An in-depth exploration of the art of making one of the world's greatest artisan bread
|Date:||Sunday, June 13, 2021|
|Time:||11 am -3:30 pm|
|Level:||All levels, min. 6 max. 8 participants|
|Costs:||$145 per person, includes refreshments, hands-on instruction, all materials and bread tasting|
|Location:||Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT|
|Instructor:||Randy George of Red Hen Baking Co. in Vermont|
In this class, we will delve into several methods for making one of the most iconic breads, the French Baguette.
During the hands-on part we will focus on all aspects of the bread making process: mixing, fermentation, folding, shaping, proofing and baking. During the theoretical part of the class will be discussing different strategies for achieving professional quality results in a home kitchen. The class will end with a tasting to link the results with the process.
Join us for a fun and informative class in the beautiful countryside setting of northern Vermont and return home with a new understanding (and appreciation!) of this timeless classic bread.
For this workshop we have once again invited our guest teacher Randy George of Red Hen Baking Co. Vermont - owner of one of the best artisan bakeries in Vermont. Heike Meyer of Brotbakery will assist.
Randy George founded and co-owns Red Hen Baking Co. located in Middlesex, VT. In operation since 1999, Red Hen specializes in certified organic, hearth-baked breads and pastries - and a Café to enjoy those on site. Randy and his staff of 45 bake and deliver bread around Vermont seven days a week.
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given one week or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - one week or less of the class date - a full refund minus Eventbrite fees (6% of ticket price) will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
- If you need to cancel 24 hours before class no refund can be issued.
COVID-19 Pandemic Notes:
As we return to in-person classes this summer we will place the safety and well-being of all class attendees first. At this time we will have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.
To protect everyone’s health during the classes we ask all participants to be fully vaccinated by the time they take a class (please bring your vaccination card). If you are not vaccinated, please bring a negative COVID-19 test result from a test performed a maximum of 48 hours prior to the class.
In addition to having a maximum number of 8 participants the classes will partly be outside -weather permitting- and move into the well-ventilated bakery as needed. We will continue the social-distance protocols and if required ask students to wear a mask when indoors.
Please protect yourself, your family and our shared human community from becoming infected with the virus and stay home if you are feeling sick or have any symptoms of COVID-19. We count on your help and collaboration to be able to bring back our in-person classes this summer!
We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements later in the year. We also reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.
We are super excited to welcome everyone back to the school and bakehouse this summer and hope that you feel comfortable & safe about coming to class with these measures in place.
Please contact us if you have any questions.