Guild Member Spotlight: Heike Meyer of Brot Bakehouse School and Kitchen, Vermont

Later this month, Heike Meyer will travel from her wood-fired bakery in Fairfax, Vermont, to Munich, representing the United States and the Bread Bakers Guild of America at the first-ever International Bread Sommelier Competition. As the founder of Brot Bakehouse School and Kitchen, Heike has built a reputation for bridging European tradition with Vermont terroir.She recently completed her Bread Sommelier certification at the Akademie Deutsches Bäckerhandwerk Weinheim. We sat down with Heike for an in-depth interview about her baking journey, her work as an educator, and what it means to be a "bread ambassador."