BEGIN:VCALENDAR VERSION:2.0 PRODID:-//CalDiscovery//caldiscovery//EN CALSCALE:GREGORIAN METHOD:PUBLISH DESCRIPTION:Discovered and maintained by CalDiscovery (https://caldiscover y.com). Event details belong to their publishers. Contains information fro m CalDiscovery\, which is made available under the ODbL 1.0. SOURCE:https://caldiscovery.com/san-francisco-ca/food.ics X-PUBLISHED-TTL:PT1H X-WR-CALDESC:Discovered and maintained by CalDiscovery (https://caldiscove ry.com). Event details belong to their publishers. Contains information fr om CalDiscovery\, which is made available under the ODbL 1.0. X-WR-CALNAME:CalDiscovery - san-francisco-ca (food) BEGIN:VEVENT SUMMARY:Cottage Baking: Building a Home-Based Baking Business DTSTART:20260907T143000Z DTEND:20260908T223000Z DTSTAMP:20260729T181720Z UID:39153-1788766200-1788881400@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisite: None. Please note that there will be some bread production. \nCourse Description: \nTurn your passion for baking into a th riving home-based business with this comprehensive cottage bread baking cl ass! This 2-day course is co-led by Bonnie Ohara of Alchemy Bread\, a pion eer in the cottage baking industry\, along with an SFBI baking instructor. Designed for aspiring entrepreneurs\, hobbyist bakers\, and side-hustlers \, this course prepares you to start and operate a successful cottage bake ry operation from your own kitchen. The hands-on production includes focac cia\, baguettes\, and sourdough to show different approaches to create an efficient production schedule to maximize your space and equipment. We wil l also demonstrate baking in a compact electric bread oven\, a common styl e of oven that is used in many micro-bakeries. \nStudents will learn: \n\n The basics of cottage food laws and regulations\n\nPLEASE NOTE: Cottage fo od laws and regulations can vary based on location. The instructor can spe ak to their own experiences for the specific region they are in but studen ts will be asked to do a bit of research prior to the course start to help inform their questions for the class.\n\n\nBusiness planning\nPricing\, b randing\, and marketing strategies\nHow to build a production schedule\nSc aling formulas\, adapting to seasonal temperature fluctuations\nTips for m anaging orders\, deliveries\, and customer relationships\nPractical no non sense advice for working with a small footprint\n\nHomework before class s tart: \nSince the cottage applications differ\, students will be asked to look up and fill out their own local cottage bakery permit to bring to cla ss to help inform their questions. More information about the homework wil l be sent out about 1 month prior to the class. \nFor more information on the class including class schedule and table of contents\, email us at: cu stomerservice@sfbi.com. \nInstructor Bio:\nBonnie Ohara is a cottage baker y owner\, cookbook author\, and baking educator. With a background in Engl ish and literature\, she has written about baking\, community\, and homesc hooling her 3 kids for diverse publications including Bread Baker’s Guil d Magazine and Parents magazine. Her first book\, Bread Baking for Beginne rs\, was a bestseller upon publication in 2018\, and became a key resource for hundreds of thousands of people who learned to bake their first loaf in 2020 during the pandemic. Her second book\, Let’s Bake Bread\, for Ar tisan Books arrived in 2023. Nominated for an IACP award\, it includes ins ights into baking with your family while learning  hands-on knowledge\, h istory\, and science of baking bread. \nBonnie has taught local new bakers through in-person classes at her bakery\, groups of travelers during baki ng and cooking retreats across the country\, and thousands more both via o nline digital courses on her own site and through live online class collab orations with Christopher Kimball’s Milk Street. She has also lent exper tise to high school culinary programs with in person and digital instructi on support. \nBonnie has long been a proponent of milling in house to supp ort local farmers\, and a guest teacher focusing on whole grains at the Ca lifornia Wheat Lab. Bonnie’s involvement with local farms and community has had a positive impact\, recruiting local farmers to grow drought toler ant and sustainable varieties of wheat and investing above market rate for grains grown locally. \nBonnie instructs with an approachable and friendl y\, heartfelt enthusiasm. She runs her bakery\, Alchemy Bread\, in the Cen tral Valley of California with a heart for a good story. She shares rich k nowledge gained by supporting her family and local community with her sour dough bread for over a decade. \nCheck-in\nIf you have any concerns or que stions before traveling to SFBI\, email us at: customerservice@sfbi.com  we want to make sure you have the best experience while learning here. Tha t you feel safe and comfortable. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. We will have breakfast pastries ready fo r you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakf ast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder wi th recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t g et brought home gets donated to various organizations in the area.\n\n*Not e on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplem ental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplementa l protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, t omato\, and avocado sandwich with chips and a side salad (deli meat varies )\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor var ies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\ n\nCancellation policy\nAny notice of cancellation or transfers\, please r efer to our cancellation policy link HERE. \nCourse Materials\nListed belo w are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAtt ire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safet y. They should be comfortable enough to stand in all day.\nFor safety\, yo ur pants must cover your entire legs. For your comfort\, we recommend brea thable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. Howe ver\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is pa rking at our location. The address of SFBI is: 525 DNA Way South San Franc isco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/cottage-baking-building-a-home-based-baking-bus iness-3-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260907T150000Z DTEND:20260907T220000Z DTSTAMP:20260902T181147Z UID:10006504-1788768000-1788793200@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-07/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Labor Day BBQ and A.A. Speaker Meeting DTSTART:20260907T190000Z DTEND:20260907T213000Z DTSTAMP:20260904T003238Z UID:10012687-1788782400-1788791400@aasfmarin.org CATEGORIES:food LAST-MODIFIED:20260904T003238Z LOCATION:Marin Alano Club\, 1360 Lincoln Ave.