A Breakfast Table in France: Breton Baking Traditions | Brot Bakehouse

In this class you will take a culinary journey over the Atlantic to understand the history, the traditions and baking techniques of the northern part of France.

Then you will dive deep int the techniques of preparing two iconic food specialties we all know and love: Crêpes, Galette, Kouign Amann, buttery shortbread with spelt grains and more. We talk about the history and traditional preparations of these foods to better understand their cultural meaning, ingredients sourcing and traditions around serving them.

Then you will gather around the prep table with us to make delectable Crêpes and Galettes with Anna and learn about the special techniques of Kouign Amann when hand-folding them under Heike's tutelage.

In short: It will be like spending a day in the French countryside filled with the pleasure of making and sharing pastries, culinary specialties and our own condiments.

Instructors: Heike Meyer & Anna Mays

More information can be found on our website www.brotbakery.com/classes