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Weekend Workshops Schedule

One-Day Workshops: $260

Sourdough at Home: May 13, 2017 ‖ August 26, 2017
Finally you can learn how to bake good sourdough bread at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 15 loaves of sourdough bread, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.
Maximum capacity: 24 students. Enroll Here.

French Macaroons: April 1, 2017
Discover the secrets of the sophisticated Parisian macaroon in this intensive one-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache and buttercream. Flavor variations include dark chocolate, pistachio, lemon, raspberry, egg nog, rose, praline and more.
Maximum capacity: 24 students. Enroll Here.

Italian Bread and Pizza:  June 3, 2017
Come and join us to enjoy a fun baking day and bring home an impressive selection of bread! In this one-day class, you will focus on a variety of Italian bread, such as ciabatta, pugliese, focaccia and fougasse. You also will be making pizzas for lunch. Maximum capacity: 24 students. Enroll Here.

Bagels and Pretzels: March 11, 2017
Join us in this one-day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings, we will create a selection of uniquely flavored doughs, such as walnut pepper, honey wheat, pumpkin spice and basil asiago. Pretzels will be dipped into a lye solution following a traditional method. We will show you how to adapt the process at home. Have some lox, cream cheese, mustard and beer ready at home, you will be taking a lot of goodies at the end of the day!
Maximum capacity: 24 students. Enroll Here.

 

 

Two-Day Workshop: $398

Viennoiserie at home: ‖ April 22-23, 2017 ‖  May 6-7, 2017  July 22-23, 2017|| from 8am to 4pm

Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from 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.
Maximum capacity: 16 students. Enroll Here

All workshops include breakfast, lunch and all the tools you will need for the class. Anybody can enroll, no special skills are requested. The class has to be paid in full when you enroll. You can enroll online or over the phone. For more information please call 650.589.5784 or send an email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

To Enroll: Click Here!