Sfbi
 

5-Day Workshop Schedule

For more information on workshop course structure, please email This email address is being protected from spambots. You need JavaScript enabled to view it. to receive a copy of the Table of Contents.

  • Artisan I: Systematic Approach to Bread: Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

    2017 Schedule: January 9, 2017 || February 6, 2017 || March 6, 2017 || April 3, 2017 || May 8, 2017 || May 29, 2017 || July 3, 2017 || September 11, 2017 || October 9, 2017 || November 13, 2017 || December 4, 2017

  • Artisan II: Baking Sourdough, Levain, and Wild Yeast: Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more... 

    2017 Schedule: January 16, 2017 || February 13, 2017 || March 13, 2017 || April 10, 2017 || May 15, 2017 || June 5, 2017 || July 10, 2017 || September 18, 2017 || October 16, 2017 || December 11, 2016

  • Advanced Bread with Didier Rosada: Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...2017 Schedule: October 30, 2017
  • Breads of the World with Didier Rosada: Discover the unique flavors and textures of breads baked around the world. Create exotic breads, including Germany’s Heigebrot Bread, Hawaiian Pineapple Bread, and Mexican Conchas. The vast array of breads covered in this course will help you explore your creativity and grow your business in an expanding market. 2017 Schedule: June 12, 2017
  • German Bread: Concentrate on the creation of breads with pronounced flavors and textures unique to Germany. Hands on: muesli rolls, kommisbrot, Berliner landbrot, stollen, and more...
    2017 Schedule: October 23, 2017
  • Whole Grain, Ancient Grains, and Alternative Wheat: Rediscover grains that have been untouched by science to create healthier, tastier bread for you and your customers. The Ancient Grains Workshop explores the benefits of gluten-free options for some consumers and modern methodology of baking with natural grains. Hands on: amaranth baguette, millet bread, sorghum olive, quinoa sourdough, corn bread, and more...
    2017 Schedule: || March 20, 2017 || September 25, 2017
  • Exploring Ingredients and Techniques: Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...
    2017 Schedule: July 17, 2017
  • Foundation of Pastry Line: Focusing on a variety of tart doughs, pate a choux, and pie dough, this class teaches how to create a sensational array of pastries, ranging from rustic to refined, sweet to savory, and simple to complex. Hands-on: Paris Brest, eclairs, caramel chocolate tart, variety of pies and more...
    2017 Schedule: March 6, 2017 || July 24, 2017 
  • Cake Bases, Creams, and Composition: Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...
    2017 Schedule: March 13, 2017 || July 31, 2017
  • Modern Cake Methods and Design: Use this class to make any of the elegant, sophisticated, entremets composed of a wide range of mousses, cake bases, frozen inserts and finishes. Hands-on: Lemon black berry mousse, fresh fruit charlotte, white and dark chocolate mousses, whisky hazelnut mousse and more....
    2017 Schedule: March 20, 2017
  • Chocolates and Confections: Chocolate and confections will cover various techniques used when making chocolates and candy by hand. 2017 Schedule: March 27, 2017
  • Viennoiserie I: Croissants, Danish, and Brioche: The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.

    2017 Schedule: February 13, 2017 || June 5, 2017||August 21, 2017 || December 11, 2017

  • Viennoiserie II: Advance Laminated and Enriched Dough: Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, Gibassier, and Kouing Aman.
    2017 Schedule: February 20, 2017
  • Holiday Pastry: This 3-day course is packed with the must-haves for the upcoming holiday season. Students will make two types of “Bûches de Noël” (yule logs). The lemon berry “Bûche de Noël” has a traditional finish using buttercream to resemble a wooden log. The chocolate “Bûche de Noël” consists of chocolate mousse with a creamy praline center and a layer of thin crispy praline. This cake is sprayed with chocolate to create a clean, modern finish. Students will also make some confections such as “Pâte de fruit” and “Nougat”. Other products include “Gibassier” from the South of France and “Stollen” from Germany, both of which are yeasted sweet pastries enjoyed around Christmas time. Lastly, students will make “Linzertorte” which has a rich hazelnut short crust with a refreshing filling and originated from Eastern Europe.
    2017 Schedule: December 6, 2017 to December 8, 2017
  • Modern Bread: A Scientific FocusIn this course, the traditional approach to artisan baking is deconstructed with a scientific point of view. The main concepts covered are the relationship between bacteria and enzyme, as well as the influence of pH over the ecology of microorganisms that survive in sourdough.  Other topics covered during this week are various breads from different parts of Europe and techniques to improve the efficiency of bread production. Different retardation methods are discussed in the class, as well as how to create a wide range of products by changing inclusions to minimize the number of mixes.  The students will review the concepts learned in the classroom during the hands-on bread production. SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and director of L’école International de Boulangerie (EIDB) 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. This course is for professional bakers and people who completed Artisan 1 and Artisan 2 at SFBI. 

          2017 Schedule: May 22, 2017 

Pricing: 5-day workshop: $1,098 Breakfast, lunch and all the materials needed for the classes are included. 50% of the tuition has to be paid when you enroll, the rest will be paid when you will start the class.

5% discount for the total tuition on a 5-day course if you have already taken a 5-day course in the current calendar year.

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  • On-site consulting
  • Research & development
  • Bakery design layout
  • Quality control program

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