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/src-3411.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 BEGIN:VEVENT SUMMARY:*WAITLIST* Series III: Viennoiserie DTSTART:20260831T143000Z DTEND:20260911T223000Z DTSTAMP:20260729T181720Z UID:37259-1788161400-1789140600@sfbi.com CATEGORIES:education DESCRIPTION:Prerequisite\n\nSeries I-II OR\nArtisan I & II OR\nWork experi ence in the field equivalent to the above. Please send your resume to: cus tomerservice@sfbi.com to register for the class.\n\nCourse Description\nTh e first half of this series covers fundamentals of viennoiserie production . You will be introduced to our pastry lab and new equipment such as plane tary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. \nProducts mad e this week include a variety of enriched dough\, such as brioche and stic ky buns. Using croissant dough\, you will practice different shaping and a ssembly processes for traditional\, chocolate\, and almond croissants. A w ide range of shaping techniques will be introduced using Danish dough. Dif ferent lamination techniques\, as well as several types of retarding metho ds are practiced. A selection of creams and fillings are made in this seri es to finish Danish and puff pastries. Using puff pastry dough as a base\, a variety of products will be produced\, including turnovers\, palmiers. \nLater in this series teaches more advanced theory and techniques in vien noiserie. You will make a variety of pastries from both laminated and non- laminated doughs. Products made during this week include regional specialt ies and holiday breads\, such as panettone with levain\, pan d’Oro\, sto llen\, gibassier and pithivier. The lecture includes how to work with Ital ian levain\, which is used in several classic Italian holiday breads. Sele ctions of laminated products include kouign amann\, laminated brioche and inverted puff pastry. \nThis class will end in a practical exam. \nGet the Information Packet here! \nInterested? Email us at customerservice@sfbi. com to find out more details  \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 Mon day morning and at 7:00 AM after Monday. We will have breakfast pastries r eady for 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 drin k. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\ nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBi nder 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 does n’t get brought home gets donated to various organizations in the area.\ n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students hav e found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supp lemental protein and/or snack options as the menu largely depends on staff ing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli m eat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken fla vor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower C eviche\n\nCancellation policy\nAny notice of cancellation or transfers\, p lease refer to our cancellation policy link HERE. \nCourse Materials\nList ed below are the items you must bring to class. \n\nPens or pencils. You w ill use these to take notes in the classroom and the lab.\nPermanent marke r. This piece of “equipment” is invaluable in the labs.\nHair restrain t. For safety and sanitation\, you must restrain your hair if it’s long. \n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed fo r safety. They should be comfortable enough to stand in all day.\nFor safe ty\, your pants must cover your entire legs. For your comfort\, we recomme nd breathable pants. Checked chef’s pants are popular because they don ’t show flour spills or stains.\nWhite chef’s coat. This is optional i tem. However\, we strongly recommend chef’s coats because they look prof essional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nTh ere 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/series-iii-viennoiserie-5/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT 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:*WAITLIST* Series IV: Training Series Capstone DTSTART:20260914T143000Z DTEND:20260918T223000Z DTSTAMP:20260729T181720Z UID:37262-1789371000-1789745400@sfbi.com CATEGORIES:education DESCRIPTION:Prerequisite\n\n2026 Series I-III: This class is best suited a s the bookend to the 7-week Training Series as it is more of a culmination of the concepts learned in the weeks prior.\n\nCourse Description\nOne im portant topic explained in this 5-day class is how to create a production schedule for yeasted bread\, sourdough and viennoiserie items. This is a c rucial concept to understand to minimize food and labor costs\, and to ach ieve an efficient bakery operation. Students will work in groups during th e hands-on production time to construct their own production schedule depe nding on the product types and quantities. The production schedule will be based on essential items at bakeries such as country bread\, baguettes\, ciabatta\, croissants\, cookies\, scones\, and muffins. Students will prod uce the above items in a practical exam as if to operate an actual bakery production in the last few days of this series. We will have a conversatio n with bakery owners in the first half of this series. This is a great opp ortunity to learn the ins and outs of opening and operating a bakery. \nGe t the Information Packet here! \nInterested? Email us at customerservice@ sfbi.com to find out more details  \nCheck-in\nIf you have any concerns o r questions before traveling 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 comfortable. \nThe class will begin at 7:30 AM o n Monday morning and at 7:00 AM after Monday. We will have breakfast pastr ies ready for 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 include d?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below )\nBinder with recipes and any relevant lecture notes or reference pages\n Take 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 a rea.