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DTSTART;TZID=America/Los_Angeles:20250407T073000
DTEND;TZID=America/Los_Angeles:20250411T153000
DTSTAMP:20260406T061819
CREATED:20241016T055316Z
LAST-MODIFIED:20250422T202450Z
UID:34355-1744011000-1744385400@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Prerequisite: \n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse 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. \nWhat will you make?: \n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in \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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-25/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250410T073000
DTEND;TZID=America/Los_Angeles:20250411T153000
DTSTAMP:20260406T061819
CREATED:20241112T173146Z
LAST-MODIFIED:20250422T202527Z
UID:34598-1744270200-1744385400@sfbi.com
SUMMARY:2 Days Japanese Home Baking
DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japanese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, melon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-japanese-home-baking/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250417T073000
DTEND;TZID=America/Los_Angeles:20250418T153000
DTSTAMP:20260406T061819
CREATED:20241220T234943Z
LAST-MODIFIED:20250422T202546Z
UID:34986-1744875000-1744990200@sfbi.com
SUMMARY:2 Days Japanese Home Baking
DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japanese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, melon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-japanese-home-baking-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250421T073000
DTEND;TZID=America/Los_Angeles:20250425T153000
DTSTAMP:20260406T061819
CREATED:20241217T190505Z
LAST-MODIFIED:20250422T202607Z
UID:34990-1745220600-1745595000@sfbi.com
SUMMARY:Whole Grains & Milling
DESCRIPTION:Price: $1\,595\nPrerequisites:\n\nArtisan I & Artisan II OR…\nWorking equivalent as demonstrated in short resume\n\nCourse Description\nWe’re excited to welcome Graison Gill as the leading guest instructor with support from other instructors in this immersive master class on freshly milled flour.  \nLed by passionate instructors\, you’ll not only learn the craft of stone milling but also discover the transformative impact on flavor\, nutrition\, and ecological sustainability. From the rich history of wheat agriculture to the intricate processes of stone milling\, each day unveils layers of knowledge\, providing you with the foundation to continue exploring baking with whole grain flour. Engage in hands-on experiences and savor the complexities of different formulas. Compare different stone mills side by side and see how a variety of whole grains are milled and baked to showcase characteristics of each flour. Join us on this adventure to elevate your baking prowess and develop a profound appreciation for the artistry behind every loaf. \nCourse Objectives:\n\nTo get students excited\, comfortable\, and confident in baking with freshly stone milled flour.\nTo provide students with a deeper\, hands-on understanding of whole grains and freshly milled flours.\nTo teach students the history\, equipment\, and methods involved in stone milling. \nTo show students how to source\, mill\, and store their own grain and freshly milled flours. \nTo teach students how to convert or adapt their favorite recipes to incorporate freshly stone milled flour.\n\nMeet the Instructor:\nGraison Gill \nAfter completing SFBI’s Professional Program in 2011\, Graison embarked on a journey in baking that led him from California back to New Orleans. It was there he founded Bellegarde Bakery in 2013\, which made 10\,000 loaves of bread and milled 5\,000 lbs of flour each week. Graison’s expertise with local grains\, fresh milling\, and artisan baking made him a finalist for a James Beard Award in 2020. In 2022\, he sold Bellegarde to its employees and went on to co-found Alma Bakery & Mill in London. Graison’s passion for bread\, ecology\, and foodways has taken him around the world to teach\, lecture\, and inspire. Currently\, he is writing a book to share his wealth of knowledge and experience. \nHow to Apply:\n\nApply by February 14\, 2025 and find out by February 20\, 2025!\nEmail the following to customerservice@sfbi.com:\n\nA brief resume outlining relevant kitchen experience\nA 1-2 paragraph cover letter outlining why you’d like to take to course\n\n\n\nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/whole-grains-milling/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/06/WholeGrainsMilling-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250505T073000
DTEND;TZID=America/Los_Angeles:20250509T153000
DTSTAMP:20260406T061819
CREATED:20241031T211520Z
LAST-MODIFIED:20250422T202648Z
UID:34320-1746430200-1746804600@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-33/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250512T073000
DTEND;TZID=America/Los_Angeles:20250516T153000
DTSTAMP:20260406T061819
CREATED:20241031T211533Z
LAST-MODIFIED:20250422T202710Z
UID:34357-1747035000-1747409400@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse 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. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-27/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250512T073000
