San Francisco Baking Institute – SFBI

Specialties

The San Francisco Baking Institute (SFBI) is a world-​renowned leader in artisan bread and pastry education. SFBI’s global alumni base includes thousands of professionals and enthusiasts. We also consult to top domestic and international bakeries. Experts praise us for elevating the baking craft and raising the standard of bread and pastry education. Critics hail our book, Advanced Bread and Pastry, as the authoritative textbook in the field.

SFBI offers a unique and invaluable educational experience. We’re the only school in the United States dedicated exclusively to artisan baking. Our faculty and staff are experts in their field as professionals, consultants, and educators. Students receive an extraordinary amount of hands-​on, «real world» experience with the latest baking equipment and technology, along with an understanding of artisan baking techniques and values.

SFBI hosts the selection and training for Baking Team USA, who compete in the World Cup of Baking.

History

Established in 1996.

The San Francisco Baking Institute was founded in 1996 by Michel and Evelyne Suas. A native of France, Michel started baking when he was 14 years old and trained under several renowned chefs before moving to the United States in 1986.

SFBI consultants travel throughout Europe, Asia, Central America, and the United States as guides for start-​up and growing bakeries. SFBI has consulted with some of the best known names in the bakery business, helping them to produce artisan baked goods of the highest standards and to run their bakeries with quality and efficiency. Internationally, SFBI has helped to bring authentic artisan baking to new communities and built the skills of hundreds of bakers with a strong desire to produce true artisan breads and pastries.

Recently, Michel and Evelyne opened Thorough Bread and Pastry, a retail bakery and café, to share world-​class breads and pastries with the community.

Guests are very welcome to visit school and the bakery.

Meet the Business Owner

Michel S.

Business Owner

Michel Suas is internationally recognized as an industry expert and thought leader, and is a strong advocate of using education to advance the appreciation and craft of artisan baking. The Bread Bakers’ Guild of America awarded Michel their Golden Baguette in recognition of his enormous contributions to the Guild and the artisan baking industry. The Bread Project named Michel an honorary life member in recognition of his guidance and support.

A native of France, Michel started baking when he was fourteen. In France, Michel trained under several renowned chefs and won two silver medals as a Certified Pastry Chef and Certified Culinary Chef in the national CAP exam. At the age of 21, Michel was named head pastry chef at Barrier’s restaurant — at the time it was one of just twelve French restaurants honored with three stars by the Michelin guide. After moving to the United States, Michel and his wife, Evelyne, founded the San Francisco Baking Institute.

San Francisco Baking Institute — SFBI also recommends

Thorough Bread & Pastry

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reviews

Piekarnie

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Kanapki

Michel S. says,

«We opened Thorough Bread and Pastry to bring world-​class bread and pastry to the community. We welcome you to visit the bakery and the school!»