Baking and Pastry Instructor
Miyuki Togi works with SFBI as a bread, viennoiserie, and pastry instructor.
In 2006, Miyuki joined SFBI as an intern. Upon completing her internship, Miyuki was promoted to Assistant Instructor. She is integrally involved in most of the school’s activities – ranging from formula and course development to teaching. Miyuki contributed to publishing Advanced Bread and Pastry in a number of ways: she wrote and edited, she created products for photoshoots, and she guided the effort to create an extensive library of video footage for every process of every formula in the book.
Miyuki created a number of decorative displays out of bread. In 2008, she worked with Kate Good, Safa Hamzé, and Mac McConnell to create the enormous bread snail for Slow Food Nation. At SF Chefs. Food. Wine. event in 2009, she led SFBI team to build a 24 feet long centerpiece featuring Golden Gate Bridge made out of bread dough. In 2012, Miyuki and SFBI team created replicas of dresses designed by Jean-Paul Gautier to celebrate Bastille Day at de Young Museum. For every Christmas season, she works with Kate Good to create a bread Christmas tree to decorate the window of Thorough Bread and Pastry.
Prior to joining SFBI, Miyuki graduated summa cum laude from Johnson & Wales University in Providence, Rhode Island, with a Bachelor’s degree in Culinary Arts and an Associate degree in Baking and Pastry Arts. She also studied at DCT Swiss Hotel Management School in Switzerland. Throughout her school years, Miyuki staged at restaurants in Providence, RI, and Boston, MA.