BEGIN:VCALENDAR VERSION:2.0 PRODID:-//San Francisco Baking Institute - ECPv6.15.18//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://sfbi.com X-WR-CALDESC:Events for San Francisco Baking Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20240310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20241103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20250309T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20251102T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20260308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20261101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20270314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20271107T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260331T073000 DTEND;TZID=America/Los_Angeles:20260401T153000 DTSTAMP:20260406T063927 CREATED:20260221T001508Z LAST-MODIFIED:20260327T223827Z UID:38657-1774942200-1775057400@sfbi.com SUMMARY:2 Days Japanese Home Baking DESCRIPTION:*WAITLIST CLOSED*\nPrerequisites:\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-14/ 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:20260319T073000 DTEND;TZID=America/Los_Angeles:20260320T153000 DTSTAMP:20260406T063927 CREATED:20251014T235651Z LAST-MODIFIED:20260219T193115Z UID:37211-1773905400-1774020600@sfbi.com SUMMARY:2 Days Cakes at Home DESCRIPTION:Course Description\nIn this 2-day class\, you will learn the various techniques of making cakes that are chemically leavened and those made with Egg-foam\, European-style buttercreams\, American icings\, ganache\, mousseline\, fruit fillings and chocolate decor. Students will also learn how to stack layer cakes as well as how to assemble roll cakes or roulades. You will be assembling fresh fruit cakes\, cooked fruit compotes and learning to make chocolate curls. \nWe have selected 3 fabulous full-sized cakes to be taught in this class\, that cover a large variety of cake bases\, fillings\, frostings\, and decor aspects. Armed with this technical knowledge\, the possibilities of customizing cakes become endless. \nHands-on: Peanut butter chocolate layer cake\, Inakati roulade\, Fraisier Cake \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  7:00 AM on day 2. 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-cakes-at-home-4/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Cakes ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/02/2Days-CakeHome.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260316T073000 DTEND;TZID=America/Los_Angeles:20260317T153000 DTSTAMP:20260406T063927 CREATED:20251014T234913Z LAST-MODIFIED:20251015T222404Z UID:37206-1773646200-1773761400@sfbi.com SUMMARY:Advanced Viennoiserie at Home DESCRIPTION:Who 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-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/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:20260309T073000 DTEND;TZID=America/Los_Angeles:20260313T153000 DTSTAMP:20260406T063927 CREATED:20251112T222758Z LAST-MODIFIED:20251113T225231Z UID:37434-1773041400-1773415800@sfbi.com SUMMARY:Whole Grains & Milling DESCRIPTION:Price: $1\,450\nPrerequisites:\n\nArtisan I & Artisan II OR…\nWorking equivalent as demonstrated in short resume\n\nCourse Description\nJoin us for Whole Grains and Stone Milling! This course will inspire and excite students to work with fresh milled whole grain flours. Over the week we will make and discuss a variety of both naturally leavened and yeasted doughs\, featuring whole grain flours. \nIn the hands-on portion of the course we will deepen student’s understanding of these flours by performing side by side baking tests that compare wheat classifications\, and milling techniques. \nIn the classroom we delve into a variety of relevant topics including milling as a subject from ancient history to the modern day. We also discuss sourcing of grains\, flavor improvements from freshly milled flour in bread\, and the ecological impact of using whole grains. \nIf you have ever wanted to expand your baking into this exciting area – this class is for you! \nHow to Apply:\n\nDeadline to apply: January 5\, 2026 and find out by January 9\, 2026!\nApply through this link!\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-2/ 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/2025/11/New-Thumbnail.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260309T073000 DTEND;TZID=America/Los_Angeles:20260310T153000 DTSTAMP:20260406T063927 CREATED:20251015T075252Z LAST-MODIFIED:20260117T000656Z UID:37274-1773041400-1773156600@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-10-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,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:20260305T073000 DTEND;TZID=America/Los_Angeles:20260306T153000 DTSTAMP:20260406T063927 CREATED:20251218T235700Z LAST-MODIFIED:20260129T154323Z UID:38121-1772695800-1772811000@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-11/ 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:20260302T073000 DTEND;TZID=America/Los_Angeles:20260306T153000 DTSTAMP:20260406T063927 CREATED:20251014T232404Z LAST-MODIFIED:20260107T223950Z UID:37194-1772436600-1772811000@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\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/artisan-ii-baking-sourdough-levain-and-wild-yeast-32/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) 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:20260226T073000 DTEND;TZID=America/Los_Angeles:20260227T153000 DTSTAMP:20260406T063927 CREATED:20251014T204722Z LAST-MODIFIED:20251202T182005Z UID:37162-1772091000-1772206200@sfbi.com SUMMARY:2 Days Japanese Home Baking DESCRIPTION:JOIN THE WAITLIST!