An in-depth exploration of the art of making two of the world's greatest artisan breads with Randy George of Red Hen Baking Co., Vermont
|Sunday, June 25, 2023
|11 am - 3:30 pm
|All levels, min. 6 max. 8 participants
|$150 per student, incl all materials
|Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT
|Randy George of Red Hen Baking Co. in Vermont
In this hands on, in-person class, we will dive right into exploring two of the most iconic breads in the artisan bread baking world: The classic French Baguette and the Country Miche, made with local grains.
Although Baguettes are what usually come to mind when we think of French bread, France has a long, rich history of regional breads, most of which predate the baguette.
In this class, we will explore two entirely different French breads-- each of them equally important to the history baking in France. Baguettes originated in the 20th Century and have urban roots. Miche, a form of pain de campagne, or "country bread" has a centuries-old tradition and has long been a staple in rural France. With the recent surge of health-conscious sourdough based baking we will bake each of these breads and discuss the stories and techniques behind each.
The class will conclude with a tasting session and localvore food pairings.
We are thrilled to have Vermont's own baker and expert on French bread making, Randy George, back to the bakehouse to teach this hands-on class, which we keep at a max. of 8 students.
Join us for a fun and informative class in the beautiful countryside setting of northern Vermont and return home with a new understanding (and appreciation!) of these timeless, classic breads.
Heike Meyer of Brotbakery will assist.
Randy George founded and co-owns Red Hen Baking Co. located in Middlesex, VT. In operation since 1999, Red Hen specializes in certified organic, hearth-baked breads and pastries - and a Café to enjoy those on site. Randy and his staff of 45 bake and deliver bread around Vermont seven days a week.
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!