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DTSTART;VALUE=DATE:20220523
DTEND;VALUE=DATE:20220525
DTSTAMP:20260406T044414
CREATED:20220217T230515Z
LAST-MODIFIED:20220217T230515Z
UID:28549-1653264000-1653436799@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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.If 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 the first day and 7:00 Am on the 2nd day. Class ends at 3:30 pm. 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 $150 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. \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-13/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220519T073000
DTEND;TZID=America/Los_Angeles:20220520T150000
DTSTAMP:20260406T044414
CREATED:20211030T234306Z
LAST-MODIFIED:20211030T234306Z
UID:19484-1652945400-1653058800@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 Gateau St. Honore\, and several types of eclairs and cream puffs. \n\n\n\n\n\n\n\n\n\n\nCheck in:                                                                                                                                                                                                                                                                                                                                        Following the Health Department Policy and new protocols: our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.       \nStarting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI.\nWe will take your temperature everyday – Masks are required for everyone inside the facility: staff\, students\, visitors. If 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.  \n\nThe class will begin at 7:30 AM on the first day  and at 7:00 AM the 2nd day. 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 $150 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. Checkered chef’s pants are popular because they don’t show flour spills or stains.•White chef’s coat is an  optional item but 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. \nTransportation:There is parking at our location.The address of SFBI is:525 DNA WaySouth San Francisco\, CA 94080
URL:https://sfbi.com/event/2-day-choux-class-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:20220517T073000
DTEND;TZID=America/Los_Angeles:20220518T153000
DTSTAMP:20260406T044414
CREATED:20211030T233757Z
LAST-MODIFIED:20211030T233757Z
UID:19494-1652772600-1652887800@sfbi.com
SUMMARY:2 Days: Buttercream Cakes and Decors
DESCRIPTION: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 and decorate two 6″ cakes with buttercream roses and succulents. Examples of the cakes are as pictured : \nOn day one\, students will first learn how to split\, fill\, mask and ice cakes. Proper mise en place for the cake assembly and tool selections will be discussed during the demonstration.  Next\, students will practice on making two types of flowers: apple blossoms and roses. On day two\, students will practice making three different types of succulents using the techniques learned from the previous day as well as decorating  two cakes by the end of the day 2. \nThe cake bases and the buttercream will be prepared in advance in order to focus more on the specific decoration techniques during the workshop. The mixing and baking of the cake bases and the making of the buttercream will be demonstrated as well. \nThe class will begin at 7:30 AM on the first day then 7:00 AM the 2nd day.. 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 \nCheck in:                                                                                                                                                                                                                                                                                                                                               Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.                                                                                                                                                    Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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. \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 $150 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. Checkered 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. \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-buttercream-cakes-and-decors/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220516T073000
DTEND;TZID=America/Los_Angeles:20220520T153000
DTSTAMP:20260406T044414
CREATED:20211030T233419Z
LAST-MODIFIED:20211030T233419Z
UID:19378-1652686200-1653060600@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We 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. \nStarting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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-19/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220509T073000
DTEND;TZID=America/Los_Angeles:20220513T153000
DTSTAMP:20260406T044414
CREATED:20211030T232805Z
LAST-MODIFIED:20211030T232805Z
UID:19375-1652081400-1652455800@sfbi.com
SUMMARY:Modern Bread and Viennoiserie
DESCRIPTION:This is a brand new course designed by our guest instructor\, Thomas Teffri-Chambelland. \nThe focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture\, then they will apply those theories in relation to the production of bread and viennoiserie. \nMain topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast\, bacteria and enzyme in sourdough\, importance of pH in naturally leavened rye bread\, theory on naturally leavened viennoiserie\, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\, various styles of rye bread\, panettone\, croissant\, brioche and kouglof. \nSFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of L’école International de Boulangerie (EIDB)\, a world-renowned baking school located in Provence\, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication\, Panettone et Viennoiserie au Levain\, focuses on natural fermentation in viennoiserie products. \nThis is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. Final products made during the class are evaluated as a group to compare the results. \nTo apply\, please email your resume and a cover letter to customerservice@sfbi.com by February 4 \,2022. We will announce who are accepted to the course February 28\,2022     Price : $ 1495.00 \nCheck in:\n Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson &; Johnson. 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.If 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 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 $150.00 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. Checkere 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. \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/modern-bread-and-viennoiserie-4/
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:20220502T073000
DTEND;TZID=America/Los_Angeles:20220506T163000
DTSTAMP:20260406T044414
CREATED:20211030T231949Z
LAST-MODIFIED:20211030T231949Z
UID:19372-1651476600-1651854600@sfbi.com
SUMMARY:Modern Bread and Viennoiserie
