France, Austria, Italy and Germany are places were some of our most popular pastries come from, but how were traditionally made and how did they change over time?
In this class we go back to the origins of many of the pastries we know and love today: Croissants, Brioche, Streussel Cakes, Pies, 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 deeper 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 traditonal treat for a Kaffee und Kuchen gathering.
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! - classic pastries with us.
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 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 - two weeks or less of the class date - a full refund will be offered if we can refill your booking. Otherwise no refund can be issued.
- No refund if cancelled less than 24 hours before class date.
|tba (planned late spring 2021)|
|Level:||All levels, min. 4 max 8 participants|
|Location:||Brot Bakehouse School and Kitchen, 38 Meade Rd. Fairfax Vermont|