Brot \bro:t\ - German for
2.loaf of bread
3.slice of bread
BROTBAKERY - A small micro bakery 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.
At Brotbakery we use our own starter 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. This is real food, made without shortcuts – and you can taste it.
P.S. Brot is the German word for bread, phonetic spelling is \bro:t\
BROT BAKEHOUSE SCHOOL AND KITCHEN - A unique culinary school, inspired by artisan foods and culinary traditions around the world
The Brotbakery education project Brot Bakehouse School and Kitchen was launched in 2015, together with anthropologist and food educator Anna Mays.
Anna and Heike met at a class and quickly found out that both 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. The idea to offer hands-on baking and culinary classes in the bakery’s production kitchen was born.
All classes 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, 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 teach classes and workshops year-round in our modern, inviting bakehouse and kitchen located in the beautiful countryside of northern Vermont. We are 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.
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.
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 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 in the Food Systems Department at Sterling College. She has traveled the world exploring culinary traditions and recipes; her work and research in France, Italy, Turkey, India and Morocco have significantly shaped her approach to food. Anna coordinates the Mosaic of Flavor cooking series, a partnership between City Market Food Co-op and the Vermont Refugee Resettlement Program and is working on a cookbook featuring recipes of New Americans living in Vermont. When not teaching or cooking, Anna works on food security projects in Sub-Saharan Africa with The Food Economy Group.