DTEND;TZID=America/Los_Angeles:20250516T153000
DTSTAMP:20260406T061819
CREATED:20241031T211546Z
LAST-MODIFIED:20250422T202757Z
UID:34382-1747035000-1747409400@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Prerequisites\nNone–just an eagerness and open mind to learn! \nCourse Description\nLearn how to understand and control the pastry making process instead of just using the recipes! 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. Make a variety of products like cookies\, cakes\, pies\, pâte à choux & more! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/IntroBakingPastry-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250519T073000
DTEND;TZID=America/Los_Angeles:20250523T153000
DTSTAMP:20260406T061819
CREATED:20241031T211601Z
LAST-MODIFIED:20250103T010813Z
UID:34369-1747639800-1748014200@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Prerequisites:\nThis class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I. \nCourse Description\nThe interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nUtilize the steps of bread baking to mix\, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky products by machine and by hand. \nWhat Will You Make?:\n\nVarious toppings and fillings\nCroissant dough\nWhole Wheat Croissants\nPuff Pastry\nBrioche\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nClass Sold Out? Email us to get on the waitlist! \nCheck-in\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\, please refer to our cancellation policy link HERE. \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-17/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/ViennoiserieI-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250526T073000
DTEND;TZID=America/Los_Angeles:20250530T153000
DTSTAMP:20260406T061819
CREATED:20241031T211619Z
LAST-MODIFIED:20250526T154656Z
UID:34377-1748244600-1748619000@sfbi.com
SUMMARY:Viennoiserie II: Brioche; Puff Pastry and Kouign Amann
DESCRIPTION:Prerequisites:\n\nMandatory: Viennoiserie I\nRecommended to get the most out of class: Artisan II\nOr\, equivalent:\n\nPlease email us with your relevant experience at customerservice@sfbi.com. Resumes are welcomed.\n\n\n\nCourse Description\nViennoiserie 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 amann. \nWhat Will You Make?:\n\nInverted Puff Pastry\nCroissants various ways\nLaminated Brioche\nHoliday breads like Panettone\, Pan d’Oro\, and Gibassier\n& more!\n\nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-ii-brioche-puff-pastry-and-kouign-amann/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Viennoiserie2-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250609T073000
DTEND;TZID=America/Los_Angeles:20250613T153000
DTSTAMP:20260406T061819
CREATED:20241031T211632Z
LAST-MODIFIED:20250422T202829Z
UID:34322-1749454200-1749828600@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-34/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250612T073000
DTEND;TZID=America/Los_Angeles:20250613T153000
DTSTAMP:20260406T061819
CREATED:20250103T224905Z
LAST-MODIFIED:20250422T202914Z
UID:35296-1749713400-1749828600@sfbi.com
SUMMARY:2 Day Japanese Home Baking
DESCRIPTION:Course Description\nJoin us for a delightful journey into the world of Japanese baking! In this hands-on course\, you’ll learn to create beloved treats such as fluffy Japanese cheesecake\, light and airy chiffon cake\, and soft shokupan (Japanese milk bread). Discover the techniques and secrets behind these delectable desserts and breads\, while embracing the art of precision and creativity. Whether you’re a beginner or looking to refine your skills\, this class will inspire you to bring a taste of Japan to your kitchen. Come and indulge in the joy of baking! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-japanese-home-baking-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250616T083000
DTEND;TZID=America/Los_Angeles:20250620T150000
DTSTAMP:20260406T061819
CREATED:20250203T235539Z
LAST-MODIFIED:20250509T202301Z
UID:35478-1750062600-1750431600@sfbi.com
SUMMARY:Teen Summer Camp: Middle School Session
DESCRIPTION:Price: $850\nPrerequisites\n\nPrevious home baking experience preferred\n\nWho is this program for?\nThere will be two sessions for different age groups:\n• Week 1: Middle School grades 6-8 June 16-20\n• Week 2: High School grades 9-12 June 23-27 \nCourse Description\nGet lots of hands-on experience baking a wide range of different breads from yeasted breads like baguettes and ciabatta to sourdough. All while baking with other kids in the same age range! \nWhat Will You Make?:\n\nWide range of breads:\n\nYeasted\nSourdough\nEgg bread\nPizza\n& more!\n\n\nTeam Building style baking activities!\n\nHow to Apply:\n\n  \n\nEmail a .pdf copy of the application pages to customerservice@sfbi.com\n\nWho is teaching the Teen Summer Camp?\nMiyuki Togi works with SFBI as a bread and pastry instructor. As a mother of two middle school children\, she is excited to lead the new summer camps this year. Here is what she has to say about the SFBI Teen Summer Camp: \n“Making something by hand from scratch is very rewarding\, especially when the result is a loaf of bread that smells and tastes amazing. Baking uses all senses of the body\, and I am curious to see what the kids discover when they touch the soft and bubbly dough\, or when they hear the crust of baguette crackling right after they come of the oven. Baking a lot of bread in a spacious commercial kitchen will make a very special and memorable experience for your teens. What’s better\, they get to take bags full of bread home every day to share with their family and friends!” \nCheck-in\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 8:30 AM  and end at 3:00pm. 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) \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy (Please note this is different from other SFBI Courses)\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/teen-summer-camp-middle-school-session/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/01/MiddleCamp.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250707T073000
