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
 Artisan II: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Register
Dec 12, 2016 - Dec 16, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Jan 9, 2017 - Jan 13, 2017
07:00 am - 03:00 pm
$ 1098.00
  Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Jan 16, 2017 - Jan 20, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Exploring Ingredients and Techniques
 Category: 2017 workshop
Register
Feb 6, 2017 - Feb 10, 2017
07:00 am - 03:00 pm
$ 1098.00
Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...
 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Feb 6, 2017 - Feb 10, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

  Pizza and Italian Bread
 Category: 2017 workshop
Register
Feb 11, 2017
08:00 am - 03:00 pm
$ 260.00

Come and join us to enjoy a fun baking day and bring home an impressive selection of bread! In this one-day class, you will focus on a variety of Italian bread, such as ciabatta, pugliese, focaccia and fougasse. You also will be making pizzas for lunch.

 Artisan II: Baking Sourdough, Levain, and Wild Yeast
 Category: 2017 workshop
Feb 13, 2017 - Feb 17, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2017 workshop
Register
Feb 13, 2017 - Feb 17, 2017
07:00 am - 03:00 pm
$ 1098.00
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
 Viennoiserie II: Advanced Laminated and Enriched Doughs
 Category: 2017 workshop
Register
Feb 20, 2017 - Feb 24, 2017
07:00 am - 03:00 pm
$ 1098.00
Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, gibassier, kouing Aman, chocolate panetone, stollen, croissants with levain and more...
 Viennoiserie at Home
 Category: 2017 workshop
Register
Mar 4, 2017 - Mar 5, 2017
08:00 am - 04:00 pm
$ 398.00
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.
 Foundation of Pastry Line
 Category: 2017 workshop
Register
Mar 6, 2017 - Mar 10, 2017
07:00 am - 03:00 pm
$ 1098.00
Focusing on a variety of tart dough, pate a choux, and pie dough, this class teaches how to create a sensational array of pastries, ranging from rustic to refined, sweet to savory, and simple to complex. Hands-on: Paris Brest, eclairs, caramel chocolate tart, variety of pies and more...
 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Mar 6, 2017 - Mar 10, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Bagels and Pretzels
 Category: 2017 workshop
Register
Mar 11, 2017
08:00 am - 03:00 pm
$ 260.00
Join us in this one-day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings, we will create a selection of uniquely flavored doughs, such as walnut pepper, honey wheat, pumpkin spice and basil asiago. Pretzels will be dipped into a lye solution following a traditional method. We will show you how to adapt the process at home. Have some lox, cream cheese, mustard and beer ready at home, you will be taking a lot of goodies at the end of the day!
 Artisan II: Baking Sourdough, Levain, and Wild Yeast
 Category: 2017 workshop
Register
Mar 13, 2017 - Mar 17, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Cake Bases, Creams, and Composition
 Category: 2017 workshop
Register
Mar 13, 2017 - Mar 17, 2017
07:00 am - 03:00 pm
$ 1098.00
Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...
 Baking with Whole Grain, Ancient Grains and Alternative Wheat
 Category: 2017 workshop
Register
Mar 20, 2017 - Mar 24, 2017
07:00 am - 03:00 pm
$ 1098.00
Rediscover grains that have been untouched by science to create healthier, tastier bread for you and your customers. The Ancient Grains Workshop explores the benefits of gluten-free options for some consumers and modern methodology of baking with natural grains. Hands on: amaranth baguette, millet bread, sorghum olive, quinoa sourdough, corn bread, and more...
 Pastry Arts: Modern Cake Methods and Design
 Category: 2017 workshop
Register
Mar 20, 2017 - Mar 24, 2017
07:00 am - 03:00 pm
$ 1098.00
Use this class to make any of the elegant, sophisticated, entremets composed of a wide range of mousses, cake bases, frozen inserts and finishes. Hands-on: Lemon black berry mousse, fresh fruit charlotte, white and dark chocolate mousses, whisky hazelnut mousse and more....
 Chocolate and Confections
 Category: 2017 workshop
Register
Mar 27, 2017 - Mar 31, 2017
07:00 am - 03:00 pm
$ 1098.00
Learn how to make chocolates and candies by hand.
 Focus on French Macaroons
 Category: 2017 workshop
[Details][Register]
Apr 1, 2017
08:00 am - 03:00 pm
$ 260.00

Discover the secrets of the sophisticated Parisian macaroon in this intensive one-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache, buttercream, and gelée. In addition to creating classic flavors such as Chocolate and Pistachio, prepare to experience unique flavors such as Meyer Lemon-Lavender, Guinness, and Eggnog. After this class you will understand ingredient functionality, be able to troubleshoot common problems, and make exceptionally delicious French macaroons.

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Apr 3, 2017 - Apr 7, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Apr 10, 2017 - Apr 14, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Viennoiserie at Home
 Category: 2017 workshop
Register
May 6, 2017 - Apr 24, 2017
08:00 am - 08:00 am
$ 398.00

Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. 

