Lauren Schofield


Marlow & Sons pastry chef Lauren Schofield previously worked in noted Manhattan kitchens including Flora Bar and King, where she developed a keen eye for elevating rustic European desserts, including massive tartes tatin, boozy babas au rhum, and cloud-like pavlovas. Her cakes are flavorful but restrained in their decoration, relying mostly on jewel-like currants, berries, and other fresh fruit as well as star-shaped piping for ornament.