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)
January 201401/13-01/17: Artisan Breads: Systematic Approach to Bread
01/13-01/17: Exploring the Ingredients and Techniques
01/20-01/24: Artisan Breads: Systematic Approach to Bread
01/20-01/24: Cake Bases, Creams, and Composition
01/27-01/31: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
01/27-01/31: Foundation of Pastry Line
03/03-03-07: Modern Cake Methods and Design
03/03-03/07: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
03/10-03/14: Whole Grain Breads & Specialty Flour
03/24-03/28: Artisan Breads: Systematic Approach to Bread
03/31-04/04: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast