Highly recommend, if you want to learn bread and bread business, dont 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.

A wonderful place full of wonderful, caring, knowledgeable people! Cant wait to come back!

Ive taken 3 seperate courses here, the instructors are great and the learning experience is phanominal

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!Dont think twice if to go or not Im sure you wont disappointed!The teachers are super nice have a lot of knowledge ! Very professional and super patient

Excellent, I enjoyed and learned so much about baking.

I was at SFBI for octobers 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 classes 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 institutes management, what shows total disrespect with the students, because I didnt 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). Dont 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!

Best school for artisanal baking in the country.

Perfect

The best one