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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.

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)

2015 Schedule

 Download 2015 workshop dates 

April 2015

04/20-04/24: Artisan Breads: Systematic Approach to Bread
04/20-04/24: Modern Cake Methods and Design
04/27-05/01: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
04/27-05/01: Exploring the Ingredients and Techniques

May 2015

05/04-05/08: Viennoiserie I
05/18-05/22: Artisan Breads: Systematic Approach to Bread

 

June 2015

 06/08-06/12: Artisan Breads: Systematic Approach to Bread
06/08-06/12: Exploring the Ingredients and Techniques

06/15-06/19: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
06/15-06/19: Cakes Base, Creams, and Composition
06/22-06/26: Advance Artisan Breads
06/22-06/26: Modern Cake Methods and Design
 

July 2015

07/06-07/10: Artisan Breads: Systematic Approach to Bread
07/06-07/10: Foundation of Pastry Line
07/13-07/17: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
 07/13-07/17: Viennoiserie I
07/29-07/31: Wedding and Customs Cake

August 2015

08/03-08/07: Chocolate and Confection
08/10-08/14: Exploring the Ingredients and Techniques

September 2015

09/21-09/25: Artisan Breads: Systematic Approach to Bread

October 2015

10/05-10/09: Artisan Breads: Systematic Approach to Bread
10/12-10/16: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
10/19-10/23: Germand Breads
10/26-10/20: Baking with Whole Grains, Ancient Grains, and Alternative Grains

Novemeber 2015

 11/16-11/20: Artisan Breads: Systematic Approach to Bread

December 2015

12/07-12/11: Artisan Breads: Systematic Approach to Bread
12/07-12/11: Viennoiserie I



Click here to register for our workshops

 

 

 

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