November 4 / 5 - 7pm EDT
The winter holidays provide ample opportunity to highlight a baker’s talents and tools by recreating time honored delicacies. Stollen is an iconic holiday bread with a rich history, traditionally only available during the winter season.
It is inextricably linked to the holiday traditions of Germany, Austria, and Switzerland, but today it extends wells beyond those borders, with many variations.
First recorded in 1474 under the name of “Stolle” or “Strizel”, and later known as Christstollen, variations range from Stollen with Chocolate, Ice Wine, Beer, or Olive Oil to Stollen-Confections and Stollen Ice Cream.
Join Heike Meyer are she takes us through these time bound traditions, with a modern twist. Beginning with the highest quality ingredients, Heike will showcase modern flavors and finishes in this iconic holiday offering.
During the class we will discuss:
Heike was born in Berlin and raised in northern Germany (AKA rye-land). She has been baking since childhood, starting with apple cakes as a 5 year old and moving on to apprenticeship and stages in bakeries across the globe.
After studying International Tourism and Languages she worked abroad for many years before settling in Vermont in 2008. A wood-fired bread oven in the kitchen rekindled her passion for baking, and in the first summer of living in Vermont she started selling bread at a local Farmer's Market.
Always curious to learn more, she started studying with great bakers like Jeffrey Hamelman, Chad Robertson, Nicolas Supiot and Dave Miller among many others. Currently she studies at the German Academy for Professional Bakers to become one of just a few Certified International Bread Sommeliers in the world.
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