Brot  (phonetic spelling: \bro:t\) =  German for bread

From crusty country loaves and hearty rye breads to rustic sourdough pastries and cakes—we teach the craft of baking.

Starting with organic grains, sourdough culture, salt, water, and time, our classes explore the flavor, texture, and digestibility that natural fermentation brings. Beyond bread, we dive into sourdough pastries, baking traditions, local food systems, and the alchemy of fermentation.

Hands-on and informative, our workshops give you both practical skills and a deep appreciation for centuries-old techniques, so you can continue your baking journey at home.

Rooted in Vermont, we source the freshest seasonal ingredients—mostly from our own garden and nearby farms. By honoring food makers around us and choosing organic, wholesome foods, we aim to foster a holistic food culture and preserve this knowledge for future generations.

Want to learn more about us? Keep on reading below!

HOW DID BROT BAKEHOUSE SCHOOL AND KITCHEN START?

"The best breads are made from a bit of grain, water, salt, natural leaven and endless passion to create something outstanding."

Our baking school was created to help bakers master the principles of sourdough—from breads and pastries to advanced specialties.

We offer small, hands-on classes that combine technical instruction with the alchemy of fermentation. Set in a working bakery between Lake Champlain and Vermont’s Green Mountains, our classes blend high-quality teaching with European hospitality and a serene setting. Expect to get your hands in the dough, be challenged, and leave with a deeper appreciation for flour, wild yeasts, and the world of natural baking.

We welcome all levels of bakers and teach year-round in our modern, inviting bakehouse (in person during the summer, online during the winter months). Private and group classes are also available—visit our class page for upcoming workshops or reach out for more details.