\n \n \n Which workshop are you wanting to be on the waitlist for?(Required)What is the date of the class?(Required)Name(Required)Email address (please add customerservice@sfbi.com to your address book! Otherwise\, our messages might go to your spam folder)(Required)\n \n Would you like to be added to the emailing list? We send out 1-2 newsletters per month with class updates.(Required)\n \n \n Yes\, please add me to the emailing list\n \n \n \n No\, do not add me to the emailing list\n \n \n \n I'm already on the emailing list\n Phone number (please add SFBI's number to your address book so you don't miss any updates (650)589-5784)(Required)Are you local to the Bay Area?(Required)Yes\, I'm LocalNo\, I'm TravelingAdditional Information (Helpful!)\nIf you joined the official waitlist above\, please fill this out so we can contact you more easily if a spot opens up. \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\nPrerequisites:\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-7/ 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:20260224T073000 DTEND;TZID=America/Los_Angeles:20260225T153000 DTSTAMP:20260406T063927 CREATED:20251121T235745Z LAST-MODIFIED:20260219T211929Z UID:37879-1771918200-1772033400@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-10/ 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:20260223T073000 DTEND;TZID=America/Los_Angeles:20260227T153000 DTSTAMP:20260406T063927 CREATED:20251014T214118Z LAST-MODIFIED:20260107T182442Z UID:37188-1771831800-1772206200@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 \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-41/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) 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:20260209T073000 DTEND;TZID=America/Los_Angeles:20260213T153000 DTSTAMP:20260406T063927 CREATED:20251014T213726Z LAST-MODIFIED:20251015T221108Z UID:37184-1770622200-1770996600@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-20/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Home Baker Workshops (In-person Class),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:20260129T073000 DTEND;TZID=America/Los_Angeles:20260130T153000 DTSTAMP:20260406T063927 CREATED:20251029T160514Z LAST-MODIFIED:20251122T001855Z UID:37610-1769671800-1769787000@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-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) 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:20260127T073000 DTEND;TZID=America/Los_Angeles:20260128T153000 DTSTAMP:20260406T063927 CREATED:20251113T223438Z LAST-MODIFIED:20260122T172158Z UID:37793-1769499000-1769614200@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-9/ 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:20260126T073000 DTEND;TZID=America/Los_Angeles:20260130T153000 DTSTAMP:20260406T063927 CREATED:20251014T212829Z LAST-MODIFIED:20260107T182410Z UID:37179-1769412600-1769787000@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\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/artisan-ii-baking-sourdough-levain-and-wild-yeast-31/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) 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:20260119T073000 DTEND;TZID=America/Los_Angeles:20260123T153000 DTSTAMP:20260406T063927 CREATED:20251014T212143Z LAST-MODIFIED:20251216T180349Z UID:37173-1768807800-1769182200@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 \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-40/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Home Baker Workshops (In-person Class) 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:20260115T073000 DTEND;TZID=America/Los_Angeles:20260116T153000 DTSTAMP:20260406T063927 CREATED:20251014T211209Z LAST-MODIFIED:20251203T210813Z UID:37168-1768462200-1768577400@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-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/2025/06/Sourdough-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260115T073000 DTEND;TZID=America/Los_Angeles:20260116T153000 DTSTAMP:20260406T063927 CREATED:20251014T202429Z LAST-MODIFIED:20251125T203221Z UID:37147-1768462200-1768577400@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-6/ 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:20260112T073000 DTEND;TZID=America/Los_Angeles:20260113T153000 DTSTAMP:20260406T063927 CREATED:20250903T164349Z LAST-MODIFIED:20251122T001254Z