Heike Meyer

My name is Heike (she/her). I was born in Berlin and raised in northern Germany. I have been baking since childhood and became fascinated with the deep traditions of baking around the world early on. I studied tourism and languages and traveled a lot - what could be better to get to know other cultures by visiting local bakeries and Cafés?  That's what I did, tasting myself around the globe while working in many countries along the way, from Scandinavia to Africa, from Guatemala to Canada stopping to taste Linzer Torte and Churros, Injera and Apple Pie.

Returning to Germany much later, I learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery, and at the German National Baking Academy in Weinheim, Germany. I have since studied with Jeffrey Hamelman at King Arthur Flour & Bakery in Vermont, Nicolas Supiot at Les jardins de Siloé in France, Chad Robertson at Tartine Bakery in San Francisco and many talented craft bakers around the world.

After living in Germany and in New York City, my husband and I moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen - a school focused on natural baking and food education.

Heike Meyer and Jeffrey Hamelman led a fundraiser for ADAMÂ in Brot Bakehouse School and Kitchen in November 2022.