\, San Rafael\, CA\, 94901\, United States URL:https://aasfmarin.org/event/labor-day-bbq-and-a-a-speaker-meeting-3/ X-SOURCE-NAME:San Francisco and Marin Intergroup | Central Office X-SOURCE-URL:https://aasfmarin.org/event/sharing-connection-women-in-recov ery END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260908T150000Z DTEND:20260908T220000Z DTSTAMP:20260902T181147Z UID:10006505-1788854400-1788879600@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-08/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260909T150000Z DTEND:20260909T220000Z DTSTAMP:20260902T181147Z UID:10006506-1788940800-1788966000@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-09/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260910T150000Z DTEND:20260910T220000Z DTSTAMP:20260902T181147Z UID:10006507-1789027200-1789052400@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-10/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260911T150000Z DTEND:20260911T220000Z DTSTAMP:20260902T181147Z UID:10006508-1789113600-1789138800@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-11/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Greens Restaurant Special Meals & Holiday Take-Out Options 2026 DTSTART:20260911T173000Z DTEND:20260911T213000Z DTSTAMP:20260902T121848Z UID:10012920-1789122600-1789137000@fortmason.org CATEGORIES:food,holiday DESCRIPTION:About\n Event Features\n Gallery\n Plan Your Visit\n RESERVE SPACE\n \n \n\n\n\n\n\n\nSpecial Meals & Holiday Take-Out Options 2026 Presented By Greens Restaurant\n\n\n \nGreens Restaurant offers special meals and holiday take-out meals during Fall and Winter 2026. Special reservation links are made available on Gre ens web site and OpenTable closer to event dates. \n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\nEVENT FEATURES\n\n\n\n\n\n\n\nGreens Restaurant plans a delicious calendar of special meals and holiday take-out options for the 2026 season . Among the scheduled events are: \n\n\n\nFriday to Sunday\, September 11 to 13\, 2026\, 10:30 a.m. to 2:30 p.m.: Flour Craft Bakery & Café Brunch Pop Up (Flour Craft Bakery & Café Cookbook: Inspired Gluten Free Recipes For Breakfast\, Lunch\, Tea\, And Celebrations). \n\n\n\nTuesday\, October 8\, 2026\, 5:00 p.m. to 9:00 p.m.: Shared Cultures “Miso & Mushroom” Dinner. \n\n\n\nSunday\, October 20\, 2026\, 5:00 p.m. to 9:00 p.m.: Seaso ns Of Greens Autumn Supper (Seasons Of Greens: A Collection Of New Recipes From The Iconic San Francisco Restaurant cookbook by Greens Executive Che f Katie Reicher). \n\n\n\nTuesday through Sunday\, November 3 to 8\, 2026: Diwali Lunch Pop Up\; usual lunch and brunch hours (Tuesday through Frida y 11:30 a.m. to 2:30 p.m.\; Saturday and Sunday\; 10:30 a.m. to 2:30 p.m.) . \n\n\n\n\n\nThursday\, November 12\, 2026\, 5:00 p.m. to 9:00 p.m.: Anna Voloshnya Collaboration Dinner (Ukraine: Recipes And Stories From Kyiv To The Black Sea cookbook). \n\n\n\nWednesday\, November 25\, 2026\, 11:00 a .m. to 4:00 p.m.: Thanksgiving Take-Out Meals Pick-Up Day (Orders open Sun day\, November 1\, 2026). \n\n\n\nFriday through Saturday\, December 4 to 12\, 2026: Hanukkah Lunch and Brunch Specials\; usual lunch and brunch hou rs (Tuesday through Friday\, 11:30 a.m. to 2:30 p.m.\; Saturday and Sunday \, 10:30 a.m. to 2:30 p.m.). \n\n\n\nWednesday and Thursday\, December 23 and 24\, 2026: Christmas Take-Out Meals Pick-Up Days (Orders open Friday\, November 27\, 2026) 11:00 a.m. to 4 p.m. on December 23\; 11:00 a.m. to 2 :00 p.m. on December 24. \n\n\n\nThursday\, December 31\, 2026\, 5:00 p.m. to 10:00 p.m.: New Year’s Eve Dinner and Live Music. \n\n\n\nSpecial re servation links are made available on Greens web site and OpenTable closer to event dates. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\ n\n\n\n\n\n\n\n\n\nPlan Your Visit\n\n\n\n\n\n\n\nDate\n\n\n\nSeptember 11 to 13\, 2026\; October 8 and 20\, 2026\; November 3 to 8\, 12\, and 25\, 2026\; December 4 to 12\; 23 and 24\; and 31\, 2026 \n\n\n\nTime\n\n\n\nTi mes vary\, see event description above. \n\n\n\nLocation\n\n\n\nGreens Res taurant\, Building A Fort Mason Center for Arts & Culture\, 2 Marina Boule vard\, San Francisco \n\n\n\nCost\n\n\n\nPrices vary\, refer to special ev ent reservation links on Greens web site and OpenTable\, when available. \ n\n\n\n\n\nGreens Restuarant:GreensRestaurant.com(415) 771-6222info@Greens Restaurant.com \n\n\n\nFacebook\n\nInstagram\n\nX\n\n\n\n\nRESERVE SPACE\n \n\n\n\nNOTE: Special reservation links are made available on Greens web s ite and OpenTable closer to event dates. \n\n\n \n Share\n\n \n \n \n \n \n \n \n Facebook\n \n \n \n \n X\n \n \n Mail\n \n\n \n \n\n\n\n\n\n\n\n\nSign Up For Our E-News\n\n\n\nSign up today for the lat est news from Fort Mason Center For Arts & Culture. LAST-MODIFIED:20260902T121848Z URL:https://fortmason.org/event/greens-restaurant-special-meals-holiday-ta ke-out-options-2026/2026-09-11/ X-SOURCE-NAME:Fort Mason Center for Arts & Culture X-SOURCE-URL:https://fortmason.org/event/fort-mason-center-farmers-market END:VEVENT BEGIN:VEVENT SUMMARY:Greens Restaurant Special Meals & Holiday Take-Out Options 2026 DTSTART:20260912T173000Z DTEND:20260912T213000Z DTSTAMP:20260903T180328Z UID:10012921-1789209000-1789223400@fortmason.org CATEGORIES:food,holiday DESCRIPTION:About\n Event Features\n Gallery\n Plan Your Visit\n RESERVE SPACE\n \n \n\n\n\n\n\n\nSpecial Meals & Holiday Take-Out Options 2026 Presented By Greens Restaurant\n\n\n \nGreens Restaurant offers special meals and holiday take-out meals during Fall and Winter 2026. Special reservation links are made available on Gre ens web site and OpenTable closer to event dates. \n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\nEVENT FEATURES\n\n\n\n\n\n\n\nGreens Restaurant plans a delicious calendar of special meals and holiday take-out options for the 2026 season . Among the scheduled events are: \n\n\n\nFriday to Sunday\, September 11 to 13\, 2026\, 10:30 a.m. to 2:30 p.m.: Flour Craft Bakery & Café Brunch Pop Up (Flour Craft Bakery & Café Cookbook: Inspired Gluten Free Recipes For Breakfast\, Lunch\, Tea\, And Celebrations). \n\n\n\nTuesday\, October 8\, 2026\, 5:00 p.m. to 9:00 p.m.: Shared Cultures “Miso & Mushroom” Dinner. \n\n\n\nSunday\, October 20\, 2026\, 5:00 p.m. to 9:00 p.m.: Seaso ns Of Greens Autumn Supper (Seasons Of Greens: A Collection Of New Recipes From The Iconic San Francisco Restaurant cookbook by Greens Executive Che f Katie Reicher). \n\n\n\nTuesday through Sunday\, November 3 to 8\, 2026: Diwali Lunch Pop Up\; usual lunch and brunch hours (Tuesday through Frida y 11:30 a.m. to 2:30 p.m.\; Saturday and Sunday\; 10:30 a.m. to 2:30 p.m.) . \n\n\n\n\n\nThursday\, November 12\, 2026\, 5:00 p.m. to 9:00 p.m.: Anna Voloshnya Collaboration Dinner (Ukraine: Recipes And Stories From Kyiv To The Black Sea cookbook). \n\n\n\nWednesday\, November 25\, 2026\, 11:00 a .m. to 4:00 p.m.: Thanksgiving Take-Out Meals Pick-Up Day (Orders open Sun day\, November 1\, 2026). \n\n\n\nFriday through Saturday\, December 4 to 12\, 2026: Hanukkah Lunch and Brunch Specials\; usual lunch and brunch hou rs (Tuesday through Friday\, 11:30 a.m. to 2:30 p.m.\; Saturday and Sunday \, 10:30 a.m. to 2:30 p.m.). \n\n\n\nWednesday and Thursday\, December 23 and 24\, 2026: Christmas Take-Out Meals Pick-Up Days (Orders open Friday\, November 27\, 2026) 11:00 a.m. to 4 p.m. on December 23\; 11:00 a.m. to 2 :00 p.m. on December 24. \n\n\n\nThursday\, December 31\, 2026\, 5:00 p.m. to 10:00 p.m.: New Year’s Eve Dinner and Live Music. \n\n\n\nSpecial re servation links are made available on Greens web site and OpenTable closer to event dates. