Course Calendar
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 Alysia to schedule a tour to see our new layout.
Class Schedule: 7:00 AM to 3:00 PM
(sometimes until 3:30 PM)
2013 Schedule
May 2013
5/20-5/24:Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
June 2013
6/10-6/14: Artisan Breads I: Artisan Baking Fundamentals
6/10-6/14: Chocolate and Confection
6/17-6/21: Artisan Breads II:Baking Sourdough, Levain, and Wild Yeast
6/17-6/21: Viennoiserie I: Croissants, Danish, and Brioche
6/24-6/28: Whole Grain and Specialty Flour
July 2013
7/08-7/12: Artisan Breads I: Artisan Baking Fundamentals
7/08-7/12: Pastry Arts: Exploring the Ingredients and Techniques
7/15-7/19: Artisan Breads II:Baking Sourdough, Levain, and Wild Yeast
7/15-7/19: Versatility of Tarts, Puff, Choux
7/22-7/26: Artisan Breads III: Advance Bread Baking
7/22-7/26: Cake Bases, Creams and Composition
7/28-8/02: Artisan Breads I: Artisan Baking Fundamentals
August 2013
8/05-8/09: Modern Cake Methods and Design
8/14-8/16: Introduction to Wedding Cakes
8/19-8/23: Pastry Arts: Exploring the Ingredients and Techniques
8/26-8/30: Versatility of Tarts, Puff, Choux
September 2013
9/09-9/13: Viennoiserie I: Croissants, Danish, and Brioche
9/23-9/27: Artisan Breads I: Artisan Baking Fundamentals
9/30-10/04: Artisan Breads I: Artisan Baking Fundamentals
October 2013
10/07-10/11: Artisan Breads II:Baking Sourdough, Levain, and Wild Yeast10/21-1025: German Breads
10/28-11/01: Baking with Ancient Grains