A Breakfast Table in France: Breton Baking Traditions

with Anna Mays & Heike Meyer
Date:Sunday, June 11, 2023
Time:11:00 AM - 3:30 PM
Level:All levels, min. 6, max. 8 participants
Location:Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax, Vermont
Costs:$140 per person

Instructors: Anna Mays & Heike Meyer

Explore the deliciousness of Breton foods and baked goods with us!

In this class we take a culinary journey over the Atlantic to understand the history, the traditions and baking techniques of the northern part of France.

Then we dive deep int the techniques of preparing two iconic food specialties we all know and love: Crêpes, Galette, Kouign Amman, buttery shortbread with spelt grains and more. We talk about the history and traditional preparations of these foods to better understand their cultural meaning, ingredients sourcing and traditions around serving them.

Then you will gather around the prep table with us to make delectable Crêpes and Galettes with Anna and learn about the special techniques of Kouign Amman when hand-folding them under Heike's tutelage.

In short: It will be like spending a day in the French countryside (and Vermont is pretty similar!) filled with the pleasure of making and sharing pastries, culinary specialties and our own condiments.

Instructors: Heike Meyer & Anna Mays

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.

Kouign Amann strawberries
Event Date
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 30 days or more notice we are happy to offer a full refund or credit towards another class or workshop at Brot Bakehouse School and Kitchen.

- 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 30 days before class date a full refund (minus Eventbrite fees (10% 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.

In addition to having a maximum number of 8-10 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.

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.

Please contact us if you have any questions!