Field to Crumb: A Local Grain Sourdough Baking Workshop in Vermont

What’s Included in Your Baking Workshop Ticket:

• Three days of hands-on sourdough baking education
• Bread flavor and pairing workshops
• Three vegetarian bakers’ lunches, multiple snacks and beverages
• Recipes, handouts and a take-home sourdough starter

Tickets purchased here are for the baking activities only and do not include lodging. See below for more information on lodging.

About the Retreat

What's on the Menu:
Rustic Country Sourdough
Traditional German Rye Bread
Ancient Grain Nordic-Style Porridge Loaf
Sourdough Gluten-Free English Muffins
Sourdough Seasonal Flatbreads
Whole-Grain Breakfast Glory Muffins
Sourdough Theory
Sourdough Flavor Workshops

Sourdough baking is more than a trend—it’s a craft rooted in history, flavor and place. Join Milk Street’s Rosemary Gill at Brot Bakehouse in Fairfax, Vermont, for a three-day immersive workshop taught by Heike Meyer to explore this craft. Together, we’ll travel the full journey of sourdough, from grain to loaf, with a focus on freshly milled, organic grains sourced from the Northeast. Over the three days, you’ll mix, fold, shape and bake a variety of breads and pastries using different starter cultures and regional flours. Along the way, you’ll discover how different grains bring depth, texture and complexity to your baking—and how to harness their unique characteristics.

Beyond mastering the fundamentals of fermentation and starter care, we’ll dive into the alchemy of sourdough and explore both traditional and alternative grains. To do so, we may work with starter cultures made from einkorn, rye, buckwheat, whole wheat, emmer and/or rice to make loaves, muffins, cookies, flatbreads and more. Some will be naturally gluten free; all will be driven by flavor.

Heike Meyer is one of a small handful of certified bread sommeliers. Like a wine sommelier, a bread sommelier is a specialist who has extensive knowledge of bread, including its history, grains, milling, production processes, nutritional value and sensory aspects such as texture, flavor and aroma. During the weekend, we’ll take advantage of this depth and range of knowledge via two dedicated tasting sessions. You’ll learn how to taste bread with intention and pair it creatively, ultimately highlighting its flavors alongside local cheeses, spreads and seasonal accompaniments.

By the end of the workshop, you’ll leave with a strong foundation in sourdough baking, a new starter culture to carry on at home and fresh inspiration for bringing bread to the table in innovative, flavorful ways. Comprehensive handouts and recipes will ensure your continued journey from field to crumb.

LOCATION: Brot Bakehouse School and Kitchen is located in Fairfax, Vermont and is about 30 minutes from Burlington.

TRANSPORTATION: Tickets for this workshop do not include transportation. Students are responsible for their own transportation to, from and during the event. Milk Street cannot provide carpooling services.

LODGING: Tickets for this workshop do not include lodging. You are expected to find your own lodging in or near Fairfax, Vermont. For two different options, we recommend Hotel Vermont in Burlington and Spark by Hilton in Essex Vermont.

DIET: Brot Bakehouse is a vegetarian kitchen and learning space. They prepare nourishing, seasonal meals and snacks - featuring local vegetables, fruits, and dairy - for our “bakers’ lunch” and throughout the workshop. The ingredients BB uses are mostly organic and aim to support local food systems. We can accommodate most dietary requests with advanced notice. Please clearly note your dietary preferences and requirements on the Order Form.

About Brot Bakehouse: "The best breads are made from a bit of grain, water, salt, natural leaven and endless passion to create something outstanding."

Brot baking school was created to help bakers master the principles of sourdough—from breads and pastries to advanced specialties. They offer small, hands-on classes that combine technical instruction with the alchemy of fermentation. Set in a working bakery between Lake Champlain and Vermont’s Green Mountains, their classes blend high-quality teaching with European hospitality and a serene setting. Expect to get your hands in the dough, be challenged, and leave with a deeper appreciation for flour, wild yeasts, and the world of natural baking.

About Heike Meyer: Born in Berlin and raised in northern Germany, Heike has been baking since childhood and has trained with master bakers around the world. In 2011, she founded Brot Bakehouse School and Kitchen in Vermont as a place to build community and honor the centuries-old craft of bread. Driven by curiosity and a deep respect for the craft, Heike went on to study with some of the world’s most respected bakers, including Jeffrey Hamelman, Chad Robertson, Nicolas Supiot, and Dave Miller, among many others. In 2024, she graduated from the German Academy for Professional Bakers, earning the rare distinction of becoming a Certified International Bread Sommelier—one of only a handful worldwide. The following year, Heike proudly represented the United States at the World Bread Sommelier Championships, where she was honored as a Finalist among the best in the world.

Heike continues to share her belief that bread is more than food—it is connection, culture, and taste.

FAQs

Is this an in-person event?

Yes. The workshop takes place in Fairfax, Vermont at Brot Bakehouse School and Kitchen. Students are responsible for securing their own lodging at the location of their choice.

Are transportation and lodging included in my ticket?

No. Tickets for this retreat do not include transportation or lodging.

Students are responsible for their own transportation to, from and during the workshop. Milk Street cannot provide carpooling services.

Lodging: Tickets for this workshop do not include lodging. You are expected to find your own lodging in or near Fairfax, Vermont. For two different options, we recommend Hotel Vermont in Burlington and Spark by Hilton in Essex Vermont.

Is my registration ticket refundable?

No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.If you purchased tickets for this class on behalf of someone else, please be sure to forward this message to them so they can come prepared.

Are meals included?

Your ticket includes a daily baker's lunch, snacks, coffee, tea and other non-alcoholic beverages.

I have an allergy or dietary restriction. Can I still come?

We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at cookingschool@177milkstreet.com to get more detailed information on whether this event is a good fit for you.

Are children allowed?

Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the event.

How many people does one ticket cover?

One ticket covers one attendee.

I'm an Insider. Do I get a discount to the in-person classes?

This event is not hosted at Milk Street, so Insider benefits do not apply to it.

These dates don't work for me. Will this class be offered again soon?

We offer in-person events on a very limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.

Where can I contact the organizer with further questions?

Write to us with any other questions at cookingschool@177milkstreet.com.