South San Francisco's hub for artisan bread and pastry—hands-on classes with expert instructors.
San Francisco Baking Institute in South San Francisco offers hands-on artisan bread and pastry programs taught by knowledgeable instructors. Reviews praise organized curricula, helpful staff, and practical techniques—from milling and whole grains to dough mixing, shaping, and baking—plus real-world production ideas like schedules and grain sourcing. Graduates leave with baked goods, new friends, and deeper bakery know-how.
525 DNA Way, South San Francisco, CA 94080, USA
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Multi-day intensive courses covering bread-making fundamentals, techniques, and science, with hands-on practice and expert instruction.
Specialized classes in pastry, whole grains, and advanced baking, tailored for beginners to working professionals.
Workshops and seminars on bakery production, milling, grain sourcing, and business applications in the baking industry.
Practical sessions in a fully-equipped facility, allowing students to mix, shape, bake, and taste their creations under guidance.
Access to comprehensive educational materials, including textbooks and production schedules, to support ongoing learning.
Overall rating
Balázs Martin Nagy
I had an excellent experience ordering from SFBI. The communication was outstanding from start to finish — friendly, helpful, and always quick to respond. My order arrived in perfect condition, and I’m very satisfied with both the products and the customer service. Special thanks to Isabella for her exceptional support. Highly recommended!
Melanie Hansen
The San Francisco Baking Institute is an outstanding place for anyone passionate about artisan bread and pastry. The instructors are extremely knowledgeable, hands-on, and generous with professional tips whether you’re a beginner or working baker. The classes are organized, supportive, and packed with valuable information—plus, you’ll leave with loads of delicious baked goods and new friends. Highly recommended for anyone serious about baking.
Mark Lannie
Theo is the best. Great bread class. Going back soon for another class.
Serhii Avdieienko
Soung Wiser
Namrata Jain
I took the Artisan I: Systematic approach to bread making in February, 2025. It's a week long course and it's so well structured and designed. Theo, our instructor, was so patient and knowledgeable and amazing. We made about 12-13 bread during this week and learnt so much about the science and fundamentals. Everyone else in the institute is also so welcoming and friendly and helpful. I seriously didn't expect the class to be this impactful, especially because I've been baking bread for a long time. 10/10 would recommend.