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\ n\n\n\n\n\n\n\n\n\nPlan Your Visit\n\n\n\n\n\n\n\nDate\n\n\n\nSeptember 11 to 13\, 2026\; October 8 and 20\, 2026\; November 3 to 8\, 12\, and 25\, 2026\; December 4 to 12\; 23 and 24\; and 31\, 2026 \n\n\n\nTime\n\n\n\nTi mes vary\, see event description above. \n\n\n\nLocation\n\n\n\nGreens Res taurant\, Building A Fort Mason Center for Arts & Culture\, 2 Marina Boule vard\, San Francisco \n\n\n\nCost\n\n\n\nPrices vary\, refer to special ev ent reservation links on Greens web site and OpenTable\, when available. \ n\n\n\n\n\nGreens Restuarant:GreensRestaurant.com(415) 771-6222info@Greens Restaurant.com \n\n\n\nFacebook\n\nInstagram\n\nX\n\n\n\n\nRESERVE SPACE\n \n\n\n\nNOTE: Special reservation links are made available on Greens web s ite and OpenTable closer to event dates. \n\n\n \n Share\n\n \n \n \n \n \n \n \n Facebook\n \n \n \n \n X\n \n \n Mail\n \n\n \n \n\n\n\n\n\n\n\n\nSign Up For Our E-News\n\n\n\nSign up today for the lat est news from Fort Mason Center For Arts & Culture. LAST-MODIFIED:20260903T180328Z URL:https://fortmason.org/event/greens-restaurant-special-meals-holiday-ta ke-out-options-2026/2026-09-12/ X-SOURCE-NAME:Fort Mason Center for Arts & Culture X-SOURCE-URL:https://fortmason.org/event/fort-mason-center-farmers-market END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260914T150000Z DTEND:20260914T220000Z DTSTAMP:20260902T181147Z UID:10006509-1789372800-1789398000@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-14/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Japanese Home Baking DTSTART:20260915T143000Z DTEND:20260916T223000Z DTSTAMP:20260829T011733Z UID:40619-1789457400-1789572600@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japan ese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, m elon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one an d at 7:00 AM subsequent days. We will have breakfast pastries ready for yo u 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel fre e to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with r ecipes and any relevant lecture notes or reference pages\nTake home as muc h or as little pastry or bread you make in class! Whatever doesn’t get b rought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplementa l snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental pr otein and/or snack options as the menu largely depends on staffing and sta ff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomat o\, and avocado sandwich with chips and a side salad (deli meat varies)\nS lice of quiche with a side salad\nChicken and Rice (chicken flavor varies) \nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nC ancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below ar e the items you must bring to class. \n\nPens or pencils. You will use the se to take notes in the classroom and the lab.\nPermanent marker. This pie ce of “equipment” is invaluable in the labs.\nHair restraint. For safe ty and sanitation\, you must restrain your hair if it’s long.\n\nAttire\ n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. T hey should be comfortable enough to stand in all day.\nFor safety\, your p ants must cover your entire legs. For your comfort\, we recommend breathab le pants. Checked chef’s pants are popular because they don’t show flo ur spills or stains.\nWhite chef’s coat. This is optional item. However\ , we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parkin g at our location. The address of SFBI is: 525 DNA Way South San Francisco \, CA 94080 LAST-MODIFIED:20260829T011733Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2-4-2-2-3-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260915T150000Z DTEND:20260915T220000Z DTSTAMP:20260902T181147Z UID:10006510-1789459200-1789484400@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-15/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260916T150000Z DTEND:20260916T220000Z DTSTAMP:20260902T181147Z UID:10006511-1789545600-1789570800@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-16/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260917T150000Z DTEND:20260917T220000Z DTSTAMP:20260902T181147Z UID:10006512-1789632000-1789657200@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-17/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260918T150000Z DTEND:20260918T220000Z DTSTAMP:20260902T181147Z UID:10006513-1789718400-1789743600@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-18/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260921T150000Z DTEND:20260921T220000Z DTSTAMP:20260902T181147Z UID:10006514-1789977600-1790002800@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-21/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260922T150000Z DTEND:20260922T220000Z DTSTAMP:20260902T181147Z UID:10006515-1790064000-1790089200@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-22/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260923T150000Z DTEND:20260923T220000Z DTSTAMP:20260902T181147Z UID:10006516-1790150400-1790175600@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-23/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Japanese Home Baking DTSTART:20260924T143000Z DTEND:20260925T223000Z DTSTAMP:20260729T181720Z UID:39824-1790235000-1790350200@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japan ese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, m elon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one an d at 7:00 AM subsequent days. We will have breakfast pastries ready for yo u 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel fre e to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with r ecipes and any relevant lecture notes or reference pages\nTake home as muc h or as little pastry or bread you make in class! Whatever doesn’t get b rought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplementa l snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental pr otein and/or snack options as the menu largely depends on staffing and sta ff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomat o\, and avocado sandwich with chips and a side salad (deli meat varies)\nS lice of quiche with a side salad\nChicken and Rice (chicken flavor varies) \nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nC ancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below ar e the items you must bring to class. \n\nPens or pencils. You will use the se to take notes in the classroom and the lab.\nPermanent marker. This pie ce of “equipment” is invaluable in the labs.\nHair restraint. For safe ty and sanitation\, you must restrain your hair if it’s long.\n\nAttire\ n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. T hey should be comfortable enough to stand in all day.\nFor safety\, your p ants must cover your entire legs. For your comfort\, we recommend breathab le pants. Checked chef’s pants are popular because they don’t show flo ur spills or stains.