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former student s have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nD eli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicke n flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflo wer Ceviche\n\nTraining Series Cancellation policy\nAny notice of cancella tion or transfers\, please refer to our cancellation policy link HERE. \nC ourse Materials\nListed below are the items you must bring to class. \n\nP ens 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\nAttire\n\nClosed-toe\, comfortable shoes. Your sh oes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popul ar because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats bec ause they look professional and protect your body and clothing. Most impor tantly\, they keep you warm when it’s cold and cool when it’s hot.\n\n Transportation:\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/series-iv-bakery-business-essentials-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: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: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: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:*WAITLIST* Modern Bread and Viennoiserie DTSTART:20261005T143000Z DTEND:20261009T223000Z DTSTAMP:20260806T000400Z UID:39689-1791185400-1791559800@sfbi.com CATEGORIES:education DESCRIPTION:Price: $1\, 800\nPrerequisites\n\nArtisan I & II\, Viennoiseri e I & II with practical work experience demonstrated in resume. OR…\nSFB I Training Series I-IV OR…\nThe working/educational equivalent that demo nstrates well versed experience in bread baking\, sourdough and viennoiser ie. Please demonstrate this in your resume.\n\nCourse Description\nSFBI we lcomes our guest instructor Thomas Teffri-Chambelland for this course. Tho mas is the founder and the director of L’école International de Boulang erie (EIDB)\, a world-renowned baking school located in Provence\, France. Thomas has a master’s degree in biology and he has an extensive knowled ge in the biological and biochemical aspects of sourdough fermentation. Hi s most recent publication\, Panettone et Viennoiserie au Levain\, focuses on natural fermentation in viennoiserie products. \nThis is an advanced co urse for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops. \nThe focus of this course is to understand the balance and ecology of microorganisms in natu rally leavened bread and viennoiserie products. Students will first learn the theory in lecture\, then they will apply those theories in relation to the production of bread and viennoiserie. \nMain topics covered in the le cture are the following: influence of pH over the ecology of microorganism s such as yeast\, bacteria and enzyme in sourdough\, importance of pH in n aturally leavened rye bread\, theory on naturally leavened viennoiserie\, and achieving efficiency in a bakery production. The hands-on portion incl udes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics\, vari ous styles of rye bread\, panettone\, croissant\, brioche and kouglof. \nW hat Will You Make?:\n\nSimple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product char acteristics\nVarious styles of Rye Breads\nBrioche au Levain\nKouglof\nSou rdough Croissant\nPanettone\n& more!\n\nHow to Apply:\n\nFill out this App lication Form by July 10\, 2026\nApplicants notified July 17\, 2026\n\nChe ck-in\nIf you have any concerns or questions before traveling to SFBI\, em ail us at: customerservice@sfbi.com we want to make sure you have the be st experience while learning here. That you feel safe and comfortable. \nT he class will begin at 7:30 AM on Monday morning and at 7:00 AM after Mon day. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We a lso welcome you to bring your own drink. Feel free to contact: customerse rvice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Wa ter\nLight Lunch* (See note below)\nBinder with recipes and any relevant l ecture 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 Lun ches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone ’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack opti ons as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwic h with chips and a side salad (deli meat varies)\nSlice of quiche with a s ide salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavo r varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy (Ple ase note this is different from other SFBI Courses)\nAny notice of cancell ation or transfers\, please refer to our cancellation policy link HERE. \n Course Materials\nListed below are the items you must bring to class. \n\n Pens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in th e labs.\nHair restraint. For safety and sanitation\, you must restrain you r hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your s hoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For you r comfort\, we recommend breathable pants. Checked chef’s pants are popu lar because they don’t show flour spills or stains.\nWhite chef’s coat . This is optional item. However\, we strongly recommend chef’s coats be cause they look professional and protect your body and clothing. Most impo rtantly\, 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:20260806T000400Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/modern-bread-and-viennoiserie-7-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast DTSTART:20261012T143000Z DTEND:20261016T223000Z DTSTAMP:20260729T181720Z UID:40053-1791790200-1792164600@sfbi.com CATEGORIES:education DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\ nFor those wanting to dive into Artisan II without having taken Artisan I\ , please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan II builds off of all o f the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor\, texture and appe arance of bread. Learn the advantages of and how to maintain different fee ding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. Se e how using liquid levain versus stiff levain as well as the quantity of l evain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences b etween the types of levains used. You will also produce sourdough rye\, mu ltigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also expl ored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened brea ds. