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DTSTART;TZID=America/Los_Angeles:20221026T073000
DTEND;TZID=America/Los_Angeles:20221028T153000
DTSTAMP:20260414T080137
CREATED:20211104T212041Z
LAST-MODIFIED:20220912T234700Z
UID:19468-1666769400-1666971000@sfbi.com
SUMMARY:3 Day Tarts Class
DESCRIPTION:Course Description\nLearn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs\, with various compositions and product characteristics\, such as texture and sweetness.  On the second and the third day\, you will be finishing a total of seven types of tarts\, each paired with a unique filling\, topping and glaze.  Finished products include Caramel Chocolate Tart\, Pear Bourdaloue\, Strawberry Breton Tart. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/3-day-tarts-class-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221024T073000
DTEND;TZID=America/Los_Angeles:20221028T153000
DTSTAMP:20260414T080137
CREATED:20211104T002622Z
LAST-MODIFIED:20220812T225648Z
UID:19403-1666596600-1666971000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-24/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221024T073000
DTEND;TZID=America/Los_Angeles:20221025T153000
DTSTAMP:20260414T080137
CREATED:20211104T211630Z
LAST-MODIFIED:20220809T004810Z
UID:19461-1666596600-1666711800@sfbi.com
SUMMARY:2 Day Pies Class
DESCRIPTION:Course Description\nIn this course\, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies\, Savory Quiche\, Chocolate Cream Pie\, and some holiday favorites like Apple Pie\, Pumpkin Pie and Pecan Pie. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/2-day-pies-class-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221017T073000
DTEND;TZID=America/Los_Angeles:20221021T153000
DTSTAMP:20260414T080137
CREATED:20211104T005300Z
LAST-MODIFIED:20220912T234833Z
UID:19446-1665991800-1666366200@sfbi.com
SUMMARY:Cake Bases\, Creams\, and Composition
DESCRIPTION:Course Description\nMade properly\, layer cakes can be incredibly delicate or decadent and extraordinary beautiful. Learn a variety of cake mixing methods\, creams\, and fillings to make a beautiful layer cake\, as well as how to troubleshoot problems. \nHands-on: Carrot cake\, peanut butter chocolate cake\, Sachertorte\, black forest cake\, Gateau opera and more. \nTerms and Conditions:  Please read carefully. All registrant must agree to our terms and conditions prior to registering for a class. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/cake-bases-creams-and-composition-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221010T073000
DTEND;TZID=America/Los_Angeles:20221014T153000
DTSTAMP:20260414T080137
CREATED:20211104T210843Z
LAST-MODIFIED:20220812T233608Z
UID:19528-1665387000-1665761400@sfbi.com
SUMMARY:Series IV: Bakery Business Essentials
DESCRIPTION:Course Description\nIn this series\, important concepts to start a small bakery operation are covered. The discussion includes equipment selection\, food and labor cost\, bakery layout and more. \nOne important topic explained in this series is how to create a production schedule for yeasted bread\, sourdough and viennoiserie items\, which is necessary for an efficient bakery operation. During the hands-on production time\, students will be working in groups and establish their own production schedule. The products include essential items at any artisan bakeries\, such as country bread\, baguettes\, ciabatta and croissants\, as well as pastries such as cookies\, scones and muffins. \nThis is an Advanced Course for students who have taken Artisan I\, Artisan II and Viennoiserie I. This course is also open to trained bakers who have work experience in the field. \n\nPlease send your application to customerservice@sfbi.com to register for the class. \nSeries IV October 10 to October 14\,2022. Price: $ 1495 \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-iv-bakery-business-essentials-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221010T073000
DTEND;TZID=America/Los_Angeles:20221014T153000
DTSTAMP:20260414T080137
CREATED:20211104T004443Z
LAST-MODIFIED:20220912T235132Z
UID:19440-1665387000-1665761400@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Course Description\nLearn how to understand and control the pastry making process instead of just using the recipes! This Essential class is for enthusiasts who want to create instead of following . This class focuses on ingredients\, functionalities\, mixing methods and fundamental pastry techniques. Learn how flours\, sugars\, fats\, eggs\, dairy products and leavening agents affect the final products. Practice a variety of mixing methods that will help you achieve the results you desire. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/introduction-to-pastry-and-baking-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220926T073000
DTEND;TZID=America/Los_Angeles:20221007T153000
DTSTAMP:20260414T080137
CREATED:20211104T011747Z
LAST-MODIFIED:20220812T233523Z
UID:19523-1664177400-1665156600@sfbi.com
SUMMARY:Series III: Viennoiserie
