March 5 / 8:00AM - 3:00pm ET

Institute of Culinary Education  

225 Liberty Street, 3rd Floor,

NY, NY 

In this interactive and immersive class, unlock the secrets to crafting the highest-quality, plant-based pastries and desserts. We'll explore essential ingredients, innovative techniques, and foolproof recipes that elevate your creations with Susannah Schoolman of Tourlami.  

You'll gain a deep understanding of the function of each ingredient and learn how to work with them to achieve exceptional results. Through demonstrations and hands-on practice, we'll tackle classic pastry techniques, including:  

• Laminated doughs for flaky croissants and puff pastry  

• Enriched doughs for soft, tender brioche  

• Perfectly crumbly scones  

• Elegant and flavorful tarts  

Whether you're a seasoned baker or new to plant-based pastry, this class will equip you with the knowledge and skills to create stunning desserts that taste as amazing as they look.  

We will make puff pastry, which we will then turn into savory tarts, sugar brioche tarts with vanilla pastry cream and fruit, fruit scones, and chocolate passion fruit caramel tarts.   

By the end of this class, students will:  

• Understand common bakery ingredients and their functions, and vegan substitutes and why they work  

• Fundamental principles of lamination  

• Execution and assembly of staple bakery items with a vegan approach that doesn't compromise on flavor or presentation.

Susannah Schoolman is the Founder and CEO of Tourlami, a plant-based ingredients company specializing in plant-based butter for professional use. Susannah has worked her way through some of the most lauded bakeries and kitchens in the world, beginning with her career at Thomas Keller’s Bouchon Bakery in New York City, and then on the opening team for Lincoln Ristorante in Lincoln Center under Jonathan Benno and Richard Capizzi. Next she became the Head Baker at b. Patisserie under James Beard Award winning Belinda Leong at their San Francisco and Hawaii locations, before moving to Copenhagen to become the Head of Pastry and Viennoiserie at noma-partnered Hart Bageri under Richard Hart. 

In 2016, Susannah adpoted a plant-based lifestyle and instantly felt the disconnect between her personal and professional lives. Frustrated with a lack of consistent and delicious plant-based butters, Susannah created Tourlami as a way to bring the highest quality plant-based ingredients to bakers, chefs, and pastry chefs.