID:17009-1616745600-1616778000@sfbi.com
SUMMARY:Grandma's French Desserts & Snacks (In-person Class)
DESCRIPTION: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 was always the question for me! \nYou will learn how to make and bake madeleines\, financiers\, clafoutis\, gauffres (yeasted and chemically-leavened French waffles)\, crepes (savory and sweet) and the famous Rocamadour walnut cake with assistance from the instructor.You will go back home with an armful of baked goods\, a scallop madeleine pan\, and batter so that you can impress your family and friends with piping hot madeleines. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 8:00 am. We will have breakfast pastries and Lunch boxes 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/grandmas-french-desserts-snacks-in-person-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210325T120000
DTEND;TZID=America/Los_Angeles:20210325T140000
DTSTAMP:20260428T033207
CREATED:20210305T173323Z
LAST-MODIFIED:20210305T173323Z
UID:17141-1616673600-1616680800@sfbi.com
SUMMARY:Online Class: Baguette
DESCRIPTION: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 also show you how you how to make epi bread\, a variation of baguette shape. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards.  You do not need to prepare anything before the class\, as this class is demonstration only. \nOnce you register for this class\, we will send you the formula\, as well as the login information for the class 2 days before the class start. Please expect to receive this in your email a few days before the class.  You have an option to purchase the smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nLinen Couche\, 18” wide\, 1 yard\nBakers Blade Holder\nBakers Blade\n\nThese items are not included in the class tuition\, and they are available for purchase on our website. \nPlease visit https://sfbi.com/shop/ for prices and for placing order. \n  \n 
URL:https://sfbi.com/event/online-class-baguette/
LOCATION:CA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210315T073000
DTEND;TZID=UTC:20210319T163000
DTSTAMP:20260428T033207
CREATED:20201127T220525Z
LAST-MODIFIED:20201127T220525Z
UID:15597-1615793400-1616171400@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION: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\, 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. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters\, San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes. \nClass will begin at 7:30 AM on Monday morning and at 7:00 AM Tuesday-Friday.  Breakfast and Lunch included.
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-8/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210308T073000
DTEND;TZID=UTC:20210312T160000
DTSTAMP:20260428T033207
CREATED:20201127T220104Z
LAST-MODIFIED:20201127T220104Z
UID:15594-1615188600-1615564800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Learn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain a deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and a brief introduction to 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\, the 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\, the color of the crumb\, and flavor.  On day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread\, and braided egg bread.  After 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. \n  \nIn this workshop\, you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread\, and Rye Bread. \n  \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-6/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210304T073000
DTEND;TZID=America/Los_Angeles:20210305T160000
DTSTAMP:20260428T033207
CREATED:20201215T224848Z
LAST-MODIFIED:20201215T224848Z
UID:15946-1614843000-1614960000@sfbi.com
SUMMARY:2 Days In-person Class Viennoiserie for Home Baker
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 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. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/2-days-in-person-class-viennoiserie-for-home-baker-4/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Home Baker Workshops (In-person Class)
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210215T073000
DTEND;TZID=UTC:20210219T163000
DTSTAMP:20260428T033208
CREATED:20201116T191559Z
LAST-MODIFIED:20201116T191559Z
UID:15503-1613374200-1613752200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION: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 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. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After 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 \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-5/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210212T073000
DTEND;TZID=America/Los_Angeles:20210212T170000
DTSTAMP:20260428T033208
CREATED:20201215T233000Z
LAST-MODIFIED:20201215T233000Z
UID:15988-1613115000-1613149200@sfbi.com
SUMMARY:1 Day Baguette for home baker (In-person Class)
DESCRIPTION: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. \nWe will first introduce you to the simplest form of bread dough- consisting of flour\, water\, salt\, yeast and malt.  In addition\, you will work on two more doughs: sweet and crunchy semolina baguette\, and sunflower baguette packed with flavor from whole wheat and toasted seeds. \nThis is a highly hands-on class\, and we will be spending most of the day in the lab. You will be taking home the fruits of your labor at the end of the day – a big bag full of freshly baked baguettes\, perfect for sharing with your friends and family! \n  \nDue to the new policy by the health department\, please wear a face mask\, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com \nPlease note our cancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More than 6 weeks prior to the course start date\, Deposits will be reimbursed in full\, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.\n• Less than 6-3 weeks prior to the course start date: If canceling\, the original deposit is non-refundable. If transferring classes\, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.\n• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.\n• In the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco. \nCourse Materials\nListed below are the items you must bring to class.\n•Pens or pencils. You will use these to take notes in the classroom and the lab.\n•Permanent marker. This piece of “equipment” is invaluable in the labs.\n•Hair restraint. For safety and sanitation\, you must restrain your hair if it’s long. \nAttire\n•Closed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\n•For 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.\n•White chef’s coat. This is optional item. 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.\nWe suggest that you dress in layers. Your chef’s coat (optional)\, with a t-shirt for your base layer and a long-sleeved shirt for warmth\, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings. \nTransportation:\nThere is parking at our location.\nThe address of SFBI is:\n525 DNA Way\nSouth San Francisco\, CA 94080
URL:https://sfbi.com/event/1-day-baguette-for-home-baker-in-person-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Home Baker Workshops (In-person Class)
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210210T120000
DTEND;TZID=America/Los_Angeles:20210210T140000
DTSTAMP:20260428T033208
CREATED:20201215T224222Z
LAST-MODIFIED:20201215T224222Z
UID:15942-1612958400-1612965600@sfbi.com
SUMMARY:Online Baking Class: Ciabatta
DESCRIPTION:This is a live-streaming class via Zoom\, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making a variety of bread using ciabatta dough. You do not need to prepare anything before the class\, as this class is demonstration only. \nProducts demonstrated in this class: \n\nCiabatta Loaf\nOlive Rosemary Rolls\nFocaccia\n\nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nLinen Couche\, 26” wide\n\nPlease visit https://sfbi.com/shop/ for prices and for placing order.