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
May 8, 2017 - May 12, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Sourdough at Home
 Category: 2017 workshop
Register
May 13, 2017
08:00 am - 03:00 pm
$ 260.00

Finally you can learn how to bake good sourdough bread at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 15 loaves of sourdough bread, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
May 15, 2017 - May 19, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Modern Bread Theory: A Scientific Focus with Thomas Teffri-Chambelland
 Category: 2017 workshop
Register
May 22, 2017 - May 26, 2017
07:00 am - 03:00 pm
$ 1098.00

In this course, the traditional approach to artisan baking is deconstructed with a scientific point of view. The main concepts covered are the relationship between bacteria and enzyme, as well as the influence of pH over the ecology of microorganisms that survive in sourdough.  Other topics covered during this week are various breads from different parts of Europe and techniques to improve the efficiency of bread production. Different retardation methods are discussed in the class, as well as how to create a wide range of products by changing inclusions to minimize the number of mixes.  The students will review the concepts learned in the classroom during the hands-on bread production.

SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and director of L’école International de Boulangerie (EIDB) in Provence, France. Thomas has a master’s degree in biology, and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation.

 

This course is for professional bakers and people who completed Artisan 1 and Artisan 2 at SFBI. 

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
May 29, 2017 - Jun 2, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Jun 5, 2017 - Jun 9, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

  Breads of the World with Didier Rosada
 Category: 2017 workshop
Register
Jun 12, 2017 - Jun 16, 2017
07:00 am - 03:00 pm
$ 1098.00

Discover the unique flavors and textures of breads baked around the world. Create exotic breads, including Germany’s Heigebrot Bread, Hawaiian Pineapple Bread, and Mexican Conchas. The vast array of breads covered in this course will help you explore your creativity and grow your business in an expanding market.

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Jul 3, 2017 - Jul 7, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Jul 10, 2017 - Jul 14, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Exploring Ingredients and Techniques
 Category: 2017 workshop
Register
Jul 17, 2017 - Jul 21, 2017
07:00 am - 03:00 pm
$ 1098.00

Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...

 Foundation of Pastry Line
 Category: 2017 workshop
Register
Jul 24, 2017 - Jul 28, 2017
07:00 am - 03:00 pm
$ 1098.00

Focusing on a variety of tart dough, pate a choux, and pie dough, this class teaches how to create a sensational array of pastries, ranging from rustic to refined, sweet to savory, and simple to complex. Hands-on: Paris Brest, eclairs, caramel chocolate tart, variety of pies and more...

 Cake Bases, Creams, and Composition
 Category: 2017 workshop
Register
Jul 31, 2017 - Aug 4, 2017
07:00 am - 03:00 pm
$ 1098.00

Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2017 workshop
Register
Aug 21, 2017 - Aug 25, 2017
07:00 am - 03:00 pm
$ 1098.00

The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Sep 11, 2017 - Sep 15, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Sep 18, 2017 - Sep 22, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Baking with Whole Grain, Ancient Grains and Alternative Wheat
 Category: 2016 Workshops
Register
Sep 25, 2017 - Sep 29, 2017
07:00 am - 03:00 pm
$ 1098.00
 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Oct 9, 2017 - Oct 13, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Oct 16, 2017 - Oct 20, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 German Breads
 Category: 2016 Workshops
Register
Oct 23, 2017 - Oct 27, 2017
07:00 am - 03:00 pm
$ 1098.00

German breads appeal to those who seek interesting breads with pronounced flavors and textures.

 Artisan III: Advanced Bread Baking with Didier Rosada
 Category: 2017 workshop
Register
Oct 30, 2017 - Nov 3, 2017
07:00 am - 03:00 pm
$ 1098.00

Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Nov 13, 2017 - Nov 17, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Artisan I: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Dec 4, 2017 - Dec 8, 2017
07:00 am - 03:00 pm
$ 1098.00

Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...

 Holiday Pastry
 Category: 2016 Workshops
Register
Dec 6, 2017 - Dec 8, 2017
07:00 am - 03:00 pm
$ 598.00

This 3-day course is packed with the must-haves for the upcoming holiday season. Students will make two types of “Bûches de Noël” (yule logs). The lemon berry “Bûche de Noël” has a traditional finish using buttercream to resemble a wooden log. The chocolate “Bûche de Noël” consists of chocolate mousse with a creamy praline center and a layer of thin crispy praline. This cake is sprayed with chocolate to create a clean, modern finish. Students will also make some confections such as “Pâte de fruit” and “Nougat”. Other products include “Gibassier” from the South of France and “Stollen” from Germany, both of which are yeasted sweet pastries enjoyed around Christmas time. Lastly, students will make “Linzertorte” which has a rich hazelnut short crust with a refreshing filling and originated from Eastern Europe.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Dec 11, 2017 - Dec 15, 2017
07:00 am - 03:00 pm
$ 1098.00

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2017 workshop
Register
Dec 11, 2017 - Dec 15, 2017
07:00 am - 03:00 pm
$ 1098.00

The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.