Delectable Pastries With Sourdough - Croissants, Cakes and more

38 Meade Road,Fairfax VT 05454

07 November, 2021

Description

Using natural fermentation for some our our most beloved classic European pastries 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, Streusel Cake, Scones - and even some tarts and cakes! 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 and places where they are still made the traditional way, taste an almost forgotten brioche version from southern France and assemble some seasonal tarts , traditonal treats for traditional a Kaffee und Kuchen gathering. The traditional afternoon coffee and tea time with friends and family is especially popular in the colder months, with the holiday season coming. 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. The class will have vegan variations. About the instructor: 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 note ***Beginning October 2021, to keep our team, participants, and community safe, we will keep the class size to a max. of 6 guests and require that all participants provide proof that they've received the coronavirus vaccine. If you are not vaccinated you can also bring a negative COVID-19 test result not older than 48 hours to class*** Please read more about our cancellation and class policies on our website www.brotbakery.com We are an artisan microbakery and culinary school in the beautiful countryside of northern Vermont, specializing in hands-on, small size classes and private coaching. We strongly believe in promoting the craft of artisanal baking, the history and culture of regional specialties, and the century-old techniques of culinary artisans around the world - all at risk of dying out due to commercialization, industrialization and standardization. Our hands-on baking and culinary classes in the bakery’s production kitchen offer everybody the sensory experience of (re-)connecting with food regardless of experience or culinary background.