The Breads & Cheeses of Italy with Randy George

Ciabatta, Focaccia and the best cheeses of Italy
Date: Sunday August 8, 2021
Time: 10:00 AM - 2:00 PM
Level: All levels, min. 6, max. 8 participans
Location: Brot Bakehouse School and Kitchen at Brotbakery, 38 Meade Rd., Fairfax Vermont
Costs: $145

Instructors: Randy George & Heike Meyer

Bread & Cheese - the perfect pairing! Learn how to make the most famous Italian breads and discover how to pair them with cheese from Italy and Vermont in this special culinary & bread workshop.

Cheese meets bread (and a dash of olive oil) in this exploration of true artisan bread baking, combines with a cheese tasting*. Although Ciabatta & Focaccia may appear as simple breads they can take a lifetime to master.

In this class, we will delve into several methods for making these two tasty breads. You will get your hands in the dough to bake your own bread which can be tasted right out of the wood fired oven with a guided cheese pairing.

In the hands-on part we will focus on all aspects of the bread making process: mixing, fermentation, folding, shaping, proofing and baking. We will be discussing different strategies for achieving professional quality results in a home kitchen. The class will end with a cheese tasting and discussion 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 timeless classic breads & cheeses.

*vegan cheese options available!

 

About the instructors : 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. Randy and his staff of 45 bakes and delivers bread around Vermont seven days a week. Red Hen Baking Co. produces over 2000 loaves daily, and roughly half of those are baguettes.

Heike Meyer is the owner and bakeress at Brotbakery in Fairfax, Vermont, a culinary school & microbakery specializing in hand-made, naturally leavened breads, pastries and natural foods. If not baking bread you will find her in the kitchen cooking, tasting and developing new recipes. She trained with some of the best artisan bakers around the world and is about to complete her training as a professional chef with the Food Future Institute of California in 2021.

Italian bread & cheese class
Time
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Cancellation Policy

Please be aware of our class and 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. 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.