At Camp Bread in Providence this March, we had the pleasure of speaking with Leonair Dorsey, Head of Pastry and Kitchen Manager at New Orleans’ Gracious Bakery. Known for her skill with laminated pastries and Gracious Bakery’s celebrated King Cakes, Leonair blends traditional Southern flavors with seasonal and inventive twists. Her journey into baking began unexpectedly during her time studying business and accounting, but her passion for the creative challenges of the kitchen soon led her to a fulfilling career in pastry. This year, she taught her first puff pastry class for the Guild, an experience she found deeply rewarding. Here at Camp Bread, Leonair shared insights on her journey, inspirations, and hopes for the future. 

How did you first get into baking, and what drew you to it?Leonair Dorsey: I actually started out studying business and accounting, but I wanted a creative outlet and began baking. Honestly, I was terrible at it in the beginning! (Laughs) But as I kept baking, I realized I loved the challenge. Baking became a way for me to express myself, and I just kept wanting to learn more and improve. 

How would you describe the style of pastries and breads you create at Gracious Bakery? 

At Gracious, we focus on laminated pastries, and we keep things seasonal. We enjoy experimenting with new and interesting flavors while staying rooted in traditional Southern ingredients like bananas and pecans. These flavors are rich and comforting, which really speaks to our New Orleans identity. Pastries are our main focus, and we aim to create a balance of classic and creative. 

Gracious Bakery is known for its King Cakes. Can you tell us about some of the flavors you use in yours? 

Yes, our King Cakes are really popular, especially around Mardi Gras! We have a traditional Galette des Rois with almond frangipane and rum, which people love, but we also enjoy experimenting with new flavors. This year, we tried a pistachio and cherry version, which was a big hit. We like to offer something for everyone, so there’s a balance of traditional and creative options. 

What was your experience like at Camp Bread? 

Camp Bread has been wonderful! It’s been great connecting with other bakers and learning from their experiences. There’s such a sense of community here, and I’m picking up so many new ideas and techniques that I can bring back to my team at Gracious. Being here as a “camper” has been inspiring and a lot of fun. 

You taught a puff pastry class for the Guild earlier this year. How did that experience impact you? 

It was a fantastic experience. I was a little nervous at first since it was my first time teaching, but the group was incredibly welcoming and eager to learn. It was so rewarding to explain the “why” behind the techniques to others who are passionate about baking. I’d love to continue teaching in the future and share what I’ve learned. 

How has being part of the Bread Bakers Guild impacted your career? 

The Guild has opened so many doors for me. Teaching that class connected me with bakers from different backgrounds and gave me new perspectives on my own work. Events like Camp Bread give me fresh ideas and a renewed passion for what I do. I’m incredibly grateful to the Guild for the support and all the opportunities it’s provided. 

Who have been some of your biggest influences in the baking industry?  

My mentors from culinary school, Chef Angela and Chef Joe, were huge influences. They taught me so much about technique and how to approach pastry work thoughtfully. Megan Forman, the owner of Gracious, has also been an incredible support—she introduced me to the Guild, which has opened even more doors. 

You’ve mentioned you enjoy mentoring new hires at Gracious Bakery. What do you find fulfilling about teaching others? 

I love working with people who have a genuine interest in learning, especially when they’re passionate about baking. It’s fulfilling to show them not just the steps, but the “why” behind each technique. Watching new bakers grow and get excited about the craft is amazing. 

Looking ahead, what are some goals or areas of growth you’re excited to pursue in baking? 

I’m not entirely sure what’s next, but I’m excited to keep learning and growing. There’s always something new to discover in this field, and with the Guild’s support, I’m confident new opportunities will keep coming my way. Whatever the future holds, I’m ready to embrace it.  

Follow Leonair's baking at Gracious Bakery here.