December 5 / 5-7 pm EST

Appealing boxes of holiday cookies are an effective way to entice customers, increase sales, inspire bakers with special additions, and provide a manageable production schedule. This 2-hour class is devoted to the traditions of European holiday specialties-- those delicate cookies that fill every holiday table in Europe during Advent.

Presentation, packaging, production schedules will be discussed, as will best practices for marketing these delicacies for a value-added product that is easy to incorporate into your baking routine.
Heike will demonstrate:

We will wrap up the class with an overview of the Advent baking traditions and a Q&A where you can ask all about the recipes, techniques and flavors, and how to bring those into your bakery.
By the end of this class, you will be able to:

Heike was born in Berlin, Germany and learned the craft of baking as a child in her home and later in Berlin's oldest biodynamic bakery. She studied at the German National Baking Academy and has since worked alongside many craft bakers in Europe and North America. She and her husband moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen, a school focused on natural baking and food education. She is teaching European baking traditions in her micro-bakery in Vermont, and all-over North America and Europe. Her passion is to eat freshly baked bread and to travel and study the rich traditions of sourdough and baking around the world.

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