Cook And Bake With Laurie

I don't do food demonstrations. My classes are a hands-on experience. This way, participants learn by doing and retain what they've learned.
At children's birthday parties, I explain that baking uses math. This quiets the room until we start the measuring process. As we add and combine ingredients, fun takes over. After our product comes out of the oven and cools, we're ready to frost and decorate. There is no right or wrong way to do this. I tell them, just have fun creating.
The best part is eating what you make. There's a sense of pride. It's great to watch.
Adults also enjoy this process. It becomes a bonding experience as we work together creating something we can put on the table and eat together.
I developed recipes for healthy soups, salads, sandwiches, and easy dinners and desserts that anyone can prepare.

In 1981, I was looking to put my creativity to work. A friend suggested I start a bakery. Yes, I was a very good cook and baker, but my own business? I had no financial resources to purchase all the needed equipment. Fortunately, my grandfather made me the necessary loan to get the business up and running.
Our Daily Bread became a comfortable and convenient place for locals to meet, chat, and eat baked-on-the-premises pastries and breads. During the early years, I was the pastry baker and menu designer. As we grew, we added our cafe, which featured local ingredients used in our great sandwiches and salads.
Some years later, I purchased the Main Squeeze restaurant next door to ODB where my children had an opportunity to learned the trade. It was a wonderful place to eat fresh, wholesome food at affordable prices.
Over the years, we became a local, landmark.