San Francisco Baking Institute

I am very fortunate that members of the bread baking community are almost always eager to share knowledge and give advice. One name that comes up again and again is Michel Suas, founder of the San Francisco Baking Institute. The school was founded in 1996 and has played a role in training many of the bakers who have inspired me. I knew that in order to successfully follow my dream of opening a bread bakery, I would have to make a trip to SFBI.

I enrolled in “Sourdough, Levain, and Natural Yeast,” or Artisan Bread II, and last month spent a week in a wet and stormy San Francisco. The class exceeded all expectations. I learned many new styles and techniques that I can’t wait to share with you when my doors open this spring. In the meantime, here are some highlights!

sourdough miche

French country shapes

brotforms and bannetons

natural levain

Mac McConnell, Troy DeRego, and Michel Suas at SFBI

Selections of breads from SFBI