Prerequisite: Artisan I or equivalent work/life experience For 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. Course Description Artisan II builds off of all of […]
Prerequisites None--just an eagerness and open mind to learn! Course Description Learn 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 […]
Prerequisites: This 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. Course Description The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally […]
Prerequisites: Mandatory: Viennoiserie I Recommended to get the most out of class: Artisan II Or, equivalent: Please email us with your relevant experience at customerservice@sfbi.com. Resumes are welcomed. Course Description Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course, students will work with highly enriched doughs and use an […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and […]
Course Description Join 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 […]
Price: $850 Prerequisites Previous home baking experience preferred Who is this program for? There will be two sessions for different age groups: • Week 1: Middle School grades 6-8 June 16-20 • Week 2: High School grades 9-12 June 23-27 Course Description Get lots of hands-on experience baking a wide range of different breads from […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and […]
Course Description Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from […]
Prerequisite: Artisan I or equivalent work/life experience For 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. Course Description Artisan II builds off of all of […]
Course Description Update: 4/23/25 Who is this class for? 1) Students who are just looking for a fun class to learn make Viennoiserie products. 2) Students who already took the 2-Day Viennoiserie at Home class and are looking to broaden their Viennoiserie skills. 3) Students who already took the 2-Day Viennoiserie at Home class before […]
Prerequisites Artisan I & Artisan II or equivalent work/life experience. For those with equivalent work experience wanting to dive into Artisan III without having taken Artisan I & II: Please email a copy of your resume that displays your work experience with bread baking and sourdough bread baking at customerservice@sfbi.com You will also be sent […]