Our school is the heart and soul of what we love: The land and the nourishment it provides to us

Bread is built on simple ingredients and time. Mixing, folding, and fermentation follow principles shaped by nature and the seasons—principles that have guided bakers around the world for thousands of years.

It is one of the oldest food-making techniques we have. The fundamentals remain unchanged: flour, water, salt, and patience.

We also offer cooking classes grounded in the same philosophy. Inspired by the seasons, these classes focus on traditional techniques, straightforward preparation and historic context - in a place where sourdough cakes and flaky pastries are never far from the table!

Why baking with us? All our teachers are experts in their field and they love to share that knowledge with you. Our approach is in-depth and hands-on, so you can go home with a deep knowledge and appreciation of the world of natural bread baking.  Every class includes a sensory tasting where we explore bread flavor pairing and aromas - we love this part and we're sure you will too!

Join us in our bakehouse in Vermont—all are welcome! 

Meet our teachers and read more about the class content below. To book a class head over to the 2026 Class Calendar   

Brotbakery Bakehouse Entrance
Brot Bakehouse School and Kitchen

 

Heike Meyer

Heike was born in Berlin and grew up in northern Germany—affectionately known as “rye-land.” Her love of baking began in childhood, starting with making apple cakes at the age of five and later expanding into apprenticeships and stages at bakeries in Berlin and around the world.

In 2011, she founded Brot Bakehouse School and Kitchen with her husband Jens - not just as a bakery but as a place where bread becomes a bridge and the centuries-old craft of baking is honored and passed on.

Driven by curiosity and a deep respect for the craft, Heike went on to study with some of the world’s most respected bakers, including Jeffrey Hamelman, Chad Robertson, Nicolas Supiot, and Dave Miller, among many others.

In 2024, she graduated from the German Academy for Professional Bakers, earning the rare distinction of becoming a Certified International Bread Sommelier—one of only a handful worldwide. 

In her free time you see her hiking and cross country skiing with bakery-dog Pi.

Heike Meyer

Anna Mays

Anna is the Head Culinary Instructor at Brot Bakehouse School and Kitchen. 

Trained as an anthropologist and a chef, she brings a deeply interdisciplinary approach to teaching—exploring global culinary traditions, agricultural practices, and the connections between food, culture, diet, and well-being.

Anna began her baking career at a French bakery in Philadelphia and later trained at Le Cordon Bleu in London. She lived and cooked in France, Northern Africa, and Italy’s Piedmont region, experiences that continue to shape her passion for seasonal cooking and lesser-known regional foods and pastries. In 2024 she helped launch an artisanal bakery at Frith Farm in Maine, where she baked sourdough bread and seasonal desserts, inspired by the farm's produce.

Outside the kitchen, she enjoys Shape Note Singing and tending her herb and vegetable garden, and managing the perennials at her neighborhood community garden.

Anna will teach several culinary and baking classes in 2026 - please email us for more information 

Anna Mays

Sarah Owens

is a cookbook author, baker, gardener, and sourdough master. Her first book, Sourdough, received a James Beard award; her following releases, Toast & Jam and Heirloom, have been met with equal acclaim.

Originally a professional ceramic artist, Sarah spent years as a horticulturist at the Brooklyn Botanic Garden. Her work in organic care and heirloom cultivars blossomed into a love of food and fermentation. 

She founded Ritual Fine Foods for a new and needed perspective on fresh and healthy food products. 

In winter of 2020, Sarah re-located to California and continues her mission of nourishing people through baking and food traditions in Sebastopol, CA.

 

More information on Sarah's special class in June 2026 coming soon!

Sarah Owens

Randy George

Randy George began baking bread in his home state of Maine, as well as in Portland, Oregon, and Seattle, Washington. When Randy and his future wife, Eliza Cain, decided to return to Eliza’s home turf of Vermont, they did so with the intention of opening a bakery—and thus Red Hen Baking Company was born.

Red Hen quickly became an established presence in the region: Their bread began appearing at many of the area’s finest restaurants, shops and farmers’ markets, and their Café is a true neighborhood gathering spot.

Being at the forefront of the Local Grain movement, Randy’s classes are known for being approachable and fun — from shaping baguettes to making irresistible focaccia. We’re working hard to have him share his famous creemee cone recipe this summer!  

Randy George

Aleksandra Bednarek

Aleksandra Bednarek is a California-based baker, educator, translator, and publisher, and a certified International Bread Sommelier representing Poland. Born in Lodz (Poland) and now based on the U.S. West Coast, she bridges Central European bread traditions with contemporary artisan practice, combining technical mastery with a deep commitment to healthful baking.

She completed the Bread Sommelier certification at the German Baking Academy in Weinheim, training alongside an international cohort in fermentation science, sensory analysis, grain quality, and global bread cultures.

Aleksandra translates and publishes works for the baking community, and serves as a juror for international bread competitions.

Growing up immersed in rye-bread culture, she approaches every loaf as a story — of place, history, and the people who bake it — and emphasizes long fermentation, whole grains, and naturally leavened doughs to maximize digestibility, flavor, and nutritional value.

@aleksandra.breadsommelier

 

Aleksandra Bednarek

Kishore Kumar

Kishore, known as Kunja, is the chef and co-owner of Sweet Alchemy Kitchen, a beloved Vermont business specializing in plant-based, gluten-free meals and baked goods.

His culinary path began in India in 1999 when his family joined a yoga ashram centered on loving service. As a young teen, he trained in the community kitchen under his mother’s guidance, learning the art of tempering spices and preparing flavorful, nourishing vegetarian meals rooted in the devotional cooking traditions of India.

He soon cooked daily for dozens of residents and later served as personal chef and assistant to his spiritual teacher. Traveling extensively, he learned to cook creatively with whatever ingredients were available.

Since 2020 he has called Vermont home, where he runs Sweet Alchemy Kitchen in Fairfax alongside his wife, Bhava.

For Kunja, cooking is a spiritual practice — a way of offering love, nourishment, and connection through food.

More information about Kunja's Ayurvedic Cooking class in June 2026 coming soon!

 

 

Kunja

Baking with grains

Looking for Private Classes or Team Building Events?

From wood-fired oven building workshops to pizza making, from truffles to plant based pastries: Can't find what you like to learn in our group classes? Book a private class with us!

We offer custom workshop or classes with your family, group of friends or your team.

We can host up to 12 people on site and up to 50 people online. Also, check the class calendar (updated several times a year) for special group workshops led by Heike Meyer and our top-notch guest teachers.

Brot

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