DTEND;TZID=America/Los_Angeles:20250711T153000
DTSTAMP:20260406T061819
CREATED:20241127T201308Z
LAST-MODIFIED:20250422T202958Z
UID:34892-1751873400-1752247800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-39/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250714T073000
DTEND;TZID=America/Los_Angeles:20250715T153000
DTSTAMP:20260406T061819
CREATED:20241031T211646Z
LAST-MODIFIED:20250508T232604Z
UID:34473-1752478200-1752593400@sfbi.com
SUMMARY:2 Days Viennoiserie for Home Baker
DESCRIPTION:Course Description\nEver 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\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-viennoiserie-for-home-baker-6/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Bread and Viennoiserie Training Series,Home Baker Workshops (In-person Class)
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250714T073000
DTEND;TZID=America/Los_Angeles:20250718T153000
DTSTAMP:20260406T061819
CREATED:20241031T211653Z
LAST-MODIFIED:20250422T203048Z
UID:34359-1752478200-1752852600@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\nFor those wanting to dive into Artisan II without having taken Artisan I\, please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse 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. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedings\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDifferent types of sourdough baguettes\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-28/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan2-Tn3.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250717T073000
DTEND;TZID=America/Los_Angeles:20250718T153000
DTSTAMP:20260406T061819
CREATED:20241031T211703Z
LAST-MODIFIED:20250423T170757Z
UID:34390-1752737400-1752852600@sfbi.com
SUMMARY:Advanced Viennoiserie at Home
DESCRIPTION:Course Description Update: 4/23/25\nWho is this class for?\n1) Students who are just looking for a fun class to learn make Viennoiserie products. \n2) Students who already took the 2-Day Viennoiserie at Home class and are looking to broaden their Viennoiserie skills. \n3) Students who already took the 2-Day Viennoiserie at Home class before but are a bit rusty – this would be an excellent refresher and also learn new techniques. \nFor students looking to get proficient in traditional croissant making and brioche products\, 2-Day Viennoiserie at Home is the class to choose. \nCourse Description\nExpanding on the foundations learned in 2-Day Viennoiserie at Home\, we will explore endless possibilities of laminated dough in this 2-day course. From using pre-ferments in viennoiserie to different styles of lamination techniques\, we will learn to make various products\, including interesting Danish shapes. \nThis course focuses on different types of lamination techniques and products such as Danishes\, Kouign Amann\, Babka\, Pain au raisins\, Bi-Color croissants\, Almond\, Ham & Cheese croissants etc. \nCheck-in\nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-viennoiserie-at-home-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/04/Advanced-Viennoiserie-Home-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250721T073000
DTEND;TZID=America/Los_Angeles:20250725T153000
DTSTAMP:20260406T061819
CREATED:20241031T211711Z
LAST-MODIFIED:20250422T203129Z
UID:34263-1753083000-1753457400@sfbi.com
SUMMARY:Artisan III: Advanced Bread with Didier Rosada
DESCRIPTION:Prerequisites\n\nArtisan I & Artisan II or equivalent work/life experience.\nFor those with equivalent work experience wanting to dive into Artisan III without having taken Artisan I & II: \n\nPlease email a copy of your resume that displays your work experience with bread baking and sourdough bread baking at customerservice@sfbi.com\nYou will also be sent a Skip Artisan I Questionnaire to test the Bread Baking competencies needed for this class\n\n\n\nCourse 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. \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nWhat Will You Make?\n\nMiches\nBuckwheat Baguette\n100% Whole Grain Bread\nCaramelized Hazelnuts Squares\nMountain Bread\n& more!\n\nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-iii-advanced-bread-with-didier-rosada/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/05/Artisan-III-Advanced-Bread-with-Didier-Rosada.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250804T073000
DTEND;TZID=America/Los_Angeles:20250805T153000
DTSTAMP:20260406T061819
CREATED:20250508T223929Z
LAST-MODIFIED:20250508T225107Z
