This is a recording of a class that originally took place on November 4, 2024. Stollen is an iconic holiday bread with a rich history, traditionally only available during the winter season. Join Heike Meyer are she takes us through these time bound traditions, with a modern twist. Beginning with the highest quality ingredients, Heike showcases modern flavors and finishes in this iconic holiday offering. During the class we discuss: -Raw material selection -Understanding best practices in handling this special, enriched dough -How to work with preferments and different flour types to influence the product's quality and taste -Creative variations and how they can work for your customers -Pricing, marketing, and storage tips ABOUT THE INSTRUCTOR Heike Meyer is the Founder of Brot Bakehouse School and Kitchen. Born in Berlin and raised in northern Germany, Heike has been baking since childhood and later apprenticed and staged in bakeries around the world. After studying International Tourism and Languages, she worked abroad for many years before settling in Vermont in 2008, where a wood-fired oven rekindled her passion and led her to begin selling bread at a local farmers’ market. Ever eager to deepen her craft, she has studied with renowned bakers such as Jeffrey Hamelman, Chad Robertson, Nicolas Supiot, and Dave Miller, and is currently training at the German Academy for Professional Bakers to become one of the few Certified International Bread Sommeliers globally. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.