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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
 Layered Cakes
 Category: Weekend Workshop
Register
Jan 12, 2019 - Jan 13, 2019
08:00 am - 04:00 pm
$ 448.00 3

In this workshop, you will learn the basic assembly process for layered cakes, as well as how to make 3 delicious cakes from scratch. First cake is a Classic Carrot Cake topped with cream cheese frosting and mini marzipan carrots. Second is Peanut Butter Cup Cake, composed of moist layers of chocolate buttermilk cake, dark chocolate ganache and peanut butter icing. You will learn how to make dark chocolate curls for a decadent decor for this cake. Last cake is a French style strawberry cake called Le Fraisier. It pairs fresh strawberries with vanilla mousseline cream, layered in light chiffon cake. The stunning finish of this cake is sure to impress your family and friends.

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Jan 14, 2019 - Jan 18, 2019
07:00 am - 03:00 pm
$ 1098.00 9
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
Jan 21, 2019 - Jan 25, 2019
07:00 am - 03:00 pm
$ 1098.00 10

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.

 Viennoiserie at Home
 Category: Weekend Workshop
Register
Jan 26, 2019 - Jan 27, 2019
07:00 am - 03:00 pm
$ 498.00 4

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.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2019 Bread Workshop
Register
Jan 28, 2019 - Feb 1, 2019
07:00 am - 03:00 am
$ 1098.00 10

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...

 Focus on French Macarons
 Category: Weekend Workshop
[Details][Register]
Feb 2, 2019
08:00 am - 03:00 pm
$ 348.00 22

Discover the secrets of the sophisticated Parisian macaroon in this intensive one-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache, buttercream, and gelée. In addition to creating classic flavors such as Chocolate and Pistachio, prepare to experience unique flavors such as Meyer Lemon-Lavender, Guinness, and Eggnog. After this class you will understand ingredient functionality, be able to troubleshoot common problems, and make exceptionally delicious French macaroons.

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Feb 11, 2019 - Feb 15, 2019
07:00 am - 03:00 pm
$ 1098.00 12
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
Feb 11, 2019 - Feb 15, 2019
07:00 am - 03:00 pm
$ 1098.00 15

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: 2019 Bread Workshop
Register
Feb 18, 2019 - Feb 22, 2019
07:00 am - 03:00 pm
$ 1098.00 10

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...

 Baguettes at Home
 Category: Weekend Workshop
Register
Feb 23, 2019
08:00 am - 03:00 pm
$ 298.00 7

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! 

 Modern Bread Theory: A Scientific Focus with Thomas Teffri-Chambelland
 Category: 2019 Bread Workshop
Register
Mar 4, 2019 - Mar 8, 2019
07:00 am - 03:00 pm
$ 1098.00 16

In this course, the traditional approach to artisan baking is deconstructed with a scientific point of view. The main concepts covered are the relationship between bacteria and enzyme, as well as the influence of pH over the ecology of microorganisms that survive in sourdough.  Other topics covered during this week are various breads from different parts of Europe and techniques to improve the efficiency of bread production. Different retardation methods are discussed in the class, as well as how to create a wide range of products by changing inclusions to minimize the number of mixes.  The students will review the concepts learned in the classroom during the hands-on bread production.

SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and director of L’école International de Boulangerie (EIDB) in Provence, France. Thomas has a master’s degree in biology, and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation.

Due to the advanced level of this course, it is not open for online enrollment.  It is only open to industry professionals who have been baking for a minimum of 5 years.  If you would like to apply, please submit your resume and a cover letter explaining why you would like to attend this course to contact@sfbi.com

After your cover letter and resume have been reviewed, you will be informed on whether or not you have been accepted into the course.

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
Mar 11, 2019 - Mar 15, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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.

 Advanced Breads with Didier Rosada
 Category: 2019 Bread Workshop
Register
Mar 18, 2019 - Mar 22, 2019
07:00 am - 03:00 pm
$ 1098.00 13

Due to the advanced level of this course, it is only open to students who have taken at least Artisan I  or to industry professionals who have been baking for a minimum of 5 years. 

Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...

This course will open for registration on November 1, 2017

 Sourdough at Home 1: Introduction to Sourdough
 Category: Weekend Workshop
Register
Mar 23, 2019
08:00 am - 04:00 pm
$ 298.00 17

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.

 Sourdough at Home 2: Understand Your Levain
 Category: Weekend Workshop
[Details][Register]
Apr 13, 2019 - Apr 14, 2019
08:00 am - 03:00 pm
$ 398.00 20

Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.