\nWhite chef’s coat. This is optional item. However\ , we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parkin g at our location. The address of SFBI is: 525 DNA Way South San Francisco \, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2-4-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260924T150000Z DTEND:20260924T220000Z DTSTAMP:20260902T181147Z UID:10006517-1790236800-1790262000@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260902T181147Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-24/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260925T150000Z DTEND:20260925T220000Z DTSTAMP:20260903T121041Z UID:10006518-1790323200-1790348400@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260903T121041Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-25/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Twist of Tradition: Hands-On Challah DTSTART:20260925T213000Z DTEND:20260926T000000Z DTSTAMP:20260901T125420Z UID:108999-1790346600-1790355600@www.jccsf.org CATEGORIES:food LAST-MODIFIED:20260901T125420Z LOCATION:JCCSF\, 3200 California Street\, San Francisco\, CA\, 94118\, Uni ted States URL:https://www.jccsf.org/event/twist-of-tradition-hands-on-challah-4/ X-SOURCE-NAME:Jewish Community Center of San Francisco X-SOURCE-URL:https://www.jccsf.org END:VEVENT BEGIN:VEVENT SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche DTSTART:20260928T143000Z DTEND:20261002T223000Z DTSTAMP:20260729T181720Z UID:37270-1790580600-1790955000@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisites:\nThis class will be easier to follow if you hav e had Artisan I previously. The instructor does not spend much time review ing the foundations of bread baking in Viennoiserie I. \nCourse Descriptio n\nThe interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads. \nUtil ize the steps of bread baking to mix\, shape and bake various Viennoiserie from croissants to brioche. Learn how to laminate dough for flaky product s by machine and by hand. \nWhat Will You Make?:\n\nVarious toppings and f illings\nCroissant dough\nWhole Wheat Croissants\nPuff Pastry\nBrioche\n& more!\n\nFor more information on the class including class schedule and ta ble of contents\, email us at: customerservice@sfbi.com. \nClass Sold Out? Email us to get on the waitlist! \nCheck-in\nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.co m we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastrie s ready for you 30 minutes before class starts. (if you have any special d iet please let us know in advance) We also welcome you to bring your own d rink. Feel free to contact: customerservice@sfbi.com \nWhat’s included? \n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\ nBinder with recipes and any relevant lecture notes or reference pages\nTa ke home as much or as little pastry or bread you make in class! Whatever d oesn’t get brought home gets donated to various organizations in the are a.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pa ck supplemental snacks since everyone’s appetites can vary. While our te am can try to make accommodations for special diets\, we suggest packing s upplemental protein and/or snack options as the menu largely depends on st affing and staff capacity. \nBelow is a sample menu that can vary: \n\nDel i meat\, tomato\, and avocado sandwich with chips and a side salad (deli m eat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflowe r Ceviche\n\nCancellation policy\n\nAny notice of cancellation or transfer s\, please refer to our cancellation policy link HERE.\n\nCourse Materials \nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair re straint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be clo sed for safety. They should be comfortable enough to stand in all day.\nFo r safety\, your pants must cover your entire legs. For your comfort\, we r ecommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is option al item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they k eep you warm when it’s cold and cool when it’s hot.\n\nTransportation: \nThere is parking at our location. The address of SFBI is: 525 DNA Way So uth San Francisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-22 / X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260928T150000Z DTEND:20260928T220000Z DTSTAMP:20260904T121001Z UID:10006519-1790582400-1790607600@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260904T121001Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-28/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Red Door Coffee DTSTART:20260929T150000Z DTEND:20260929T220000Z DTSTAMP:20260904T121001Z UID:10006520-1790668800-1790694000@111minnagallery.com CATEGORIES:arts,drink,food DESCRIPTION:Savor the nuanced flavors of our meticulously crafted beverage s as you take in the mesmerizing artwork that adorns our walls.\n\nWhether you’re seeking a moment of tranquility amidst artistic inspiration or e ngaging in lively conversations over a cup of warmth\, Red Door Coffee is the perfect retreat. \nOur menu boasts a delightful array of coffee creati ons\, from the bold richness of Espresso to the creamy indulgence of a Map le Cinnamon Latte. Join us in celebrating the art of coffee\, culture\, an d community. \n[erm_menu id=113597] LAST-MODIFIED:20260904T121001Z LOCATION:2nd Street Gallery\, 111 Minna Street\, San Francisco\, CA\, 9410 5\, United States URL:https://111minnagallery.com/event/red-door-coffee-3/2026-09-29/ X-SOURCE-NAME:111 Minna Gallery & Event Space X-SOURCE-URL:https://111minnagallery.com END:VEVENT BEGIN:VEVENT SUMMARY:Artisan I: Systematic Approach to Bread DTSTART:20261019T143000Z DTEND:20261023T223000Z DTSTAMP:20260824T192054Z UID:37277-1792395000-1792769400@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitc hen\, pay attention to demos and sit for lecture. \nCourse Description\nLe arn the details of mixing\, fermenting\, shaping\, and baking bread in thi s essential introductory course. The course covers baker’s math\, ingred ient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep un derstanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flou r technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables stud ents to see the effect of mixing methods\, preferments\, protein content o f the flour on the dough\, see and feel how all those factors affect the e xtensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will h ave a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVario us shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\nIf you have any concer ns or questions before traveling to SFBI\, email us at: customerservice@s fbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast p astries ready for you 30 minutes before class starts. (if you have any spe cial diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers\, please refer to our can cellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “eq uipment” is invaluable in the labs.\nHair restraint. For safety and sani tation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-t oe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must c over your entire legs. For your comfort\, we recommend breathable pants. C hecked chef’s pants are popular because they don’t show flour spills o r stains.\nWhite chef’s coat. This is optional item. However\, we strong ly recommend chef’s coats because they look professional and protect you r body and clothing. Most importantly\, they keep you warm when it’s col d and cool when it’s hot.\n\nTransportation:\nThere is parking at our lo cation. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260824T192054Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-46/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Japanese Home Baking DTSTART:20261019T143000Z DTEND:20261020T223000Z DTSTAMP:20260820T183156Z UID:40624-1792395000-1792510200@sfbi.com CATEGORIES:food DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japan ese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, m elon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one an d at 7:00 AM subsequent days. We will have breakfast pastries ready for yo u 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel fre e to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with r ecipes and any relevant lecture notes or reference pages\nTake home as muc h or as little pastry or bread you make in class! Whatever doesn’t get b rought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplementa l snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental pr otein and/or snack options as the menu largely depends on staffing and sta ff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomat o\, and avocado sandwich with chips and a side salad (deli meat varies)\nS lice of quiche with a side salad\nChicken and Rice (chicken flavor varies) \nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nC ancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below ar e the items you must bring to class. \n\nPens or pencils. You will use the se to take notes in the classroom and the lab.