DESCRIPTION:This is a brand new course designed by our guest instructor\, Thomas Teffri-Chambelland. \nThe focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture\, then they will apply those theories in relation to the production of bread and viennoiserie. \nMain topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast\, bacteria and enzyme in sourdough\, importance of pH in naturally leavened rye bread\, theory on naturally leavened viennoiserie\, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\, various styles of rye bread\, panettone\, croissant\, brioche and kouglof. \nSFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of L’école International de Boulangerie (EIDB)\, a world-renowned baking school located in Provence\, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication\, Panettone et Viennoiserie au Levain\, focuses on natural fermentation in viennoiserie products. \nThis is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. Final products made during the class are evaluated as a group to compare the results. \nTo apply\, please email your resume and a cover letter to customerservice@sfbi.com by February 4\,2022. We will announce who are accepted to the course February 28\,2022.     Price: $ 1495.00 \nCheck in:\n Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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 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 $150.00 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. Checkered 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. \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/modern-bread-and-viennoiserie/
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:20220427T073000
DTEND;TZID=America/Los_Angeles:20220429T153000
DTSTAMP:20260406T044414
CREATED:20211030T231342Z
LAST-MODIFIED:20211030T231342Z
UID:19465-1651044600-1651246200@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. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck in:                                                                                                                                                                                                                                                                                                                                Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.                                                                                                                                            Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI.                                    We will take your temperature every day -Masks are required for everyone inside the facility: staff\, students\, visitors. If 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 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 $150 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. \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-5/
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:20220425T073000
DTEND;TZID=America/Los_Angeles:20220426T153000
DTSTAMP:20260406T044415
CREATED:20211030T231005Z
LAST-MODIFIED:20211030T231005Z
UID:19458-1650871800-1650987000@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. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck in:                                                                                                                                                                                                                                                                                                                                 Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.                                                                                                                                              Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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 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 $150 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. \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-5/
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:20220425T070000
DTEND;TZID=America/Los_Angeles:20220429T153000
DTSTAMP:20260406T044415
CREATED:20211030T230203Z
LAST-MODIFIED:20211030T230203Z
UID:19367-1650870000-1651246200@sfbi.com
SUMMARY:Bakery 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. \nPre-requisite for this class: Artisan I and Artisan II and Viennoiserie I or Series I and Series III. This course is also open to trained bakers who have a work experience in the field. \nPlease Send your resume  to customerservice@sfbi.com to apply  for the class : $ 1495. \nCheck in:\n Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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 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\, Payment will be reimbursed in full\, minus a $150.00 cancellation fee or 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. \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/bakery-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:20220418T073000
DTEND;TZID=UTC:20220422T153000
DTSTAMP:20260406T044415
CREATED:20211030T224954Z
LAST-MODIFIED:20211030T224954Z
UID:19364-1650267000-1650641400@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. \nThis class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation upon which all of our classes are based upon \nCheck in:                                                                                                                                                                                                                                                                                                                                        Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.                                                                                                                                                           Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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.If 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 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 $150.00 cancellation fee or 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 balance 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.\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-12/
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:20220411T073000
DTEND;TZID=America/Los_Angeles:20220415T153000
DTSTAMP:20260406T044415
CREATED:20211030T224628Z
LAST-MODIFIED:20211030T224628Z
UID:19443-1649662200-1650036600@sfbi.com
SUMMARY:Cake Bases\, Creams\, and Composition
DESCRIPTION:Made 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:                                                                                                                                                                                                                                                                                                                                           Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.                                                                                                                                                             As of September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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 classes will begin at 7:30 AM the first day and at 7:00 AM after the first day.. We will have breakfast pastries ready for you 30 minutes before class starts. Lunch is simple but healthy (if you have any special diet please let us know in advance and you are welcome to bring your own food and drink. Let us know if you have any questions. \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \nPens or Pencils. You will use those to take notes in the classroom and the lab.                                                                                                                                                                                                            Permanent marker. This piece of “equipment” is invaluable in the lab.                                                                                                                                                                                                                                Hair restraint. For safety and sanitation you must restrain your hair if it is long. \nAttire\n• Wear Closed-toe and 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. \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/cake-bases-creams-and-composition-4/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20220411T073000
DTEND;TZID=UTC:20220415T153000
