Golden Gate Bridge Bread Sculpture

Almost every day someone tells me that, if she had to choose just one book, this is the book she'd buy as her baking resource. After the next paragraph, you'll find similar thoughts from some of today's most prominent baking authorities. Personally, I too frequently try to read it in bed and end up with a sore arm the next morning--this book is big!

For $60, plus shipping, you can get a signed copy from the school. To order, visit our website (www.sfbi.com) or call Laura at 650.589.5784, and tell her who you would like the book signed to.

You can also contact the school if you're interested in our workshops or Professional Training Program. Again, the website is at www.sfbi.com and our phone number is 650.589.5784.

CRITICAL ACCLAIM FOR ADVANCED BREAD AND PASTRY

- Nancy Silverton, Co-owner and Pastry Chef, Campanile, Los Angeles; Founder and Consultant to La Brea Bakery, Los Angeles; Award-winning Cookbook Author
"Clean out your bookshelves. For any baker, at any level - from a home cook to the head chef of a four-star bakery - Michel Suas has written an incredible guide to baking that will be the only book you will need. Advanced Bread and Pastry is a revelation."

- Elisabeth Prueitt, Co-owner, Tartine Bakery, San Francisco and Award-winning Cookbook Author
"SFBI has put together a comprehensive and authoritative book covering all aspects of baking and pastry that have been taught for years at their acclaimed baking school - and at the level of excellence that is a trademark of their work."

- Craig Ponsford, Chairman of the Board, The Bread Bakers Guild of America; Member of Team USA 1996, winner of Baguette and Specialty Breads at the Coupe du Monde de la Boulangerie
"The San Francisco Baking Institute has been a leader in baking instruction in the United States since 1996. To have their curriculum in a textbook form is a great gift for the baking community. Advanced Bread and Pastry is a must-have for students and seasoned bakers alike."

- Maggie Glezer, Award-winning Author
"Artisan bakers and pastry chefs, both avocational and vocational, finally have the comprehensive textbook that we have been waiting for. Illuminating all aspects of pastry, viennoiserie, and bread baking and written by the leading master bakers and teachers of our time, this book illuminates both the technology and science of these crafts, with every point clearly and simply explained. Unlike all other textbooks now available, this book focuses on artisan production, with a broad range of masterful formulas and the most up-to-date and accurate science focusing on solely artisan production. This book will be a must for students, teachers, bakers, and passionate home bakers."