\nPermanent marker. This pie ce of “equipment” is invaluable in the labs.\nHair restraint. For safe ty and sanitation\, you must restrain your hair if it’s long.\n\nAttire\ n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. T hey should be comfortable enough to stand in all day.\nFor safety\, your p ants must cover your entire legs. For your comfort\, we recommend breathab le pants. Checked chef’s pants are popular because they don’t show flo ur spills or stains.\nWhite chef’s coat. This is optional item. However\ , we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parkin g at our location. The address of SFBI is: 525 DNA Way South San Francisco \, CA 94080 LAST-MODIFIED:20260820T183156Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2-4-2-2-3-3/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:2 Days Pies DTSTART:20261022T143000Z DTEND:20261023T223000Z DTSTAMP:20260729T181720Z UID:37293-1792654200-1792769400@sfbi.com CATEGORIES:education,food DESCRIPTION:Course Description\nIn 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 sho w 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 Pe can Pie. \nCheck-in\nIf you have any concerns or questions before travelin g to SFBI\, email us at: customerservice@sfbi.com we want to make sure y ou have the best experience while learning here. That you feel safe and co mfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:0 0 AM after Monday. We will have breakfast pastries ready for you 30 minute s before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contac t: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCof fee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as lit tle pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks si nce everyone’s appetites can vary. While our team can try to make accomm odations for special diets\, we suggest packing supplemental protein and/o r snack options as the menu largely depends on staffing and staff capacity . \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avo cado sandwich with chips and a side salad (deli meat varies)\nSlice of qui che with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our can cellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “eq uipment” is invaluable in the labs.\nHair restraint. For safety and sani tation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-t oe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must c over your entire legs. For your comfort\, we recommend breathable pants. C hecked chef’s pants are popular because they don’t show flour spills o r stains.\nWhite chef’s coat. This is optional item. However\, we strong ly recommend chef’s coats because they look professional and protect you r body and clothing. Most importantly\, they keep you warm when it’s col d and cool when it’s hot.\n\nTransportation:\nThere is parking at our lo cation. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-pies-3/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:2 Days Viennoiserie for Home Baker DTSTART:20261026T143000Z DTEND:20261027T223000Z DTSTAMP:20260902T192912Z UID:37303-1792999800-1793115000@sfbi.com CATEGORIES:education,food DESCRIPTION:Content is protected. LAST-MODIFIED:20260902T192912Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:2 Days Cakes at Home DTSTART:20261102T153000Z DTEND:20261103T233000Z DTSTAMP:20260729T181720Z UID:37308-1793604600-1793719800@sfbi.com CATEGORIES:education,food DESCRIPTION:Course Description\nIn this 2-day class\, you will learn the v arious techniques of making cakes that are chemically leavened and those m ade with Egg-foam\, European-style buttercreams\, American icings\, ganach e\, mousseline\, fruit fillings and chocolate decor. Students will also le arn how to stack layer cakes as well as how to assemble roll cakes or roul ades. You will be assembling fresh fruit cakes\, cooked fruit compotes and learning to make chocolate curls. \nWe have selected 3 fabulous full-size d cakes to be taught in this class\, that cover a large variety of cake ba ses\, fillings\, frostings\, and decor aspects. Armed with this technical knowledge\, the possibilities of customizing cakes become endless. \nHands -on: Peanut butter chocolate layer cake\, Inakati roulade\, Fraisier Cake \nCheck-in \nIf you have any concerns or questions before traveling to SFB I\, email us at: customerservice@sfbi.com we want to make sure you have t he best experience while learning here. That you feel safe and comfortable . \nThe class will begin at 7:30 AM on day 1 and  7:00 AM on day 2. We wi ll have breakfast pastries ready for you 30 minutes before class starts. ( if you have any special diet please let us know in advance) We also welcom e you to bring your own drink. Feel free to contact: customerservice@sfbi .com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture not es or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGen erally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetit es can vary. While our team can try to make accommodations for special die ts\, we suggest packing supplemental protein and/or snack options as the m enu largely depends on staffing and staff capacity. \nBelow is a sample me nu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nC hicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nC hicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of c ancellation or transfers\, please refer to our cancellation policy link H ERE. \nCourse Materials\nListed below are the items you must bring to clas s. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluabl e in the labs.\nHair restraint. For safety and sanitation\, you must restr ain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough t o stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants a re popular because they don’t show flour spills or stains.\nWhite chef ’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’ s hot.\n\nTransportation:\nThere is parking at our location. The address o f SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-cakes-at-home-5/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Japanese Home Baking DTSTART:20261105T153000Z DTEND:20261106T233000Z DTSTAMP:20260824T192054Z UID:40044-1793863800-1793979000@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisites:\nNone \nCourse Description\nIn this 2-day Japan ese Home Baking class\, you combine both pastry and bread skills to learn techniques for creating airy chiffon cake\, fluffy Japanese cheesecake\, m elon pan & more! \nCheck-in\nThe class will begin at 7:30 AM on day one an d at 7:00 AM subsequent days. We will have breakfast pastries ready for yo u 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel fre e to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with r ecipes and any relevant lecture notes or reference pages\nTake home as muc h or as little pastry or bread you make in class! Whatever doesn’t get b rought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplementa l snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental pr otein and/or snack options as the menu largely depends on staffing and sta ff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomat o\, and avocado sandwich with chips and a side salad (deli meat varies)\nS lice of quiche with a side salad\nChicken and Rice (chicken flavor varies) \nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nC ancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below ar e the items you must bring to class. \n\nPens or pencils. You will use the se to take notes in the classroom and the lab.