UID:36910-1768203000-1768318200@sfbi.com SUMMARY:Cottage Baking: Building a Home-Based Baking Business DESCRIPTION:Prerequisite: None. Please note that there will be some bread production. \nCourse Description: \nTurn your passion for baking into a thriving home-based business with this comprehensive cottage bread baking class! This 2-day course is co-led by Bonnie Ohara of Alchemy Bread\, a pioneer in the cottage baking industry\, along with Theo Dolarian\, SFBI’s baking instructor. Designed for aspiring entrepreneurs\, hobbyist bakers\, and side-hustlers\, this course prepares you to start and operate a successful cottage food bakery operation from your own kitchen. The hands-on production includes ciabatta rolls\, demi baguettes\, and country sourdough to show different approaches to create an efficient production schedule to maximize your space and equipment. We will also demonstrate baking in a compact electric bread oven\, a common style of oven that is used in many micro-bakeries. \nStudents will learn: \n\nThe basics of cottage food laws and regulations\n\nPLEASE NOTE: Cottage food laws and regulations can vary based on location. The instructor can speak to their own experiences for the specific region they are in but students will be asked to do a bit of research prior to the course start to help inform their questions for the class.\n\n\nBusiness planning\nPricing\, branding\, and marketing strategies\nHow to build a production schedule\nScaling formulas\, adapting to seasonal temperature fluctuations\nTips for managing orders\, deliveries\, and customer relationships\nPractical no nonsense advice for working with a small footprint\n\nHomework before class start: \nSince the applications differ\, students will be asked to look up and fill out their own local cottage bakery permit to bring to class to help answer any questions. More information about the homework will be sent out about 1 month prior to the class. \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nInstructor Bio:\nBonnie Ohara is a cottage bakery owner\, cookbook author\, and baking educator. With a background in English and literature\, she has written about baking\, community\, and homeschooling her 3 kids for diverse publications including Bread Baker’s Guild Magazine and Parents magazine. Her first book\, Bread Baking for Beginners\, was a bestseller upon publication in 2018\, and became a key resource for hundreds of thousands of people who learned to bake their first loaf in 2020 during the pandemic. Her second book\, Let’s Bake Bread\, for Artisan Books arrived in 2023. Nominated for an IACP award\, it includes insights into baking with your family while learning  hands-on knowledge\, history\, and science of baking bread. \nBonnie has taught local new bakers through in-person classes at her bakery\, groups of travelers during baking and cooking retreats across the country\, and thousands more both via online digital courses on her own site and through live online class collaborations with Christopher Kimball’s Milk Street. She has also lent expertise to high school culinary programs with in person and digital instruction support. \nBonnie has long been a proponent of milling in house to support local farmers\, and a guest teacher focusing on whole grains at the California Wheat Lab. Bonnie’s involvement with local farms and community has had a positive impact\, recruiting local farmers to grow drought tolerant and sustainable varieties of wheat and investing above market rate for grains grown locally\, \nBonnie instructs with an approachable and friendly\, heartfelt enthusiasm. She runs her bakery\, Alchemy Bread\, in the Central Valley of California with a heart for a good story. She shares rich knowledge gained by supporting her family and local community with her sourdough bread for over a decade. \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/cottage-baking-building-a-home-based-baking-business-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/2025/06/CottageBaking-tn-2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251215T073000 DTEND;TZID=America/Los_Angeles:20251216T153000 DTSTAMP:20260406T063927 CREATED:20250804T163427Z LAST-MODIFIED:20251203T210727Z UID:36690-1765783800-1765899000@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-9/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,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:20251208T073000 DTEND;TZID=America/Los_Angeles:20251212T153000 DTSTAMP:20260406T063927 CREATED:20241031T211915Z LAST-MODIFIED:20251203T210645Z UID:34363-1765179000-1765553400@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-30/ 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:20251201T073000 DTEND;TZID=America/Los_Angeles:20251205T153000 DTSTAMP:20260406T063927 CREATED:20241031T211909Z LAST-MODIFIED:20251203T203437Z UID:34351-1764574200-1764948600@sfbi.com SUMMARY:Artisan I: Systematic Approach to Bread DESCRIPTION:JOIN THE WAITLIST!\n \n \n Which workshop are you wanting to be on the waitlist for?