Brot \bro:t\ - German for
2.loaf of bread
3.slice of bread

A unique culinary & baking school, inspired by artisan foods and culinary traditions around the world

Brot Bakehouse School and Kitchen was launched in 2015 after more and more people asked us to share our knowledge about the bread we bake - and it grew from there to include much more than that!

We focus on baking classes that are multi-disciplinary in nature and include not only hands-on, personalized instruction but also narratives about the region of production, terroir, traditional ingredients, and the unique culture that surround each bread we make. 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. All baking classes are taught by head "bakeress" Heike Meyer who will frequently joined by guest teachers from around the world and by culinary inspructor and food anthropologist Anna Mays for all things cooking.

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 are pround to have received the internationally recognized Slow Food "Snail of Approval" certification in 2015, a unique, world-wide recognized award that recognizes the work with quality, sustainable and local foods.

We teach classes and workshops year-round in our modern, inviting bakehouse and kitchen located in the beautiful countryside of northern Vermont. We are also available for private classes and group classes that can be tailored to your needs - please check our class page for upcoming classes and more information, or email us for more information. 

Looking for a team-building activity? We have done classes as part of a company meeting or retreat for up to 10 people, and can build one for your needs and your time-frame. We have done everything from Pizza classes to Baguette workshops, vegan cooking and sourdough intensives - just contact us and we'll be happy to develop a class that fits your needs. 


Q: Can you accomodate diatary restrictions and food allergies? 
A: Please let us know about dietary choices ahead of time - we are usually able to accomodate them and are happy to offer tasty alternatives. The classroom is a working bakery and we use wheat, soy, nuts, seeds and dairy plus other allergens in our daily production. Please note that we are not equipped to host guests with serious food allergies.

Q: Do you serve or cook with meat in class? 
A: We are a vegetarian bakehouse, school and kitchen and do not offer classes or products that contain meat. However, we use locally sourced, organic dairy and cheese in several products and in the kitchen. All class tastings have vegan options.

Q: Can I bring children to the baking or cooking classes?
A: We welcome children of all ages to visit the bakery, but taking a class is probably not for most children under the age of 15. Certain classes are more hands-on and better suited for young adults and kids, but most classes are long and require attention and a basic understanding of culinary techniques. We are happy to create a private class for your family or group with children; here we can tailor each class to your family's needs and the age of your children.


BROTBAKERY - A small micro bakery and culinary school in northern Vermont

Growing up in bread-centered Germany, Heike Meyer, bakeress and founder of Brotbakery, developed a taste for good bread and pastries early on, strictly requesting only the heartiest whole grain rye breads for her Kindergarten lunch box and developing her first pastry recipe (an apple cake that was barely edible) at age 5.

Since then Heike has been baking alongside respected master bakers in Germany, France and the United States. Every year she and her husband Jens take a winter break to travel the "world of food", discovering traditions, researching new recipes and learning new techniques. Honoring the rich traditions of artisan bakers and food makers around the globe, Brotbakery is committed to baking only the most delicious, wholesome breads and pastries, using natural starter cultures in all of their products.

At Brotbakery we start with our own sourdough culture, freshly ground flours, and organic ingredients. The breads are hand-made and baked fresh in the wood-fired oven right here in the bakehouse. The results are flavorful, crusty loaves of country-style breads and some unusual pastries, many of them completely plant-based and also made with sourdough. Come and taste!

P.S. Brot is the German word for bread, phonetic spelling is  \bro:t\


More about the bakeress...

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.