Imagine the springy warmth of a yeast dough, steaming-fresh from the oven, or the crunchy crust of a whole-wheat sour-dough bread bristling with toasted sunflower seeds, or the delicate, buttery flakes of a fine puff-pastry twist. Or an enormous pretzel worthy of the Oktoberfest, studded with salt crystals… If your mouth isn’t watering yet, then either you’re not human or you’ve simply never experienced the wonder of German breads. There are over 3,000 of them. Eager to learn the secrets of Bäcker from Bremen to Bavaria, master bakers from all over the world hurry to Weinheim, Germany to gobble up everything they need to know about the fine art of making German breads, rolls, pretzels, and other doughy delights at The German National Bakers Academy. In an intense two-week course, they earn an International Diploma in German Bread Baking, then return to their jobs in their home countries to treat their customers to their new insights into a thousand-year-old art that has been recognized by UNESCO as part of Germany’s intangible cultural heritage. Past course participants have come from every continent except for Antarctica: from Turkey, Nigeria, Brazil, the US, India, Australia, Saudi Arabia…. Bread as the stuff of international understanding? The next two-week course will start January 28, 2019. Would you like me to write about this very special experience of German culture for your publication?
This story is time sensitive and will expire on by June 30, 2020 @ 12:00am