(Required)What is the date of the class?(Required)Name(Required)Email address (please add customerservice@sfbi.com to your address book! Otherwise\, our messages might go to your spam folder)(Required)\n \n Would you like to be added to the emailing list? We send out 1-2 newsletters per month with class updates.(Required)\n \n \n Yes\, please add me to the emailing list\n \n \n \n No\, do not add me to the emailing list\n \n \n \n I'm already on the emailing list\n Phone number (please add SFBI's number to your address book so you don't miss any updates (650)589-5784)(Required)Are you local to the Bay Area?(Required)Yes\, I'm LocalNo\, I'm TravelingAdditional Information (Helpful!)\nIf you joined the official waitlist above\, please fill this out so we can contact you more easily if a spot opens up. \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\nPrerequisites:\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-38/ 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:20251113T073000 DTEND;TZID=America/Los_Angeles:20251114T153000 DTSTAMP:20260406T063927 CREATED:20250225T003209Z LAST-MODIFIED:20250526T211557Z UID:35651-1763019000-1763134200@sfbi.com SUMMARY:2 Days Cakes at Home DESCRIPTION:Course Description\nIn this 2-day class\, you will learn the various techniques of making cakes that are chemically leavened and those made with Egg-foam\, European-style buttercreams\, American icings\, ganache\, mousseline\, fruit fillings and chocolate decor. Students will also learn how to stack layer cakes as well as how to assemble roll cakes or roulades. You will be assembling fresh fruit cakes\, cooked fruit compotes and learning to make chocolate curls. \nWe have selected 3 fabulous full-sized cakes to be taught in this class\, that cover a large variety of cake bases\, fillings\, frostings\, and decor aspects. Armed with this technical knowledge\, the possibilities of customizing cakes become endless. \nHands-on: Peanut butter chocolate layer cake\, Inakati roulade\, Fraisier Cake \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  7:00 AM on day 2. 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-cakes-at-home-3/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Cakes,Home Baker Workshops (In-person Class) ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2023/02/2Days-CakeHome.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251110T073000 DTEND;TZID=America/Los_Angeles:20251114T153000 DTSTAMP:20260406T063927 CREATED:20241031T211902Z LAST-MODIFIED:20250422T204315Z UID:34349-1762759800-1763134200@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-37/ 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:20251110T073000 DTEND;TZID=America/Los_Angeles:20251111T153000 DTSTAMP:20260406T063927 CREATED:20250225T002822Z LAST-MODIFIED:20250925T231235Z UID:35648-1762759800-1762875000@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-7/ 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:20251103T073000 DTEND;TZID=America/Los_Angeles:20251107T153000 DTSTAMP:20260406T063927 CREATED:20241031T211854Z LAST-MODIFIED:20250515T212543Z UID:34280-1762155000-1762529400@sfbi.com SUMMARY:Modern Bread and Viennoiserie DESCRIPTION:Price: $1\, 705\nPrerequisites\n\nArtisan I & II\, Viennoiserie I & II with practical work experience demonstrated in resume. OR…\nSFBI Training Series I-IV OR…\nThe working/educational equivalent that demonstrates well versed experience in bread baking\, sourdough and viennoiserie. Please demonstrate this in your resume.\n\nCourse Description\nSFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of L’école International de Boulangerie (EIDB)\, a world-renowned baking school located in Provence\, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication\, Panettone et Viennoiserie au Levain\, focuses on natural fermentation in viennoiserie products. \nThis is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. Final products made during the class are evaluated as a group to compare the results. \nThe focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture\, then they will apply those theories in relation to the production of bread and viennoiserie. \nMain topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast\, bacteria and enzyme in sourdough\, importance of pH in naturally leavened rye bread\, theory on naturally leavened viennoiserie\, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\, various styles of rye bread\, panettone\, croissant\, brioche and kouglof. \nWhat Will You Make?:\n\nSimple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\nVarious styles of Rye Breads\nBrioche au Levain\nKouglof\nSourdough Croissant\nPanettone\n& more!\n\nHow to Apply:\n\nEmail your resume and cover letter to customerservice@sfbi.com.\n\nResume: Be sure to include any relevant educational bread and pastry courses you may have taken at SFBI and elsewhere in addition to your relevant work history\nCover Letter: Not longer than 1-2 paragraphs. Describe why you want to take this course and what qualifies you.