A Breakfast Table in France with Anna Mays | Brot Bakehouse School and Kitchen & Brotbakery

Crêpes, Galettes, Croissants and more!

What better way explore the flavors of a delicious French breakfast than making some of France's (and the world's) most outstanding pastries? Croissants rule the world's breakfast tables to this day and there are countless recipes and many traditions of how these are made. In this class we take a culinary journey to France to understand the history, the traditions and the baking techniques around them.

Then we go from breakfast to brunch and prepare one of the most iconic French foods together: Crêpes - and their cousin, the Galette. Often challenging to execute well, we learn the art making perfect Crêpes from our culinary intructor Anna Mays, who not only lived in France for many years but studied French Culinary Art at the Cordon Bleu.

Together we will create a meal you would prepare in the French country, drawing inspiations from the best of what is availabe right here in Vermont: Butter for the Croissants, buckwheat for Galette, innovative seasonal fillings for our Crêpes. Most importantly we look at the culinary and pastry techniques that help you when you return to your home kitchen, making recipes accessible for home use.

And of course, all will be served with café au lait, tea or a warming chocolate.

About the instructors:  

Anna Mays is the head culinary teacher at Brot Bakehouse School and Kitchen. An anthropologist by training, she enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School in London and enjoys baking and cooking for seasonal festivals and holidays. Having lived in Paris and Lyon she loves to teach about Crêpes and Galettes the way she tasted them in the streets and Cafés of France.

Heike Meyer is the owner and bakeress at Brotbakery in Fairfax, Vermont, a culinary school & microbakery specializing in hand-made, naturally leavened breads, pastries and natural foods. If not baking bread you will find her in the kitchen cooking, tasting and developing new recipes. She trained with some of the best artisan bakers around the world and is about to complete her training as a professional chef with the Food Future Institute of California in 2021.