Virtual Demo 

Variations on Stollen, the German Christmas Classic

with Heike Meyer of the Brot Bakehouse School and Kitchen

Heike Meyer of Brot Bakehouse School and Kitchen in Vermont is well known for her traditional Christstollen, as well as some of the modern variations on this century-old Christmas bread.  She will introduce some of them in this class--the very popular Mohnstollen (poppy seed stollen) and a chocolate stollen. She will also talk about dairy-free and sourdough variations, so you will be able to bring your stollen production to a new level. 

 Skill Level: Beginner to Advanced

November 29, 2022 via Zoom
2:00 - 4:00 PM CST

Register Here
   

Heike was born in Berlin and raised in northern Germany. She has been baking since childhood and became fascinated with the deep traditions of baking around the world early on. She studied tourism and languages and traveled a lot, working in many countries along the way, from Scandinavia to Africa, from Guatemala to Canada stopping to taste linzer torte and churros, injera and apple pie.

Returning to Germany much later, Heike learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery, and at the German National Baking Academy in Weinheim, Germany. She has since studied with Jeffrey Hamelman at King Arthur Baking Company, Nicolas Supiot at Les jardins de Siloé in France, Chad Robertson at Tartine Bakery in San Francisco and many talented craft bakers around the world.

After living in Germany and in New York City, she moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen - a school focused on natural baking and food education.

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