\n\n\n\nPrice: $ 1\,705.00 \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 (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/modern-bread-and-viennoiserie-7/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:Artisan Bread Workshops,Viennoiserie and Pastry Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/ThomasVin-Tn2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251030T073000 DTEND;TZID=America/Los_Angeles:20251031T153000 DTSTAMP:20260406T063927 CREATED:20250627T214214Z LAST-MODIFIED:20250627T214214Z UID:36392-1761809400-1761924600@sfbi.com SUMMARY:Cannabis Bread Baking Fundamentals DESCRIPTION:Who is this class for?:\nThis class is ideal for home bakers\, culinary adventurers\, or anyone interested in plant-based wellness and fermentation. Whether you’re new to cannabis baking or ready to elevate your sourdough game\, this course blends tradition and innovation for a flavorful experience. \nCourse Description:\nUnlock the art and science of cannabis-infused baking with a special focus on artisan bread! This 2-day course is guided by a guest instructor Emily Gogol along with our baking instructor Miyuki Togi. This hands-on class introduces students to the essentials of cannabis infusion and baking techniques\, with an emphasis on creating delicious\, safe\, and consistent edibles. From dosing and decarboxylation to fermentation and flavor development\, students will explore how to make a range of edibles that actually tastes great! The production focuses on a variety of yeasted and sourdough breads —from rustic country loaf\, bite-size olive fougasse to decadent chocolate bread. \nStudents will learn:\n\nTechniques for calculating and controlling edible potency\nHow to incorporate cannabis into bread formulas\nSafety\, legal considerations\, and responsible consumption\n\nNote: All participants must be 21+ and understand local cannabis laws and regulations. Some experience in bread baking is required to enroll\, as this class will not cover the baking basics. All cannabis products used in the course contains CBD\, not THC. In-class discussion includes how to incorporate THC in baking. \nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nGuest Instructor Bio:\nGuest instructor\, Emily Gogol will be teaching in tandem with our Baking Instructor\, Miyuki Togi. From the Grow it from Home Website: “Emily Gogol\, PhD. is nationally known for her work in the Cannabis industry\, leading the team at Infinite Tree. Emily is passionate about developing the next generation of plants to make both commercial farmers and gardeners successful. \nIn 2020 Emily launched Grow It From Home\, which provides hemp plants to backyard gardeners across the U.S. and promotes education\, access and equity. Previously\, Emily worked in San Francisco achieving her PhD. in Biomedical Science from UCSF while engaging in community work. Emily is a recognized leader by the State of California\, having created three community organizations and two public parks from the ground up. She lives in the Applegate Valley\, OR where she is always trying to carve out time away from work to garden on her 23-acre organic certified farm.” \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/cannabis-bread-baking-fundamentals/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Artisan Bread Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2025/06/Cannabis-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251030T073000 DTEND;TZID=America/Los_Angeles:20251031T153000 DTSTAMP:20260406T063927 CREATED:20241031T211847Z LAST-MODIFIED:20251024T164417Z UID:34388-1761809400-1761924600@sfbi.com SUMMARY:Puff Pastry for Home Bakers DESCRIPTION:Course Description\nIn this 2-day puff pastry class\, you will learn to make not one but two different types of puff pastry doughs\, a number of products using the doughs\, fillings and various finishing techniques. We have fine-tuned our technique of hand-laminating puff pastry\, making it more approachable to the home baker. We will teach you to make Blitz puff pastry (also called “rough puff pastry”) and classic puff pastry. Finished products include Galette de Rois\, Pop tarts\, Palmiers\, Pissaladiere and Napoleon. \nEach student will be laminating their own doughs and using that in making all these products. If you are looking to broaden your knowledge\, this class offers a great opportunity to add several products and techniques to your baking repertoire. \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/puff-pastry-for-home-bakers-4/ 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/2023/05/PuffPastry.