URL:https://sfbi.com/event/online-baking-class-ciabatta/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210208T070000
DTEND;TZID=America/Los_Angeles:20210208T090000
DTSTAMP:20260428T033208
CREATED:20210112T213829Z
LAST-MODIFIED:20210112T213829Z
UID:16373-1612767600-1612774800@sfbi.com
SUMMARY:Macaron Online Class
DESCRIPTION:French macarons are colorful meringue-based cookies that have ganache or buttercream filling. They are one of the challenging pastries to make\, as the quality is greatly affected by the mixing process and the timing between each step.  During the class\, we will break down and explain the process one by one\, starting with ingredient selections\, mixing steps\, macaronage\, piping\, baking and aging. Making of ganache is also shown and explained. \nThis is an interactive class where you have an opportunity to ask questions to the instructor at any time while in session. You do not need to prepare anything before the class\, as this class is a demonstration only. You will also have an access to recorded video of the class afterward.  Once you register for this class\, you will receive the login information for the class\, as well as the formulas demonstrated during the class. This email will be sent out a few days before the day of the class. \nPlease note that the meeting video will be recorded to distribute among the students.
URL:https://sfbi.com/event/macaron-online-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210201T073000
DTEND;TZID=UTC:20210205T160000
DTSTAMP:20260428T033208
CREATED:20201116T191330Z
LAST-MODIFIED:20201116T191330Z
UID:15500-1612164600-1612540800@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:The interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nClass will begin at 7:30 AM on Monday morning and at 7:00 AM Tuesday-Friday.  Breakfast and Lunch included.
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-4/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210128T073000
DTEND;TZID=America/Los_Angeles:20210129T160000
DTSTAMP:20260428T033208
CREATED:20201116T190141Z
LAST-MODIFIED:20201116T190141Z
UID:15497-1611819000-1611936000@sfbi.com
SUMMARY:2 Days In-person Class Viennoiserie for Home Baker
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 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. \nClass will begin at 7:30 AM on 1st Day morning and at 7:00 AM 2nd Day.  Breakfast and Lunch included.
URL:https://sfbi.com/event/2-days-in-person-class-viennoiserie-for-home-baker-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210125T073000
DTEND;TZID=UTC:20210129T163000
DTSTAMP:20260428T033208
CREATED:20201116T184754Z
LAST-MODIFIED:20201116T184754Z
UID:15493-1611559800-1611937800@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION: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\, 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. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters\, San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes. \nClass will begin at 7:30 AM on Monday morning and at 7:00 AM Tuesday-Friday.  Breakfast and Lunch included.
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-6/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210118T073000
DTEND;TZID=UTC:20210122T163000
DTSTAMP:20260428T033208
CREATED:20201116T180546Z
LAST-MODIFIED:20201116T180546Z
UID:15490-1610955000-1611333000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION: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 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. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After 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 \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nClass will begin at 7:30 AM on Monday morning and at 7:00 AM Tuesday-Friday.  Breakfast and Lunch included.
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210115T120000
DTEND;TZID=America/Los_Angeles:20210115T140000
DTSTAMP:20260428T033208
CREATED:20201215T223256Z
LAST-MODIFIED:20201215T223256Z
UID:15938-1610712000-1610719200@sfbi.com
SUMMARY:Online Baking Class: Basic Sourdough
DESCRIPTION: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. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterward. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students. \n  \nAvailable but not mandatory to purchase to attend: \nIngredient Kit for Basic Sourdough Online Class \nPrice: $40 including shipping and handling \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb salt and 2oz starter. \nShipping: Ships via USPS priority mail. Not available outside of U.S. \nSmallware used in this class: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://sfbi.com/shop/ for prices and for placing smallware order.
