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 Instructor/Operations Manager
David Madrid is one of our baking instructors as well as our operations manager for Thorough Bread and Pastry (TBP). He is also oversees 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.
Baking and Pastry Instructor
Shuba is one of our instructors at SFBI focusing on Viennoiserie and Pastry. In 2015, Shuba joined the SFBI team as a baker before going on to become the Head of Pastry for our bakery, Thorough Bread and Pastry, where she managed the pastry line. Prior working at SFBI, Shuba worked in the banking industry where she utilized her MBA in Finance. Shuba has always had a passion for baking, and after working for 5 years in the banking industry, she decided to pursue that passion and began working and teaching at Mission College before enrolling in the Baking and Pastry Arts program at City College of San Francisco. Upon graduation, she joined the SFBI team.
Justin is joining the SFBI team this year as a baking instructor. Prior to teaching, he was student in our 2015 Professional Training Program. After completing the Program, he sought to expand his knowledge and refine his technique and returned to SFBI in 2017 to work as a production baker. Justin’s enthusiasm for baking is rooted in its artistry and science. He finds the most fulfillment in teaching because it allows the process of learning to come full circle and now works as a part-time bread instructor. His venture into the food industry was marked by the opening of Kaffa!, his independent coffeehouse and cafe in Orange County, CA, in 2000. Like most early-risers, he appreciates a good cup of joe and has over ten years of experience as a coffee retailer and roaster. His discontent with the inconsistency of the baked products he received at the store first generated his interest in baking. It was then that he promised himself that when the opportunity arose, he would commit himself to learning the art of baking.
A lover of all the simpler things in life, Justin is also a true oenophile (he has over six years of experience as a sommelier), and when he isn’t artfully dusted in flour at SFBI, can likely be found out on the water fly fishing, hand-laminating croissants at home, or most likely, trying really hard to refrain from cutting into a loaf of something he just baked.