Galettes, Butter, and Beautiful Simplicity

Welcome to The Gourmet Table

I'm Christiana Jones, the baker behind Gourmet Layers, and I wear quite a few hats. I'm certified in French pastry making, I’m a romance novelist, a former doctor, and most importantly, a busy mom who believes that exceptional baking should be accessible to everyone, even when life gets hectic.

This newsletter is my way of sharing what I've learned from pastry chefs and through countless hours of experimentation in my kitchen. Each month, I'll bring you seasonal inspiration, tested techniques, and the kind of insider knowledge that transforms good baking into something extraordinary.

There’s something about August that makes me crave simple, fruit-forward desserts that don’t require a special occasion—just a free afternoon and a bowl of ripe stone fruit. This month we’re starting with one of my favorite rustic French pastries: the galette.

No tart pan. No perfection required. Just flaky pastry dough folded around juicy peaches, plums, or nectarines, kissed with sugar and baked until golden.

Let’s roll up our sleeves.

Featured Recipe: Rustic Summer Fruit Galette

Rustic tablescape with peach galette

A galette is a freeform tart that’s as charming as it is forgiving. It’s one of the first things I teach in French pastry workshops because it encourages intuition in the kitchen: how dough should feel, how fruit should look when just right.

Click here for printable recipe.

Gather and measure out what you’ll need:

[Your galette recipe would go here - the full recipe with ingredients and step-by-step instructions]

Step 1:

Step 2:

Technique Deep Dive: Mastering Galette Dough

The beauty of a galette lies in its rustic charm, but that doesn't mean the technique should be sloppy. The dough is where many home bakers stumble, so let's break down the secrets to pastry that's both tender and sturdy enough to hold all that juicy fruit.

[Your technique section covering butter temperature, mixing methods, hydration levels, resting time, and rolling techniques]

Keep butter cold and dough rrelaxed

Don’t overfill—less is more with tender summer fruit

Option: add a teaspoon of lemon zest or a dash of cardamom to the filling for a flavor twist.

Tools That Transform: My Galette Essentials

After years of making galettes, these two tools have earned permanent spots in my kitchen. They're the difference between struggling with stubborn dough and creating pastry that rolls out like silk.

[French Rolling Pin Name/Brand] - Unlike American rolling pins with handles, French pins give you complete control and feel for the dough. The tapered ends help create even thickness, and the direct contact lets you sense exactly how the dough is responding.

[Pastry Cutter/Bench Scraper Name/Brand] - This isn't just for cutting butter into flour. I use mine to move delicate dough without tearing, create clean edges on my galette, and portion fruit evenly. It's like having an extension of your hands that won't warm the dough.

Gourmet Layers Special Offers

August means stone fruit season is in full swing, and I'm celebrating with desserts that let these gorgeous fruits shine. Available for order on the website through the end of August:

Petite Douceurs: Seasonal Mini Cake Duo

Mini cake duo with fruit

Two handcrafted 4-inch cakes made with real fruit, cream, and a French touch—perfect for gifting, sharing, or savoring solo. Beautifully packaged and available in limited quantities weekly though August 30.

$38 | Pre-order required.

Place orders at gourmetlayers.com for pickup/delivery the following week.

Celebration and Styling Spotlight: Late Summer Gatherings

There's something magical about August evenings - that golden hour light, the way the air finally starts to cool, the abundance of everything summer has to offer. This is galette season at its finest.

For your next gathering, consider serving galettes family-style on wooden boards with small vintage spoons for serving. The rustic charm plays beautifully against crisp white linens or casual picnic settings. I love pairing stone fruit galettes with vanilla bean ice cream and maybe a drizzle of local honey.

The beauty of galettes is they're equally at home at an elegant dinner party or a backyard barbecue. They're impressive enough to wow guests but approachable enough that everyone feels comfortable diving in.

Let's Connect

I'm curious - when you imagine your perfect galette, what fruit are you reaching for? Are you a classic peach person, or do you dream of something unexpected like roasted grapes with thyme?

Reply and tell me about your ideal galette, or better yet, bake one and tag it with #TheGourmetTable. I can't wait to see what's coming out of your kitchens.

Until next month,
Christiana

P.S. Next month we're diving into apple season with a technique I learned in a tiny pâtisserie in Lyon. Trust me, you'll want to subscribe.