SOLD OUT
Price: $385
Class Date: 04/08/2025
Start Time: 8:00am
End Time: 4:00pm

Indulge in the art of chocolate making in this 1-day hands-on class. Master tempering, moulding, enrobing and an exceptional array of fillings.

Best of all, the creations are packaged for you to take home.

2 SPOTS LEFT
Price: $715
Class Date: 05 – 06/08/2025
Start Time: 8:00am
End Time: 3:00pm

Take your individual chocolates to the next level with our 2-day hands-on class. This class includes laminated fillings, sprayed coloured cocoa butter and advanced finishes and fillings.

Best of all, the creations are packaged for you to take home.

Prior to booking this class, ensure that you have completed Savour’s level 1 Chocolates & Pralines class or have experience in tempering, moulding, and enrobing.

NEW RELEASE DUE TO POPULAR DEMAND
Price: $1450
Class Date: 14 - 15/08/2025
Start Time: 8:00am
End Time: 4:00pm

Step into the art of lamination with a course that blends technique and creativity to help you master the essentials of lamination.

We will begin by exploring the science behind lamination—examining how fold combinations, flour selection, butter temperature, dough handling, and hydration impact the final product. Then, you’ll put theory into practice in the Savour kitchen, where you’ll mix, laminate, shape, bake and finish a variety of yeasted and non-yeasted pastries, developing your consistency and precision in every layer.

Featured products include the iconic butter croissant, pain au chocolat, beautiful seasonal fruit croissants and danishes, and inverted puff pastry apple chausson—each designed to build expertise and confidence in lamination.

By the end of this course, you’ll have a strong foundation in yeasted and non-yeasted lamination and the skills to refine your own recipes, empowering you to experiment, troubleshoot, and perfect your laminated pastries.

What You’ll Gain:
Mastery of essential yeasted and non-yeasted lamination techniques, including dough mixing, shaping, proofing, and baking.

An understanding of how hydration, flour types, temperatures, and fold combinations impact lamination quality.

The ability to troubleshoot and optimize lamination processes for consistent results.

Confidence in laminating and shaping iconic viennoiserie shapes.

SOLD OUT
Price: $1450 or $2500 if you book both classes
Class Date: 18 – 19/08/2025
Start Time: 8:00am
End Time: 4:00pm

Step into the art of lamination with a course that blends technique and creativity to help you master the essentials of lamination.

We will begin by exploring the science behind lamination—examining how fold combinations, flour selection, butter temperature, dough handling, and hydration impact the final product. Then, you’ll put theory into practice in the Savour kitchen, where you’ll mix, laminate, shape, bake and finish a variety of yeasted and non-yeasted pastries, developing your consistency and precision in every layer.

Featured products include the iconic butter croissant, pain au chocolat, beautiful seasonal fruit croissants and danishes, and inverted puff pastry apple chausson—each designed to build expertise and confidence in lamination.

By the end of this course, you’ll have a strong foundation in yeasted and non-yeasted lamination and the skills to refine your own recipes, empowering you to experiment, troubleshoot, and perfect your laminated pastries.

What You’ll Gain:
Mastery of essential yeasted and non-yeasted lamination techniques, including dough mixing, shaping, proofing, and baking.

An understanding of how hydration, flour types, temperatures, and fold combinations impact lamination quality.

The ability to troubleshoot and optimize lamination processes for consistent results.

Confidence in laminating and shaping iconic viennoiserie shapes.

SOLD OUT
Price: $1450 or $2500 if you book both classes
Class Date: 20 – 21/08/2025
Start Time: 8:00am
End Time: 4:00pm

Take your lamination skills to the next level with this advanced course, designed to refine your expertise and push your creative boundaries.

Designed for those with a solid foundation in lamination, this course focuses on elevating techniques, exploring innovative designs, and mastering advanced shaping and finishing skills.

You’ll delve into advanced methods such as cross-laminating, bi-color doughs, and creating signature shapes, with an emphasis on achieving both originality and consistency. The course highlights refined finishing techniques, including formulas for a variety of fillings and garnishes, with a focus on seasonal fruits.

Sample products include cross laminated pistachio sticks, seasonal fruit cross-laminated pastries in a variety of creative shapes, croissant flans, laminated brioche, and other advanced techniques—each designed to inspire creativity and expand your skill set.

By the end of this course, you’ll have the confidence and technical expertise to create original laminated creations that showcase your unique style.

What You’ll Gain:

A deeper understanding of advanced lamination techniques and their effective application.

Expertise in advanced shaping and finishing methods for viennoiserie.

A repertoire of techniques and formulas for creative fillings and toppings.

The ability to consistently craft professional-quality, elevated viennoiserie.

SOLD OUT
Price: $385
Class Date: 10/11/2025
Start Time: 8:00am
End Time: 4:00pm

Indulge in the art of chocolate making in this 1-day hands-on class. Master tempering, moulding, enrobing and an exceptional array of fillings.

Best of all, the creations are packaged for you to take home.

Price: $715
Class Date: 11 – 12/11/2025
Start Time: 8:00am
End Time: 3:00pm
 
Take your individual chocolates to the next level with our 2-day hands-on class. This class includes laminated fillings, sprayed coloured cocoa butter and advanced finishes and fillings.

Best of all, the creations are packaged for you to take home.

Prior to booking this class, ensure that you have completed Savour’s level 1 Chocolates & Pralines class or have experience in tempering, moulding, and enrobing.

SOLD OUT
Price: $385
Class Date: 13/11/2025
Start Time: 8:00am
End Time: 4:00pm

Perfect individual mousse cakes, filled with compotes, caramels, creams, and cake. Learn about creating texture, harmonising flavours, and finishing with flair. You will make, finish, and decorate 2 different petit gateaux, making multiples of each. 

Best of all, the creations are packaged for you to take home.

SOLD OUT
Price: $335
Class Date: 14/11/2025
Start Time: 8:00am
End Time: 2:00pm

Learn the art of French macarons under our expert tuition. There are many tips and secrets to creating these classic French morsels. Learn the different base meringue recipes for the macaron, how to identify faults and how to perfect your piping. You will leave with confidence to recreate our carefully curated recipes for filled macarons.

Best of all, the creations are packaged for you to take home.