|Date:||Sunday, October 24 2021|
|Time:||12 noon - 4 PM|
|Level:||All levels, min. 4 max. 6 participants|
|Location:||Brot Bakehouse School and Kitchen, 38 Meade Rd. Fairfax Vermont|
Devon Scones with clotted cream anyone?
Join us for a baking class all things British with Anna Mays and Heike Meyer.
Together we'll explore the rich baking traditions of the British Isles, from Barley Barm Bread to Soda Bread, from Cider Buns to Scones and the famous Battenberg Cake. First we get our hands in some dough to make the breads, then Anna will teach us how to make the Battenberg Cake from scratch, including making home-made marzipan. You will also learn how to make your own lemon curd and clotted cream to accompany your scones.
The class ends with and sensory tasting of the things we made in class. Tea, coffee, tisane and other refreshments will be served. Dairy free butter and spreads are available.
This class is the perfect fall treat to warm up the soul.
PLEASE NOTE: The class will move partly outside if weather permits and will have regular breaks to ensure a healthy air quality. Please bring layers!
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 of Brotbakery and teaches sourdough classes - both for bread and pastries - at Brot Bakehouse School and Kitchen, and as a guest teacher. She trained at one of Germany's oldest biodynamic bakeries, Weichardt Brot in Berlin, at the L'École Valrhona in France and with fantastic master bakers and pastry chefs around the world.
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 will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit.
- 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 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 6 or 7 participants the classes, 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 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.