A botanical baking class using the fresh fruits and herbs of the northeast summer. Includes a sensory tasting with beverage pairing at Brot Bakehouse in Fairfax, VT.
Inspired by nature, we will take a deep dive into the boundless possibilities for incorporating peak season berries into naturally leavened baking and pastry creations, both sweet and savory.
Starting the class with a healthy berry smoothie booster we are ready to learn how to make a traditional German Berry Sheet Cake and a Berry Focaccia – both made entirely with natural sourdough.
Then we dive into pastry making with a naturally gluten-free Blueberry Elderberry Almond Cake, perfect for breakfast and potlucks.
Looking for that special summer cake? Anna will show us how to make a plant-based Black Currant Cheesecake that is visually stunning, yet surprisingly simple and quick.
During the class we will explore techniques for baking with fresh fruits, whole grains and nut flours, and incorporating sourdough into pastries and breads. Our sensory tasting at the end of the class will explore flavor profiles and pairings. Taste the bold flavors of berries with their acidity and sweeteners, learn to pair berries with colorful, smooth creams and fillings, and to decorate with summer flowers.
This class will enhance every baker's skillset, from beginner to advanced. All participants will receive a handout with recipes and detailed baking steps of our creations.
The class will include a tour of the fruits and wild edibles growing around the bakehouse, like Aronia, Elderberry, Gooseberry, Blueberry, Black Currant, Red Currant and Raspberry varieties.
Join us for a Vermont summer day in a beautiful setting, celebrating the joys of baking with berries!
In this class we use a variety of nuts and grains, all organic and locally grown if possible. Due to the variety of things we use and make, the class is not suited for those with food allergies.
More about our classes and what we do at www.brotbakery.com
