Viennoiserie Workshops

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Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries and lunch)

 


Viennoiserie Workshops

•    Viennoiserie I: Croissants, Danish, and Brioche: 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.

Starting days: ‖ May 4th ‖ July 06th ‖ December 7th ‖

Professional Hands on Series

Master the art of Viennoiserie in our Professional Series August 31-September 18th. Pre-requiste of Artisan I: Systematic Approach To Bread.  For information email This email address is being protected from spambots. You need JavaScript enabled to view it.


Please register online or download the registration form and email or fax to SFBI 




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