\bro:t\ (plural Brote), German for
2.loaf of bread
3.slice of bread
WELCOME TO BROTBAKERY, A MICRO-BAKERY IN NORTHERN VERMONT
Hallo - I'm Heike Meyer, bakeress and food lover. Growing up in bread-centered Germany, I developed a taste for good bread and pastries early on, strictly requesting only the heartiest whole grain breads for my Kindergarden lunch box and developing my first pastry recipe (an apple cake that was barely edible) at age 5.
Since then I have been baking alongside respected bakers in Germany, France and the United States. Every year I travel to Europe and around the US, discovering traditions, researching new recipes and learning new baking techniques. Honoring the rich traditions of artisan bakers around the globe, I’m committed to baking only the most delicious, wholesome breads and pastries.
In the bakery I start with my own starter culture, freshly ground flours, and whole grains and I bake the breads in our wood-fired oven in the bakehouse. The results are flavorful, crusty loaves of country style breads and some unusual pastries, many of them completely plant-based. This is real food, made without shortcuts – and you can taste it.
What started out as Bee Sting Bakery with a handful of rye breads on a small table at the Westford Farmers Market, grew into the Brotbakery, a pop-up bakery with regular delivery to City Market (Onion River Food Coop) in Burlington and Hudak Farm Stand in Swanton, as well baking classes at the bakery in Fairfax.
BROT BAKEHOUSE SCHOOL AND KITCHEN
The Brotbakery education project was launched in 2015 together with anthropologist and food educator Anna Mays, after our paths crossed at a culinary class. We quickly found out that both of us believe strongly in promoting the craft of artisanal baking, the history and culture of regional specialties, and the century-old techniques of culinary artisans around the world - all at risk of dying out due to commercialization, industrialization and standardization.
So the idea to expand Brotbakery's mission by offering hands-on baking and culinary classes in the bakery’s production kitchen was born.
To this end, our classes are multi-disciplinary in nature and include narratives about the region of production, terroir, heritage of ingredients, and the unique history and culture that surround each bread, pastry or dish we prepare. We welcome all aspiring bakers and cooks, no prior kitchen experience is necessary. Those with more experience will learn new, advanced techniques and have the opportunity for individualized coaching.
Thankful to be based in Vermont - where local, fresh ingredients are bountiful and community support is strong - we pride ourselves on using only the freshest, most flavorful ingredients. Whenever possible we source from our Fairfax bakery homestead and from local farms where the land, animals and workers are treated with respect and integrity. By promoting the use of chemical-free, whole food ingredients, we hope to continue building a food culture that ensures nutrient-dense, natural foods remain an option for the next generation.
We now teach classes and workshops year-round and are available for off-site events. Please check our class page for upcoming classes and more information.
Hope to see you at a class soon!
More about us
Heike Meyer was born and raised in Germany and studied Food & Nutrition as well as Tourism & Foreign Languages at Fachhochschule Kiel/Germany. She traveled the world for many years while working in the tourism sector and later in the media industry, never leaving her passion for baking out of sight. In 2008 she moved to Vermont to focus solely on natural baking, the art of pastry making and food education. Heike learned the art of bread baking at Weichard Brot, Berlin's oldest biodynamic bakery, and with Jeffrey Hamelman at King Arthur Flour & Bakery in Vermont. She has studied with craft bakers at Tartine Bakery in San Francisco, Blue Hill at Stone Barnes in New York, Runner and Stone in Brooklyn, and many others.
Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices and the intersection between food, culture, diet and well-being. Anna was the 2015 James Beard Scholar at Le Cordon Bleu Culinary School in London and has taught at Sterling College. Culinary research has taken Anna to France, Italy, Turkey, India and Morocco. When not teaching or cooking in Vermont, Anna works on food security projects in Sub-Saharan Africa with The Food Economy Group.