\nPermanent marker. This pie ce of “equipment” is invaluable in the labs.\nHair restraint. For safe ty and sanitation\, you must restrain your hair if it’s long.\n\nAttire\ n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. T hey should be comfortable enough to stand in all day.\nFor safety\, your p ants must cover your entire legs. For your comfort\, we recommend breathab le pants. Checked chef’s pants are popular because they don’t show flo ur spills or stains.\nWhite chef’s coat. This is optional item. However\ , we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parkin g at our location. The address of SFBI is: 525 DNA Way South San Francisco \, CA 94080 LAST-MODIFIED:20260824T192054Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-japanese-home-baking-15-2-2-2-4-2-2-3/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:2 Days Viennoiserie for Home Baker DTSTART:20261109T153000Z DTEND:20261110T233000Z DTSTAMP:20260729T181720Z UID:40506-1794209400-1794324600@sfbi.com CATEGORIES:education,food DESCRIPTION:Course Description\nEver wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive tw o-day course and learn how to make various viennoiserie items. In this cla ss\, students will be introduced to mixing and lamination techniques speci fically designed for home baking. Students will make their own products fr om start to finish. Finished products will include traditional croissants\ , chocolate croissants\, various Danishes\, brioche à tête\, brioche suc rée and brioche tarts. Impress your friends and family with a wide select ion of beautiful pastries. \nCheck-in\nIf you have any concerns or questio ns before traveling to SFBI\, email us at: customerservice@sfbi.com we w ant to make sure you have the best experience while learning here. That yo u feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet ple ase let us know in advance) We also welcome you to bring your own drink. F eel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBre akfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’ t get brought home gets donated to various organizations in the area.\n\n* Note on Breakfast Pastry and Lunches \nGenerally\, former students have fo und the offerings to be adequate however\, it wouldn’t hurt to pack supp lemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing suppleme ntal protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\ , tomato\, and avocado sandwich with chips and a side salad (deli meat var ies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Cevic he\n\nCancellation policy\nAny notice of cancellation or transfers\, pleas e refer to our cancellation policy link HERE. \nCourse Materials\nListed b elow are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. T his piece of “equipment” is invaluable in the labs.\nHair restraint. F or safety and sanitation\, you must restrain your hair if it’s long.\n\n Attire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for sa fety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend b reathable pants. Checked chef’s pants are popular because they don’t s how flour spills or stains.\nWhite chef’s coat. This is optional item. H owever\, we strongly recommend chef’s coats because they look profession al and protect your body and clothing. Most importantly\, they keep you wa rm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Fr ancisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10-3-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Holiday Baking DTSTART:20261112T153000Z DTEND:20261113T233000Z DTSTAMP:20260805T000336Z UID:40601-1794468600-1794583800@sfbi.com CATEGORIES:education,food,holiday DESCRIPTION:Prerequisite:\nNone \nCourse Description:\nImpress your friend s and family with a spectacular spread of holiday treats! This class is pe rfect for anyone looking to expand their holiday baking repertoire and mas ter festive desserts from around the world. \nYou’ll learn how to make c lassic Christmas favorites such as a decadent Chocolate Bûche de Noël an d traditional Panforte\, along with a variety of beloved regional specialt ies. Featured recipes include Torta Albero (Italian Christmas tree-shaped cake)\, Vanillekipferl (Austrian vanilla crescent cookies)\, Pepparkakor ( Swedish ginger cookies)\, Spitzbuben (Swiss jam-filled cookies)\, and more . \nAt the end of class\, packaging materials will be available so you can beautifully wrap your creations and take home thoughtful\, handmade holid ay gifts for friends and loved ones. \nWhat You’ll Take Home: \nChocolat e Bûche de Noël \nPanforte \nTorta Albero (Italian Christmas tree-shaped cake) \nGinger Cake \nChocolate Peppermint Cookie \nVanillekipferl (Austr ian vanilla crescent cookies) \nPepparkakor (Swedish ginger cookies) \nSpi tzbuben (Swiss jam-filled cookies) \nJoin us for a festive baking experien ce filled with delicious traditions\, new techniques\, and plenty of holid ay cheer! \nCheck-in\nIf you have any concerns or questions before traveli ng to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and c omfortable. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subs equent days. We will have breakfast pastries ready for you 30 minutes befo re class starts. (if you have any special diet please let us know in advan ce) We also welcome you to bring your own drink. Feel free to contact: cu stomerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any re levant lecture notes or reference pages\nTake home as much or as little pa stry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since ev eryone’s appetites can vary. While our team can try to make accommodatio ns for special diets\, we suggest packing supplemental protein and/or snac k options as the menu largely depends on staffing and staff capacity. \nBe low is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado s andwich with chips and a side salad (deli meat varies)\nSlice of quiche wi th a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation polic y\nAny notice of cancellation or transfers\, please refer to our cancellat ion policy link HERE. \nCourse Materials\nListed below are the items you m ust bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipmen t” is invaluable in the labs.\nHair restraint. For safety and sanitation \, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, c omfortable shoes. Your shoes must be closed for safety. They should be com fortable enough to stand in all day.\nFor safety\, your pants must cover y our entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stai ns.