Pastry & Baking

Pastry is the most precise discipline in the kitchen. Where a sauce can be adjusted at the last moment, a tart case that has been overworked or a ganache that has split cannot be easily rescued. This precision is what makes pastry both challenging and deeply satisfying. and it is why understanding the science behind each technique matters more in pastry than anywhere else.

At Jackson Laurie School of Recipes, we teach pastry as a set of principles rather than a collection of recipes. Understanding why pastry shrinks, why ganache splits, why a panna cotta needs exactly the right amount of gelatine. These principles transfer across every recipe. Florida's humidity presents specific challenges for pastry work: caramel absorbs moisture quickly, meringue weeps, and chocolate can bloom. We address all of these in our recipes and technique notes.