UID:36092-1754292600-1754407800@sfbi.com
SUMMARY:2 Days Viennoiserie for Home Baker
DESCRIPTION:Course Description\nEver 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\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-viennoiserie-for-home-baker-8/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class),Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/2DayViennoiserieHome-Tn2.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250804T073000
DTEND;TZID=America/Los_Angeles:20250815T153000
DTSTAMP:20260406T061819
CREATED:20241220T234444Z
LAST-MODIFIED:20250509T001912Z
UID:34286-1754292600-1755271800@sfbi.com
SUMMARY:Series I: Fundamentals of Baking
DESCRIPTION:Prerequisite:\nNone \nCourse 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. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation Policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series1-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250814T073000
DTEND;TZID=America/Los_Angeles:20250815T153000
DTSTAMP:20260406T061819
CREATED:20250205T180730Z
LAST-MODIFIED:20250422T203236Z
UID:35577-1755156600-1755271800@sfbi.com
SUMMARY:2 Days Japanese Home Baking
DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japanese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, melon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-japanese-home-baking-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class)
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250818T073000
DTEND;TZID=America/Los_Angeles:20250829T153000
DTSTAMP:20260406T061819
CREATED:20241220T234518Z
LAST-MODIFIED:20250509T002120Z
UID:34287-1755502200-1756481400@sfbi.com
SUMMARY:Series II: Sourdough\, Whole Grains and Alternative Grains
DESCRIPTION:Prerequisite:\n\nSeries I OR\nWork experience in the field equivalent to the above. Please customerservice@sfbi.com if you believe you have work experience to skip Series I. A questionnaire will be sent for you to fill out and send back.\nPlease note\, that Series I covers what is discussed in Artisan I as well as a portion of what’s covered in Artisan II.\n\nCourse 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. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series2-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250825T073000
DTEND;TZID=America/Los_Angeles:20250829T153000
DTSTAMP:20260406T061819
CREATED:20241031T211732Z
LAST-MODIFIED:20250422T203500Z
UID:34371-1756107000-1756481400@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Prerequisites:\nThis class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I. \nCourse Description\nThe interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nUtilize the steps of bread baking to mix\, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky products by machine and by hand. \nWhat Will You Make?:\n\nVarious toppings and fillings\nCroissant dough\nWhole Wheat Croissants\nPuff Pastry\nBrioche\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nClass Sold Out? Email us to get on the waitlist! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-18/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/ViennoiserieI-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250901T073000
DTEND;TZID=America/Los_Angeles:20250905T153000
DTSTAMP:20260406T061819
CREATED:20241031T211741Z
LAST-MODIFIED:20250422T203520Z
UID:34336-1756711800-1757086200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitchen\, pay attention to demos and sit for lecture. \nCourse 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. \nThis 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. \nAfter 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. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVarious shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-35/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Artisan1-Tn6.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250901T073000
DTEND;TZID=America/Los_Angeles:20250912T153000
DTSTAMP:20260406T061819
CREATED:20241220T234545Z
LAST-MODIFIED:20250509T002150Z
UID:34289-1756711800-1757691000@sfbi.com
SUMMARY:Series III: Viennoiserie
DESCRIPTION:Prerequisite\n\nSeries I-II OR\nArtisan I & II OR\nWork experience in the field equivalent to the above. Please send your resume to: customerservice@sfbi.com to register for the class.\n\nCourse 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. \nThis class will end in a practical exam. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series3-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250915T073000
DTEND;TZID=America/Los_Angeles:20250919T153000
DTSTAMP:20260406T061819
CREATED:20241220T234655Z
LAST-MODIFIED:20250509T002246Z
UID:34291-1757921400-1758295800@sfbi.com
SUMMARY:Series IV: Bakery Business Essentials
DESCRIPTION:Prerequisite\n\n2025 Series I-III\n\nCourse 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 the 2025 Series I-III. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi.com to find out more details  \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nTraining Series Cancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series4-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250923T073000
DTEND;TZID=America/Los_Angeles:20250924T153000
DTSTAMP:20260406T061819
CREATED:20250625T164015Z
LAST-MODIFIED:20250701T190809Z
UID:36444-1758612600-1758727800@sfbi.com