\nWhite chef’s coat. This is optional item. However\, we strongly rec ommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location . The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260805T000336Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/holidaybaking-4-2-2-2-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:2 Days Viennoiserie for Home Baker DTSTART:20261116T153000Z DTEND:20261117T233000Z DTSTAMP:20260729T181720Z UID:39642-1794814200-1794929400@sfbi.com CATEGORIES:education,food DESCRIPTION:Course Description\nEver wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive tw o-day course and learn how to make various viennoiserie items. In this cla ss\, students will be introduced to mixing and lamination techniques speci fically designed for home baking. Students will make their own products fr om start to finish. Finished products will include traditional croissants\ , chocolate croissants\, various Danishes\, brioche à tête\, brioche suc rée and brioche tarts. Impress your friends and family with a wide select ion of beautiful pastries. \nCheck-in\nIf you have any concerns or questio ns before traveling to SFBI\, email us at: customerservice@sfbi.com we w ant to make sure you have the best experience while learning here. That yo u feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet ple ase let us know in advance) We also welcome you to bring your own drink. F eel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBre akfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’ t get brought home gets donated to various organizations in the area.\n\n* Note on Breakfast Pastry and Lunches \nGenerally\, former students have fo und the offerings to be adequate however\, it wouldn’t hurt to pack supp lemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing suppleme ntal protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\ , tomato\, and avocado sandwich with chips and a side salad (deli meat var ies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Cevic he\n\nCancellation policy\nAny notice of cancellation or transfers\, pleas e refer to our cancellation policy link HERE. \nCourse Materials\nListed b elow are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. T his piece of “equipment” is invaluable in the labs.\nHair restraint. F or safety and sanitation\, you must restrain your hair if it’s long.\n\n Attire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for sa fety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend b reathable pants. Checked chef’s pants are popular because they don’t s how flour spills or stains.\nWhite chef’s coat. This is optional item. H owever\, we strongly recommend chef’s coats because they look profession al and protect your body and clothing. Most importantly\, they keep you wa rm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Fr ancisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10-3/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Artisan I: Systematic Approach to Bread DTSTART:20261130T153000Z DTEND:20261204T233000Z DTSTAMP:20260729T181720Z UID:37315-1796023800-1796398200@sfbi.com CATEGORIES:education,food DESCRIPTION:Prerequisites:\nNone–just be willing to stand/work in a kitc hen\, pay attention to demos and sit for lecture. \nCourse Description\nLe arn the details of mixing\, fermenting\, shaping\, and baking bread in thi s essential introductory course. The course covers baker’s math\, ingred ient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep un derstanding of the baking process. \nThis course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flou r technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables stud ents to see the effect of mixing methods\, preferments\, protein content o f the flour on the dough\, see and feel how all those factors affect the e xtensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. \nAfter completing Artisan I\, you will h ave a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast. \nWhat will you make?\n\nBaguettes\nBraided Egg Bread\nPan Bread\nMultigrain Bread\nVario us shapes & working with other flours like rye and whole wheat\n\nFor more information on the class including class schedule and table of contents\, email us at: customerservice@sfbi.com. \nCheck-in\nIf you have any concer ns or questions before traveling to SFBI\, email us at: customerservice@s fbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast p astries ready for you 30 minutes before class starts. (if you have any spe cial diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nCancellation policy\nAny notice of cancellation or transfers\, please refer to our can cellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “eq uipment” is invaluable in the labs.\nHair restraint. For safety and sani tation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-t oe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must c over your entire legs. For your comfort\, we recommend breathable pants. C hecked chef’s pants are popular because they don’t show flour spills o r stains.\nWhite chef’s coat. This is optional item. However\, we strong ly recommend chef’s coats because they look professional and protect you r body and clothing. Most importantly\, they keep you warm when it’s col d and cool when it’s hot.\n\nTransportation:\nThere is parking at our lo cation. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-48/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Holiday Baking DTSTART:20261207T153000Z DTEND:20261208T233000Z DTSTAMP:20260729T181720Z UID:40426-1796628600-1796743800@sfbi.com CATEGORIES:education,food,holiday DESCRIPTION:Prerequisite:\nNone \nCourse Description:\nImpress your friend s and family with a spectacular spread of holiday treats! This class is pe rfect for anyone looking to expand their holiday baking repertoire and mas ter festive desserts from around the world. \nYou’ll learn how to make c lassic Christmas favorites such as a decadent Chocolate Bûche de Noël an d traditional Panforte\, along with a variety of beloved regional specialt ies. Featured recipes include Torta Albero (Italian Christmas tree-shaped cake)\, Vanillekipferl (Austrian vanilla crescent cookies)\, Pepparkakor ( Swedish ginger cookies)\, Spitzbuben (Swiss jam-filled cookies)\, and more . \nAt the end of class\, packaging materials will be available so you can beautifully wrap your creations and take home thoughtful\, handmade holid ay gifts for friends and loved ones. \nWhat You’ll Take Home: \nChocolat e Bûche de Noël \nPanforte \nTorta Albero (Italian Christmas tree-shaped cake) \nGinger Cake \nChocolate Peppermint Cookie \nVanillekipferl (Austr ian vanilla crescent cookies) \nPepparkakor (Swedish ginger cookies) \nSpi tzbuben (Swiss jam-filled cookies) \nJoin us for a festive baking experien ce filled with delicious traditions\, new techniques\, and plenty of holid ay cheer! \nCheck-in\nIf you have any concerns or questions before traveli ng to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and c omfortable. