Join the Southern Food & Beverage Museum for a demonstration of baking technique from Kelly Mayhew, owner of Mayhew Bakery. The new bakery specializes in small batches of organic sourdough breads, using local Louisiana ingredients.
The program begins at 3 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
The grandson of the first Krispy Kreme franchisees, Kelly Mayhew apprenticed under an Austrian master pastry chef, worked for the top chefs in Charleston, S.C. and is a former Sous Chef at Brennan’s in New Orleans.
Now he’s bringing his passion and unique technique to Mayhew Bakery. His breads are naturally leavened with long cold fermentation periods to develop a unique, rich flavor. Mayhew uses stone-milled organic flours and sources local ingredients when possible.