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Showing all 9 resultsSorted by price: high to low

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  Macaron Masterclass

  R990.00 Add to cart

  Bake from Scratch & Holiday Fillings

  Macarons from Scratch – Learn the precise art of mixing, piping, and baking perfect macaron shells with smooth tops and classic ruffled feet.
  Expert Troubleshooting – Discover how to avoid hollow shells, cracked tops, and lopsided baking, ensuring success every time you bake at home.
  Gingerbread Spice: A warm, aromatic filling capturing the classic taste of holiday gingerbread.
  Rich Brandy Butter: A luxurious, traditional festive cream perfect for a decadent holiday treat.
  Chocolate and Orange: A timeless winter combination of rich, smooth chocolate infused with vibrant citrus.

  Saturday, 19 December 2026

  9am – 1pm

  Baking Masterclass
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  Festive Jams, Pickles and Preserves

  R500.00 Add to cart

  Fill your pantry with the vibrant colors and flavours of the harvest.

  Cook and bottle 5+ distinct preserving styles together:
  Apricot Jam: Master the classic gel-setting point to cook up a traditional, glossy apricot jam just like gran used to make.
  Onion Marmalade: Slow-simmer a rich, sweet, and sticky savoury marmalade featuring beautifully caramelised onions and deep flavour profiles.
  Quick-Pickle: Create a crisp, tangy vinegar brine to instantly preserve crunchy seasonal garden vegetables.
  Peach Curd: Cook up a smooth, luxurious, and velvety fruit spread that offers a rich and decadent alternative to traditional toppings.
  Mango Chutney: Simmer a vibrant, spiced, and slow-cooked sweet-and-sour condiment that pairs beautifully with cheeses and local dishes.
  Cherries in Port: Infuse plump, sweet cherries in a luxurious, warm port syrup to create a sophisticated festive treat perfect for holiday gifting.

  Wednesday, 16 December 2026

  10am – 1pm

  Cooking Classes
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  Meringues and Pavlovas

  R500.00 Add to cart

  Flawless French Meringue Technique
  Your Own Pavlova Shell – Bake a perfect pavlova shell with a signature crisp exterior and a soft, marshmallow-like centre.
  Signature Fillings: Customise and fill your spectacular creation with your choice of two gourmet flavor profiles:
  Coffee Cream & Caramel: Rich, indulgent coffee-infused cream drizzled with smooth caramel sauce.
  Lemon Curd, Yoghurt Cream & Fresh Fruit: Zesty house-made lemon curd paired with a light, tangy yoghurt cream and topped with vibrant seasonal fruits.

  Tuesday, 13 October 2026 

  10am – 1pm

  Baking Classes
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  Quiche Class

  R500.00 Add to cart

  Say goodbye to tough pastry and soggy bottoms forever

  Shortcrust Pastry: Learn the traditional method of rubbing butter into flour to build a tender, reliable pastry dough from scratch.
  Blind Baking Mastery: Master the essential technique of pre-baking your shell with weights to ensure a crisp base that never goes soggy once filled.
  The Perfect Custard Base: Understand the ideal ratio of eggs to dairy for a velvety, smooth custard that holds its shape beautifully without turning rubbery.
  Custom Fillings: Explore a variety of flavour profiles and ingredient combinations to customise your own take-home creation.
  Phyllo Pastry Alternative: Watch an expert live demonstration on how to craft a lighter, ultra-crisp phyllo pastry alternative, which will be served up fresh for lunch alongside a seasonal garden salad.

  Friday, 6 November 2026

  10am – 1pm

  Baking Classes
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  Street food

  R500.00 Add to cart

  Bring the excitement and dynamic culinary techniques of international food stalls to your kitchen

  Arancini: Roll, coat, and fry traditional Italian risotto balls to achieve a beautifully golden, crispy exterior with a rich, savoury filling.
  Stuffed Flatbreads: Master the dough technique required to roll, stuff, and grill soft, flavourful flatbreads on a hot surface.
  Satay Chicken: Prepare tender chicken skewers and master the secrets to a rich, fragrant, and deeply aromatic peanut satay dipping sauce.
  Aloo Chana Chaat: Assemble a vibrant, tangy, and deeply spiced Indian street food salad featuring tender potatoes, chickpeas, and fresh herbs.
  Pad Thai: Master the precise timing and wok control required to toss together this classic, definitive Thai noodle dish balancing sweet, sour, and salty notes.
  Pastéis de Nata: Bake the legendary Portuguese custard tarts to achieve a blistered, creamy top nestled inside layers of ultra-crisp, flaky puff pastry.

