The French Fold

The French Fold The French Fold is an Austin-based culinary experience that blends food, language, and culture.

We offer hands-on French cooking workshops in French or English, private culinary events, and personalized one-on-one cooking sessions.

09/02/2026

Bonjour tout le monde!

No school on Monday, September 21st — so why not spend the afternoon flipping crêpes?

Teens ages 10–15 will mix batter from scratch, master the flip, and build their own sweet crêpe with toppings like chocolate, fruit, jam, and classic sugar & lemon. No experience needed, just curiosity and a sweet tooth.

1–4 PM · $65 · Link in bio to reserve a spot.

Bonjour tout le monde! There’s something new in La Gazette — a seasonal recipe, straight from my kitchen to yours.Think ...
08/26/2026

Bonjour tout le monde!

There’s something new in La Gazette — a seasonal recipe, straight from my kitchen to yours.

Think of it as a small taste of France delivered right to your inbox — recipes, stories, and a few secrets from my grandmother’s kitchen along the way.

If you haven’t subscribed yet, now’s the moment. Link in bio! ✨

08/11/2026

Why copper pans are prized for jam:

• Even, fast heat conduction — copper heats up and cools down quickly and uniformly, so sugar doesn’t scorch in hot spots
• Wide, shallow shape — traditional copper preserving pans (bassines) are wide and low, maximizing surface area so liquid evaporates fast and jam sets without overcooking the fruit
• Copper ions help stabilize pectin — trace copper reacting with the fruit can help preserves gel and keep a brighter color, especially in fruits like berries
• Untinned interior for sugar work — copper jam pans are traditionally left unlined (unlike copper for savory cooking), since sugar doesn’t react with copper the way acidic foods can.
I use Sertodo Copper pans in my confiture workshops for exactly this reason. Come feel the difference for yourself.

08/09/2026

Bonjour!

Save the date — September 26th, we’re trading regular brunch for a very French one.

Join us at the French Legation, one of Austin’s oldest homes, for a hands-on galette workshop from 10 to 11:30am. You’ll learn to make savory buckwheat crêpes the Brittany way: batter, spread, flip, fold. Then sit down and savor a classic ham, Gruyère & egg galette (gluten free!) that you made yourself.

Built in 1841, this landmark is where France first recognized Texas as its own nation — a beautiful, storied backdrop for your morning.

Spots are intimate and limited. Who’s your brunch date?

👉 Link in bio to reserve

08/07/2026

Fall means back to the kitchen for our teens!

Watch these young chefs whisk up a perfect vinaigrette, the kind of technique that turns simple ingredients into something special.

This fall’s teen classes are set for the days school’s out — real French cooking, real skills, real fun:

🥞 Mon, Sept 21 — Flip It! French Crêpes
🍂 Fri, Oct 9 — A French Autumn Table
🍽️ Mon, Nov 2 — French Comfort Classics
🇫🇷 Tues, Nov 3 — Paris Bistro Classics

Ages 10–15. Spots are limited — link in bio to reserve!

L’Atelier de Confiture is here! ...and this one’s extra special.All summer, my friend Jonathan has been hand-harvesting ...
08/05/2026

L’Atelier de Confiture is here! ...and this one’s extra special.

All summer, my friend Jonathan has been hand-harvesting blackberries just for this workshop. We’ll turn them into a beautiful jam together, right in gorgeous copper pans from Sertodo Copper.

You’ll learn the real techniques — how sugar and pectin work together, how to read the set, and how to avoid the mistakes that turn jam into syrup (or concrete 😅). No experience needed, just a love of good food.

Every guest leaves with 2 jars of their own — one to keep, one to gift (or both, I won’t judge).

📍 The French Fold, 1305 Briarcliff Blvd
📅 Saturday, August 29th | 12–2:30pm
$65 — beginner-friendly, spots are limited

Ready to get your hands (deliciously) sticky? Link in bio to reserve your spot!

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07/29/2026

Batter into ladle, ladle into pan, pan into something golden and perfect. 🥞
3 days until you can learn how to make crêpes from scratch — real buckwheat, made by hand, the way they’re meant to be.
Who’s joining us at the table?
Booking link in bio.

Salt air & butter workshop was a blast ✨Our teen chefs made it a full crêpe affair: savory buckwheat crêpes, sweet class...
07/25/2026

Salt air & butter workshop was a blast ✨

Our teen chefs made it a full crêpe affair: savory buckwheat crêpes, sweet classics, and salted butter caramel from scratch — the kind my grandmother would’ve approved of.

Each one went home with their own little jar of caramel, made with their own two hands! There’s something so special about watching young cooks realize they can make something this good.

Merci to this wonderful group for bringing so much energy to the kitchen!

Want your teen (or yourself!) to join the next workshop? Drop a 🥞 below and I’ll let you know when spots open.

07/24/2026

Our teen chefs tackled a full Paris bistro menu : Chicken Cordon Bleu, Gratin Dauphinois, and Crème Brûlée, torched to a perfect caramelized crack.

There’s nothing like watching a table of teenagers go from “I’ve never held a torch” to genuinely proud of what they made!

Picnic season came to the teen kitchen this week 🧺🥖Deviled eggs, golden zucchini fritters, and a baguette pulled straigh...
07/22/2026

Picnic season came to the teen kitchen this week 🧺🥖

Deviled eggs, golden zucchini fritters, and a baguette pulled straight from the oven — proof that a proper French spread doesn’t need much beyond good hands and a little patience.

Swipe to hear the crust crackle when it’s sliced open. Worth the volume!

Address

1305 BRIARCLIFF Boulevard
Austin, TX
78723

Telephone

+15126997284

Website

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