An in-depth exploration of the art of making one of the world's greatest artisan bread
| Date: | June 5, 2022 |
| Time: | 11 am - 3:30 pm |
| Level: | All levels, min. 6 max. 8 participants |
| Costs: | $140 |
| Location: | Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT |
| Instructor: | Randy George of Red Hen Baking Co. in Vermont |
In this class, we will delve into several methods for making one of the most iconic breads with Vermont's own baker Randy George: The French Baguette.
Every year we invite Randy, co-owner of one of the best artisan bakeries in Vermont - Red Hen Baking Company - to teach a class on Baguette making at Brot, and we are thrilled to have him back at the bakehouse. Red Hen is a beloved bakery & cafe in the heart of the Green Mountains, which over the years has become known as a destination and gathering place for locals and visitors alike. They are especially known for their craft-baking, their authentic Baguettes, local-grain breads and the innovative pastries.
Randy will bring his recipes from the bakery and you will not only get your hands in the dough while making your own Baguettes, but also understand the nuances of making this seemingly simple bread outstanding.
During the hands-on part we will focus on all aspects of the bread making process: mixing, fermentation, folding, shaping, proofing and baking. During the theoretical part of the class will be discussing different strategies for achieving professional quality results in a home kitchen.
Join us for a fun and informative class in the beautiful countryside setting of northern Vermont and return home with a new understanding (and appreciation!) of this timeless classic bread. The class will end with a tasting including Vermont-made products and pairings, to link the results with the process.
Heike Meyer of Brotbakery will assist.
About Randy:
Randy George founded and co-owns Red Hen Baking Co. located in Middlesex, VT. In operation since 1999, Red Hen specializes in certified organic, hearth-baked breads and pastries - and a Café to enjoy those on site. Randy and his staff of 45 bake and deliver bread around Vermont seven days a week.
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given one week or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - one week or less of the class date - a full refund minus Eventbrite fees (6% of ticket price) will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
- If you need to cancel 24 hours before class no refund can be issued.
COVID-19 Pandemic Safety Notes Summer 2022
This is an in-person class which will be mostly inside in a well-ventilated bakery and outside (tastings), weather permitting.
As with all classes, we will place the safety and well-being of all attendees first. At this time we have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.
In addition to having a maximum number of 8 participants in the classes, and we want everybody to feel comfortable in class, so face coverings are optional. To protect yourself, your family and our shared human community from becoming infected with the virus we ask that you stay home if you are feeling sick or have any symptoms of COVID-19.
We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements before class starts. We reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.