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedi ngs\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDiffere nt types of sourdough baguettes\n& more!\n\nFor more information on the cl ass including class schedule and table of contents\, email us at: customer service@sfbi.com. \nCheck-in\nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to ma ke sure you have the best experience while learning here. That you feel sa fe and comfortable. \nThe class will begin at 7:30 AM on Monday morning a nd 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 please let u s know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pa stry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with rec ipes 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 bro ught home gets donated to various organizations in the area.\n\n*Note on B reakfast Pastry and Lunches \nGenerally\, former students have found the o fferings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to ma ke accommodations for special diets\, we suggest packing supplemental prot ein 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 varies)\nSli ce of quiche with a side salad\nChicken and Rice (chicken flavor varies)\n Soup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCan cellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\nCourse Materials\nListed below a re the items you must bring to class. \n\nPens or pencils. You will use th ese to take notes in the classroom and the lab.\nPermanent marker. This pi ece of “equipment” is invaluable in the labs.\nHair restraint. For saf ety 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. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breatha ble pants. Checked chef’s pants are popular because they don’t show fl our 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 whe n it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parki ng at our location. The address of SFBI is: 525 DNA Way South San Francisc o\, 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-ii-baking-sourdough-levain-and-wild-yea st-34-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT BEGIN:VEVENT SUMMARY: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:Artisan II: Baking Sourdough\, Levain and Wild Yeast DTSTART:20261026T143000Z DTEND:20261030T223000Z DTSTAMP:20260729T181720Z UID:37289-1792999800-1793374200@sfbi.com CATEGORIES:education DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\ nFor those wanting to dive into Artisan II without having taken Artisan I\ , please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan II builds off of all o f the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor\, texture and appe arance of bread. Learn the advantages of and how to maintain different fee ding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. Se e how using liquid levain versus stiff levain as well as the quantity of l evain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences b etween the types of levains used. You will also produce sourdough rye\, mu ltigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also expl ored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened brea ds. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedi ngs\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDiffere nt types of sourdough baguettes\n& more!\n\nFor more information on the cl ass including class schedule and table of contents\, email us at: customer service@sfbi.com. \nCheck-in\nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to ma ke sure you have the best experience while learning here. That you feel sa fe and comfortable. \nThe class will begin at 7:30 AM on Monday morning a nd 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 please let u s know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pa stry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with rec ipes 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 bro ught home gets donated to various organizations in the area.\n\n*Note on B reakfast Pastry and Lunches \nGenerally\, former students have found the o fferings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to ma ke accommodations for special diets\, we suggest packing supplemental prot ein 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 varies)\nSli ce of quiche with a side salad\nChicken and Rice (chicken flavor varies)\n Soup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCan cellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\nCourse Materials\nListed below a re the items you must bring to class. \n\nPens or pencils. You will use th ese to take notes in the classroom and the lab.\nPermanent marker. This pi ece of “equipment” is invaluable in the labs.\nHair restraint. For saf ety 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. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breatha ble pants. Checked chef’s pants are popular because they don’t show fl our 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 whe n it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parki ng at our location. The address of SFBI is: 525 DNA Way South San Francisc o\, 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-ii-baking-sourdough-levain-and-wild-yea st-34/ 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:Artisan II: Baking Sourdough\, Levain and Wild Yeast DTSTART:20261102T153000Z DTEND:20261106T233000Z DTSTAMP:20260729T181720Z UID:39759-1793604600-1793979000@sfbi.com CATEGORIES:education DESCRIPTION:Prerequisite:\n\nArtisan I or equivalent work/life experience\ nFor those wanting to dive into Artisan II without having taken Artisan I\ , please email us first at customerservice@sfbi.com for the questionnaire to ensure you have a solid grasp on the foundation of Bread Baking before purchasing a ticket.