Frequent Student RewardsAfter you take one class at SFBI, receive a 5% discount for any subsequent class taken in the same calendar year.
Tour our Bread and Pastry Lab!We are excited to announce that we have remodeled both our bread and 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. Check out some pictures online or please email or call Meggan to schedule a tour to see our new layout.
Class Schedule: 7:00 AM to 3:00 PM
(sometimes until 3:30 PM)
July 201407/07-07/11: Artisan Breads: Systematic Approach to Bread
07/14-07/18: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
07/21-07/25: Viennoiserie I
August 2014Consecutive Bread, Viennoiserie, and Pastry Professional Series.
09/03-09/05: Wood Fired Oven
09/15-09/19: Artisan Breads: Systematic Approach to Bread
09/22-09/26: Artisan Breads: Systematic Approach to Bread
09/29-10/3 Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
09/29-10/3: Exploring the Ingredients and Techniques
10/06-10/10: Foundation of the Pastry Line
10/13-10/17: German Breads
10/13-10/17: Cake Bases, Creams, and Composition
10/20-10/24 Artisan Breads: Systematic Approach to Bread
10/22-10/24: Wedding Cakes
10/27-10/31: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
10/27-10/31: Modern Cake Methods and Design