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San Francisco Baking Institute

  1. South San Francisco
  2. South San Francisco Bakery
  3. South San Francisco School
  4. Grandview School

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San Francisco Baking Institute

About

The San Francisco Baking Institute (SFBI) is a world-renowned leader in artisan bread and pastry education.

Description

The San Francisco Baking Institute (SFBI) is a world-renowned leader in Artisan bread and Pastry education. We are the only school in the United States dedicated exclusively to Artisan baking. SFBI's global alumni base includes thousands of professionals and enthusiasts.

Our faculty and staff are experts in their field as professionals, consultants, and educators. Students receive an extraordinary amount of hands-on, "real world" experience with the latest baking equipment and technology, along with an understanding of artisan baking techniques and values.

SFBI promotes passionate and honest bakers who provide their communities with high quality products. Follow us for job listings and information on SFBI workshops!

Address: 525 DNA way (previously 480 Grandview Dr), South San Francisco 94080
Phone: (650) 589-5784
Email: moc.ibfs@tcatnoc
Parking: Lot
State: CA
City: South San Francisco
Street Number: 525 DNA way (previously 480 Grandview Dr)
Zip Code: 94080
categories: shopping & retail, school


Opening Hours

Monday: 07:30 - 16:30
Tuesday: 07:30 - 16:30
Wednesday: 07:30 - 16:30
Thursday: 07:30 - 16:30
Friday: 07:30 - 16:30

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Reviews
Highly recommend, if you want to learn bread and bread business, don't miss out! I read in a review that someone could not pick up the pace with the instruction, that is completely not true! The course is well designed and structure to perfection, they thought as many different type of breads and what is more important they thought us a different technique with each! So that later we can apply ourselves and be bakers! Bakery is a fast paced business, baking at home is also for a fast pace mom! This course is great for both.
I've taken 3 seperate courses here, the instructors are great and the learning experience is phanominal
I just took the Artisan 1 systematic approach to bread making class with Stephan Barbiero and it was AMAZING. I would consider myself a pretty experienced home baker with regard to cookies, cakes, scones and the like but had always been too intimidated by bread to try it at home. This five day course taught me so much. Stephan is an incredible instructor who broke down very complex information in an easy to digest way, continually checked for understanding of concepts and created a very hands on, open environment for students to do/touch/make mistakes and ultimately learn! The course is not for the faint of heart - it is both physically and mentally challenging but well worth it to tap in to Stephan’s knowledge. Wonderful experience that’s equipped me to be a more confident baker - if you are thinking about it, think no more!
The best place in the world! I already take 3 courses in the SFBI and I probably go back for more ! The programs are very interested and informative you learn a lot !! And make a lot of stuff! Don't think twice if to go or not Im sure you won't disappointed! The teachers are super nice have a lot of knowledge ! Very professional and super patient
I was at SFBI for october's "two-weeks Artisan Baking" 1 and 2 courses, and I think that the course totally missed the concept of contemporary "Artisan" baking. For example, the first week is completely based on commercial yeast, what is, on my understanding, the exact *opposite* to contemporary Artisan baking, that relies on Levain/Sourdough leavening. The instructor speaks as-fast-as-he-can, making it really difficult for foreign students to catch up with 100% of what is said. The "productivity" of the classe's baking schedule is also a problem: totally *industrial* pace: it comes a point where you are doing so many doughs at the same time, that it gets both didaticaly unproductive and psycologically very stressfull. The instructor seems to have the idea that "the more, the best", when all *slow* movement including baking! says this is not the case, "less is more". In short, it was a total disappointment; I even asked for my money back, but my email was solemnly ignored by the institute's management, what shows total disrespect with the students, because I didn't even receive a reply on that even if it was to say no. I talked to some bakers in SF, and heard that the SFBI does have historic of experienced bakers getting very disapointed with this course. Also because the class is heavily attended by beginners - with no critical sense to see that what happens there is by no means the state of the art of artisan baking teaching not in SF, and not in the world. Don't recommend it, at all.
I was student in jan. and July 2005, my Instructor was Jeff Yankeloff, a gold medal winner in Paris, The best Baker in the World same year and now they call me "the best Baker in Sacramento"! Thank you Jeff and Michel!
Amazing experience for both pro and home bakers . I took 2 courses and plan to take more
A wonderful place full of wonderful, caring, knowledgeable people! Can't wait to come back!
Excellent , I enjoyed and learned so much about baking.
Best school for artisanal baking in the country.
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