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Baking with Sourdough | Brotbakery

Brot Bakehouse School and Kitchen & Brotbakery
38 Meade Rd
Fairfax, VT 05454

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May 23 - 24, 2020

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Deepen your understanding of fermentation, flavor development, flours and grains, and the use of pre-ferments in this two day hands-on workshop in Brotbakery's beautiful northern Vermont bakehouse and classroom. The first day of the workshop is devoted to understanding sourdough culture and learning how to use it in recipes. On the second day, the journey will continue and you'll get your hands into some dough to mix, shape, and bake breads and pastries.


Heike Meyer is the owner and head bakeress at Brotbakery Vermont. She teaches sourdough classes - both for bread and pastries - at Brot Bakehouse School and Kitchen in Vermont, and as a guest teacher around the world. She trained at one of Germany's oldest biodynamic bakeries, at King Arthur School & Education Center, and the L'École Valrhona in France. She continues to work with master bakers and pastry chefs around the world to discover and learn. More information at

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