DTSTAMP:20260406T044415
CREATED:20211030T224219Z
LAST-MODIFIED:20211030T224219Z
UID:19361-1649662200-1650036600@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 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:    \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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 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 $ 150.00 cancellation fee. Payment transferred to another class will be made at no charge. However Transferred payment 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 to another class\, 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 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. \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-18/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220404T073000
DTEND;TZID=America/Los_Angeles:20220408T153000
DTSTAMP:20260406T044415
CREATED:20211030T223908Z
LAST-MODIFIED:20211030T223908Z
UID:19436-1649057400-1649431800@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! 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:                                                                                                                                                                                                                                                                                                                                          Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members.                                                                                                                                                          Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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.If 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 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 $150 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. \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-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20220404T073000
DTEND;TZID=UTC:20220408T153000
DTSTAMP:20260406T044415
CREATED:20211030T223035Z
LAST-MODIFIED:20211030T223035Z
UID:19344-1649057400-1649431800@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We 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. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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-18/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220401
DTEND;VALUE=DATE:20220402
DTSTAMP:20260406T044415
CREATED:20220117T225332Z
LAST-MODIFIED:20220117T225332Z
UID:20229-1648771200-1648857599@sfbi.com
SUMMARY:1 day Sourdough for Home Bakers
DESCRIPTION:April 1\, 2022  @ 7:30 am \nFinally\, you can learn how to bake good sourdough bread at home! This is a one-day in-person course designed for beginning home bakers.  Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing\, fermenting\, shaping\, scoring\, and baking sourdough. Every student will make at least 14 loaves of sourdough bread\, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home. \nCheck in:\n Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson &; Johnson. 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.If 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 . 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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-sourdough-for-home-baker/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220331
DTEND;VALUE=DATE:20220402
DTSTAMP:20260406T044415
CREATED:20220215T202413Z
LAST-MODIFIED:20220215T202413Z
UID:26168-1648684800-1648857599@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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.If 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 the first day and 7:00 Am on the 2nd day. Class ends at 3:30 pm .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 $150 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. \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-12/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220324
DTEND;VALUE=DATE:20220326
DTSTAMP:20260406T044415
CREATED:20211030T222454Z
LAST-MODIFIED:20211030T222454Z
UID:19430-1648080000-1648252799@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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.If 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 the first day and 7:00 Am on the 2nd day. 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 $150 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. \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-11/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220323
DTEND;VALUE=DATE:20220324
DTSTAMP:20260406T044415
CREATED:20211101T233238Z
LAST-MODIFIED:20211101T233238Z
UID:19433-1647993600-1648079999@sfbi.com
SUMMARY:French Macarons at Home
DESCRIPTION:March 23\, 2022  @ 7:30 am \nDiscover the secrets of the sophisticated Parisian macaron in this intensive one-day workshop! Learn macarons based on both French and Italian meringues as well as valuable techniques such as macaronage\, piping\, and baking guidelines. Practice is very important to create consistent results especially in this temperamental confection\, and this class is designed for students to mix up to 4 batches of macaron batter following the instructor’s demonstration. At the end of day\, a colorful array of macarons is assembled with multiple flavors of fillings such as raspberry\, pistachio\, rose and dark chocolate ginger. Each student will go home with formulas used in the class\, a piping template and a box of at least 40 assembled macarons. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We 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. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. If 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 end at 3;30 Pm.. 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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/french-macaron-at-home/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220321T073000
DTEND;TZID=America/Los_Angeles:20220325T153000
DTSTAMP:20260406T044415
CREATED:20211030T222145Z
LAST-MODIFIED:20211030T222145Z
UID:19354-1647847800-1648222200@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 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:    \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI. We will take your temperature every day –  Masks are required for everyone inside the facility: staff\, students\, visitors.If 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. Class ends at 3:30 pm. 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 $ 150.00 cancellation fee. Payment transferred to another class will be made at no charge. However Transferred payment 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 to another class\, 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 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. \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-17/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20220314T073000
DTEND;TZID=UTC:20220318T153000
DTSTAMP:20260406T044415
CREATED:20211030T221826Z
LAST-MODIFIED:20211030T221826Z
UID:19358-1647243000-1647617400@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We 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. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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. Class ends at 3:30 pm.  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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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-17/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220311
DTEND;VALUE=DATE:20220312
DTSTAMP:20260406T044415
CREATED:20220118T000814Z
LAST-MODIFIED:20220118T000814Z
UID:20241-1646956800-1647043199@sfbi.com
SUMMARY:Bagels & Pretzels
