Instructor: Miyuki Togi
San Francisco Baking Institute
480 Grandview Ave., South SF, CA
June 19-20, 2010, Sat and Sun: 8 am-4 pm
Skill Level: Beginning/Intermediate
Registration deadline: June 3
Members $ 300 Non-Members $380* (*includes Guild membership)
Join staff instructor Miyuki Togi at the San Francisco Baking Institute for an overview of the skills and techniques necessary for artisan bread production. Learn the basics of shaping, scoring, and baking artisan bread while exploring the nuances of flavor and texture created by various ingredients, mixing techniques, and fermentation and retarding methods. This workshop will focus on classic baguettes and naturally-leavened breads.
Miyuki Togi graduated summa cum laude from Johnson & Wales University in Providence, Rhode Island, with degrees in baking and pastry arts and culinary arts. She is a bread and pastry instructor at the San Francisco Baking Institute and the production manager for Thorough Bread and Pastry.
The San Francisco Baking Institute was founded in 1996 by Michel Suas, a recipient of The Guild’s Golden Baguette Award. SFBI is a leader in artisan bread and pastry education whose mission is to elevate the craft and appreciation of artisan baking. www.sfbi.com
Source: The Bread Bakers Guild Of America
