Classic French Pastries with Chef Laurie

Classic French Pastries (Hands-On/Demonstration Class)

Learn the basics of the laminated doughs.  Demystifying the laminated dough by preparing a Rough Puff Pastry and ending with a buttery and flaky dough.  Learn folding techniques, how to work the dough and the importance of temperature.  This class will lead to more involved laminated doughs such as croissants and puff pastry.  Class will be hands on and demonstration as well as include a detailed recipe guide and a beginner understanding of laminated doughs.

2 Types of Rough Pastry will be made:

Chef Laurie Bio:

Born and raised in the heart of New Orleans, Laurie is an enthusiastic chef whose kitchen is deep rooted in soulful flavors of the Crescent City. Inspired by the rich culinary traditions of her hometown, she blends classic recipes with her own creative touch, turning simple ingredients into unforgettable bites. While classic French pastry such as croissants is Laurie’s first love hometown hearty fair including jambalaya is a close second. Whether she is working on wholesale, retail or bougie catering in her commercial production kitchen, Bananas + Beehives, or sharing her creations with the community, Laurie pours love, heritage, and a little bit of NOLA magic mixed with North Georgia cuisine into every bite. In 2023 she opened her commercial kitchen, That Borrowed Kitchen, to other makers and bakers looking to begin their pastry journey. Her passions outside of the kitchen are tennis, painting and family time.