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Below is a list of all events that are currently open for registration. Click on the event name to proceed.
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Event Date PriceAvailable
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Closed
Sep 21, 2020 - Sep 25, 2020
07:00 am - 03:00 pm
$ 1198.00 1

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...

 Online Baking Class: Ciabatta
 Category: 2020 Weekend Workshops
Register
Sep 30, 2020
09:00 am - 11:00 am
$ 90.00 16

This is a live-streaming class via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making a variety of bread using ciabatta dough. You do not need to prepare anything before the class, as this class is demonstration only.

Products demonstrated in this class:

·        Ciabatta Loaf

·        Olive Rosemary Rolls

·        Focaccia

This is an interactive class where you have an opportunity to ask questions to the instructor any time while in session, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards.

Once you register for this class, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details.

Please note that the meeting video will be recorded to distribute among the students.

 

Smallware used in this class:

·        Plastic Dough Scraper with No Handle, Round

·        Metal Dough Scraper with Handle, Square

·        Wooden Proofing Board

·        Transfer Peel

·        Linen Couche, 26” wide

Please visit https://www.sfbi.com/baking-supplies.html for prices and for placing order.

 Viennoiserie at Home
 Category: Weekend Workshop
Register
Oct 1, 2020 - Oct 2, 2020
08:00 am - 04:00 pm
$ 498.00 3

Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.

 Online Baking Class: Basic Sourdough
 Category: 2020 Weekend Workshops
Register
Oct 17, 2020
12:00 pm - 02:00 pm
$ 90.00 24
This is SFBI’s first online class offered via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class, as this class is demonstration only.
This is an interactive class where you have an opportunity to ask questions to the instructor any time while in session, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards.
Once you register for this class, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. 
Please note that the meeting video will be recorded to distribute among the students.
 Introduction to Pastry and Baking
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Oct 19, 2020 - Oct 23, 2020
07:00 am - 03:00 pm
$ 1198.00 6

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...

 Baguettes at Home
 Category: Weekend Workshop
Register
Oct 23, 2020
08:00 am - 03:00 pm
$ 298.00 8

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! 

 Cake Bases, Creams, and Composition
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Oct 26, 2020 - Oct 30, 2020
07:00 am - 03:00 pm
$ 1198.00 4

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...

 Braided Bread- Challah and Egg Bread
 Category: 2020 Weekend Workshops
Closed
Oct 30, 2020
08:00 am - 03:00 pm
$ 298.00 8

In this one day workshop, we focus on braiding techniques using two recipes. One is classic challah, braided into an impressive 6-strand loaf and a 4-strand woven round loaf. Second is a soft and buttery egg bread, which is perfect for breakfast, snack, even for making sandwiches. Using this dough, students will make cinnamon ring coffee cake, 2-strand loaf with chocolate chips ,and knotted rolls.   During  the course, students will learn mixing and shaping techniques after going  over the formulas, process and ingredient functions .  Take home new formulas and knowledge, as well as everything you baked in the class to impress your family and friends! No baking experience is necessary.

 Artisan I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Nov 2, 2020 - Nov 6, 2020
07:00 am - 03:00 pm
$ 1198.00 2
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Nov 2, 2020 - Nov 6, 2020
07:00 am - 03:00 pm
$ 1198.00 9

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.

 Sourdough at Home 1: Introduction to Sourdough
 Category: 2020 Weekend Workshops
Register
Nov 7, 2020
09:00 am - 04:00 pm
$ 298.00 8

Finally you can learn how to bake good sourdough bread at home! This is a one-day course designed for beginning home bakers.  Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 14 loaves of sourdough bread, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Nov 9, 2020 - Nov 13, 2020
07:00 am - 03:00 pm
$ 1198.00 6

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...

 2 Day Pies Class
 Category: 2020 Viennoiserie and Pastry Workshops
Full
Nov 9, 2020 - Nov 10, 2020
07:00 am - 03:00 pm
$ 498.00 0

In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies, Savory Quiche, Chocolate Cream Pie, and some holiday favorites like Apple Pie, Pumpkin Pie and Pecan Pie.

 3 Day Tarts Class
 Category: 2020 Viennoiserie and Pastry Workshops
Full
Nov 11, 2020 - Nov 13, 2020
07:00 am - 03:00 pm
$ 698.00 0

Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness.  On the second and the third day, you will be finishing a total of seven types of tarts, each paired with a unique filling, topping and glaze.  Finished products include Caramel Chocolate Tart, Pear Bourdaloue, Strawberry Breton Tart and more.

 2 Day Pies Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Nov 16, 2020 - Nov 17, 2020
07:00 am - 03:00 pm
$ 498.00 7

In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies, Savory Quiche, Chocolate Cream Pie, and some holiday favorites like Apple Pie, Pumpkin Pie and Pecan Pie.

 2 Day Choux Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Nov 19, 2020 - Nov 20, 2020
07:00 am - 03:00 pm
$ 498.00 1

Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 2-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips along the way.  Pastries made during the class include some French classics, such as Paris Brest and Gateao St. Honore, and several types of eclairs and cream puffs.

 Artisan I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Dec 7, 2020 - Dec 11, 2020
07:00 am - 03:00 pm
$ 1198.00 10

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...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Dec 7, 2020 - Dec 11, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Dec 14, 2020 - Dec 18, 2020
07:00 am - 03:00 pm
$ 1198.00 9

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...