\n\nCourse Description\nArtisan II builds off of all o f the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor\, texture and appe arance of bread. Learn the advantages of and how to maintain different fee ding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. Se e how using liquid levain versus stiff levain as well as the quantity of l evain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences b etween the types of levains used. You will also produce sourdough rye\, mu ltigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also expl ored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened brea ds. \nWhat will you make?:\n\nTesting Sourdough Levains with various feedi ngs\nTesting Sourdough Stiff Levains in various percentages\nSourdough Rye Bread\nLevain at various ages\nSourdough with add-in ingredients\nDiffere nt types of sourdough baguettes\n& more!\n\nFor more information on the cl ass including class schedule and table of contents\, email us at: customer service@sfbi.com. \nCheck-in\nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to ma ke sure you have the best experience while learning here. That you feel sa fe and comfortable. \nThe class will begin at 7:30 AM on Monday morning a nd 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 please let u s know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pa stry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with rec ipes 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 bro ught home gets donated to various organizations in the area.\n\n*Note on B reakfast Pastry and Lunches \nGenerally\, former students have found the o fferings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to ma ke accommodations for special diets\, we suggest packing supplemental prot ein 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 varies)\nSli ce of quiche with a side salad\nChicken and Rice (chicken flavor varies)\n Soup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCan cellation policy\n\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE.\n\nCourse Materials\nListed below a re the items you must bring to class. \n\nPens or pencils. You will use th ese to take notes in the classroom and the lab.\nPermanent marker. This pi ece of “equipment” is invaluable in the labs.\nHair restraint. For saf ety 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. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breatha ble pants. Checked chef’s pants are popular because they don’t show fl our 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 whe n it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parki ng at our location. The address of SFBI is: 525 DNA Way South San Francisc o\, 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-ii-baking-sourdough-levain-and-wild-yea st-34-2/ 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 BEGIN:VEVENT SUMMARY:Sourdough at Home DTSTART:20261214T153000Z DTEND:20261215T233000Z DTSTAMP:20260815T002658Z UID:40046-1797233400-1797348600@sfbi.com CATEGORIES:education DESCRIPTION:Who is this class for?\n\nHome bakers who understand basic bre ad dough fundamentals who want to start dabbling into sourdough baking\nSe asoned home bakers who want to refine their sourdough skills\nHome bakers who are interested in taking Artisan 1 or Artisan 2 but unable to commit t o a weeklong course\n\nPrerequisite:\nNone\, but it wouldn’t hurt to hav e some home baking bread knowledge under your belt. \nCourse Description:\ nAre you an avid home baker who wants to level up your sourdough game? Thi s course is for you! Over two days we will work with a versatile and appro achable formula to craft delicious hearth loaves. The practical time in cl ass will feature hand mixing\, machine mixing\, working with inclusions\, comparing flour from different millers and more. We will discuss caring fo r sourdough starters\, and strategies for success in baking in the home ki tchen. You will take home everything you made at the end of the class. Let ’s get baking! \nFor more information on the class including class sched ule and table of contents\, email us at: customerservice@sfbi.com. \nCheck -in\nIf you have any concerns or questions before traveling to SFBI\, emai l us at: customerservice@sfbi.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 Day 1 and at 7:00 AM subsequent days. We w ill 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 welco me you to bring your own drink. Feel free to contact: customerservice@sfb i.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLigh t Lunch* (See note below)\nBinder with recipes and any relevant lecture no tes 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 variou s organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGe nerally\, former students have found the offerings to be adequate however\ , it wouldn’t hurt to pack supplemental snacks since everyone’s appeti tes can vary. While our team can try to make accommodations for special di ets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample m enu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chip s and a side salad (deli meat varies)\nSlice of quiche with a side salad\n Chicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\n Chicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation 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:20260815T002658Z LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisc o\, CA\, 94080\, United States URL:https://sfbi.com/event/sourdough-at-home-4-2-2/ X-SOURCE-NAME:San Francisco Baking Institute X-SOURCE-URL:https://sfbi.com/venue/san-francisco-baking-institute END:VEVENT END:VCALENDAR