About a week ago I applied for a Scholarship to take classes at SFBI, and I just heard back today that I got in the program. I am very excited for this, because it addresses one of the most important parts of Sour Flour’s Plan, which is the Improve Baking Skills section.
I have heard from so many people how much they have learned at SFBI, and how much they recommend the program. Although I have learned a ton from reading and practicing over the last year, I still have not gotten any formal training from an experienced baker. Michel Suas, who started SFBI, wrote Advanced Bread and Pastry, and from Wikipedia: “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.”
I have not been in a school environment in over 3 years, but I am looking forward to being a student again.