A Breakfast Table in France - with Anna Mays

Crêpes, Galettes, Croissants and more
Date: Sunday, June 6, 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: $140

Instructors: Anna Mays & Heike Meyer

Crêpes, Galettes, Croissants and more!

What better way explore the flavors of a delicious French breakfast than making some of France's (and the world's) most outstanding pastries? Croissants rule the world's breakfast tables to this day and there are countless recipes and many traditions of how these are made. In this class we take a culinary journey to France to understand the history, the traditions and the baking techniques around them.

Then we go from breakfast to brunch and prepare one of the most iconic French foods together: Crêpes - and their cousin, the Galette. Often challenging to execute well, we learn the art making perfect Crêpes from our culinary intructor Anna Mays, who not only lived in France for many years but studied French Culinary Art at the Cordon Bleu.

Together we will create a meal you would prepare in the French country, drawing inspiations from the best of what is availabe right here in Vermont: Butter for the Croissants, buckwheat for Galette, innovative seasonal fillings for our Crêpes. Most importantly we look at the culinary and pastry techniques that help you when you return to your home kitchen, making recipes accessible for home use.

And of course, all will be served with café au lait, tea or a warming chocolate.

About the instructors:  

Anna Mays is the head culinary teacher at Brot Bakehouse School and Kitchen. An anthropologist by training, she enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School in London and enjoys baking and cooking for seasonal festivals and holidays. Having lived in Paris and Lyon she loves to teach about Crêpes and Galettes the way she tasted them in the streets and Cafés of France.

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.

Crêpes, Galettes, Croissants and more
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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.