Getting to know folklaur feels like slipping into an autumn film—slow‑burning, tender, and full of the kind of warmth that lingers long after the last note fades. Laura Feigin’s music carries a poetic honesty and cinematic pull that feels like a deep breath you didn’t realize you needed. When she told me chai has always been her comfort ritual—her nostalgic anchor from Borders café days to the quiet corners of adulthood—it clicked instantly. I wanted to turn that feeling into something you could taste. Just in time for Thanksgiving, I baked a Chai‑Spiced Apple Pie: rich, cozy, and layered with the same warmth and introspection woven through her songs. Check out the recipe below! 

Philadelphia‑based singer‑songwriter Laura Feigin, who records as folklaur, blends indie folk, soft pop, and cinematic storytelling into music that feels both intimate and expansive. With recent features on Bounce Digital Radio, Vehicle City Sound, and the J360 Jams Podcast, she’s quickly emerging as one of 2025’s most compelling new voices—an artist rooted in storytelling and emotional truth.

 

 

Though she’s been singing forever, Laura didn’t start writing songs until the pandemic gave her space to breathe. Picking up a guitar, she found melodies and lyrics coming together —unlocking the voice she always knew was there. Her music carries echoes of Taylor Swift, Maggie Rogers, Noah Kahan, and Gracie Abrams, but she makes it her own with vulnerability and literary flair. As an English major, Laura calls language “delicious”—a playground of metaphors, associations, and layered meanings. She gravitates toward the messy in‑between moments, the pauses between what was said and what was meant. Her debut release, a seven‑song collection, explores two people living the same story from different emotional angles. No villains, no heroes—just heart, perspective, and miscommunication folded into melody.

“I want people to feel like whatever they’re going through, it’s okay,” she told me. “You’re actually in more danger of losing out than you are of losing.”

That’s the core of folklaur: honest expression as an act of courage. Laura releases music under her self-created imprint, in the margins Records—a nod to the notes she scribbles in book margins, and a mission-driven dream. Her long-term goal is to build a nonprofit arm that helps independent artists record their first projects while retaining full ownership of their masters. Art without financial barriers. Creativity without compromise. A future where more artists get to begin in the margins—and grow. Be sure to check out folklaur’s latest release, leaves & letters, on available streaming platforms. 

 

folklaur on Apple Music

folklaur on Tidal

 

 

When it comes to food, Laura’s comfort flavor is Chai. She first fell in love with it as a teenager, fascinated by Indian culture, and it stuck—through her Borders café days sipping soy chai lattes, all the way into adulthood, where it’s become her grounding ritual. Warm, spiced, familiar, but never the same twice. She cooks with chai, bakes with it, and even riffs on Taylor Swift’s famous chai cookies with her own vegan twist.

As a lifelong vegetarian, Laura leans toward fresh, seasonal foods—think tofu, paneer, apples with peanut butter, and cashews (“the trend of the year,” she laughed). For dessert, her nostalgic favorite is the peach pie her mom baked every August for her birthday. But when she mentioned that apples are her absolute favorite food—and considering how autumn practically lives inside her music—the inspiration clicked.

This Chai‑Spiced Apple Pie feels like folklaur in dessert form: warm, poetic, autumn‑hued, and emotionally gentle. A flaky crust cradles soft apples laced with brown sugar, cinnamon, cardamom, ginger, nutmeg, allspice, and cloves—comfort wrapped in spice. It tastes like a page from her lyric book: familiar but never repetitive, sweet with depth, and steeped in feeling. Check out the recipe below!

 

 

Chai-Spiced Apple Pie

Ingredients

  • 1 pre-made 9-inch pie crust, thawed
  • 6 medium apples (Honeycrisp + Granny Smith combo is ideal), peeled + sliced
  • 1 tablespoon lemon juice
  • ½ cup pure cane sugar
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • Chai spice blend:
    • 1 teaspoon cinnamon
    • ½ teaspoon cardamom
    • ¼ teaspoon ginger
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon allspice
    • ⅛ teaspoon cloves
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, cut into small pieces
  • 1 beaten egg + 1 tablespoon water (egg wash)
  • Extra sugar + cinnamon or turbinado sugar for sprinkling

Directions: 

  1. Toss the sliced apples with lemon juice. Add sugars, flour/cornstarch, salt, chai spices, and vanilla. Mix until everything is well-coated.
  2. Preheat oven to 425°F.
  3. Fit the pre-made crust into a 9-inch pie pan.
  4. Pour in the apple filling and dot the top with the butter pieces.
  5. If you have a second pre-made crust, lay it over the top, or create your lattice style of choice. I stamped out leaves and made a large leaf to top the center of the pie.
  6. Brush the dough with the egg wash mixture.
  7. Bake at 425°F for 15 minutes, then reduce the heat to 350°F for 35–45 minutes. The pie is done when the crust is golden, and the filling is bubbling thickly from the vents or edges.
  8. Cool for at least 2 hours so the filling sets and slices cleanly.
  9. Sprinkle with cinnamon sugar. Serve and enjoy!