New 1 day course: Baguettes at Home on August 18, 2018
Learn how to mix (both by hand and in a mixer), shape, and bake various types of baguettes.  If you have never baked yeasted bread before, this is a great place to start.  We will show you some tricks to bake crusty loaves at home.  First, we will introduce you to the simplest form of bread dough- consisting of flour, water, salt, yeast, and malt.  In addition, you will work on two more doughs: a sweet, crunchy semolina baguette, and a sunflower baguette packed with flavor from toasted seeds and whole wheat.  This is a highly hands-on class.  We will be spending most of the day in the lab, and you will be taking home the fruits of your labor at the end of the day- a big bag full of freshly baked baguettes, perfect for sharing with your friends and family! No baking experience is necessary. Maximum capacity: 24 students. Enroll Here. 


Seek Knowledge, Gain Skills, Be Inspired

The San Francisco Baking Institute provides students with an invaluable education that is impossible to find elsewhere. Our Workshops give students incomparable, career-enhancing, knowledge and experience.

We offer a variety of bread, viennoiserie and pastry courses.  There are 3 styles of courses: 5 day workshops, 1-2 day weekend workshops, and an 11 week Consecutive Bread and Viennoiserie Professional Training Program.   

Course Calendar (Monthly View)

5 day workshops

     To view our 5 day course schedule, click: 2018 5-Day Workshop Schedule or Downloadable 2018 5-Day Workshop Schedule

     For more information about the class structure and other frequently asked questions, Click Here.  

     Click Here to Register for 5 Day workshops

Weekend Workshops 

     Click here to view our Weekend Workshop Schedule 

     Click Here to Register for Weekend workshops

Professional Training Program.   

     To view detailed information about our 11 week Consecutive Bread and Viennoiserie Professional Training Program and to download an application, click: 

    Info on our 2018 Consecutive Bread and Viennoiserie Professional Series

     Our 2018 Professional Traing Program is full.  We are accepting applications for the Wait List.



Our Unique Benefits Include:

Hands-on Training: Our curriculum provides an exceptionally high level of hands-on practice and instruction. This helps our students master concepts and techniques instead of learning them temporarily.

Individual Attention: We commit to small class sizes, with a maximum 16 students. This allows for an abundance of one-Bread display courses pageon-one instruction.
Intensive Learning: Our students train full day, rather than half day which allow them to gain greater expertise with less time away from work.

Advanced Equipment: Our spacious classrooms and technologically-advanced equipment create an environment that is similar to a typical modern bakery, easing the transition from the classroom to a professional environment. Our instructors help students learn how to adapt formulas for home and commercial kitchen settings.

Real-World Scale: Our program design and the scale of our facility enable students to bake in high volume, developing valuable and hard-to-find production skills.

Our students include professional bakers and baking instructors seeking to master the latest methods and trends, home bakers desiring to hone their knowledge and craft, bakery owners aspiring to sell high-quality artisan baked goods, and beginning bakers studying to enter the industry.

Fulfill your dream of becoming a professional baker or strengthen and refine your current baking skills in our continuing education classes. Our talented instructors are committed to providing you with the knowledge and inspiration you need to master the art of bread and pastry.