It is never too late to learn new things.
They say cooking is an art and baking is a science. If that’s true, step into our lab—we’ll break it all down through the lens of three versatile doughs that come together in a flash (and we’ll eat like kings and queens in the process). Learn how to make rolled and dropped biscuits and season them with cheddar and scallions or crisp them up for shortcakes. Discover the simple, tried-and-true ratios for the tenderest quick breads and ply them with ripe bananas or shredded zucchini. And once you master the technique for pâte à choux, you’ll be well on your way to éclairs and cream puffs. No intimidation needed—we promise.
Megan Forman is the co-owner and head baker behind Gracious Bakery + Café, which has grown to four spaces across New Orleans (including the NOCHI Café!) since its first location opened in 2012. Before that, she was the executive assistant pastry chef at Sucré and the pastry chef at Bayona. A native New Orleanian and graduate of Vanderbilt University and the New England Culinary Institute, she has also been a recipient of Starchefs’ Rising Star Chef Award. She makes a mean king cake.
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