Savour will enrich other chocolate and patisserie enthusiasts with their craftsmanship. Skilled chefs through to passionate foodies can expand their knowledge and skills. Let our internationally trained, and award winning chefs, Kirsten Tibballs, Paul Kennedy and Robyn Curnow, instruct you how to make modern and exquisite chocolates and pastries. We use and sell only the finest ingredients and equipment from around the world such as Callebaut Belgium chocolate, so you will be sure to impress with your newly acquired skills. »Learn More

The team at Savour are very excited to reveal one of our guest chefs for 2012 is Jerome Landrieu, Director of the Barry Callebaut Chocolate Academy in Chicago. Jerome is a highly acclaimed and international award winning pastry chef who was recently included in the Top 10 Best Pastry Chefs in America by Dessert Professional Magazine. He will be travelling to Australia in September 2012 to teach a series of 3 day classes exclusive to Savour School:

• Chocolate Showpiece Class: 16th - 18th September 2012
• Chocolates & Pralines Class: 19th - 21st September 2012
• Chocolate Patisserie Class: 23th - 25th September 2012

Please contact the school on (03) 9380 9777 or reception@savourschool.com.au for more information or to make a booking!

Mastered the art of macarons and chocolates and now want to open your own business? Savour's small business seminar presented by Michael Louros is an essential step to owning and operating your own business. Michael has 20 years accounting and business advising experience in the food industry. Our "Establishing a Food Business" seminar will help arm you with the necessary tools and tips to enter the dynamic hospitality industry. The seven hour seminar will cover all facets involved in establishing a food business including:

• Developing a business plan
• Legal requirements
• Staffing
• Financing options

Michael Louros is a Certified Practising Account, and is a partner in a successful accounting firm here in Melbourne. His many added credentials include Business and Human Resources degrees and a Financial Planning Securities Licence. Michael consults for a diverse range of businesses around Australia, including many in the food industry. This class includes comprehensive handouts and lunch.

Monday 23rd January 2012, 9am to 4pm, $600

Macarons are one of the most difficult patisserie products to perfect, so with the secrets we pass on you will be amazed at the quality and flavours of macarons you will learn to create. In this class you will learn three different methods of making these popular French confections along with six amazing fillings. All products are packaged for you to take home and enjoy.

» Please click here for class times and to make a class booking

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Verrines Thu 16 Feb, 2012 - Runs for 1 day. Join our class on Verrines the new innovative French culinary creations. This hands on class will teach a number of recipes suitable for dessert or afternoon tea all served in a small glass known as Verrine. This is a new way of presenting amazing combinations such as caramelized sesame, hazelnut créme and caram...              »Click here for full class details Tea Cakes (Gateau De Voyage) Fri 24 Feb, 2012 - Runs for 1 day. The label tea cakes, usually requires the cake to be able to be stored at room temperature for up to a week. This style of cake is the first choice for both French and Japanese consumers when purchasing a cake. All the tea cakes are baked creating a range of delightful textures and flavours. Savours tea cake class is h...              »Click here for full class details

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Private, Corporate & Team Building Classes Savour caters to individual, team building and corporate needs in the form of demonstrations and hands on classes we can come to you or we can create a class to your specific needs at Savour. Our skilled teachers can cover any chocolate and patisserie subject you may be interested in, or we can run a chocolate appreciation class with not so much working and a lot more tasting involved. We can accommodate different groups including school groups, team building, birthday and Christmas parties or an individual wanting to develop a business idea. To find out more information about our private classes please contact us.

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Savour uses the finest chocolate from Belgium and France with equipment from around the world. You take home a selection of what you make to delight your family, friends, parents and work colleagues. In fact all we ask you to do, is roll up your sleeves and enjoy learning by baking, whisking, rolling, kneading, stirring, tempering, adorning every piece you do.

There is no better way of learning and its made even easier with boutique class sizes that will never be larger than 12 people. The biggest problem you will have is convincing your friends that you were actually responsible for creating taste sensations, the likes of which have previously been confined to the gourmet kitchens of Europe!