Field to Crumb: A Local Grain Sourdough Baking Workshop in Vermont

What’s Included in Your Baking Workshop Ticket:

• Three days of hands-on sourdough baking education
• Bread flavor and pairing workshops
• Three vegetarian bakers’ lunches, multiple snacks and beverages
• Recipes, handouts and a take-home sourdough starter

Tickets purchased here are for the baking activities only and do not include lodging. See below for more information on lodging.

About the Retreat

What's on the Menu:
Rustic Country Sourdough
Traditional German Rye Bread
Ancient Grain Nordic-Style Porridge Loaf
Sourdough Gluten-Free English Muffins
Sourdough Seasonal Flatbreads
Whole-Grain Breakfast Glory Muffins
Sourdough Theory
Sourdough Flavor Workshops

Sourdough baking is more than a trend—it’s a craft rooted in history, flavor and place. Join us at Brot Bakehouse in Fairfax, Vermont, for a three-day immersive workshop taught by Heike Meyer to explore this craft. Together, we’ll travel the full journey of sourdough, from grain to loaf, with a focus on freshly milled, organic grains sourced from the Northeast. Over the three days, you’ll mix, fold, shape and bake a variety of breads and pastries using different starter cultures and regional flours. Along the way, you’ll discover how different grains bring depth, texture and complexity to your baking—and how to harness their unique characteristics.

Beyond mastering the fundamentals of fermentation and starter care, we’ll dive into the alchemy of sourdough and explore both traditional and alternative grains. To do so, we may work with starter cultures made from einkorn, rye, buckwheat, whole wheat, emmer and/or rice to make loaves, muffins, cookies, flatbreads and more. Some will be naturally gluten free; all will be driven by flavor.

Heike Meyer is one of a small handful of certified bread sommeliers. Like a wine sommelier, a bread sommelier is a specialist who has extensive knowledge of bread, including its history, grains, milling, production processes, nutritional value and sensory aspects such as texture, flavor and aroma. During the weekend, we’ll take advantage of this depth and range of knowledge via two dedicated tasting sessions. You’ll learn how to taste bread with intention and pair it creatively, ultimately highlighting its flavors alongside local cheeses, spreads and seasonal accompaniments.

By the end of the workshop, you’ll leave with a strong foundation in sourdough baking, a new starter culture to carry on at home and fresh inspiration for bringing bread to the table in innovative, flavorful ways. Comprehensive handouts and recipes will ensure your continued journey from field to crumb.

LOCATION: Brot Bakehouse School and Kitchen is located in Fairfax, Vermont and is about 30 minutes from Burlington.

TRANSPORTATION: Tickets for this workshop do not include transportation. Students are responsible for their own transportation to, from and during the event. Milk Street cannot provide carpooling services.

LODGING: Tickets for this workshop do not include lodging. You are expected to find your own lodging in or near Fairfax, Vermont. For two different options, we recommend Hotel Vermont in Burlington and Spark by Hilton in Essex Vermont. Heike secured a discount at Hotel Vermont for all students. Use this link by August 16 to book, and we recommend booking very early. Fall in Vermont is busy!

DIET: Brot Bakehouse is a vegetarian kitchen and learning space. They prepare nourishing, seasonal meals and snacks - featuring local vegetables, fruits, and dairy - for our “bakers’ lunch” and throughout the workshop. The ingredients BB uses are mostly organic and aim to support local food systems. We can accommodate most dietary requests with advanced notice. Please clearly note your dietary preferences and requirements on the Order Form.