Built by chefs, for chefs

A focused, career-ready programme that fits real life: sharp theory, two weeks on the bench, then guided home assignments with mentorship. Designed to help you start or scale your own pastry business — with job recommendations for standout graduates. Very small classes for maximum attention. All levels taught personally by Serena & Fabien.

  • 8 pax (Levels 1 & 2). 6 pax (Level 3)
  • Made for busy schedules
  • Business-minded curriculum
  • Job recommendations

Level 1 – Foundations

  • Price: R20 000
  • Format: 2 days Theory • 10 days Practical (2 weeks) • 2 weeks Mentorship & home assignments
  • On-site dates: Thu 6 Nov – Fri 21 Nov 2025 (Cape Town)
  • Class size: Max 8 pax
  • Taught by: Serena & Fabien

Level 2 – Advanced Pastry & Bakery

  • Price: R30 000
  • Format: 3 days Theory • 10 days Practical (2 weeks) • 3 weeks Mentorship & home assignments
  • On-site dates: Wed 14 Jan – Fri 30 Jan 2026
  • Class size: Max 8 pax
  • Taught by: Serena & Fabien

Level 3 – Professional Mastery

  • Price: R55 000
  • Format: 4 days Theory • 10 days Practical (2 weeks) • 4 weeks Mentorship & home assignments
  • On-site dates: Tue 10 Feb – Fri 27 Feb 2026
  • Class size: Max 6 pax
  • Taught by: Serena & Fabien

Language requirement: basic English speaking & writing. 25% deposit secures your seat. Ingredients, packaging, and daily take-home products included.

Level 1 – Foundations

Master core foundations for real-world pastry & bakery production.

At a glance:

  • Duration: 2 weeks (Mon–Fri).
  • Class size: Max 8.
  • Price: R20,000.
  • Deposit: 25%.
  • Payment plan: 25% deposit with the balance due on the first day of practical

Immediate ROI: master the non-negotiables (doughs, creams, bakes) so your products sell from week one.

Confidence on the bench: consistent textures, clean finishes, zero guesswork.

Fast track to revenue: leave with a starter menu you can produce at home or in a small lab.

Level 2 – Advanced Pastry & Bakery

Master core foundations for real-world pastry & bakery production.

At a glance:

  • Duration: 2 weeks (Mon–Fri).
  • Class size: Max 8.
  • Price: R30,000.
  • Deposit: 25%.
  • Payment plan: 25% deposit with the balance due on the first day of practical.

Premium products, premium pricing: croissants, tarts, entremets, chocolate—engineered for repeatability.

Production flow that pays: laminations and batching built for speed, quality, and margin.

Scale without chaos: costed recipes + batch plans to lift GP and keep standards tight.

Level 3 – Professional Mastery

Master core foundations for real-world pastry & bakery production.

At a glance:

  • Duration: 2 weeks (Mon–Fri).
  • Class size: Max 6.
  • Price: R55,000.
  • Deposit: 25%.
  • Payment plan: 25% deposit with the balance due on the first day of practical.

From craft to business: portfolio designed to win café/corporate/event clients.

Margins protected: shelf-life, packaging, freeze–thaw SOPs for reliable quality and cashflow.

Pitch-ready on day one: graduate with a sellable menu, production calendar, and client deck—execute, measure, scale.

Who teaches you (instructors)

FAQ

Level 1 & 2 max 8; Level 3 max 6.

We provide ingredients, packaging, and a starter kit; bring closed shoes & notebook.

25% deposit to book; balance due 14 days before start.

English speaking & writing needed.

Certificate of completion; job recommendations for standout graduates.

WhatsApp group + weekly check-ins during the support period for each level.