DESCRIPTION:Course Description\nThe first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. \nProducts made this week include a variety of enriched dough\, such as brioche and sticky buns. Using croissant dough\, you will practice different shaping and assembly processes for traditional\, chocolate\, and almond croissants. A wide range of shaping techniques will be introduced using Danish dough. Different lamination techniques\, as well as several types of retarding methods are practiced. A selection of creams and fillings are made in this series to finish Danish and puff pastries. Using puff pastry dough as a base\, a variety of products will be produced\, including turnovers\, palmiers. \nLater in this series teaches more advanced theory and techniques in viennoiserie. You will make a variety of pastries from both laminated and non-laminated doughs. Products made during this week include regional specialties and holiday breads\, such as panettone with levain\, pan d’Oro\, stollen\, gibassier and pithivier. The lecture includes how to work with Italian levain\, which is used in several classic Italian holiday breads. Selections of laminated products include kouign amann\, laminated brioche and inverted puff pastry.The last day of this week is the practical exam to review the viennoiserie series. \n\nPre requisite classes prior to the series III : Artisan I and Artisan II or Series I.\nPlease send your application to customerservice@sfbi.com to register for the class.\nSeptember 26 to October 7\, 2022. Price: $ 2495 \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-iii-viennoiserie-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220926T073000
DTEND;TZID=America/Los_Angeles:20220930T153000
DTSTAMP:20260414T080137
CREATED:20211104T001915Z
LAST-MODIFIED:20220809T004158Z
UID:19400-1664177400-1664551800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nOn day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-23/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220919T073000
DTEND;TZID=America/Los_Angeles:20220923T153000
DTSTAMP:20260414T080137
CREATED:20211104T000728Z
LAST-MODIFIED:20220809T003956Z
UID:19452-1663572600-1663947000@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Course Description\nThe 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\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-8/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220912T073000
DTEND;TZID=America/Los_Angeles:20220923T153000
DTSTAMP:20260414T080137
CREATED:20211103T234930Z
LAST-MODIFIED:20220812T233445Z
UID:18489-1662967800-1663947000@sfbi.com
SUMMARY:Series II: Sourdough\, Whole Grains and Alternative Grains
DESCRIPTION:Course Description\nIn this series\, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained\, such as hydration\, fermentation temperature and feeding schedules. Understanding these topics will help you create your own sourdough bread with desired characteristics. \nThe retarding technique is introduced in this series as a new concept. This is a very important concept to know when you are in a bakery production. You will learn the pros and cons of different styles of retarding\, using both yeasted and naturally leavened doughs. The first half of this week includes hands-on production of country bread\, olive bread\, raisin walnut bread\, ciabatta with poolish\, and many other favorites. \nThe next topic covered in this week is baking with whole grain flour\, primarily focusing on whole wheat flour. Breads made with different percentage of whole wheat flour are compared\, and the discussion covers how to apply whole grain flours in natural and yeasted preferments and in final formulas. You will be producing multigrain\, 100% whole wheat sourdoughs\, among others. \nThe second half of this series focuses on working with specialty flours\, including alternative grains such as Kamut® and spelt\, gluten-free grains such as buckwheat\, millet and teff. A variety of breads will be baked every day\, including Kamut® baguette\, pear-buckwheat bread\, and teff with sunflower seeds. You will also work with a selection of German style rye breads with different percentages of rye flour\, including two castle rye and volkornbrot. \nThe last day of this series is the practical exam to review what you have learned in the bread series. \n\n Please send  your application to: customerservice@sfbi.com to register for  the class. Series II : September 12 to September23\, 2022.  Price: $ 2495 \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-ii-sourdough-whole-grains-and-alternative-grains-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220829T073000
DTEND;TZID=America/Los_Angeles:20220909T153000
DTSTAMP:20260414T080137
CREATED:20211102T002809Z
LAST-MODIFIED:20220812T233417Z
UID:19515-1661758200-1662737400@sfbi.com
SUMMARY:Series I: Fundamentals of Baking
DESCRIPTION:Course Description\nIn the first week of our hands-on series\, you will learn all aspects applicable to bread baking. This will become a very important foundation for you to understand advanced levels of artisan baking. You will be familiarized with important steps of baking\, including mixing\, dividing\, pre-shaping\, shaping and baking. You will also learn how to operate baking equipment such as spiral mixers and oven loaders.\nDuring the first half of this series\, baguettes are used as a medium to experiment with different mixing techniques\, and with different types of flour. Functionalities of basic ingredients – flour\, water\, salt and yeast – are explained in detail\, as well as how mixing and fermentation are closely related to each other. \nAnother important topic covered in this series is preferments\, including poolish\, sponge and pre-fermented dough. You will learn how preferments have various effects on dough properties\, and in the final products. \nDuring the second half of this series\, you will work with different types of flours such as whole wheat and rye flour\, as well as enriched doughs like challah and egg bread. You will practice on various shaping techniques\, starting from boules and batards to intricate braids and French regional shapes. Basic concept of sourdough is explained at the end of this series. You will learn different styles of sourdough\, and the impact they have on the final products. \nThe last day of this series is the practical exam. You will be working as a group to review important concepts and formulas. The instructor will give production assignments to each group\, and the products are evaluated at the end of the day. \n\nPlease send your  application to: customerservice@sfbi.com to register for the class. Series I : August 29 to September 9\, 2022 – Price : $ 2495. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-i-fundamentals-of-baking-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220822T073000
