Panificio

Just a couple of tickets left for the next pasta workshop. Hands-on hand shaped pasta. Join us at Briarpatch Food Coop and play with your food!

The moment Gianni realized Don was photobombing the team picture.

https://www.c-span.org/clip/white-house-event/user-clip-photobombing-spain/5203148

Who doesn't like authentic cannoli? Go to ICIF, come back with authenticity.

https://www.facebook.com/ICIFItaly/posts/pfbid02d8EbG4ZQ1DbeRcCzXanpL96E9CsCUPUQ3uNDFnzpPaQD92TSNt5AKSkm6J7Co7DXl

You can always learn somthing.

https://www.facebook.com/SanFranciscoBakingInstitute/posts/pfbid08DxV1UqnhukhfrfwqGx67rD9GiRRAfv1XNXGX7NTLiwiCZvs6mFi8e6KKxjgcf5Pl

Thomas Teffri-Chambelland is coming back to SFBI!

Oct. 5-9: Modern Bread & Viennoiserie
Application Deadline: July 10, 2026

*This is an advanced course for experienced bakers. Please note that this class has more lecture time and demonstrations than SFBI’s other workshops.*

SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and the director of (EIDB), a world-renowned baking school located in Provence, France. Thomas has a master’s degree in biology and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation. His most recent publication, Panettone et Viennoiserie au Levain, focuses on natural fermentation in viennoiserie products.

The focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture, then they will apply those theories in relation to the production of bread and viennoiserie.

Main topics covered in the lecture are the following: influence of pH over the ecology of microorganisms such as yeast, bacteria and enzyme in sourdough, importance of pH in naturally leavened rye bread, theory on naturally leavened viennoiserie, and achieving efficiency in a bakery production. The hands-on portion includes simple sourdough leavened with different styles of levain to monitor differences in dough activity and the final product characteristics, various styles of rye bread, panettone, croissant, brioche and kouglof.

Check link in bio for more details✨