 

Day 1: 8am-3pm

Day 2: 8am-11am

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Apr 15, 2019 - Apr 19, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Apr 22, 2019 - Apr 26, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
Apr 22, 2019 - Apr 26, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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: 2019 Bread Workshop
Register
Apr 29, 2019 - May 3, 2019
07:00 am - 03:00 pm
$ 1098.00 15

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: 2019 Pastry Workshop
Register
Apr 29, 2019 - Apr 30, 2019
07:00 am - 03:00 pm
$ 498.00 15

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: 2019 Pastry Workshop
Register
May 1, 2019 - May 3, 2019
07:00 am - 03:00 pm
$ 698.00 16

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 Choux Class
 Category: 2019 Pastry Workshop
Register
May 9, 2019 - May 10, 2019
07:00 am - 03:00 pm
$ 498.00 16

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 3-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.

 Focus on French Macarons
 Category: Weekend Workshop
[Details][Register]
May 11, 2019
07:00 am - 03:00 pm
$ 348.00 21

Discover the secrets of the sophisticated Parisian macaroon in this intensive one-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache, buttercream, and gelée. In addition to creating classic flavors such as Chocolate and Pistachio, prepare to experience unique flavors such as Meyer Lemon-Lavender, Guinness, and Eggnog. After this class you will understand ingredient functionality, be able to troubleshoot common problems, and make exceptionally delicious French macaroons.

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
May 13, 2019 - May 17, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Exploring Ingredients and Techniques
 Category: 2019 Pastry Workshop
Register
May 13, 2019 - May 17, 2019
07:00 am - 03:00 pm
$ 1098.00 14

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...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2019 Bread Workshop
Register
May 20, 2019 - May 24, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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...

 Cake Bases, Creams, and Composition
 Category: 2019 Pastry Workshop
Register
May 20, 2019 - May 24, 2019
07:00 am - 03:00 pm
$ 1098.00 14

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...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
May 27, 2019 - May 31, 2019
07:00 am - 03:00 pm
$ 1098.00 14

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.

 Viennoiserie II: Advanced Laminated and Enriched Doughs
 Category: 2019 Viennoserie Workshop
Register
Jun 3, 2019 - Jun 7, 2019
07:00 am - 03:00 pm
$ 1098.00 16

Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, gibassier, kouing Aman, chocolate panetone, stollen, croissants with levain and more...

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Jul 1, 2019 - Jul 5, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2019 Bread Workshop
Register
Jul 8, 2019 - Jul 12, 2019
07:00 am - 03:00 pm
$ 1098.00 14

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...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
Aug 26, 2019 - Aug 30, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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 I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Sep 9, 2019 - Sep 13, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2019 Bread Workshop
Register
Sep 16, 2019 - Sep 20, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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...

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Oct 7, 2019 - Oct 11, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Exploring Ingredients and Techniques
 Category: 2019 Pastry Workshop
Register
Oct 7, 2019 - Oct 11, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2019 Bread Workshop
Register
Oct 14, 2019 - Oct 18, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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: 2019 Pastry Workshop
Register
Oct 14, 2019 - Oct 15, 2019
07:00 am - 03:00 pm
$ 498.00 14

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: 2019 Pastry Workshop
Register
Oct 16, 2019 - Oct 18, 2019
07:00 am - 03:00 pm
$ 698.00 14

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 Choux Class
 Category: 2019 Pastry Workshop
Register
Oct 24, 2019 - Oct 25, 2019
07:00 am - 03:00 pm
$ 498.00 16

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 3-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.

 Modern Bread Theory: A Scientific Focus with Thomas Teffri-Chambelland
 Category: 2019 Bread Workshop
Register
Oct 28, 2019 - Nov 1, 2019
07:00 am - 03:00 pm
$ 1098.00 16

In this course, the traditional approach to artisan baking is deconstructed with a scientific point of view. The main concepts covered are the relationship between bacteria and enzyme, as well as the influence of pH over the ecology of microorganisms that survive in sourdough.  Other topics covered during this week are various breads from different parts of Europe and techniques to improve the efficiency of bread production. Different retardation methods are discussed in the class, as well as how to create a wide range of products by changing inclusions to minimize the number of mixes.  The students will review the concepts learned in the classroom during the hands-on bread production.

SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and director of L’école International de Boulangerie (EIDB) in Provence, France. Thomas has a master’s degree in biology, and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation.

Due to the advanced level of this course, it is not open for online enrollment.  It is only open to industry professionals who have been baking for a minimum of 5 years.  If you would like to apply, please submit your resume and a cover letter explaining why you would like to attend this course to contact@sfbi.com

After your cover letter and resume have been reviewed, you will be informed on whether or not you have been accepted into the course.

 Cake Bases, Creams, and Composition
 Category: 2019 Pastry Workshop
Register
Oct 28, 2019 - Nov 1, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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...

 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Nov 18, 2019 - Nov 22, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Dec 9, 2019 - Dec 13, 2019
07:00 am - 03:00 pm
$ 1098.00 16
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Viennoserie Workshop
Register
Dec 9, 2019 - Dec 13, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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: 2019 Bread Workshop
Register
Dec 16, 2019 - Dec 20, 2019
07:00 am - 03:00 pm
$ 1098.00 16

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...