Our school is the heart and soul of what we love

We created Brot Bakhouse School and Kitchen to provide a place for people who love food & baking and are curious about the craft and science around it, to come together and share their passion and knowledge. In partnership with other bakers, pastry chefs, and food-makers we offer classes and workshops that center about the ancient craft of bread baking - but also go much further. Our creative process is based on curiosity, knowledge and compassion for our shared planet.

We offer hands-on artisan baking and culinary classes and workshops with a focus on hand-made breads and pastries. Are approach is fun, informative and hands-on, so you can go home with a deep knowledge and appreciation of the world of natural fermentation and century old baking techniques, continuing your own baking adventure at home. Join us in our kitchen in Vermont—all are welcome!

Take a peak into the classroom

Sourdough Bread

We have been teaching how to make our classic sourdough country bread in everything from private classes to community and food festivals over the years, developing many variations while preserving the true character of this bread.

Taught in all Sourdough baking workshops and our Bread Baking 101 classes, as well as in our online lectures, this bread is part stone-ground flour, part heritage wheat, spelt and rye, and it is made entirely with natural leavening. It's a simple bread, yet full of flavor and complexity - made the way artisan bread has been made for hundreds of years.

Using our own sourdough starter cultures the dough is mixed by hand and the bread enjoys an exceptional long fermentation time. Careful handling and a high temperature bake gives this bread its exceptional texture, crust and flavor.

bread1
grains in vase

Baking With Specialty Grains

Every year we offer a few classes and special workshops about baking with rye, spelt, and specialty grains.

Making bread and pastries with these grains can sometimes be challenging: It calls for different methods, techniques and handling of the dough.

Explore the flavorful, rustic breads that can be made with grains other than the mighty wheat and learn century-old methods for baking with sourdough to get the best results.
Breads we make in our special grain classes include: German Rye, Pumpernickel, Kräuterbrot (a distinct bread made with the addition of bread spices), Sprouted Grain Bread and Gluten Free Sourdough.
Also offered as private sessions.

European Holiday Baking

Holiday baked goods have a long tradition in European baking, some dating back centuries, some are new but cherished.

At Brot we are well-known for our traditional Christstollen and our authentic Panettone. If you love to learn about old-world traditions and like to explore the recipes and stories around making them, we invite you to take our holiday-themed classes.

Not only can you learn the craft of Stollen making here, but every year in November and December we invite guest teachers who know all about their specialty to come to the bakehouse and share their recipes, from Italian Christmas cookies to Lebkuchen. Happy delicious holidays!

stollen
matcha chocolate

Pastries

Pastries are the playful cousins of breads - they are delicious and irresistible, fun and decadent. When making pastries you have to be aware of everything around you so that you can draw inspiration from it. At Brot we look at traditions to have new ideas, we make combinations, we re-interpret century-old recipes, using sourdough in almost every pastry we make.

You don't have to be a pastry chef to make fabulous things. We will teach you the basics and beyond. All that is required is being open to tasting different things, to discovering new flavors, perhaps even new ways of working. You won't find many cookies, cupcakes and macaroons here (although we love them!) - instead we like to look at old classics, bring century-old techniques to new life, and traveling the globe from Europe to the New World.