|Date:||Sunday, June 6, 2021|
|Time:||10:00 AM - 2:00 PM|
|Level:||All levels, min. 6, max. 8 participans|
|Location:||Brot Bakehouse School and Kitchen at Brotbakery, 38 Meade Rd., Fairfax Vermont|
Instructors: Anna Mays & Heike Meyer
Crêpes, Galettes, Croissants and more!
What better way explore the flavors of a delicious French breakfast than making some of France's (and the world's) most outstanding pastries? Croissants rule the world's breakfast tables to this day and there are countless recipes and many traditions of how these are made. In this class we take a culinary journey to France to understand the history, the traditions and the baking techniques around them.
Then we go from breakfast to brunch and prepare one of the most iconic French foods together: Crêpes - and their cousin, the Galette. Often challenging to execute well, we learn the art making perfect Crêpes from our culinary intructor Anna Mays, who not only lived in France for many years but studied French Culinary Art at the Cordon Bleu.
Together we will create a meal you would prepare in the French country, drawing inspiations from the best of what is availabe right here in Vermont: Butter for the Croissants, buckwheat for Galette, innovative seasonal fillings for our Crêpes. Most importantly we look at the culinary and pastry techniques that help you when you return to your home kitchen, making recipes accessible for home use.
And of course, all will be served with café au lait, tea or a warming chocolate.
About the instructors:
Anna Mays is the head culinary teacher at Brot Bakehouse School and Kitchen. An anthropologist by training, she enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School in London and enjoys baking and cooking for seasonal festivals and holidays. Having lived in Paris and Lyon she loves to teach about Crêpes and Galettes the way she tasted them in the streets and Cafés of France.
Heike Meyer is the owner and bakeress at Brotbakery in Fairfax, Vermont, a culinary school & microbakery specializing in hand-made, naturally leavened breads, pastries and natural foods. If not baking bread you will find her in the kitchen cooking, tasting and developing new recipes. She trained with some of the best artisan bakers around the world and is about to complete her training as a professional chef with the Food Future Institute of California in 2021.
Please be aware of our class and 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 Notes:
Due to the ongoing COVID-19 pandemic participants we will practice social distancing during all our classes. This means that classes can be held fully or partially outside and/or participants may be required to wear face coverings at all times during the event. We will continue to follow the guidelines of the Vermont Department of Health when holding our classes. Participants from out-of-state should be aware of the current quarantine requirements when traveling to Vermont. Classes can be re-scheduled or canceled and will be fully refunded should this be necessary.