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  • Home
  • 2021-38 Authentic Christstollen

2021-38 Authentic Christstollen

  • 11/30/2021
  • 1:00 PM - 2:30 PM
  • Virtual Zoom Class
  • 1

Registration

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Interactive Demo

Authentic Christstollen

with Heike Meyer


Learn how to make this traditional holiday bread using original regional recipes and authentic methods. This Classic German Stollen is made according to the rules and guidelines of the Dresdner Stollen Association. You’ll learn how to make each ingredient from scratch and how to cure it for just the right amount of time before making it available to customers and friends.

The Zoom link and formulas will be emailed to you the day before the class. 


November 30, 2021

Tuesday, 1-2:30 PM ET
      

Skill Level: Advanced to Professional


Heike was born and raised in Berlin, Germany and started baking as a child. She studied Food & Nutrition as well as Tourism & Foreign Languages. Traveling after school she visited bakeries around the world and finally settled after meeting her husband Jens in New York. In 2008 they moved to Vermont with the dream to open a school around the craft of natural baking and food education. Heike learned the art of bread baking at Weichard Brot, Berlin's oldest biodynamic bakery, and with Jeffrey Hamelman at King Arthur Flour & Bakery in Vermont. She has studied with craft bakers at Tartine Bakery in San Francisco, Blue Hill at Stone Barnes in New York, Dave Miller in California and many others around the world. She regularly returns to the German National Baking Academy in Weinheim/Germany to advance her professional education. Brot Bakehouse School and Kitchen makes many varieties of German Christstollen every winter - known as probably one of the most original German Stollen you will find in the US.

Suggested Member Price - $ 75

The Pay-What-You-Can System

  • Pay the Suggested Price - Register and proceed through online payment process.
  • Pay what you can - Register, use the 'Invoice Me' option and email Rebecca to modify your invoice. 
  • Pay it Forward - make a donation to the Neale Creamer Scholarship Fund

How to Pay

  • You may pay online with the registration button
  • Call the Guild office at 707-935-1468 to pay over the phone

Cancellations

In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund. 

Refunds

If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.

If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.

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Questions about membership? Please contact us:

The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920

T - 707.935.1468
E - info@bbga.org


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