Traditional European Holiday Baking: Germany and Northern Europe

A sensory journey to the holiday tables of Europe - Part 1

This class is all about the rich holiday baking traditions from the heart of Europe

Date & Time:Online Class via Zoom  - Sunday Dec. 3  from 2 pm to 4 pm
Where:livestream from Brot Bakehouse School and Kitchen, Fairfax, VT (via Zoom)
Costs & Level:$45 per person - all levels

Come "virtually" to the wintry bakehouse this holiday season and join us from the warmth of your home for an interactive bake-along class devoted to the traditions of European holiday baked goods.

In part one of our holiday series we travel to Germany and northern Europe to explore the Nordic traditions. During our afternoon of baking we'll be making and demoing:

- Stollen & Stollen Konfekt (a variation of the classic Stollen - easy to make and the perfect gift)

- Variations of one of the most beloved specialties from Northern Europe: Lebkuchen and Honigkuchen, a variation of gingerbread cookies 

A perfect class to get into the baking spirit for the wintry holiday season, with some of the most beloved specialties of Northern Europe. Part 2 will be offered on Dec. 10.

Recipes and tools list will be emailed ahead of time so you can bake along for some of the recipes - or just watch the class to be inspired and learn about the techniques and come back to the recording later to bake at your leisure. Can't be there is person? No worries, the recording of the class will be available after 24 hours and accessible for 1 year, for every participant who signs up for the class.

Event Date
Cancellation Policy


Please be aware of our class and cancellation policy for online classes

- Full Payment is due upon registering for a class

- Sorry, no refunds or transfers for online classes. If you can't be there for the live class no problem - the recording and recipes will be shared 24 hours after class date and will be available for all participants for one year. 

Please note that all Eventbrite booking fees are non-refundable and non-transferable.