Cursos Mesas Dulces San Francisco Cerca De Mi

Kate Radosevic: I’ve been using the Advanced Bread and Pastry text book for years in the production bakery setting, and finally had a chance to attend the Artisan 1 class earlier this month. Wow! The curriculum, instruction, staff, production team, equipment - all of it made for an excellent learning experience that somehow made me even more excited about bread and pastry than I already was. Big thanks to the whole team who shared so much with us! Can’t wait to come back for more.

Robert Sharp: The two day course “Viennoiserie” was most enlightening. I came away with the knowledge and confidence to create a variety of pastries far in excess of what I expected. The course instructor is a true professional baker who left no question unanswered. The instruction is well worth the tuition. You too can be a baker.

Gabriel Barrera: IT'S A CRAZY THING.... VERY DELICIOUS.. VERY GOOD SERVICE THE BEST COFFEE PASTRY IN ZARAGOZA

Justine Nghiem: Amazing experience for both pro and home bakers . I took 2 courses and plan to take more

Juliana Chea: I just took the Artisan 1 systematic approach to bread making class with Stephan Barbiero and it was AMAZING. I would consider myself a pretty experienced home baker with regard to cookies, cakes, scones and the like but had always been too intimidated by bread to try it at home. This five day course taught me so much. Stephan is an incredible instructor who broke down very complex information in an easy to digest way, continually checked for understanding of concepts and created a very hands on, open environment for students to do/touch/make mistakes and ultimately learn! The course is not for the faint of heart - it is both physically and mentally challenging but well worth it to tap in to Stephan’s knowledge. Wonderful experience that’s equipped me to be a more confident baker - if you are thinking about it, think no more!

Dee P: A wonderful place full of wonderful, caring, knowledgeable people! Can't wait to come back!

Freyka Arcentales (BiaMar Food): Highly recommend, if you want to learn bread and bread business, don't miss out!I read in a review that someone could not pick up the pace with the instruction, that is completely not true! The course is well designed and structure to perfection, they thought as many different type of breads and what is more important they thought us a different technique with each! So that later we can apply ourselves and be bakers! Bakery is a fast paced business, baking at home is also for a fast pace mom! This course is great for both.

Roshan shakya: Positive Professionalism

Marcus Costa: Perfect

Jean Keane: Excellent , I enjoyed and learned so much about baking.

Hen Pastry Chef: The best place in the world! I already take 3 courses in the SFBI and I probably go back for more !The programs are very interested and informative you learn a lot !! And make a lot of stuff!Don't think twice if to go or not Im sure you won't disappointed!The teachers are super nice have a lot of knowledge ! Very professional and super patient

Ángel Cas: Best school for artisanal baking in the country.