Our talented faculty and staff are dedicated to providing a comprehensive learning experience that provides rigorous hands-on training while fostering creativity. We deliberately maintain small class sizes to provide our students with the benefits of collaborative learning as well as individualized instruction.
Our talented faculty and staff are dedicated to providing a comprehensive learning experience that provides rigorous hands-on training while fostering creativity. We deliberately maintain small class sizes to provide our students with the benefits of collaborative learning as well as individualized instruction.
Michel Suas
President and Founder
Michel Suas
is internationally recognized as an industry expert and thought leader,
and is a strong advocate of using education to advance the appreciation
and craft of artisan baking. The Bread Bakers’ Guild of America
awarded Michel their Golden Baguette in recognition of his enormous
contributions to the Guild and the artisan baking industry. The Bread
Project named Michel an honorary life member in recognition of his
guidance and support.
A native of France, Michel started baking
when he was fourteen. In France, Michel trained under several renowned
chefs and won two silver medals as a Certified Pastry Chef and
Certified Culinary Chef in the national CAP exam. At the age of 21,
Michel was named head pastry chef at Barrier’s restaurant – at the time
it was one of just twelve French restaurants honored with three stars
by the Michelin guide. After moving to the United States, Michel
founded both the San Francisco Baking Institute and TMB Baking,
a top national bakery design consultancy and equipment distributor.
Together, SFBI and TMB Baking provide the baking industry with the
highest level of education, consulting, and equipment. These services
have helped many of the world’s best-known bakeries develop operational
efficiency and quality production.
Erin Bailey
Vice President
Erin’s
primary role is to help SFBI continue to advance the appreciation and
craft of artisan baking. She manages marketing, strategy, and new
program development.
Erin studied briefly with Jeffrey Hamelman
and apprenticed with Jory Downer (2005 Coupe du Monde de la Boulangerie
winner). She is also a member of the Bread Bakers Guild of America.
Through the Guild, Erin and Michel Suas were introduced to each other,
and soon after, Erin was invited to join SFBI. Erin graduated from
SFBI’s Bread & Pastry Professional Training Program in 2008.
Before
joining SFBI, Erin consulted to colleges and universities to help them
select, develop, and implement revenue enhancement programs that
strategically fit their institutions. Erin was in the Education field
for several years prior to her consulting work. Her positions included
Director of Summer Sessions and Special Projects at Lewis & Clark
College, Educator-in-Residence at the Center for Social Innovation at
Stanford University, and Research Associate for Post-Graduate Program
Development at Teachers College at Columbia University. Before
attending Columbia University, Erin was a Fulbright Fellow in India and
Director of Academic Awards and Grants at Lewis & Clark College.
Frank Sally
Baking and Pastry Instructor
Frank Sally is a Baking and Pastry Instructor at SFBI. His
primary role is to develop and teach a variety of bread, viennoiserie,
and pastry classes. Frank is also closely involved in other SFBI
activities, including consulting.
Frank has always wanted to teach
baking, so he jumped at the opportunity to join SFBI in October 2008.
Prior to his work at SFBI, Frank worked as Pastry Chef of The
Restaurant at Meadowood in St. Helena, CA. Frank has worked in a number
of bakeries, restaurants, and hotels in the Bay Area, including Campton
Place and Montclair Baking. Frank graduated from the California
Culinary Academy Baking and Pastry Arts program in 2003.
Frank's
interest in food began when he was fifteen years old and living in
Boston - he made ice cream for a small neighborhood shop throughout his
high school and college years. After graduating from Hamilton College
with a BA in Spanish, Frank moved to South America to teach English and
coach basketball. Upon returning to the United States, Frank taught
high school Spanish and coached a football team at Riordian High School.
Greg Mindel
Baking and Pastry Instructor
Greg Mindel is a Baking and Pastry Instructor at SFBI. His
primary role is to develop and teach a variety of pastry and
viennoiserie classes. Greg is also integrally involved in other SFBI
activities, including consulting.
Before joining SFBI, Greg
helped open Spruce Restaurant as the head pastry chef. He has worked
for top luxury hotels, restaurants, and bakeries including the
Ritz-Carlton, the Boca Raton Resort, and Tartine Bakery.
Born in
Brooklyn, New York, and raised in South Florida, Greg started cooking
professionally at the age of fourteen. He is inspired and motivated by
others who pursue quality and have a high regard for the craft of
making exceptional food.
Miyuki Togi 
Juliette Lelchuk
Kate Good
