The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Book Being Released

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New Book Being Released


Announcing SFBI's First Book!

Advanced Bread and Pastry BookThe San Francisco Baking Institute is pleased to announce the publication of our first book: Advanced Bread and Pastry: A Professional Approach.

Advanced Bread and Pastry: A Professional Approach is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary schools, professionals, and dedicated enthusiasts.Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's instructor and baker respond to the recent evolution of ingredients, products, and presentation in the baking industry. The recipes (called formulas) are based on a variety of classic methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.







Carlton Brooks CEBC, CCE

Mesa, Arizona