DESCRIPTION:March 11\, 2022 @ 7:30 am \nJoin us in this one day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings\, we will create a selection of uniquely flavored doughs\, such as walnut pepper\, honey wheat\, pumpkin spice and basil asiago.  Pretzels will be dipped into a lye solution following a traditional method. We will show you how to adapt the process at home. Have some lox\, cream cheese\, mustard and beer ready at home\, you will be taking a lot of goodies at the end of the day! \nClass will start at 7:30 am. Breakfast and Lunch included. \nCheck in:\n Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson &; Johnson. 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.If 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 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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/bagels-pretzels/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220309
DTEND;VALUE=DATE:20220310
DTSTAMP:20260406T044415
CREATED:20201116T195050Z
LAST-MODIFIED:20201116T195050Z
UID:15509-1646784000-1646870399@sfbi.com
SUMMARY:Braided Sweet Bread\,Egg Bread and Challah
DESCRIPTION:March 9\, 2022  @ 7:30 am \nIn this one day workshop\, we focus on braiding techniques using two recipes. One is classic challah\, braided into an impressive 6-strand loaf and a 4-strand woven round loaf. Second is a soft and buttery egg bread\, which is perfect for breakfast\, snack\, even for making sandwiches. Using this dough\, students will make cinnamon ring coffee cake\, 2-strand loaf with chocolate chips \,and knotted rolls.   During  the course\, students will learn mixing and shaping techniques after going  over the formulas\, process and ingredient functions .  Take home new formulas and knowledge\, as well as everything you baked in the class to impress family and Friends. \nCheck in:\n Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. Starting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson &; Johnson. 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. If 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 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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/breaded-sweet-bread-egg-bread-and-challah/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220228T073000
DTEND;TZID=America/Los_Angeles:20220304T153000
DTSTAMP:20260406T044415
CREATED:20211030T221534Z
LAST-MODIFIED:20211030T221534Z
UID:19351-1646033400-1646407800@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. \nThis class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation upon which all of our classes are based upon \nCheck in:                                                                                                                                                           Following the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 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\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI.  -We will take your temperature every day – Masks are required for everyone inside the facility: staff\, students\, visitors. If 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 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 $150.00 cancellation fee or 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 balance 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.\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-11/
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:20220221T073000
DTEND;TZID=America/Los_Angeles:20220225T153000
DTSTAMP:20260406T044415
CREATED:20211030T220811Z
LAST-MODIFIED:20211030T220811Z
UID:19336-1645428600-1645803000@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 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:    \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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 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 $ 150.00 cancellation fee. Payment transferred to another class will be made at no charge. However Transferred payment 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 to another classe\, 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 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. \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-16/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20220214T073000
DTEND;TZID=UTC:20220218T153000
DTSTAMP:20260406T044415
CREATED:20211030T221030Z
LAST-MODIFIED:20211030T221030Z
UID:19333-1644823800-1645198200@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We 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. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. 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 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 \nCancellation policy.\nAny notice of cancellation or transfers must be made in writing.\n• More 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.\n• Less 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.\n• 2 weeks or less before the course start date payments 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. \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-16/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211213T073000
DTEND;TZID=America/Los_Angeles:20211217T153000
DTSTAMP:20260406T044415
CREATED:20201215T232613Z
LAST-MODIFIED:20201215T232613Z
UID:15982-1639380600-1639755000@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. \nCheck in:    \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI. \nWe will take your temperature everyday \nMasks 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 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-15/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20211206T073000
DTEND;TZID=UTC:20211210T160000
DTSTAMP:20260406T044415
CREATED:20201215T232734Z
LAST-MODIFIED:20201215T232734Z
UID:15985-1638775800-1639152000@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-9/
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:20211206T073000
DTEND;TZID=America/Los_Angeles:20211210T153000
DTSTAMP:20260406T044415
CREATED:20201215T232350Z
LAST-MODIFIED:20201215T232350Z
UID:15970-1638775800-1639150200@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. \nCheck in:    \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI. \nWe will take your temperature everyday \nMasks 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 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-13/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20211202
DTEND;VALUE=DATE:20211204
DTSTAMP:20260406T044415
CREATED:20210920T234310Z
LAST-MODIFIED:20210920T234310Z
UID:19163-1638403200-1638575999@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. \nCheck in: \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI \n.We will take your temperature everyday \nMasks 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 the first day and 7:00 Am on the 2nd day. 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. \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-10/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20211115T073000
DTEND;TZID=UTC:20211119T160000
DTSTAMP:20260406T044415
CREATED:20201215T231355Z
LAST-MODIFIED:20201215T231355Z
UID:15971-1636961400-1637337600@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 \nCheck in:  \nFollowing the Health Department Policy and new protocols\, our in-person classes are now open for fully vaccinated students. We continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of both our students\, visitors and our team members. \nStarting September 3\, 2021 and until further notice we will be observing the following measures: \nAll in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, vaccination date\, and type – Moderna\, Pfizer or Johnson & Johnson. No card vaccination will be stored by SFBI. \nWe will take your temperature everyday \nMasks 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 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-12/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
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