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Modern Bread and Viennoiserie Modern Bread and Viennoiserie at San Francisco Baking Institute
Oct 7
October 7, 2024 @ 7:30 am - October 11, 2024 @ 3:30 pm

Modern Bread and Viennoiserie

Modern Bread and Viennoiserie Modern Bread and Viennoiserie at San Francisco Baking Institute
Oct 14
October 14, 2024 @ 7:30 am - October 18, 2024 @ 3:30 pm

Modern Bread and Viennoiserie

Artisan I: Systematic Approach to Bread Artisan I: Systematic Approach to Bread at San Francisco Baking Institute
Oct 21
October 21, 2024 @ 7:30 am - October 25, 2024 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00
2 Days Pies 2 Days Pies at San Francisco Baking Institute
Oct 28
October 28, 2024 @ 7:30 am - October 29, 2024 @ 3:30 pm

2 Days Pies

$618.00
Artisan II: Baking Sourdough, Levain and Wild Yeast Artisan II: Baking Sourdough, Levain and Wild Yeast at San Francisco Baking Institute
Oct 28
October 28, 2024 @ 7:30 am - November 1, 2024 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00
3 Day Tarts 3 Day Tarts at San Francisco Baking Institute
Oct 30
October 30, 2024 @ 7:30 am - November 1, 2024 @ 3:30 pm

3 Day Tarts

$850.00
Viennoiserie I: Croissants, Danish, and Brioche Viennoiserie I: Croissants, Danish, and Brioche at San Francisco Baking Institute
Nov 4
November 4, 2024 @ 7:30 am - November 8, 2024 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00
Whole Grains & Milling Whole Grains & Milling
Nov 11
November 11, 2024 @ 7:30 am - November 15, 2024 @ 3:30 pm

Whole Grains & Milling

Artisan I: Systematic Approach to Bread Artisan I: Systematic Approach to Bread at San Francisco Baking Institute
Dec 2
December 2, 2024 @ 7:30 am - December 6, 2024 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00
Artisan II: Baking Sourdough, Levain and Wild Yeast Artisan II: Baking Sourdough, Levain and Wild Yeast at San Francisco Baking Institute
Dec 9
December 9, 2024 @ 7:30 am - December 13, 2024 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00
2 Days Viennoiserie for Home Baker 2 Days Viennoiserie for Home Baker at San Francisco Baking Institute
Dec 12
December 12, 2024 @ 7:30 am - December 13, 2024 @ 3:30 pm

2 Days Viennoiserie for Home Baker

$638.00
Artisan I: Systematic Approach to Bread Artisan I: Systematic Approach to Bread at San Francisco Baking Institute
Jan 13
January 13 @ 7:30 am - January 17 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00
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ADDED: Sourdough at Home on October 2-3! 🍞 Thi ADDED: Sourdough at Home on October 2-3! 🍞

This class is for: 
- Home bakers who understand basic bread dough fundamentals who want to start dabbling into sourdough baking
- Seasoned home bakers who want to refine their sourdough skills
- Home bakers who are interested in taking Artisan 1 or Artisan 2 but unable to commit to a weeklong course

Join us!✨
Popping in to Series II ✨ Popping in to Series II ✨
LAST CHANCE! After this next one, this class will LAST CHANCE!
After this next one, this class will head into the archives for awhile so get in while you still can~

I’m talking about the delightfully decadent pastry known as Pâte à Choux. Used as the base for pastries such as eclairs, cream puffs and my personal favorite, Gateau St. Honoré. In 2 days, our instructor will demystify choux pastry for you. Join us on October 20-21!
Series I ✅ 2 weeks of bread and sourdough found Series I ✅

2 weeks of bread and sourdough foundations! Lots of flour poofs! Many joyful laughs! Soooo much bread! 

Next week, our bakers will step into our Series II class where they’ll learn about whole grains and alternative grains ✨
So you’ve made cookies, cakes, pies and tarts bu So you’ve made cookies, cakes, pies and tarts but now you’re hoping to wow your guests at the next potluck. Cue: mousse cakes! These jewels are as texturally interesting as they are stunning. Creamy, jammy, crunchy and soft all in one delicious cake. Learn how to make such glorious showstoppers with us on October 13-15!
Week 1 of Series I ✅ Congrats Bakers! You can s Week 1 of Series I ✅

Congrats Bakers! You can shape baguettes with your eyes closed now 🥖
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