The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

San Francisco Baking Institutue - experiences?

precipice's picture

San Francisco Baking Institutue - experiences?

Has anyone taken one of the 5-day workshops at the San Francisco Baking Institute? I was thinking of taking their "Artisan I" class and wasn't sure whether it was worth it. Any advice appreciated (including Bay Area alternatives that may be better).



Floydm's picture

My next door neighbor, who was an avid home baker, took that workshop and loved it. He is now working at an artisan bakery in town.

precipice's picture

Thanks! Any other comments welcome, of course, but I'll probably go for it (and report back here later).


carltonb's picture

I have taken 6 classes in the past from them. Artisan 1 and 2, Breakfast pastries, and more.

Though I had Dieder Rosada and Jeff Yankellow both international winners in pastries and breads, as a professional I thought the classes were fantastic.

Last summer the class I took had 16 people 6 were professionals the rest enjoyed baking as a hobby. The curriculum, though geared to a professional was understandable to a layman with some baking experience.

If going I would suggest reading some books about breads. Hammelmans book would be a good primer.

If you have any more questions you can email me at

Carlton Brooks CEPC, CCE
Mesa, Arizona

dough-re-mi's picture

I notice that both Dieder Rosada and Jeff Yankellow have recently left SFBI (in October and March respectively I believe). Does anybody know if their departures have had a significant consequence?