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251027T073000 DTEND;TZID=America/Los_Angeles:20251028T153000 DTSTAMP:20260406T063927 CREATED:20250627T214132Z LAST-MODIFIED:20250714T192441Z UID:36387-1761550200-1761665400@sfbi.com SUMMARY:Cottage Baking: Building a Home-Based Baking Business DESCRIPTION:Prerequisite: None. Please note that there will be some bread production. \nCourse Description:\nTurn your passion for baking into a thriving home-based business with this comprehensive cottage baking class! This 2-day course is co-led by Bonnie Ohara of Alchemy Bread\, a pioneer in the cottage baking industry\, along with Theo Dolarian\, SFBI’s baking instructor. Designed for aspiring entrepreneurs\, hobbyist bakers\, and side-hustlers\, this course prepares you to start and operate a successful cottage food operation from your own kitchen. The hands-on production includes ciabatta rolls\, demi baguettes\, and country sourdough to show different approaches to create an efficient production schedule to maximize your space and equipment. We will also demonstrate baking in a compact electric bread oven\, a common style of oven that is used in many micro-bakeries. \nStudents will learn:\n\nThe basics of cottage food laws and regulations\nBusiness planning\nPricing\, branding\, and marketing strategies\nHow to build a production schedule\nScaling formulas\, adapting to seasonal temperature fluctuations\nTips for managing orders\, deliveries\, and customer relationships\nPractical no nonsense advice for working with a small footprint\n\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nInstructor Bio:\nBonnie Ohara is a cottage bakery owner\, cookbook author\, and baking educator. With a background in English and literature\, she has written about baking\, community\, and homeschooling her 3 kids for diverse publications including Bread Baker’s Guild Magazine and Parents magazine. Her first book\, Bread Baking for Beginners\, was a bestseller upon publication in 2018\, and became a key resource for hundreds of thousands of people who learned to bake their first loaf in 2020 during the pandemic. Her second book\, Let’s Bake Bread\, for Artisan Books arrived in 2023. Nominated for an IACP award\, it includes insights into baking with your family while learning  hands-on knowledge\, history\, and science of baking bread. \nBonnie has taught local new bakers through in-person classes at her bakery\, groups of travelers during baking and cooking retreats across the country\, and thousands more both via online digital courses on her own site and through live online class collaborations with Christopher Kimball’s Milk Street. She has also lent expertise to high school culinary programs with in person and digital instruction support. \nBonnie has long been a proponent of milling in house to support local farmers\, and a guest teacher focusing on whole grains at the California Wheat Lab. Bonnie’s involvement with local farms and community has had a positive impact\, recruiting local farmers to grow drought tolerant and sustainable varieties of wheat and investing above market rate for grains grown locally\, \nBonnie instructs with an approachable and friendly\, heartfelt enthusiasm. She runs her bakery\, Alchemy Bread\, in the Central Valley of California with a heart for a good story. She shares rich knowledge gained by supporting her family and local community with her sourdough bread for over a decade. \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/cottage-baking-building-a-home-based-baking-business/ 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/2025/06/CottageBaking-tn-2.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251027T073000 DTEND;TZID=America/Los_Angeles:20251028T153000 DTSTAMP:20260406T063927 CREATED:20241031T211840Z LAST-MODIFIED:20251002T182201Z UID:34400-1761550200-1761665400@sfbi.com SUMMARY:2 Days Pies DESCRIPTION:Course Description\nIn this course\, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies\, Savory Quiche\, Chocolate Cream Pie\, and some holiday favorites like Apple Pie\, Pumpkin Pie and Pecan Pie. \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-pies-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:2 days workshops,Cakes ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Pies-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251022T073000 DTEND;TZID=America/Los_Angeles:20251024T153000 DTSTAMP:20260406T063927 CREATED:20241031T211833Z LAST-MODIFIED:20250422T204125Z UID:34403-1761118200-1761319800@sfbi.com SUMMARY:3 Day Tarts DESCRIPTION:Course Description\nLearn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs\, with various compositions and product characteristics\, such as texture and sweetness.  On the second and the third day\, you will be finishing a total of seven types of tarts\, each paired with a unique filling\, topping and glaze.  Finished products include Caramel Chocolate Tart\, Pear Bourdaloue\, Strawberry Breton Tart. \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 the first day of the class and at 7:00 AM afterwards. 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/3-day-tarts-2/ LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States CATEGORIES:3 days workshop,Viennoiserie and Pastry Workshops ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Tarts-Tn.jpg ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com END:VEVENT END:VCALENDAR