Bakery visitors don their aprons for a virtual tour of the old-world countryside with instructor Anna Mays. A four-hour course blends a walk through French culinary history with stops along the way to prepare — and eat — savory puff pastry, cups of creamy celeriac soup, endive salads and an epic cheese plate. Sweet-potato-blueberry crème brûlée makes for a sweet finish.

Artisan Cooking: A Culinary Journey to France: The Winter Menu: Sunday, March 4, 10 a.m.-2 p.m., Brot Bakehouse School and Kitchen, Fairfax. $98; preregister. Info, 370-4077, brotbakery.com.

More food events

Hatchet Tap Takeover With Citizen Cider: Bar patrons celebrate Vermont Cider Week with an uncommon array of apple ferments on draft — and kitchen specials to match. Friday, March 2, 6-11 p.m., Hatchet Tap and Table, Richmond. Cost of food and drink. Info, 434-3663, hatchetvermont.com.

Grow Your Own Mushrooms: Fungiphiles learn to grow shiitake and oyster mushrooms and share a meal. Children welcome; childcare available. Saturday, March 3, 11:30 a.m-1:30 p.m., the Center for an Agricultural Economy, Hardwick. Free; preregister. Info, 472-5940, hardwickagriculture.org.

Hotel Vermont Beer Dinner: Hotel Vermont beer concierge Matt Canning and executive chef Doug Paine present a five-course meal paired with beverages from some of Vermont’s most sought-after brewers. Tuesday, March 6, 7-10 p.m., Hotel Vermont, Burlington. $95; reservations required. Info, 651-0080, hotelvt.com.

This article appears in Feb 28 – Mar 6, 2018.

Hannah Palmer Egan was a Seven Days food writer from 2014-2019. She was a 2017 James Beard Journalism Award finalist for her coverage of Vermont's food and agriculture industries, and received food writing awards from the Association of Alternative Newsmedia. She lives in northeast Pennsylvania with her family, where she works in the outdoor lifestyle and adventure tourism industry.