Brot Bakehouse School and Kitchen & Brotbakery
38 Meade Rd
Fairfax, VT 05454
France, Austria, Italy and Germany are places were some of our most popular pastries come from, but how were traditionally made and how did they change over time?
In this class we go back to the origins of many of the pastries we know and love today (adding some popular holiday breads to the selection): Croissants, Brioche, Bûche de Noel, Panettone, Stollen and much more.
We look at pastry art techniques while working with original European recipes, but we also learn about the (almost forgotten) art of baking with natural starter cultures and how to apply them in today's baking. At the same time take a deep look at the fascinating history of European pastry making and taste our way across the continent.
We will look at sourdough Croissants from France and places where they are still made the tradtional way, make an almost forgotten buckwheat brioche from southern France and tackle the daunting Panettone and German Stollen, both traditonal breads for the holidays.
Whether you are interested in baking with starter cultures, converting your favorite recipes from commercial yeast to sourdough or just love baking classic European pastries - spend the day learning, baking, exploring flavors of classic pastries with us.
Heike Meyer is the owner of Brotbakery and teaches sourdough classes - both for bread and pastries - at Brot Bakehouse School and Kitchen, and as a guest teacher.
She trained at one of Germany's oldest biodynamic bakeries, Weichardt Brot in Berlin, at the L'École Valrhona in France and with fantastic Master Bakers around the world.