DTEND;TZID=America/Los_Angeles:20220826T153000
DTSTAMP:20260414T080137
CREATED:20211102T001747Z
LAST-MODIFIED:20220812T225813Z
UID:19497-1661153400-1661527800@sfbi.com
SUMMARY:Advanced Bread with Didier Rosada
DESCRIPTION:Course Description\nThink outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology\, mix dough with different flours\, and create sweet dough using sourdough. Even seasoned bakers are inspired by the knowledge and marketable skills gained from this workshop. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/advanced-bread-with-didier-rosada-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220815T073000
DTEND;TZID=America/Los_Angeles:20220819T153000
DTSTAMP:20260414T080137
CREATED:20211102T001241Z
LAST-MODIFIED:20220809T003418Z
UID:19418-1660548600-1660923000@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Course Description\nArtisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \nIn this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters processed the day before and shaped retarded. San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes bulk retarded. \nWe strongly recommend that students enrolling in this class have had Artisan I class previously. A questionnaire will be sent to any applicant that did not attend Artisan I\, to insure that the candidate had a solid grasp on the foundation of Bread Making. \nCheck-in\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-21/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220808T073000
DTEND;TZID=America/Los_Angeles:20220812T153000
DTSTAMP:20260414T080137
CREATED:20211102T000855Z
LAST-MODIFIED:20220728T003432Z
UID:19397-1659943800-1660318200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. 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\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-22/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220801T073000
DTEND;TZID=America/Los_Angeles:20220805T153000
DTSTAMP:20260414T080137
CREATED:20211102T000439Z
LAST-MODIFIED:20220728T003137Z
UID:19449-1659339000-1659713400@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Course Description\nThe 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\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-14/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220711T073000
DTEND;TZID=America/Los_Angeles:20220715T153000
DTSTAMP:20260414T080137
CREATED:20211102T000043Z
LAST-MODIFIED:20220707T152124Z
UID:19394-1657524600-1657899000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Course Description\nLearn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. 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\nWe continue to adjust our procedures and safety measures to address the ever changing COVID situation\, to support the safety of our students\, visitors and our team members. \nIn that regard and until further notice we will be observing the following measures: All in-person classes will require proof of full vaccination before entrance to the classroom\, Bring your vaccination card\, photo\, showing clearly your name\, and vaccination date. No card vaccination will be stored by SFBI. We will take your temperature everyday. Masks are required for everyone inside the facility: staff\, students\, visitors. \nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-21/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220627T073000
DTEND;TZID=America/Los_Angeles:20220701T153000
DTSTAMP:20260414T080137
CREATED:20211101T235752Z
LAST-MODIFIED:20211101T235752Z
UID:19413-1656315000-1656689400@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:                                                                                                                                                                                    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. 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-20/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220620T073000
DTEND;TZID=America/Los_Angeles:20220624T153000
DTSTAMP:20260414T080137
CREATED:20211101T235359Z
LAST-MODIFIED:20211101T235359Z
UID:19390-1655710200-1656084600@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:                                                                                                                                                                                          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 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/artisan-i-systematic-approach-to-bread-20/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220617
DTEND;VALUE=DATE:20220618
DTSTAMP:20260414T080137
CREATED:20220217T233940Z
LAST-MODIFIED:20220217T233940Z
UID:28560-1655424000-1655510399@sfbi.com
SUMMARY:1 day Workshop: Sweet Bread Creations