SUMMARY:2 Days Japanese Home Baking
DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japanese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, melon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-japanese-home-baking-5/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class)
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250925T073000
DTEND;TZID=America/Los_Angeles:20250926T153000
DTSTAMP:20260406T061819
CREATED:20250508T220759Z
LAST-MODIFIED:20250508T225454Z
UID:36088-1758785400-1758900600@sfbi.com
SUMMARY:2 Days Japanese Home Baking
DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japanese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, melon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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-days-japanese-home-baking-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class),Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2024/10/Website-Tile.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250925T073000
DTEND;TZID=America/Los_Angeles:20250926T153000
DTSTAMP:20260406T061819
CREATED:20250627T213808Z
LAST-MODIFIED:20250715T185524Z
UID:36389-1758785400-1758900600@sfbi.com
SUMMARY:Sourdough at Home
DESCRIPTION:Who is this class for?\n\nHome bakers who understand basic bread dough fundamentals who want to start dabbling into sourdough baking\nSeasoned home bakers who want to refine their sourdough skills\nHome bakers who are interested in taking Artisan 1 or Artisan 2 but unable to commit to a weeklong course\n\nPrerequisite:\nNone\, but it wouldn’t hurt to have some home baking bread knowledge under your belt. \nCourse Description:\nAre you an avid home baker who wants to level up your sourdough game? This course is for you! Over two days we will work with a versatile and approachable formula to craft delicious hearth loaves. The practical time in class will feature hand mixing\, machine mixing\, working with inclusions\, comparing flour from different millers and more. We will discuss caring for sourdough starters\, and strategies for success in baking in the home kitchen. You will take home everything you made at the end of the class. Let’s get baking! \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/sourdough-at-home/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Artisan Bread Workshops,Home Baker Workshops (In-person Class)
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/Sourdough-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251002T073000
DTEND;TZID=America/Los_Angeles:20251003T153000
DTSTAMP:20260406T061819
CREATED:20250819T175622Z
LAST-MODIFIED:20251001T224453Z
UID:36840-1759390200-1759505400@sfbi.com
SUMMARY:Sourdough at Home
DESCRIPTION:Who is this class for?\n\nHome bakers who understand basic bread dough fundamentals who want to start dabbling into sourdough baking\nSeasoned home bakers who want to refine their sourdough skills\nHome bakers who are interested in taking Artisan 1 or Artisan 2 but unable to commit to a weeklong course\n\nPrerequisite:\nNone\, but it wouldn’t hurt to have some home baking bread knowledge under your belt. \nCourse Description:\nAre you an avid home baker who wants to level up your sourdough game? This course is for you! Over two days we will work with a versatile and approachable formula to craft delicious hearth loaves. The practical time in class will feature hand mixing\, machine mixing\, working with inclusions\, comparing flour from different millers and more. We will discuss caring for sourdough starters\, and strategies for success in baking in the home kitchen. You will take home everything you made at the end of the class. Let’s get baking! \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\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 Day 1 and at 7:00 AM subsequent days. 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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \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/sourdough-at-home-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:2 days workshops,Home Baker Workshops (In-person Class)
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/Sourdough-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251006T073000
DTEND;TZID=America/Los_Angeles:20251010T153000
DTSTAMP:20260406T061819
CREATED:20241031T211752Z
LAST-MODIFIED:20250422T203933Z
UID:34373-1759735800-1760110200@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:Prerequisites:\nThis class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I. \nCourse Description\nThe interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nUtilize the steps of bread baking to mix\, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky products by machine and by hand. \nWhat Will You Make?:\n\nVarious toppings and fillings\nCroissant dough\nWhole Wheat Croissants\nPuff Pastry\nBrioche\n& more!\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nClass Sold Out? Email us to get on the waitlist! \nCheck-in\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 \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\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-19/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/ViennoiserieI-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
END:VCALENDAR