Class and Workshop Information

Bread baking is not only about creating something with your hands that is almost as old as human civilization - it's also about nourishing people. Thousands of years of bread-making history continues to bring us together as people around the world. 

Our teachers are the best in their field and with them we are able to venture out to cooking, preserving, sourdough intensives, wood-fired oven building and much more. Starting in 2024 we will also offer curated bread tasting events and dinners as I will be completing my training as one of the few Certified Bread Sommeliers in North America.

Our grains are landrace or heirloom varieties and come mostly from Vermont, New York, Quebec and Maine. We use whole grains that are either milled on site or in a local mill. Our herbs and vegetables for the tastings are grown in our own garden and the fields and forests around us. Cheese, condiments, beverages and other items served in or classes are selected with care for local producers who grow and make using sustainable and organic farming practices. 

Where to stay and what to do in Vermont? We are working with many partners in the area and are happy to share our favorite places. Accommodation options include The Yellow Farmhouse, The Inn at Buck Hollow Farm and our hotel partner Hotel Vermont which offers a discount for class participants on certain days. While in Burlington you can find great food at many restaurants, from cozy and unique, like American Flatbread Burlington Hearth, Honey Road, Poco and Fancy's, to classic restaurants like Hen of the Woods, Leunig's Bistro or Frankie's, the choices are too many to mention but we're happy to help!  If you are looking for a specific experience don't hesitate to reach out.

Our classes sell out quickly, but you can always put your name on the waitlist if a class is sold out -  cancellations happen frequently!

P.S.: Gift Certificates for all our classes can be purchased on the top left of the booking page! 

 

DISCLAIMER: I understand that my participation in every event/class is voluntary and I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk. I will assume full responsibility for any resulting injuries, illnesses, and damages. 

I agree to release and hold harmless Brot Bakehouse School and Kitchen, the owners of Brot Bakehouse School and Kitchen and their teachers and staff, from and against any and all claims and/or liability for any injury suffered while I participate in a cooking or baking event/class.

I understand that Brot Bakehouse School and Kitchen reserves the right to cancel a class at any time due to unforeseen circumstances or incidents beyond our control. We also reserve the right to cancel a class if the minimum number of participants is not reached 2 weeks before class date. If Brot Bakehouse School and Kitchen needs to postpone or cancel a class a full refund will be given. I understand and acknowledge that there is no reimbursement of travel costs or other incidents in connection with the class should the class or event need to be canceled.