Come "virtually" to the wintry bakehouse in Vermont this holiday season and join us from the warmth of your home for a special class devoted to the most iconic and beloved German holiday specialty: The Stollen.

This is our annual Stollen primer class which we designed to be a deep exploration of traditional German Stollen making, a craft that goes back centuries. Stollen bread has graced European holiday tables since the 1400s and this class explores the techniques and traditions behind this iconic specialty, from the symbolic powdered sugar "swaddling" to the careful balance of dried fruits and nuts that defines true Stollen.

We'll focus on essential techniques including proper dough development, the critical shaping method that creates Stollen's distinctive texture, and explain the traditional aging process that develops its complex flavors. You'll discover why ingredient quality matters—from using the finest dried fruits soaked in rum to selecting the right flour—and master the time-honored shaping and finishing methods passed down through German bakery traditions for generations (including to me, which I'm very grateful for). Perfect for serious home bakers and professional bakers seeking to add authentic European breads to their holiday repertoire. 

Bring your question and your curiosity and join us live if you can - this is a very special class that will only happen once a year but if you can't make it live, not a problem: Every participant gets the class recording via email.

Live Online Class via Zoom with Heike Meyer of Brot Bakehouse School and Kitchen in Vermont. Bio and more.

Class fee is always per kitchen, so feel free to invite your friends and family to join!