5-Day Workshop Schedule
- 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.In this 5 day course, students will learn to mix a variety of croissant and danish dough using several different types of preferments. The 20 qt standing mixers are used for mixing the dough, and the dough is laminated using the sheeter. Students will also learn to hand mix and hand laminate one croissant. Traditional puff pastry, brioche and sweet roll dough are also covered. This course is designed to explain the whole process from start to finish.
2017-2018 Schedule: December 4, 2017 || January 15, 2018 || March 19, 2018 || May 14, 2018 || June 4, 2018 || July 30, 2018
- Viennoiserie II: Advance Laminated and Enriched Dough: Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course, students will work with highly enriched doughs and use an Italian levain to create specialities such as Panettone, Pan D’oro, and Columba di Pasqua. Their lamination skills will also be expanded by learning classics like laminated brioche, inverted puff pastry, croissant with levain, and Kouign aman. This course is for students who have taken Viennoiserie I and professional bakers.
2017-2018 Schedule: December 11, 2017 || August 6, 2018
- Holiday Pastry: 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.
2017 Schedule: November 29, 2017 to December 1, 2017
- Exploring Ingredients and Techniques: 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...
2018 Schedule: September 17, 2018
- Foundation of Pastry Line: Focusing on a variety of tart doughs, 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...
2018 Schedule: April 2, 2018 || September 24, 2018
- Cake Bases, Creams, and Composition: 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...
2018 Schedule: April 9, 2018 || October 1, 2018
- Modern Cake Methods and Design: 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....
2018 Schedule: April 16, 2018 || October 8, 2018
- Artisan I: Systematic Approach to Bread: 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...
2017-2018 Schedule: December 4, 2017 || January 8, 2018 || January 15, 2018 || February 12, 2018 || February 19, 2018 || March 12, 2018 || April 9, 2018 || May 7, 2018 || May 28, 2018 || June 4, 2018 || September 3, 2018 || September 10, 2018 || October 8, 2018 || November 5, 2018 || November 26, 2018 || December 3, 2018
Artisan II: Baking Sourdough, Levain, and Wild Yeast: 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... 2017-2018 Schedule: December 11, 2017 || January 22, 2018 || February 26, 2018 || March 19, 2018 || April 16, 2018 || May 21, 2018 || June 11, 2018 || September 17, 2018 || October 15, 2018 || November 12, 2018 || December 10, 2018
- German Bread: Concentrate on the creation of breads with pronounced flavors and textures unique to Germany. Hands on: muesli rolls, kommisbrot, Berliner landbrot, stollen, and more...
2017 Schedule: November 6, 2017
Advanced Bread with Didier Rosada: 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... This course is for professional bakers and people who completed Artisan 1 and Artisan 2 at SFBI. 2018 Schedule: March 5, 2018
- Breads of the World with Didier Rosada: 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. 2018 Schedule: April 2, 2018
- Whole Grain, Ancient Grains, and Alternative Wheat: 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...
2018 Schedule: || September 24, 2018
Modern Bread: A Scientific Focus: 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. 2018 Schedule: June 25, 2018
Pricing: 5-day workshop: $1,098 Breakfast, lunch and all the materials needed for the classes are included. 50% of the tuition has to be paid when you enroll, the rest will be paid when you will start the class.
5% discount for the total tuition on a 5-day course if you have already taken a 5-day course in the current calendar year.
For consulting requests please contact us!
- On-site consulting
- Research & development
- Bakery design layout
- Quality control program