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 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. Please email or call Alysia to schedule a tour to see our new layout.

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 2012 weekend workshop schedule and class descriptions here. 

Classes from 8:00 AM to 4:00 PM

May 2012

5/14-5/18: Whole Grains & Specialty Flour

June 2012

6/2-6/3: Specialty Breads ( weekend class)
6/2-6/3: Focus on French Macarons ( weekend class)
6/4-6/8: Artisan Breads I: Artisan Baking Fundamentals
6/4-6/8: Chocolate and Confections
6/11-6/15: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
6/11-6/15: Viennoiserie I: Croissants, Danish, and Brioche
6/18-6/22: Baking with Ancient Grains
6/18-6/22: Viennoiserie II: Advance Laminated and Enriched Dough

July 2012

7/9-7/13: Artisan Breads I: Artisan Baking Fundamentals
7/9-7/13: Cake Bases, Creams and Composition
7/16-7/20: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast
7/16-7/20: Modern Cakes Methods and Design
7/23-7/27: Artisan Breads III
7/25-7/27: Wedding and Customs Cake

New Class Schedule as of August

Day Classes from 7:00 AM to 2:30 PM

August 2012

8/6-12/14: Professional Training Program
8/20-8/24: Exploring the Ingredients and Techniques
8/27-8/31: Versatility of Tarts, Pies, Puff, and Choux

September 2012

8/6-12/14: Professional Training Program
9/5-9/7: Special Dietary Needs
9/10-9/14: Viennoiserie I: Croissants, Danish, and Brioche
9/24-9/28: Artisan Breads I: Artisan Baking Fundamentals

Evening Class from 3:30 to 11:00 PM

August 2012

8/6-8/10: Artisan Breads I: Artisan Baking Fundamentals
8/13-8/17: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

September 2012

9/3-9/7: Artisan Breads I: Artisan Baking Fundamentals
9/10-9/14: Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

 

Download a print version of the 2012 calendar to see our class.

Click here to register for a 2012 class