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Pliés & Pastries

Join us for HAVEN's FIRST OFFICIAL EVENT: Pliés & Pastries with Vegan Cuisinartist and dancer extraordinaire Natalie Leibert and sous-sous chef Makenzie Murdock. This 3-hour online workshop includes guided pastry-making, a 75-minute ballet class, and time to enjoy your culinary creations and with newfound friends. *Mimosas optional*


September 6

10am-1pm PDT

What to Expect

Delicious Vegan Rosemary Pear Scones 

75-minute ballet class (barre + center)

Enjoyment + Engagement

What to Bring

  • Recipe Ingredients (adjustments and substitutions welcome)

  • Your favorite cozy dancing socks or ballet shoes


Natalie Leibert began training at various dance schools in the Los Angeles area including company work with Westside Dance Project in Redondo Beach, and Pacific Festival Ballet in Agoura Hills. She continued training at the Miami City Ballet School and Alonzo King LINES Ballet Training Program. Leibert has attended workshops and programs at the San Francisco Conservatory of Dance, the Joffrey Ballet School, the School of American Ballet, Pacific Northwest Ballet and the Juilliard School, in addition to Nederlands Dans Theater and Batsheva Dance Company. Natalie joined Hubbard Street 2 as an apprentice in August 2014 and was promoted to full company member in August 2015 through 2016. She danced with BODYTRAFFIC from 2016 to 2019. Natalie started baking with my mom from a young age and has loved it ever since. She attended vegan culinary school in 2017 at PlantLab by Matthew Kenney Culinary, and is currently attending a plant-based pastries course.

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Makenzie Murdock was born and raised in Los Angeles and began her training at the age of three. She graduated from University of Southern California with a BA in Human Biology and a minor in dance. Makenzie has most recently completed Broadway Dance Center’s Professional Semester and has also trained in intensive programs with Joffrey Chicago Ballet, Bolshoi Ballet, Alonzo King Lines Ballet. Makenzie has most recently performed in Marc Kimelman’s Run and been working the past two years as Chaz Wolcott's associate. She is so excited to assist Pliés & Pastries with her best friend!

Recipe Ingredients

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon ground flaxseeds 

  • 1/2 teaspoon salt

  • 1/2 cup coconut sugar

  • 8 tablespoons cold vegan butter (Natalie prefers to freeze sticks of vegan butter!)

  • 3/4 cup non-dairy milk (Natalie recommends oat or soy)

  • 1 teaspoon pure vanilla extract

  • 1 pear, diced (or your favorite seasonal fruit. i.e. blueberries, strawberries)

  • 1 tablespoon rosemary sprigs, chopped into small pieces 



Workshop Fee



To register, email

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