SFBI Bread & Pastry Professional Training Programs
See what sets us apart.
Academic ExcellenceOur curriculum is based on the theory and science of baking. With a strong knowledge foundation, students learn to follow instructions, solve problems, and develop their own formulas.
Intense Hands-on Training and Real-World ScaleOur curriculum includes an exceptionally high level of hands-on training. Nothing is just demonstrated—students actively create each formula. Students bake in high volume to develop strong production skills. For example, each student produces more than a thousand loaves of bread, hundreds of croissants and cookies, and dozens upon dozens of classic and specialty cakes, pies, tarts, quick breads, petit fours, confections, frozen desserts, plated desserts, and chocolates.
Focused Individual AttentionWe commit to small class sizes. Our 16-student limit fosters invaluable personal instruction.
Advanced Equipment and Spacious ClassroomsSFBI’s open facility provides plenty of room to practice. Our diverse and technologically-advanced equipment prepares graduates to use equipment found in any restaurant or bakery.
Flexible ScheduleStudents choose between a full-time (18 weeks) and part-time
(24 weeks) program. The full-time program allows students to complete training and start working as quickly as possible. The part-time program allows students to work while attending school.
Independent Access Professional Program students can use bakery classrooms during weekends to perfect skills and experiment.
Prime Location Our campus is just south of downtown San Francisco, one of the world’s most beautiful cities. Students
explore all that the Bay Area has to offer—spectacular wine country, gorgeous beaches and terrain, unique culture, and world-renowned restaurants.
Overseas StudyStudents may participate in an optional training session at the
Atelier Pierre Hermé at the École Grégoire-Ferrandi in Paris, one of Europe’s top baking institutes.
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