BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//San Francisco Baking Institute - ECPv6.16.0//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://sfbi.com
X-WR-CALDESC:Events for San Francisco Baking Institute
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20210314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20211107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220926T073000
DTEND;TZID=America/Los_Angeles:20221007T153000
DTSTAMP:20260515T081818
CREATED:20211104T011747Z
LAST-MODIFIED:20220812T233523Z
UID:19523-1664177400-1665156600@sfbi.com
SUMMARY:Series III: Viennoiserie
DESCRIPTION:Course Description\nThe first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. \nProducts made this week include a variety of enriched dough\, such as brioche and sticky buns. Using croissant dough\, you will practice different shaping and assembly processes for traditional\, chocolate\, and almond croissants. A wide range of shaping techniques will be introduced using Danish dough. Different lamination techniques\, as well as several types of retarding methods are practiced. A selection of creams and fillings are made in this series to finish Danish and puff pastries. Using puff pastry dough as a base\, a variety of products will be produced\, including turnovers\, palmiers. \nLater in this series teaches more advanced theory and techniques in viennoiserie. You will make a variety of pastries from both laminated and non-laminated doughs. Products made during this week include regional specialties and holiday breads\, such as panettone with levain\, pan d’Oro\, stollen\, gibassier and pithivier. The lecture includes how to work with Italian levain\, which is used in several classic Italian holiday breads. Selections of laminated products include kouign amann\, laminated brioche and inverted puff pastry.The last day of this week is the practical exam to review the viennoiserie series. \n\nPre requisite classes prior to the series III : Artisan I and Artisan II or Series I.\nPlease send your application to customerservice@sfbi.com to register for the class.\nSeptember 26 to October 7\, 2022. Price: $ 2495 \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-iii-viennoiserie-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221010T073000
DTEND;TZID=America/Los_Angeles:20221014T153000
DTSTAMP:20260515T081818
CREATED:20211104T004443Z
LAST-MODIFIED:20220912T235132Z
UID:19440-1665387000-1665761400@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Course Description\nLearn how to understand and control the pastry making process instead of just using the recipes! This Essential class is for enthusiasts who want to create instead of following . This class focuses on ingredients\, functionalities\, mixing methods and fundamental pastry techniques. Learn how flours\, sugars\, fats\, eggs\, dairy products and leavening agents affect the final products. Practice a variety of mixing methods that will help you achieve the results you desire. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/introduction-to-pastry-and-baking-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221010T073000
DTEND;TZID=America/Los_Angeles:20221014T153000
DTSTAMP:20260515T081818
CREATED:20211104T210843Z
LAST-MODIFIED:20220812T233608Z
UID:19528-1665387000-1665761400@sfbi.com
SUMMARY:Series IV: Bakery Business Essentials
DESCRIPTION:Course Description\nIn this series\, 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. \nThis is an Advanced Course for students who have taken Artisan I\, Artisan II and Viennoiserie I. This course is also open to trained bakers who have work experience in the field. \n\nPlease send your application to customerservice@sfbi.com to register for the class. \nSeries IV October 10 to October 14\,2022. Price: $ 1495 \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-iv-bakery-business-essentials-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221017T073000
DTEND;TZID=America/Los_Angeles:20221021T153000
DTSTAMP:20260515T081818
CREATED:20211104T005300Z
LAST-MODIFIED:20220912T234833Z
UID:19446-1665991800-1666366200@sfbi.com
SUMMARY:Cake Bases\, Creams\, and Composition
DESCRIPTION:Course Description\nMade properly\, layer cakes can be incredibly delicate or decadent and extraordinary beautiful. Learn a variety of cake mixing methods\, creams\, and fillings to make a beautiful layer cake\, as well as how to troubleshoot problems. \nHands-on: Carrot cake\, peanut butter chocolate cake\, Sachertorte\, black forest cake\, Gateau opera and more. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/cake-bases-creams-and-composition-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221024T073000
DTEND;TZID=America/Los_Angeles:20221025T153000
DTSTAMP:20260515T081818
CREATED:20211104T211630Z
LAST-MODIFIED:20220809T004810Z
UID:19461-1666596600-1666711800@sfbi.com
SUMMARY:2 Day Pies Class
DESCRIPTION:Course Description\nIn 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. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/2-day-pies-class-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221024T073000
DTEND;TZID=America/Los_Angeles:20221028T153000
DTSTAMP:20260515T081818
CREATED:20211104T002622Z
LAST-MODIFIED:20220812T225648Z
UID:19403-1666596600-1666971000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn 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. \nOn 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. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-24/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221026T073000
DTEND;TZID=America/Los_Angeles:20221028T153000
DTSTAMP:20260515T081818
CREATED:20211104T212041Z
LAST-MODIFIED:20220912T234700Z
UID:19468-1666769400-1666971000@sfbi.com
SUMMARY:3 Day Tarts Class
DESCRIPTION:Course Description\nLearn 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. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/3-day-tarts-class-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221031T073000
DTEND;TZID=America/Los_Angeles:20221104T153000
DTSTAMP:20260515T081818
CREATED:20211104T003006Z
LAST-MODIFIED:20221030T182613Z
UID:19421-1667201400-1667575800@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan 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 processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries 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. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite chef’s coat. This is optional item. However\, 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-22/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
END:VCALENDAR