A Culinary Journey to France: Breton Classics with Apples and Cider

with Anna Mays and Heike Meyer
Date: Sunday, October 23, 2022
Time: tba
Level: All levels
Location: Brot Bakehouse School and Kitchen at Brotbakery, 38 Meade Rd., Fairfax Vermont
Costs: $140


Join us for our special fall class on our favorite French pastries!

In this class we will not only show you how to make lesser known northern French classic, but also take an in-depth virtual "Culinary Journey to France" to understand the history, the flavors, traditions, and techniques around them.

Many culinary traditions are not well-known on this side of the Atlantic but widely popular in France. We will teach you the specific culinary techniques you need to know to make some of the classics like Kouign Amann and Galette accessible and adaptable for home use.

Not only will you learn new techniques, but we finish the class with a sensory tasting so you will be able to pair and customize the recipes to your liking when making them in your home. For this we bring some authentic Vermont cider and to the table and talk about the unique flavors and qualities - and why they pair so perfectly with northern French specialties.

Drawing inspirations from the best of what is available right here in Vermont -  Butter for the Kouign Amann, apples for the fillings, seasonal vegetables and cheeses for the Galettes -  and we set the table and enjoy a stateside culinary journey to France together.


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 baking teacher at Brot Bakehouse School and Kitchen in Fairfax, Vermont, specializing in hand-made, naturally leavened breads, pastries and natural foods. If not baking European classics 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 completed her training as a pastry chef with the Food Future Institute of California in 2022.

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