URL:https://sfbi.com/event/online-baking-class-basic-sourdough-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201214T070000
DTEND;TZID=UTC:20201218T150000
DTSTAMP:20260428T033208
CREATED:20200803T093423Z
LAST-MODIFIED:20200803T093423Z
UID:7637-1607929200-1608303600@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION: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\, 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. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters\, San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes.
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-5/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201207T080000
DTEND;TZID=UTC:20201211T170000
DTSTAMP:20260428T033208
CREATED:20200803T093003Z
LAST-MODIFIED:20200803T093003Z
UID:7639-1607328000-1607706000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION: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 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. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After 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 \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread.
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-4/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201207T070000
DTEND;TZID=UTC:20201211T150000
DTSTAMP:20260428T033208
CREATED:20200803T093230Z
LAST-MODIFIED:20200803T093230Z
UID:7638-1607324400-1607698800@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:The interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201203T170000
DTEND;TZID=America/Los_Angeles:20201203T200000
DTSTAMP:20260428T033208
CREATED:20201103T200633Z
LAST-MODIFIED:20201103T200633Z
UID:15388-1607014800-1607025600@sfbi.com
SUMMARY:ライブ配信レッスン：基本のサワードウ Basic Sourdough Online Class in Japanese
DESCRIPTION:San Francisco Baking Institute (SFBI)のライブ配信レッスンへようこそ！ \nこのレッスンでは、基本のサワードウの作り方を一から説明します。粉由来の微生物を利用して長時間発酵させたパンであるサワードウは、必要な材料や道具はとてもシンプル。ですがその分、生地の扱い方や温度管理の正確さにパンの出来が左右され、そこがサワードウ作りの魅力でもあります。サワードウ作りははじめて！という方も大歓迎。もちろん作ったことがある方も、ぜひご参加ください。 \nこのクラスはデモンストレーションのみです。質問やコメントは、クラス中に随時受け付けて講師ができる限り返答します。このライブ発信の動画はアーカイブされ、クラス後一週間は最視聴が可能です。 \n参加者は、レッスンの中で使われるものと同じ材料や道具をSFBIのウェブサイトで購入できます。（なお、材料の発送は米国内に限らせていただきます。道具につきましては海外発送が可能です。） \n  \nAvailable but not mandatory to purchase to attend: \n以下の購入は必須ではありません。 \nIngredient Kit for Basic Sourdough Online Class　（サワードウ材料キット）： \nPrice: $40 including shipping and handling \n（費用：$40、送料手数料込み） \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb sea salt and 2oz sourdough starter. \n（ブレッドフラワー10ポンド、全粒粉2ポンド、シーソルト1ポンド、サワードウスターター2オンス） \nShipping: Ships via USPS priority mail. Not available outside of U.S. \n               (USPS priority mail での国内発送のみ。国外発送は不可) \nSmallware used in this class　（クラス中に使われる道具一覧）: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://www.sfbi.com/baking-supplies.html for prices and for placing smallware order. \n上記の道具又は材料の注文をご希望の方は、https://www.sfbi.com/baking-supplies.htmlをご確認ください。道具は海外発送も受け付けています。
URL:https://sfbi.com/event/%e3%83%a9%e3%82%a4%e3%83%96%e9%85%8d%e4%bf%a1%e3%83%ac%e3%83%83%e3%82%b9%e3%83%b3%ef%bc%9a%e5%9f%ba%e6%9c%ac%e3%81%ae%e3%82%b5%e3%83%af%e3%83%bc%e3%83%89%e3%82%a6-basic-sourdough-online-class-in-japan/
LOCATION:https://sfbi.com/event/%e3%83%a9%e3%82%a4%e3%83%96%e9%85%8d%e4%bf%a1%e3%83%ac%e3%83%83%e3%82%b9%e3%83%b3%ef%bc%9a%e5%9f%ba%e6%9c%ac%e3%81%ae%e3%82%b5%e3%83%af%e3%83%bc%e3%83%89%e3%82%a6-basic-sourdough-online-class-in-japan/
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201203T080000
DTEND;TZID=America/Los_Angeles:20201204T160000
DTSTAMP:20260428T033208
CREATED:20201021T222713Z
LAST-MODIFIED:20201021T222713Z
UID:15300-1606982400-1607097600@sfbi.com
SUMMARY:2 Days In-person Class Viennoiserie for Home Baker
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 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.
URL:https://sfbi.com/event/2-days-in-person-class-viennoiserie-for-home-baker/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
END:VCALENDAR