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subs equent days. We will have breakfast pastries ready for you 30 minutes befo re class starts. (if you have any special diet please let us know in advan ce) We also welcome you to bring your own drink. Feel free to contact: cu stomerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any re levant lecture notes or reference pages\nTake home as much or as little pa stry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since ev eryone’s appetites can vary. While our team can try to make accommodatio ns for special diets\, we suggest packing supplemental protein and/or snac k options as the menu largely depends on staffing and staff capacity. \nBe low is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado s andwich with chips and a side salad (deli meat varies)\nSlice of quiche wi th a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation polic y\nAny notice of cancellation or transfers\, please refer to our cancellat ion policy link HERE. \nCourse Materials\nListed below are the items you m ust bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipmen t” is invaluable in the labs.\nHair restraint. For safety and sanitation \, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, c omfortable shoes. Your shoes must be closed for safety. They should be com fortable enough to stand in all day.\nFor safety\, your pants must cover y our entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stai ns.\nWhite chef’s coat. This is optional item. However\, we strongly rec ommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location . The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260729T181720Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/holidaybaking-4-2-2-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Holiday Baking DTSTART:20261210T153000Z DTEND:20261211T233000Z DTSTAMP:20260810T052202Z UID:40066-1796887800-1797003000@sfbi.com CATEGORIES:education,food,holiday DESCRIPTION:Prerequisite:\nNone \nCourse Description:\nImpress your friend s and family with a spectacular spread of holiday treats! This class is pe rfect for anyone looking to expand their holiday baking repertoire and mas ter festive desserts from around the world. \nYou’ll learn how to make c lassic Christmas favorites such as a decadent Chocolate Bûche de Noël an d traditional Panforte\, along with a variety of beloved regional specialt ies. Featured recipes include Torta Albero (Italian Christmas tree-shaped cake)\, Vanillekipferl (Austrian vanilla crescent cookies)\, Pepparkakor ( Swedish ginger cookies)\, Spitzbuben (Swiss jam-filled cookies)\, and more . \nAt the end of class\, packaging materials will be available so you can beautifully wrap your creations and take home thoughtful\, handmade holid ay gifts for friends and loved ones. \nWhat You’ll Take Home: \nChocolat e Bûche de Noël \nPanforte \nTorta Albero (Italian Christmas tree-shaped cake) \nGinger Cake \nChocolate Peppermint Cookie \nVanillekipferl (Austr ian vanilla crescent cookies) \nPepparkakor (Swedish ginger cookies) \nSpi tzbuben (Swiss jam-filled cookies) \nJoin us for a festive baking experien ce filled with delicious traditions\, new techniques\, and plenty of holid ay cheer! \nCheck-in\nIf you have any concerns or questions before traveli ng to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and c omfortable. \nThe class will begin at 7:30 AM on Day 1 and at 7:00 AM subs equent days. We will have breakfast pastries ready for you 30 minutes befo re class starts. (if you have any special diet please let us know in advan ce) We also welcome you to bring your own drink. Feel free to contact: cu stomerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any re levant lecture notes or reference pages\nTake home as much or as little pa stry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since ev eryone’s appetites can vary. While our team can try to make accommodatio ns for special diets\, we suggest packing supplemental protein and/or snac k options as the menu largely depends on staffing and staff capacity. \nBe low is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado s andwich with chips and a side salad (deli meat varies)\nSlice of quiche wi th a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation polic y\nAny notice of cancellation or transfers\, please refer to our cancellat ion policy link HERE. \nCourse Materials\nListed below are the items you m ust bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipmen t” is invaluable in the labs.\nHair restraint. For safety and sanitation \, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, c omfortable shoes. Your shoes must be closed for safety. They should be com fortable enough to stand in all day.\nFor safety\, your pants must cover y our entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stai ns.\nWhite chef’s coat. This is optional item. However\, we strongly rec ommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location . The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080 LAST-MODIFIED:20260810T052202Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/holidaybaking-4-2-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:2 Days Viennoiserie for Home Baker DTSTART:20261214T153000Z DTEND:20261215T233000Z DTSTAMP:20260812T002528Z UID:39646-1797233400-1797348600@sfbi.com CATEGORIES:education,food DESCRIPTION:Course Description\nEver wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive tw o-day course and learn how to make various viennoiserie items. In this cla ss\, students will be introduced to mixing and lamination techniques speci fically designed for home baking. Students will make their own products fr om start to finish. Finished products will include traditional croissants\ , chocolate croissants\, various Danishes\, brioche à tête\, brioche suc rée and brioche tarts. Impress your friends and family with a wide select ion of beautiful pastries. \nCheck-in\nIf you have any concerns or questio ns before traveling to SFBI\, email us at: customerservice@sfbi.com we w ant to make sure you have the best experience while learning here. That yo u feel safe and comfortable. \nThe class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet ple ase let us know in advance) We also welcome you to bring your own drink. F eel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBre akfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’ t get brought home gets donated to various organizations in the area.\n\n* Note on Breakfast Pastry and Lunches \nGenerally\, former students have fo und the offerings to be adequate however\, it wouldn’t hurt to pack supp lemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing suppleme ntal protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\ , tomato\, and avocado sandwich with chips and a side salad (deli meat var ies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Cevic he\n\nCancellation policy\nAny notice of cancellation or transfers\, pleas e refer to our cancellation policy link HERE. \nCourse Materials\nListed b elow are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. T his piece of “equipment” is invaluable in the labs.\nHair restraint. F or safety and sanitation\, you must restrain your hair if it’s long.\n\n Attire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for sa fety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend b reathable pants. Checked chef’s pants are popular because they don’t s how flour spills or stains.\nWhite chef’s coat. This is optional item. H owever\, we strongly recommend chef’s coats because they look profession al and protect your body and clothing. Most importantly\, they keep you wa rm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Fr ancisco\, CA 94080 LAST-MODIFIED:20260812T002528Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/2-days-viennoiserie-for-home-baker-10-3-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT END:VCALENDAR