Our talented faculty and staff are dedicated to providing a comprehensive learning experience that provides rigorous hands-on training while fostering creativity. We deliberately maintain small class sizes to provide our students with the benefits of collaborative learning as well as individualized instruction.
President and Founder
The San Francisco Baking Institute was founded in 1996 by Michel Suas. A native of France, Michel started baking when he was 14 years old and trained under several renowned chefs before moving to the United States in 1986. Michel Suas is internationally recognized as an industry expert and thought leader, and is a strong advocate of using education to advance the appreciation and craft of artisan baking. The Bread Bakers’ Guild of America awarded Michel their Golden Baguette in recognition of his enormous contribution to the Guild and the artisan baking industry. The Bread Project named Michel an honorary life member in recognition of his guidance and support.
SFBI provides the baking industry with the highest level of education and consulting. These services have helped many of the world’s best-known bakeries develop operational efficiency and quality production. Advanced Bread and Pastry: A Professional Approach, written by Michel Suas, is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary schools, professionals, and dedicated enthusiasts
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.
Bread and Pastry Instructor
Stephan joined SFBI as a Baking Instructor in January 2019. Prior to joining SFBI, Stephan has worked over 35 years in the Baking and Pastry industry. A native of France, Stephan fell in love with baking at age 16. He entered the 2-year Baking Apprenticeship Program (CAP Boulanger, Viennoisier) and then the 3-year Pastry Apprenticeship Program (CAP Patissier, Glacier, Chocolatier, Confiseur) in the South West of France. Upon receiving his Bakery and Pastry diplomas, he fulfilled his military duty for a year, and then went on to work at the Baking Centre of Lesaffre (Yeast Company) in Northern France. He then managed the production of the first high-end bakery & patisserie “Opera” in Abidjan, Ivory Coast. Then his travel took him to the United Kingdom where he worked for the Grands Moulins de Paris for 5 years.
He moved to the USA in the Washington DC area and worked as Bakery and Culinary Director for Vie de France Yamazaki Bakery-Café Division. He then branched out to the Sales and Technical Services for the Bridor/LeDuff Group and then moved to the San Francisco area. He worked for over 12 years as the Director of Innovation and Technical Services for Grace Baking/Maple Leaf/Grupo Bimbo managing the R&D for the Artisan bread plant in Richmond as well as supervising the R&D department of 2 other Maple Leaf/Grupo Bimbo facilities in Oxnard, CA and Calgary, Canada. Later he joined the ingredient company Problend-Eurogerm specializing in clean label enzymes technology as Sales & Technical Services before spending about 1 year at the La Boulangerie de San Francisco/Shaw Baker wholesale facility in South San Francisco as Director of Commercialization.
Baking and Pastry Instructor
Shuba is one of our instructors at SFBI focusing on Viennoiserie and Pastry. In 2015, Shuba joined the SFBI team as a baker before going on to become the Head of Pastry for our bakery, Thorough Bread and Pastry, where she managed the pastry line. Prior to working at SFBI, Shuba worked in the banking industry where she utilized her MBA in Finance. Shuba has always had a passion for baking, and after working for 5 years in the banking industry, she decided to pursue that passion and began working and teaching at Mission College before enrolling in the Baking and Pastry Arts program at City College of San Francisco. Upon graduation, she joined the SFBI team.
Justin is joining the SFBI team this year as a baking instructor. Prior to teaching, he was a student in our 2015 Professional Training Program. After completing the Program, he sought to expand his knowledge and refine his technique and returned to SFBI in 2017 to work as a production baker. Justin’s enthusiasm for baking is rooted in its artistry and science. He finds the most fulfillment in teaching because it allows the process of learning to come full circle and now works as a part-time bread instructor. His venture into the food industry was marked by the opening of Kaffa!, his independent coffeehouse and cafe in Orange County, CA, in 2000. Like most early-risers, he appreciates a good cup of joe and has over ten years of experience as a coffee retailer and roaster. His discontent with the inconsistency of the baked products he received at the store first generated his interest in baking. It was then that he promised himself that when the opportunity arose, he would commit himself to learn the art of baking.
A lover of all the simpler things in life, Justin is also a true oenophile (he has over six years of experience as a sommelier), and when he isn’t artfully dusted in flour at SFBI, can likely be found out on the water fly fishing, hand-laminating croissants at home, or most likely, trying really hard to refrain from cutting into a loaf of something he just baked.