San Francisco Baking Institute

The San Francisco Baking Institute (SFBI) is a private, unaccredited culinary school in South San Francisco, California founded by Michel Suas and his wife Evelyne Suas in 1996. The school hosts bread and pastry classes for professional and amateur bakers, as well as baking instructors.

History and founding

Suas began baking at age 14 in Brittany, France.[1] At age 21 he became head pastry chef at Barrier, a Michelin Guide three-star restaurant in Tours, France.[1] Several years later Suas and his wife immigrated to the United States and toured the country in a Volkswagen van, ending up in San Francisco in 1987, which was in the midst of a "bread revolution".[2] He soon began consulting with for the city's new artisan bakeries. Acme Bread was his first client, and La Brea Bakery was his second, followed by many others throughout the United States including Metropolis, Grace Baking, Boudin Bakery, and Thomas Keller's restaurants.[1][3]

In 1996 Suas opened the Institute in South San Francisco.[1]

Operations

The San Francisco Baking Institute (SFBI) offers short workshops (2-5 day seminars on specific topics) as well as an 18-week full-time and 24-week part-time Bread & Pastry Professional Training Program. Enrollment is typically approximately 30 students at a given time: 16 in bread classes and 12-16 in pastry classes.[1]

Since 2001, the Institute has worked with the Bread Project to train low-income students for bakery careers.[4]

In 2005 the Institute was the training center for the American team that won the Coupe du Monde de la Boulangerie, a world championship for bakers held every three years at Europain, a bread exhibition in Paris, France.[5][6]

Soon after opening the Institute, Michel Suas also founded an equipment importer, TMB Baking, and a retail bakery, Thorough Bread and Pastry, that sells food made by professional bakers who have graduated from the school's professional training program or internship.[1]

In 2012, Suas partnered with Belinda Leong to open B.Patisserie in San Francisco.[7]

The Institute trained Armando Lacayo, owner of the Arsicault Bakery in San Francisco, which Bon Appétit magazine named America's best new bakery in 2016.[8]

Awards

In 2002, the Bread Bakers Guild of America awarded Suas its Golden Baguette in recognition of his contributions to the artisan baking industry.[7] In 2018, Suas won the James Beard Foundation Award for Outstanding Baker, sharing the honor with his partner at B.Patisserie, Belinda Leong.[7]

Bibliography

Suas, Michel (April 4, 2008). Advanced Bread and Pastry. Cengage Learning. ISBN 9781418011697.

References
  1. Amanda Gold (2008-09-24). "The breadmakers' guru". San Francisco Chronicle.
  2. Karola Saeke (2001-05-20). "Bread Revolution: Bay Area bakers changed how we think about our daily bread". San Francisco Chronicle. Retrieved 2007-09-27.
  3. "Guide For Bakers". Friday, 20 July 2018
  4. Thompson, Amber (May 11, 2001). "For its would-be bakers, Bread Project has hopes on the rise". San Francisco Chronicle.
  5. Hsiao-Ching Chou (2005-04-09). "Team can't win on bread alone". Seattle Post-Intelligencer.
  6. "Rising to the top" [American bakers win international competition]. The Age. 2005-04-24.
  7. Unrein, John (November 14, 2018). "Bake Twentyfive: Michel Suas". Bake Magazine.
  8. Anna Roth (August 23, 2016). "Arsicault Bakery adjusts to life as nation's best new bakery". San Francisco Chronicle.

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