Get a full immersion into our professional kitchen by learning different techniques and flavours during our February cooking camp!
It’s time to whisk, roll, and bake!
In this delicious baking session, our young Gourmet Chefs will learn the secrets of pastry and dessert making while preparing three irresistible treats: soft and gooey Cinnamon Rolls, smooth Vanilla Custard, and golden Creamed Coconut Macaroons.
This workshop blends creativity and technique — teaching children how to knead dough, make a classic custard from scratch, and perfect the texture of coconut-based bakes. It’s the perfect mix of learning, fun, and sweet indulgence!
What’s included:
Step-by-step guidance from our professional pastry chefs
All ingredients and equipment provided
Techniques in dough making, whisking, and baking
A fun, confidence-building experience for every aspiring baker
Each young chef will take home their delicious creations — and plenty of sweet memories!
Menu:
Cinnamon rolls
Vanilla custard
Creamed coconut macaroons
Class structure
Hands on cooking classes where your children are in charge of doing everything from scratch with the help of a chef instructor. They will be guided through the step-by-step recipes and get some demonstrations performed by the chef instructor who is running the session. The exact format will vary from class to class depending on the style of cuisine and length of the course. Children will get a chance to eat what they have cooked by having a break from 12.15-30pm. Time frame might changed depending on the group and recipes made on the day.
Included in the price:
Recipe booklet
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
Snacks and water.
Shoe covers
Drop off session from 10am to 1pm
What you need to bring:
Flat-soled and close toe shoes. No heels in the kitchens.
Hair clips
Tupperware to transport your products home
No refund after booking.
Contact us before booking if you need to swap some ingredients.
Students from 12 to 15 years old cook separately from the youngest ones when we have a minimum of 4 teenagers.
Not suitable for children with the following allergies or food intolerances/diets: Gluten, dairy, eggs, vegan, vegetarian,
Time and location:
Get notified by email when this product is in stock.
Get a full immersion into our professional kitchen by learning different techniques and flavours during our February cooking camp!
It’s time to whisk, roll, and bake!
In this delicious baking session, our young Gourmet Chefs will learn the secrets of pastry and dessert making while preparing three irresistible treats: soft and gooey Cinnamon Rolls, smooth Vanilla Custard, and golden Creamed Coconut Macaroons.
This workshop blends creativity and technique — teaching children how to knead dough, make a classic custard from scratch, and perfect the texture of coconut-based bakes. It’s the perfect mix of learning, fun, and sweet indulgence!
What’s included:
Step-by-step guidance from our professional pastry chefs
All ingredients and equipment provided
Techniques in dough making, whisking, and baking
A fun, confidence-building experience for every aspiring baker
Each young chef will take home their delicious creations — and plenty of sweet memories!
Menu:
Cinnamon rolls
Vanilla custard
Creamed coconut macaroons
Class structure
Hands on cooking classes where your children are in charge of doing everything from scratch with the help of a chef instructor. They will be guided through the step-by-step recipes and get some demonstrations performed by the chef instructor who is running the session. The exact format will vary from class to class depending on the style of cuisine and length of the course. Children will get a chance to eat what they have cooked by having a break from 12.15-30pm. Time frame might changed depending on the group and recipes made on the day.
Included in the price:
Recipe booklet
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
Snacks and water.
Shoe covers
Drop off session from 10am to 1pm
What you need to bring:
Flat-soled and close toe shoes. No heels in the kitchens.
Hair clips
Tupperware to transport your products home
No refund after booking.
Contact us before booking if you need to swap some ingredients.
Students from 12 to 15 years old cook separately from the youngest ones when we have a minimum of 4 teenagers.
Not suitable for children with the following allergies or food intolerances/diets: Gluten, dairy, eggs, vegan, vegetarian,
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