Date: Sunday, February 10 from 11 am to 3:30 pm
Level: All levels - min. 5, max. 7 participans
Location: Brot Bakehouse School and Kitchen, 38 Meade Rd, Fairfax VT
Costs: $140 per person - includes refreshments, hands-on instruction, all materials and a bread & cheese tasting
Instructor: Heike Meyer & Rory Stamp
Discover the breads and cheeses of Italy with us!
Hand-crafted bread is the cornerstone of Italian cuisine. It complements the olive oil, the cheeses, the wine and all the dishes of Italy, and it attracts both food lovers and avid bakers with it’s simplicity yet complex flavors. In this special workshop we will teach you how to bake your own authentic Italian breads - and most importantly, taste everything at a “bakery-to-table meal” as part of the class.
During this hands-on course you will find out all about the history, the techniques and the ingredients vital to creating the flavors of Italian breads. You will be given plenty of opportunities to put the kneading, proofing and shaping skills you’ll be learning into practice, ending the course with the basic knowledge and confidence you’ll need to bake tasty fresh Italian breads at home.
No baking experience is necessary; just enthusiasm and a love for Italian foods! During the course you will create and bake a selection of classic (and lesser-known) Italian breads to taste and take home, e.g.:
- Pane di Matera
Then we will sit down for a curated tasting of Italian cheeses, olive oils and condiments to enjoy with our breads. This part of the class will be taught by Rory Stamp, winner of the National Cheesemonger Competition 2018. Rory will bring a selection of rare artisan cheese from small-scale cheesemakers and farmers in Italy to go with the specific breads of a region. You will learn all about the process of making them, how to best taste and pair them with food, and have a chance to ask questions about all things around cheese.
This class is limited to 8 participants - please register soon and don’t forget to use your Slow Food Vermont discount (10% off all classes) if you are a member. Early bird registration starts now!
Course Instructors: Heike Meyer, bakeress & owner of Brot Bakehouse School and Kitchen & Rory Stamp, ACS Certified Cheese Professional
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.