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
 Introduction to Wedding Cakes
Register
Feb 10, 2016 - Feb 12, 2016
07:00 AM - 03:00 PM
$ 598.00
 Sourdough at Home
Full
Feb 13, 2016
08:00 AM - 03:00 PM
$ 260.00
 Artisan Bread: Systematic Approach to Bread
 Category: Artisan Breads
Register
Feb 15, 2016 - Feb 19, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Chocolate and Confections
Register
Feb 15, 2016 - Feb 19, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Feb 22, 2016 - Feb 26, 2016
07:00 AM - 03:00 AM
$ 1098.00
 Viennoiserie I: Croissants, Danish, and Brioche
Full
Feb 22, 2016 - Feb 26, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Baking with Whole Grain, Ancient Grains and Alternative Wheat
Register
Feb 29, 2016 - Mar 4, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Exploring Ingredients and Techniques
Register
Feb 29, 2016 - Mar 4, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Viennoiserie at Home
Full
Mar 12, 2016 - Mar 13, 2016
08:00 AM - 03:00 PM
$ 398.00
 Focus on French Macaroons
[Details][Register]
Mar 19, 2016
08:00 AM - 03:00 PM
$ 260.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Mar 21, 2016 - Mar 25, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Foundation of Pastry Line
Register
Mar 21, 2016 - Mar 25, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Mar 28, 2016 - Apr 1, 2016
07:00 AM - 03:00 AM
$ 1098.00
 Cake Bases, Creams, and Composition
Register
Mar 28, 2016 - Apr 1, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Viennoiserie at Home
Register
Apr 16, 2016 - Apr 17, 2016
08:00 AM - 03:00 PM
$ 398.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Apr 18, 2016 - Apr 22, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Apr 25, 2016 - Apr 29, 2016
07:00 AM - 03:00 AM
$ 1098.00
 Viennoiserie I: Croissants, Danish, and Brioche
Register
May 2, 2016 - May 6, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
May 9, 2016 - May 13, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Viennoiserie II: Advanced Laminated and Enriched Doughs
Register
May 9, 2016 - May 13, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Pizza and Italian Bread
Register
May 21, 2016
08:00 AM - 03:00 PM
$ 260.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
May 30, 2016 - Jun 3, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Exploring Ingredients and Techniques
Register
May 30, 2016 - Jun 3, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Jun 6, 2016 - Jun 10, 2016
07:00 AM - 03:00 AM
$ 1098.00
 Cake Bases, Creams, and Composition
Register
Jun 6, 2016 - Jun 10, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Pastry Arts: Modern Cake Methods and Design
Register
Jun 13, 2016 - Jun 17, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread III: Advanced Bread Baking
Register
Jun 13, 2016 - Jun 17, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Bagels and Pretzels
Register
Jun 18, 2016
08:00 AM - 03:00 PM
$ 260.00
 Sourdough at Home
Register
Jul 2, 2016
08:00 AM - 03:00 PM
$ 260.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Jul 4, 2016 - Jul 8, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Jul 11, 2016 - Jul 15, 2016
07:00 AM - 03:00 AM
$ 1098.00
 Foundation of Pastry Line
Register
Jul 11, 2016 - Jul 15, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Viennoiserie I: Croissants, Danish, and Brioche
Register
Jul 18, 2016 - Jul 22, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Sep 19, 2016 - Sep 23, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Oct 3, 2016 - Oct 7, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Oct 10, 2016 - Oct 14, 2016
07:00 AM - 03:00 AM
$ 1098.00
 Artisan Bread: German Bread
Register
Oct 17, 2016 - Oct 21, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Baking with Whole Grain, Ancient Grains and Alternative Wheat
Register
Oct 24, 2016 - Oct 28, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Nov 14, 2016 - Nov 18, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
[Details][Register]
Dec 5, 2016 - Dec 9, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Viennoiserie I: Croissants, Danish, and Brioche
Register
Dec 5, 2016 - Dec 9, 2016
07:00 AM - 03:00 PM
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
Register
Dec 12, 2016 - Dec 16, 2016
07:00 AM - 03:00 AM
$ 1098.00
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