Course Calendar

Frequent Student Rewards

After you take one class at SFBI, receive a 5% discount for any subsequent class taken in the same calendar year. (The discount does not apply to our Bread & Pastry Professional Training Programs.)

Announcing Our New Pastry Lab!

We are excited to announce that we have remodeled our pastry lab.
Our new layout and equipment allows us to open our programs to more students, while providing even more work space and easier access to equipment. Now, both our bread and pastry classes are limited to 16 students. Please email or call Laura to schedule a tour to see our new layout.

New Weekend Workshops

If you have friends who are interested in baking, but not ready to commit to a week-long workshop, please tell them about our new weekend workshops. See our 2010 weekend workshop schedule and class descriptions here.

Download a print version of the 2010 calendar here.

January 2010

9/14/09-3/19/10: Bread & Pastry Professional Training Program
1/11-1/15: Just added! Artisan Breads I: Artisan Baking Fundamentals
1/16-1/17: New! Weekend Workshop - Pastry Arts: Focus on Puff Pastry Details here
1/18-1/22: Artisan Breads I: Artisan Baking Fundamentals
1/25-1/29: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

February 2010

9/14/09-3/19/10: Bread & Pastry Professional Training Program
2/1-2/5: Gluten-free Baking: Bread and Pastry Foundation
2/6-2/7: New! Weekend Workshop - Pastry Arts: Focus on Tarts Details here
2/6-2/7: New! Weekend Workshop - Artisan Breads: Baguettes at Home Details here.
2/8-2/12: Artisan Breads: Whole Grains and Specialty Flours
2/20-2/21: New! Weekend Workshop - Pastry Arts: Focus on French Macaroons Details here

March 2010

9/14/09-3/19/10: Bread & Pastry Professional Training Program
3/1-3/5: Artisan Breads I: Artisan Baking Fundamentals
3/6-3/7: New! Weekend Workshop - Artisan Breads: Sourdough Bread at Home Details here
3/8-3/12: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
3/22-3/26: Just added! Artisan Breads I: Artisan Baking Fundamentals
3/29-4/2: Viennoiserie I: Croissants, Danish, and Brioche

April 2010

4/12/10-8/13/10: Bread & Pastry Professional Training Program
4/7-4/9: Pastry Arts: Wedding and Custom Cakes
4/12-4/16: New! Pastry Arts: Exploring Ingredients and Techniques
4/13-4/17: Study in France
4/19-4/23: New! Pastry Arts: Versatility of Tarts, Pies, Puff, and Choux
4/26-4/30: New! Pastry Arts: Cake Bases, Creams, and Composition

May 2010

4/12/10-8/13/10: Bread & Pastry Professional Training Program
5/3-5/7: New! Pastry Arts: Mousse Cake Methods and Design
5/10-5/11: Pastry Arts: Gelato, Ice Cream, and Sorbet
5/17-5/21: New! Pastry Arts: Chocolate, Confections, and Petit Fours
5/24-5/28: New! Pastry Arts: Exploring Ingredients and Techniques

June 2010

4/12/10-8/13/10: Bread & Pastry Professional Training Program
6/2-6/4: Artisan Breads: Wood Fired Oven Baking
6/7-6/11: Artisan Breads I: Artisan Baking Fundamentals
6/14-6/18: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
6/21-6/25: Artisan Breads: Baking with Whole Grains and Specialty Flours
6/26-6/27: New! Weekend Workshop - Artisan Breads: Baguettes at Home Details here
6/28-7/2: Artisan Breads: Baking with Ancient Grains

July 2010

4/12/10-8/13/10: Bread & Pastry Professional Training Program
7/12-7/16: Artisan Breads I: Artisan Baking Fundamentals
7/19-7/23: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
7/26-7/30: Artisan Breads III: Advanced Bread Baking
7/31-8/1: New! Weekend Workshop - Artisan Breads: Sourdough Bread at Home Details here

August 2010

4/12/10-8/13/10: Bread & Pastry Professional Training Program
8/2-8/6: Artisan Breads: German Breads
8/16-8/20: New! Spanish Language Artisan Breads: Artisan I and II
8/23-8/27: New! Spanish Language Viennoiserie I: Croissants, Danish, and Brioche
8/23-8/27: Artisan Breads: Breads of the World
8/30-9/3: Viennoiserie I: Croissants, Danish, and Brioche
8/30-9/3: Artisan Breads I: Artisan Baking Fundamentals

September 2010

9/20/10-2/4/11: Bread & Pastry Professional Training Program
9/6-9/10: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
9/8-9/10: Pastry Arts: Wedding and Custom Cakes
9/13-9/17: New! Pastry Arts: Exploring Ingredients and Techniques
9/13-9/17: Artisan Breads: Baking with Whole Grains and Specialty Flours
9/20-9/24: New! Pastry Arts: Cake Bases, Creams, and Composition
9/27-10/1: New! Pastry Arts: Mousse Cake Methods and Design

October 2010

9/20/10-2/4/11: Bread & Pastry Professional Training Program
10/4-10/8: New! Pastry Arts: Exploring Ingredients and Techniques
10/11-10/15: Viennoiserie I: Croissants, Danish, and Brioche
10/18-10/22: Viennoiserie II: Advanced Laminated and Enriched Doughs
10/23-10/24: New! Weekend Workshop - Pastry Arts: Focus on Plated Desserts Details here
10/23-10/24: New! Weekend Workshop - Artisan Breads: Sourdough Bread at Home Details here

November 2010

9/20/10-2/4/11: Bread & Pastry Professional Training Program
11/8-11/12: Artisan Breads I: Artisan Baking Fundamentals
11/13-11/14: New! Weekend Workshop - Pastry Arts: Viennoiserie at Home Details here
11/13-11/14: New! Weekend Workshop - Pastry Arts: Holiday Pies and Tarts Details here
11/15-11/19: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

December 2010

9/20/10-2/4/11: Bread & Pastry Professional Training Program
12/4-12/5: New! Weekend Workshop - Artisan Breads: Specialty Breads at Home Details here
12/4-12/5: New! Weekend Workshop - Pastry Arts: Holiday Pastries Details here
12/6-12/10: Artisan Breads I: Artisan Baking Fundamentals
12/13-12/17: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

January 2011

9/20/10-2/4/11: Bread & Pastry Professional Training Program

February 2011

9/20/10-2/4/11: Bread & Pastry Professional Training Program