Delectable European Pastries With Sourdough
This class has been sold out - join the waitlist here
|Dates:||Sunday, November 21|
|Time:||10:00 AM to 2:30 PM|
|Level:||All levels, min. 4 max 6 participants|
|Location:||Brot Bakehouse School and Kitchen, 38 Meade Rd. Fairfax Vermont|
Bring your sourdough starter to a new level with delectable pastries - just in time for the holiday season
France, Austria, Italy and Germany are places were some of our most popular pastries come from, but how were traditionally made? In this class we go back to the origins of many of the pastries we know and love today: Croissants, Brioche, Apple and Plum Streusel Cakes, Scones and more.
We look at pastry art techniques while working with original European recipes, but we also learn about the (almost forgotten) art of baking with natural starter cultures and how to apply them in today's baking. At the same time take a deep look at the fascinating history of European pastry making and taste our way across the continent.
We will take a deep look at sourdough Croissants from France, make an almost forgotten brioche version from the Provence and tackle the German butter cakes in it's sourdough version, a beloved treat for a 'Kaffee und Kuchen' gathering in the cooler fall months.
Whether you are interested in baking with starter cultures, converting your favorite recipes from commercial yeast to sourdough or just love baking classic European pastries - spend the day learning, baking, exploring - and tasting - European pastries with us.
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. The bakery space is well-ventilated and equipped with an air quality monitor system and air purifier.
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 & 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 two weeks 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; valid for 3 years.
- No refund if cancelled less than 24 hours before class date.
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.