What We Do
- We produce small-batch, handmade pastries out of a home kitchen for local farmers markets. As makers, we use the best possible ingredients and hone our recipes to create delicious and memorable pastries.
- We appreciate the little things-the shatter of a browned croissant, the smell of sauteing onions in butter, a perfectly presented cheese board, and above all, sharing and savoring those with the ones we love.
Why Galette?
See those beauties to the left? Those are galettes, or a kind of free form, flat French pie that can be savory or sweet. Galettes are delicious. We like delicious. We also appreciate the meeting of technique and creativity embodied in a galette – the precision of the pie dough and the versatility of the filling. They are rustic, beautiful and filled with butter. What’s not to love?
When trying to name our business, a lot of words and phrases were thrown around, but we kept coming back to Galette. Not only is it a pastry we produce and love, it also pays homage to our love of French pastry. The word itself has a French feminine ending, and as a women-owned business it felt right.
About Ashley
I graduated from the University of Michigan with a degree in English and went to work as a research editor in Chicago. Lacking a creative outlet in my job, I would often have my friends over for dinner parties. One cold November night, feeling disconnected from my day job, I went to see Julie & Julia and something clicked. I impulsively applied to culinary schools within the week and by January 2010 I was enrolled in the French Pastry School. I spent the next six months immersed in flour and butter and loved every minute of it. I stayed on another six months to intern for the launch of their cake program and subsequently left to join a 5-star hotel and eventually their Michelin-starred restaurant.
In 2013, I moved to Atlanta with my now-husband and spent four years teaching food enthusiasts everything from ramen to macarons as the resident chef at Sur la Table Phipps Plaza. I left to start Galette with Morgan in the fall of 2017. I live in Atlanta proper with my husband, Mark, our daughter, Lyra, and our terrier mix, Heidi. I enjoy slowly converting Atlanta bakers to the metric system, a good glass of wine on the porch, and the mellow jams of 90s era R&B. I love karaoke and pasta more than anyone should. I’m an avid reader, design lover, and jazz hand enthusiast.
About Morgan
With an undergraduate degree from UVA and a J.D. from Emory, where else would I end up but immersed in the culinary world? I grew up a dabbler in the kitchen, but really started cooking in college when my best friend and roommate was diagnosed with a blood sugar disorder. We gave up the late night Gumby’s pizza and on-the-run cereal bars and I began cooking for both of us. As I learned about the joys of souffles, homemade stock, roast chicken and tarragon and cream, I also discovered how cooking for my friends made us all a little bit happier. Throughout law school and my legal practice, I continued to turn to the kitchen when I was in need of a little joy. I started a food blog and eventually built up the courage to make the leap from law to culinary. I started in a local bakery, falling in love with pastry in all its glorious, buttery forms, and spent three years as a chef instructor with Sur la Table and two more teaching at Cooks Warehouse.
I currently live in Decatur with my husband, Andrew, and our dog, Rhubarb, demander of tummy rubs and champion squeaker. I’m a hiker and national park devotee, amateur photographer, community choir member and lover of peaches and cozy sweaters. On my days off, I’m typically found singing show tunes to my dog while testing new recipes.