Miyuki started the class off in a little classroom going over the syllabus and various kinds of cake methods and buttercreams. The instructor for my class was Miyuki Togi, who has been working with SFBI since 2006. I was pumped to learn about all the different buttercreams, custards and cakes, and I was not disappointed. So I essentially worked a full time job of cake learning, making, and decorating. I signed up to take the SFBI " Cake Bases, Creams, and Composition" because I thought it would be a great way to expand my knowledge of cakes and improve my decorating skills. It's a massive building, with a great kitchen set up.
Their school is not only a classroom/kitchen but also where many of the pastries and breads that go to their shop are made. They have a professional program as well as one off classes to help amateurs and professionals expand their knowledge of the baking industry. They school runs a really yummy bakery in San Francisco called Thorough Bread and Pastry, and I've bought plenty of delicious treats from them. The San Francisco Baking Institute, "is a world-renowned leader in artisan bread and pastry education."(from SFBI) They specialize in artisan bread making and pastry education.
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