The capital of naturally-leavened bread — Tartine and the SFBI, training ground of Team USA, made the Bay Area the densest sourdough cohort on the planet.
South San Francisco institute founded in 1996 by Michel Suas dedicated solely to artisan baking, running multi-day Monday-to-Friday bread and pastry workshops including guest sessions led by figures such as Chad Robertson and Steve Sullivan.
Chad Robertson and Elisabeth Prueitt's larger San Francisco bakery-restaurant; no multi-day immersive bread course is run under its own name, though its founders teach guest workshops at the San Francisco Baking Institute.
Pioneering Berkeley artisan bakery founded in 1983 by Steve Sullivan that helped launch the American artisan-bread movement; it is a wholesale and retail bakery rather than a school, with Sullivan teaching occasional guest classes at the San Francisco Baking Institute.
CAP Boulanger (State Diploma) — or the EIDB state-recognized organic-sourdough diploma · Certifying body: CAP Boulanger (French State Diploma) / Bac Pro Boulangerie
There is a real difference between a school that teaches you and a good-looking website, and too much of the internet is the second kind. Four instruments do the work, and every one of them is visible on the page you are already on.
If a place dodges these, that's your answer. It costs you nothing to ask, and it tells you everything.
This is the short version. The full method is here — the six questions, in order, for any craft anywhere.