SFBI Events & Press
SFBI IN THE NEWS
Product launch of Keimkraft in the USA: Study from Miyuki Togi SFBI about Keimkraft:
More information are available on http://www.fs-ag.ch/index.php?page=home-2
--Former instructor and current owner of Fournee Bakery, Frank Sally, competed in the Mondial du Pain in France, click here to read about the different products he made.
--Pastry and Baking Magazine and SFBI have been working together on spreading the word on Ancient Grains. Download the articles and try out some Ancient Grain formulas!
Currant and Orange Scone with Spelt
Ciabatta with Spelt
Sorghum, Kamut, and Pumpkin Seed Bread
-- SFBI Featured in The New York Times Dining and Wine Section.
See the article: "Better Bread with Less Kneading."
-- Read SFBI’s recent article in Modern Baking, “Modern Uses for Ancient Grains. Click here to see the article.
05/09 -- The San Francisco Baking Institute was featured in the San Francisco Chronicle in an article about French macaroons on 5/10/09.Click here to see the article.
05/09 -- Michel Suas was interviewed for the cooking blog Stir the Pots. Click here to see the article.
Advanced Bread and Pastry: A Professional Approach
The San Francisco Baking Institute is pleased to
announce the publication of our first book
Advanced Bread and Pastry: A Professional Approach is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary schools, professionals, and dedicated enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s instructor and baker respond to the recent evolution of ingredients, products, and presentation in the baking industry. The recipes (called formulas) are based on a variety of classic methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.
Advanced Bread and Pastry: A Professional Approach has a cost of $80.00, plus shipping and handling. You can purchase the book through our website at https://www.sfbi.com/baking-supplies/books
(You may also buy the book in person at the San Francisco Baking Institute.)
Credit cards and checks will be processed immediately prior to shipping.
Critical Acclaim for Advanced Bread and Pastry:
A Professional Approach
Clean out your bookshelves. For any baker, at any level - from a home cook to the head chef of a four-star bakery - Michel Suas has written an incredible guide to baking that will be the only book you will need. Advanced Bread and Pastry is a revelation.
- Nancy Silverton, Co-owner and Pastry Chef, Campanile, Los Angeles; Founder and Consultant to La Brea Bakery, Los Angeles; Award-winning Cookbook Author
SFBI has put together a comprehensive and authoritative book covering all aspects of baking and pastry that have been taught for years at their acclaimed baking school - and at the level of excellence that is a trademark of their work.
- Elisabeth Prueitt, Co-owner, Tartine Bakery, San Francisco and Award-winning Cookbook Author
The San Francisco Baking Institute has been a leader in baking instruction in the United States since 1996. To have their curriculum in a textbook form is a great gift for the baking community. Advanced Bread and Pastry is a must-have for students and seasoned bakers alike.
- Craig Ponsford, Chairman of the Board, The Bread Bakers Guild of America; Member of Team USA 1996, winner of Baguette and Specialty Breads at the Coupe du Monde de la Boulangerie
Artisan bakers and pastry chefs, both avocational and vocational, finally have the comprehensive textbook that we have been waiting for. Illuminating all aspects of pastry, viennoiserie, and bread baking and written by the leading master bakers and teachers of our time, this book illuminates both the technology and science of these crafts, with every point clearly and simply explained. Unlike all other textbooks now available, this book focuses on artisan production, with a broad range of masterful formulas and the most up-to-date and accurate science focusing on solely artisan production. This book will be a must for students, teachers, bakers, and passionate home bakers.
- Maggie Glezer, Award-winning Author
I have read many good books on baking and this book is very special. It captures the essence of baking principles and advanced techniques exceptionally well! It is written in a straightforward language that is easy to understand without diluting the content. It speaks to the beginning baker as well as the advanced baking technologist and is supported by good graphs, sketches, and illustrations. Advanced Bread and Pastry portrays the wonderful combination of teaching and problem solving at its best. I recommend this book to anyone with a passion for baking.
- Volker Baumann, CMB (Certified Master Baker), CBS (Certified Bakery Specialist). Baking & Pastry Arts Instructor, SAIT Polytechnic, Calgary, Alberta