  Friday, 4 December 2026

  10am – 1pm

  Cooking Classes
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  Breads and Pizza

  R500.00 Add to cart

  Master the timeless art of yeast baking in this hands-on class

  Basic Bread Dough: Master the foundational dough that serves as the perfect base for multiple bakes.
  Classic Pizza: Stretch and bake a traditional thin-crust pizza topped with a rich tomato sauce and cheese.
  Pizza Bianca: Prepare an elegant, rustic white pizza featuring olive oil, garlic, and fresh herbs without tomato sauce.
  Whole-Wheat Seed Bread: Learn the techniques for handling dense wholemeal flour to produce a hearty, seed-crusted loaf.
  Seed Bread Canapés: Turn your fresh seeded bread into beautiful, bite-sized social appetizers.
  Focaccia with Slow-Cooked Onions: Dimple and bake a beautifully olive-oil-rich Italian focaccia topped with sweet, caramelised onions.
  Cinnamon Buns: Roll, slice, and bake soft, fluffy sweet buns packed with a fragrant sugar and cinnamon filling.

  Tuesday, 27 October 2026

  10am – 1pm

  Baking Classes
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  High Tea Baking

  R500.00 Add to cart

  Bring the elegance of a classic tea room into your own kitchen

  Chocolate Whoopie Pies: Bake soft, cake-like chocolate cookies sandwiched together with a light, fluffy filling.
  Homemade Marshmallows: Master the confectionery science behind whipping up light, pillowy soft marshmallows from scratch.
  Apple Sponge Cake: Create a beautifully moist, tender fruit-infused sponge cake with a perfect golden crumb.
  Madeleines: Learn the secrets to achieving the classic humped shape on these delicate, shell-like French butter cakes.
  Scones: Mix and bake traditional, high-rising scones that are perfectly light on the inside and ready for cream and jam.
  Fancy Finger Sandwiches: Assemble a selection of elegant, neatly trimmed savoury sandwiches with classic gourmet fillings.

  Tuesday, 1o November 2026

  10am – 1pm

  Baking Classes
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  Choux pastry, eclairs and profiteroles

  R500.00 Add to cart

  Learn to Make Festive Profiteroles and Eclairs with Savoury Lunch
  Festive Profiterole Wreaths: Delicate choux buns arranged into a stunning holiday wreath, filled with rich festive creams and beautifully decorated.
  Craquelin Holiday Teddies: Adorable, crisp-topped choux pastry teddies featuring a crunchy craquelin layer and a delicious sweet filling.
  The Savoury Lunch of Traditional French Gougère: Baked-to-perfection, light, and airy cheese choux pastry served warm.

  Friday, 18th December 2026

  10am – 1pm

  Baking Classes
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  Edible Gifts

  R500.00 Add to cart

  Give the ultimate gift of handmade hospitality this festive season

  Artisanal Fudge: Master the critical temperature control secrets needed to achieve a rich, velvety smooth holiday fudge that melts in the mouth without crystallising.
  Homemade Marshmallows: Learn the confectionery science behind whipping up light, pillowy soft, and delicately dusted festive marshmallows from scratch.
  Gingerbread Caramel Sauce: Simmer a decadent, glossy dessert sauce infused with warm gingerbread spices, perfect for drizzling over holiday bakes and ice cream.
  A Variety of Jar Gifts: Assemble and layer beautiful dry pantry mixes inside decorative presentation jars, creating foolproof, gorgeous gifts complete with instructions for the recipient to enjoy at home.

  Friday, 20 November 2026

  10am – 1pm

  Baking Classes