Bakery 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...
Loading view.
Calendar of Events
M Mon
T Tue
W Wed
T Thu
F Fri
S Sat
S Sun
2 events,
2 Day Pies Class
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....
$578.00
2 events,
2 events,
3 Day Tarts Class
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...
$798.00
2 events,
2 events,
0 events,
0 events,
1 event,
Modern Bread and Viennoiserie
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...
1 event,
1 event,
1 event,
1 event,
0 events,
0 events,
1 event,
Modern Bread and Viennoiserie
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...
1 event,
1 event,
1 event,
1 event,
0 events,
0 events,
1 event,
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...
$1,290.00
2 events,
2 Days: Buttercream Cakes and Decors
Join us for this 2 days workshop to learn basic assembly and decoration techniques for buttercream cakes. During the two days, each student will assemble...
$578.00
2 events,
2 Day Choux Class
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...
$578.00
0 events,
0 events,
2 events,
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...
$578.00
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...
$1,290.00
2 events,
3 Days Mousse Workshop
Join our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse, chocolate mousse and Bavarian cream. In this course, we...
$798.00
0 events,
0 events,
1 event,
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...
$1,290.00
0 events,
0 events,
© 2022 San Francisco Baking Institute.
