Faculty & Staff
SFBI Faculty and Staff
Our talented faculty and staff are dedicated to provide a comprehensive learning experience that provides rigorous hands-on training while fostering creativity. We deliberately maintain small class sizes to provide our students with the benefits of collaborative learning as well as individualized instruction.
President and Founder
The San Francisco Baking Institute was founded in 1996 by Michel Suas. A native of France, Michel started baking when he was 14 years old and trained under several renowned chefs before moving to the United States in 1986. Michel Suas is internationally recognized as an industry expert and thought leader, and is a strong advocate of using education to advance the appreciation and craft of artisan baking. The Bread Bakers' Guild of America awarded Michel their Golden Baguette in recognition of his enormous contribution to the Guild and the artisan baking industry. The Bread Project named Michel an honorary life member in recognition of his guidance and support.
SFBI provides the baking industry with the highest level of education and consulting. These services have helped many of the world's best-known bakeries develop operational efficiency and quality production. Advanced Bread and Pastry: A Professional Approach, written by Michel Suas, is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary schools, professionals, and dedicated enthusiasts
Baking and Pastry Instructor
Miyuki Togi works with SFBI as a bread, viennoiserie, and pastry instructor.
In 2006, Miyuki joined SFBI as an intern. Upon completing her internship, Miyuki was promoted to Assistant Instructor. She is integrally involved in most of the school's activities – ranging from formula and course development to teaching. Miyuki contributed to publishing Advanced Bread and Pastry in a number of ways: she wrote and edited, she created products for photo shoots, and she guided the effort to create an extensive library of video footage for every process of every formula in the book.
Miyuki created a number of decorative displays out of bread. In 2008, she worked with Kate Good, Safa Hamzé, and Mac McConnell to create the enormous bread snail for Slow Food Nation. At SF Chefs. Food. Wine. event in 2009, she led SFBI team to build a 24 feet long centerpiece featuring Golden Gate Bridge made out of bread dough. In 2012, Miyuki and SFBI team created replicas of dresses designed by Jean-Paul Gautier to celebrate Bastille Day at de Young Museum. For every Christmas season, she works with Kate Good to create a bread Christmas tree to decorate the window of Thorough Bread and Pastry.
Prior to joining SFBI, Miyuki graduated summa cum laude from Johnson & Wales University in Providence, Rhode Island, with a Bachelor's degree in Culinary Arts and an Associate degree in Baking and Pastry Arts. She also studied at DCT Swiss Hotel Management School in Switzerland. Throughout her school years, Miyuki staged at restaurants in Providence, RI, and Boston, MA.
Baking and Pastry Instructor
Safa is a graduate of the Professional Program offered at SFBI. Upon completion of the program, Safa worked as an intern/baker for SFBI and Thorough Bread & Pastry. Before returning as an instructor, Safa was the Head Baker / Facility Manager at the Whole Foods Market Rocky Mountain Bakehouse in Denver, Colorado. There, he oversaw a round the clock production of products for national distribution for Whole Foods Market. Prior to coming to SFBI to study, Safa worked as a middle school math and science educator.
Office Manager/Baking and Pastry Instructor
Kate works with SFBI as the office manager. Previously, she taught as a pastry and viennoiserie instructor, and still teaches occassionally. She joined SFBI as an intern in 2007. Upon completing her internship, Kate became the head baker of Thorough Bread and Pastry before being promoted to production manager. She is involved in many of SFBI's activities, including teaching, mentoring interns, developing formulas, consulting in both Mexico and US. In 2008, Kate worked with Miyuki Togi, Safa Hamzé, and Mac McConnell to create the massive bread snail for Slow Food Nation. In addition, every Christmas season, she works with Miyuki Togi to create a bread Christmas tree to decorate the window of Thorough Bread and Pastry.
Before she joined SFBI, Kate graduated summa cum laude from Johnson & Wales University in Providence, Rhode Island, with a BS in Baking and Pastry Arts. Kate graduated as a University Honors Scholar and was inducted into both the Alpha Beta Kappa Honor Society and the Golden Quill Honor Society. She studied at the DCT Swiss Hotel Management School in Switzerland, and interned at the Nemacolin Woodlands Resort & Spa in Farmington, Pennsylvania, and at the Sun Valley Resort, in Sun Valley, Idaho.
David Madrid is our operations manager for Thorough Bread and Pastry (TBP). He is also in charge of our intership program at SFBI. David's food career began at City College where he graduated with a degree in culinary arts. Upon graduation, he worked in various bakeshops throughout San Francisco and later joined the SFBI team for additonal bread and pastry training. Before to work in operations, David owned and operated a wholesale bakery in Dallas, TX. Before baking, David worked as a high school college counselor.