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Event Registration

Below is a list of all events that are currently open for registration. Click on the event name to proceed.
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Event Date Price
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2016 Workshops
Register
May 2, 2016 - May 6, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
May 9, 2016 - May 13, 2016
07:00 am - 03:00 pm
$ 1098.00
 Viennoiserie II: Advanced Laminated and Enriched Doughs
 Category: 2016 Workshops
Register
May 9, 2016 - May 13, 2016
07:00 am - 03:00 pm
$ 1098.00
 Viennoiserie at Home
Register
May 19, 2016 - May 20, 2016
08:00 am - 04:00 pm
$ 398.00
 Pizza and Italian Bread
 Category: 2016 Workshops
Register
May 21, 2016
08:00 am - 03:00 pm
$ 260.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
May 30, 2016 - Jun 3, 2016
07:00 am - 03:00 pm
$ 1098.00
 Exploring Ingredients and Techniques
 Category: 2016 Workshops
Register
May 30, 2016 - Jun 3, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Register
Jun 6, 2016 - Jun 10, 2016
07:00 am - 03:00 am
$ 1098.00
 Cake Bases, Creams, and Composition
 Category: 2016 Workshops
Register
Jun 6, 2016 - Jun 10, 2016
07:00 am - 03:00 pm
$ 1098.00
 Pastry Arts: Modern Cake Methods and Design
 Category: 2016 Workshops
Register
Jun 13, 2016 - Jun 17, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread III: Advanced Bread Baking
 Category: 2016 Workshops
Full
Jun 13, 2016 - Jun 17, 2016
07:00 am - 03:00 pm
$ 1098.00
 Bagels and Pretzels
 Category: 2016 Workshops
Full
Jun 18, 2016
08:00 am - 03:00 pm
$ 260.00
 Sourdough at Home
 Category: 2016 Workshops
Register
Jul 2, 2016
08:00 am - 03:00 pm
$ 260.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Jul 4, 2016 - Jul 8, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Register
Jul 11, 2016 - Jul 15, 2016
07:00 am - 03:00 am
$ 1098.00
 Foundation of Pastry Line
 Category: 2016 Workshops
Register
Jul 11, 2016 - Jul 15, 2016
07:00 am - 03:00 pm
$ 1098.00
 Fundamentals of Mixing and Fermentation (Monday - Friday)
Register
Jul 18, 2016 - Jul 22, 2016
07:00 am - 03:00 am
$ 2440.00
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2016 Workshops
Register
Jul 18, 2016 - Jul 22, 2016
07:00 am - 03:00 pm
$ 1098.00
 Fundamentals of Mixing and Fermentation - Continued (Monday - Friday)
Register
Jul 25, 2016 - Jul 29, 2016
07:00 am - 03:00 am
$ 2440.00
 Natural Yeast and Whole Grain Baking (Monday - Friday)
Register
Aug 1, 2016 - Aug 5, 2016
07:00 am - 03:00 pm
$ 2440.00
 Natural Yeast and Whole Grain Baking - Continued (Monday - Friday)
Register
Aug 8, 2016 - Aug 12, 2016
07:00 am - 03:00 pm
$ 2440.00
 German Breads and Ancient Grain Baking
Register
Aug 15, 2016 - Aug 19, 2016
07:00 am - 03:00 pm
$ 2440.00
 German Breads and Ancient Grain Baking
Register
Aug 22, 2016 - Aug 26, 2016
07:00 am - 03:00 pm
$ 2440.00
 Bread Practical training
Register
Aug 29, 2016 - Sep 2, 2016
07:00 am - 03:00 pm
$ 1440.00
 Introduction of Enriched Doughs and Lamination (Monday - Friday)
Register
Sep 5, 2016 - Sep 9, 2016
07:00 am - 03:00 pm
$ 2440.00
 Introduction of Enriched Doughs and Lamination - Continued (Monday - Friday)
Register
Sep 12, 2016 - Sep 16, 2016
07:00 am - 03:00 pm
$ 2440.00
 Advanced Viennoiserie
Register
Sep 19, 2016 - Sep 23, 2016
07:00 am - 03:00 pm
$ 1440.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
Register
Sep 19, 2016 - Sep 23, 2016
07:00 am - 03:00 pm
$ 1098.00
 Viennoiserie Practical training
Register
Sep 26, 2016 - Sep 30, 2016
07:00 am - 03:00 pm
$ 1440.00
 Pastry Fundamentals: Ingredients and Techniques (Monday - Friday)
Register
Oct 3, 2016 - Oct 7, 2016
07:00 am - 03:00 pm
$ 2440.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Oct 3, 2016 - Oct 7, 2016
07:00 am - 03:00 pm
$ 1098.00
 Pastry Fundamentals: Ingredients and Techniques - Continued (Monday - Friday)
Register
Oct 10, 2016 - Oct 14, 2016
07:00 am - 03:00 pm
$ 2440.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Register
Oct 10, 2016 - Oct 14, 2016
07:00 am - 03:00 am
$ 1098.00
 Pastry Dough: Pies, Tarts and Choux
Register
Oct 17, 2016 - Oct 21, 2016
07:00 am - 03:00 pm
$ 1440.00
 Artisan Bread: German Bread (Monday - Friday)
 Category: 2016 Workshops
Register
Oct 17, 2016 - Oct 21, 2016
07:00 am - 03:00 pm
$ 1098.00
 Cake Bases, Creams and Composition
Register
Oct 24, 2016 - Oct 28, 2016
07:00 am - 03:00 pm
$ 1440.00
 Baking with Whole Grain, Ancient Grains and Alternative Wheat
 Category: 2016 Workshops
Register
Oct 24, 2016 - Oct 28, 2016
07:00 am - 03:00 pm
$ 1098.00
 Modern Entremets and Decoration Techniques
Register
Oct 31, 2016 - Nov 4, 2016
07:00 am - 03:00 pm
$ 1440.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Nov 14, 2016 - Nov 18, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Dec 5, 2016 - Dec 9, 2016
07:00 am - 03:00 pm
$ 1098.00
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2016 Workshops
Register
Dec 5, 2016 - Dec 9, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Register
Dec 12, 2016 - Dec 16, 2016
07:00 am - 03:00 am
$ 1098.00
 Artisan Bread III: Advanced Bread Baking
 Category: 2017 workshop
Register
Jan 23, 2017 - Jan 27, 2017
07:00 am - 03:00 pm
$ 1098.00

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Advancing the Baking and Pastry Arts. Serving Professionals, Educator’s and Enthusiasts.

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