The Language of Bread: How to Taste and Market Your Breads and Pastries 

March 9, 2026 / 5:00pm - 6:30pm ET

You put care into every loaf and pastry you make — but finding the right words to describe, differentiate, and sell your products isn’t always easy. In this workshop, you’ll learn how to develop a practical “language of bread” that helps you communicate value, connect with customers, and strengthen your marketing — all in a fun, interactive setting.  

Your guide is Certified International Bread Sommelier Heike Meyer of Brot Bakehouse School and Kitchen, an artisan baker and educator dedicated to the craft of bread baking and the art of sensory evaluation.  

Together, you’ll explore how bakers evaluate aroma, texture, flavor, and finish, and how those observations can be used to improve menus, product descriptions, and customer conversations. You’ll learn how to:  

• Identify what makes your bread and pastries distinct  

• Speak confidently about flavor, quality, and craft  

• Turn tasting notes into clear, customer-facing language  

• Use sensory vocabulary to strengthen your menu writing and brand  

The class includes a virtual tasting activity, where you are encouraged to have one item ready from your product line— a bread, pastry, or favorite baked good — to taste and evaluate during the workshop. This low-pressure group exercise demonstrates how tasting and language can be used immediately in customer-facing contexts.  

By the end of the workshop, you’ll leave with a practical vocabulary you can use to better communicate value and support the business side of your bakery. While the focus is on bread, these tools apply across your full range of baked goods.  

Perfect for: Bakery professionals, artisan bakers, bakery owners, cottage bakers, and social media creators looking to strengthen both marketing and customer communication. 

Check out Heike’s Guild Member Spotlight to learn more. 

Heike Meyer

Heike Meyer (she/her) is an artisan baker and educator dedicated to the craft of bread baking and the art of sensory evaluation. At Brot Bakehouse and Kitchen in Vermont, she teaches fermentation, shaping, and flavor development alongside techniques for tasting and describing baked goods with precision and confidence. Her approach blends technical skill with sensory awareness, empowering bakers to create exceptional breads and pastries while communicating their unique qualities. Surrounded by a thriving ecosystem of wild yeasts and starter cultures, Heike sees herself a “wild yeast explorer,” sharing her passion for natural fermentation and storytelling in every class.

Heike is one of just a few Certified International Bread Sommeliers in the world.