When I first heard about Verena, the passionate baker behind Brotgeschichten in Freinsheim, it was a television show. It was highlighting her journey and love for traditional bread-making. Her dedication to the craft immediately caught my attention. So, when I found out that Verena offered workshops, I did not think a lot about – I just signed up for one. I chose the workshop on “levain dûr” (a firm sourdough starter) hoping to dive deeper into the art of French baking and connect with fellow bread enthusiasts.
Freinsheim, where Brotgeschichten (“tales of bread”) is located, is a charming little town in Germany’s Rhineland-Palatinate region. It is known for its well-preserved medieval walls and towers and of course for the wine. Freinsheim is the kind of place that feels like it’s been plucked from a storybook. Narrow cobblestone streets wind their way through the town, lined with half-timbered houses, quaint shops, and welcoming cafés. It’s a place where history and tradition are tangible. So it’s the perfect setting for a bakery that celebrates the time-honored art of bread-making.
Verena’s story is as inspiring as it is relatable. She left behind a corporate job to follow her passion for baking. She started to bake for people in a local association. Her passion grew constantly until she founded her bakery a few years ago. Verena’s approach is all about respecting the process, using natural ingredients, and keeping the art of baking alive.
The workshop I attended was everything I had hoped for and more. We started the first day with a warm welcome from Verena, who immediately made us feel at home in her cozy bakery. The relatively small group size allowed for a more intimate and hands-on experience. We were all there because of our shared love for bread. So it didn’t take long for a sense of camaraderie to develop among us.
The focus of the workshop was on making tourte de meule (a traditional French country bread), brioche, and croissants. Verena guided us through each step of the process. We prepared the the levain dur, kneed the dough and strengthened the gluten structure by different methods. Finally we shaped the bread and brioche dough by the end of the first day, leaving them for the overnight cold proof. Verena shared plenty of tips and tricks along the way. It was fascinating to watch her work, and even more rewarding to see our doughs take shape and transform into beautiful loaves and pastries.
The atmosphere in the bakery was warm and inviting, filled with the sound of laughter and conversation. As we worked, Verena shared stories from her journey, including the challenges she faced when starting her bakery and the joys of teaching others about the craft. This was very inspiring to me.
We ended the workshop on the second day by baking all the bread and pastries created from the basic bread and brioche dough. This was followed by a tasting session, where we enjoyed the fruits of our labor together. The tourte de meule had a rich, earthy flavor with a perfect crust, the brioche was light and buttery, and the croissants were flaky and golden. It was a feast for the senses and a fitting end to a weekend spent learning and creating.
Just before leaving, I had also the chance to catch a glimpse of the wood-fired oven. Ulli, the husband of Verena and “Holzofenmeister” of the association took me just around the corner to a beautiful backyard where I could admire the impressive oven. I even got a fruit from the majestic fig tree as a takeaway for my long journey to Berlin – besides the bread and some pastry!
If you’re a bread lover or simply someone who enjoys learning new skills in a warm and welcoming environment, I highly recommend Verena’s workshops. Whether you’re interested in traditional bread, pastries, or sourdough, you are an absolute beginner or more advanced baker, there’s something for everyone. It’s not just about baking. It’s about connecting with others, sharing stories, and being part of a community that values quality and tradition.
Of course, if you have more questions on my workshop experience, feel free to contact me!
Freinsheim may be a small town, but it’s home to a big heart—and a bakery that’s worth a visit.