DESCRIPTION:Join us for this one-day course to learn about a variety of baked products made from one basic yeasted dough. Different fillings and toppings are incorporated with the sweet dough to make delicious treats like Cinnamon Rolls\, Chocolate Babka\, Sticky Buns\, Apple Cream Cheese cake\, Kanelboller and cream filled buns. Demonstrations will include mixing of the dough and making some of the fillings. Students will work on shaping and finishing their own products under the instructor’s guidance. Your variety of delicious baked goods will be ready to take home to enjoy at the end of the day! \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 . 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/1-day-workshop-sweet-bread-creation/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:1 day workshop,Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220616
DTEND;VALUE=DATE:20220617
DTSTAMP:20260414T080137
CREATED:20220204T213303Z
LAST-MODIFIED:20220204T213303Z
UID:20403-1655337600-1655423999@sfbi.com
SUMMARY:Regional French Breads & Unique Shapes
DESCRIPTION:June 16th\, 2022 @ 7:30 am \nJoin us for this one-day workshop to learn about some regional French bread and their unique shapes. \nFrance is a country that produces over 300 types of cheeses\, therefore\, there would have to be at least 80 different types of bread to pair with the cheeses! \nIn this workshop\, you will have the opportunity to learn how to mix 5 different types of bread dough and bake 10 different shaped breads. \nOur workshop will transport you to the Languedoc-Roussillon region in the Southeast of France\, for the Pain de Beaucaire and Pain de Lodève.  Next\, it’s off to the Auvergne region in Central France\, for the Tourte de Seigle (Rye Miche) and the Pain de Meteil. To learn about unique bread shapes\, you will be transported to the Rhȏne-Alpes/Burgundy region for the Couronne Lyonnaise (crown)\, Fer a Cheval (horse shoe)\, and Le Fendu (split). In addition to those shapes\, you will also learn to shape the Couronne Bordelaise (crown) from L’Aquitaine region\, and the Charleston from the Languedoc-Roussillon region in the Southeast of France. \nThis is a hands-on class so we will be spending the entire day in the bread production lab. After traveling to the many different areas of France\, you will return home with a bag full of freshly baked bread that you can share with family and friends. Make sure to stock up on cheese and wine \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/regional-french-breads-uniques-shapes/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220606T070000
DTEND;TZID=America/Los_Angeles:20220610T153000
DTSTAMP:20260414T080137
CREATED:20211101T234953Z
LAST-MODIFIED:20211101T234953Z
UID:19387-1654498800-1654875000@sfbi.com
SUMMARY:Viennoiserie II: Brioche; Puff Pastry and Kouign Amman
DESCRIPTION:Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course\, students will work with highly enriched doughs and use an Italian levain to create specialties such as Panettone\, Pan D’oro\, and Columba di Pasqua.  Students will also learn to produce regional holiday breads\, such as stollen\, gibassier and pithivier. Their lamination skills will also be expanded by learning classics like laminated brioche\, inverted puff pastry\, and Kouign amman.  This course is for students who have taken Viennoiserie I and Artisan 2. \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/viennoiserie-ii-brioche-puff-pastry-and-kouign-amman/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220530T073000
DTEND;TZID=America/Los_Angeles:20220603T153000
DTSTAMP:20260414T080137
CREATED:20211101T234140Z
LAST-MODIFIED:20211101T234140Z
UID:19384-1653895800-1654270200@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-13/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220525
DTEND;VALUE=DATE:20220528
DTSTAMP:20260414T080137
CREATED:20220217T233140Z
LAST-MODIFIED:20220217T233140Z
UID:28552-1653436800-1653695999@sfbi.com
SUMMARY:3 Days Mousse Workshop
DESCRIPTION:Join our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse\, chocolate mousse and Bavarian cream.  In this course\, we will explore each type of mousse and how to prepare them. Each mousse will then be incorporated into one of the following cakes: Fresh Fruit Charlotte\, Chocolate Praline Cake\, Raspberry Dome and Lemon Pistachio Tart. We will also be making other components to pair with the mousse\, such as fruit gelée\, crémeux\, sablé and sponge cake. The first two days of the course focus on learning about the mousse and preparing the components for each cake. On the third day\, all the cakes will be assembled\, completed\, and ready to take home! \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. Starting 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/3-days-mousse-workshop/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:3 days workshop,Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220523T073000
DTEND;TZID=America/Los_Angeles:20220527T153000
DTSTAMP:20260414T080137
CREATED:20211030T234659Z
LAST-MODIFIED:20211030T234659Z
UID:19381-1653291000-1653665400@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.                                                                                                                                               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. 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-19/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220523
DTEND;VALUE=DATE:20220525
DTSTAMP:20260414T080137
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:20260414T080138
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:20260414T080138
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:20260414T080138
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:20260414T080138
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:20260414T080138
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
END:VCALENDAR