Crème and Croissant Baking School

Crème and Croissant Baking School Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Crème and Croissant Baking School, Dessert Shop, Anson street, Collingwood Place, Unit 02 block A, Cape Town.

✨ French Pastry & Baking School in Cape Town
🌱 Committed to using conscious ingredients
🍰 Skills that can change lives through baking
🛠️ Hands-on workshops for all levels
📍 Observatory, Cape Town
https://cremeandcroissantbakingschool.co.za/

17/09/2026

Your macarons cracked. Your éclairs collapsed. Your Saint Honoré never left Pinterest.
Four evenings fix all three.

French Pâtisserie Week with Chef Fabien Huchet. 27 to 30 October, 5pm to 8pm, Drake Street, Observatory.

Macarons with three fillings. Italian meringue, so the shells hold even in Cape Town humidity.

Chocolate éclairs. Crémeux inside, mirror glaze outside.
Saint Honoré from scratch. Tart shell, French custard, chantilly.
12 hours with a French pastry chef. After work. No weekend lost.

Beginner or pro, you leave with the technique, not just the recipe.

Tea, coffee, snacks and a jam tasting included. R6000.
Limited places. When they're gone, they're gone.

16/09/2026

Oil too cold and your dough drinks it. Too hot and the centre stays raw.

That window is where most fried pastry fails. This Saturday we fix it.

Fried Croissant Donut Masterclass. Saturday 19 September, in our Observatory kitchen.

Chef Serena Obadia takes you through it from scratch. You mix the brioche. You learn what fermentation is really doing to your dough. You shape every piece by hand. Then you fry and finish it properly.

No shortcuts. Just the real technique.

One session. 10am to 1pm . R1250.

Comment MASTERCLASS and we will send you the booking link.
Or link in bio

12/09/2026

Four nights. One technique that changes everything.

Laminated Art Pastry runs 6 to 9 October, 5.30pm to 8pm, in our Observatory kitchen.

You laminate by hand. You also work on the pastry sheeter. Two methods, because one teaches you feel and the other teaches you production.

You will fold your own dough from scratch. Shape croissants, spirals, tarts, coloured leopard finishes. You will learn how butter behaves in Cape Town humidity, why your layers collapse, how to read a dough before it goes wrong.

Beginners are welcome. But if you run a bakery or you are planning one, this is the class we built for you. Everything here is production ready.

Chef Serena Obadia teaches all four nights.
R8000. Limited edition. We run this once and we keep the group small.

Comment LAMINATED and we send you the booking link.

12/09/2026

Four nights. One technique that changes everything.

Laminated Art Pastry runs 6 to 9 October, 5.30pm to 8pm, in our Observatory kitchen.

You laminate by hand. You also work on the pastry sheeter. Two methods, because one teaches you feel and the other teaches you production.

You will fold your own dough from scratch. Shape croissants, spirals, tarts, coloured leopard finishes. You will learn how butter behaves in Cape Town humidity, why your layers collapse, how to read a dough before it goes wrong.

Beginners are welcome. But if you run a bakery or you are planning one, this is the class we built for you. Everything here is production ready.

Chef Serena Obadia teaches all four nights.
Limited edition. We run this once and we keep the group small.

Comment LAMINATED and we send you the booking link.

03/09/2026

Chai spiced sablés. Four base ingredients plus two teabags.

200g soft butter
100g icing sugar
2 chai teabags, contents only
1 egg yolk
280g cake flour
1 tsp cinnamon
Pinch of salt
1 egg white and 80g demerara for the edge

Blitz the tea leaves with the icing sugar first. The sugar acts like sandpaper. It breaks the leaves down and pulls the cardamom and clove oils out, so the spice runs through the whole biscuit instead of sitting in dusty specks.

Cream that with the butter. Yolk in. Then flour, cinnamon and salt, and stop the second it comes together.

Roll it into a log, wrap it tight, freeze 30 minutes. Brush with egg white, roll the outside through the demerara, slice 1cm thick. 180 for 10 min. Pull them while the tops are still pale.

The crunch is not in the dough. That coating sugar does not dissolve. It sets into a crust around a soft sandy centre and that is the whole reason sablés beat shortbread.

The log keeps six weeks in the freezer. Slice off four when you want four.

If yours spread flat it was not the recipe. The log was too warm when you sliced it.

Chef Priscilla teaches sablage in week one of the Professional Baking Program, before anyone touches laminated dough.

18/08/2026

Pantry orange upside down cake
no baking powder, no buttermilk, no almond flour.

Just eggs, flour, sugar, butter, olive oil and a bag of oranges.
This is the cake we teach when someone says they have nothing in the kitchen. The lift comes from bicarbonate of soda woken up with lemon juice and a splash of apple cider vinegar, and the eggs whisked to a proper ribbon. That’s it. No leavening agent required.

Two things make it worth the effort. Blanch the orange slices three times in fresh water before you candy them — that’s what takes the bitterness out of the pith, and it’s the step almost every recipe skips. And loosen the caramel with orange juice and butter so it stays saucy instead of setting hard on the plate.

Makes 15 squares in a 33 x 23 cm tray.

CANDIED ORANGES

5 oranges sliced 3 mm, blanched 3 times, then poached 35 min in 400 g sugar + 400 ml water
SALTED ORANGE CARAMEL
250 g sugar + 60 ml water to amber, then whisk in 60 g butter, 60 ml orange juice, ½ tsp salt

CAKE

4 eggs, 280 g sugar, zest of 3 oranges — whisk to ribbon
120 g melted butter + 120 ml olive oil, streamed in
380 g cake flour, 1¼ tsp bicarb, 1 tsp salt, folded with 180 ml orange juice
45 ml lemon juice + 15 ml apple cider vinegar last — then straight into the oven
170°C for 45 min. Rest 15 min, invert, glaze with the poaching syrup.
Save this one for the week before payday.

16/08/2026

Croissants are a problem.

You have one on a Tuesday. You think about it until Friday. By Sunday you are watching lamination videos at midnight wondering why yours came out like bread.
Nobody warns you about this part.
We can fix the technique. The addiction is yours to keep.

13/08/2026

Rooibos shortbread. Four ingredients. Nobody is making this and we don't know why.

Rooibos grows two hours from this kitchen. It's in every South African cupboard. And somehow it has never made it into a proper French sablé.

So we fixed it.

RECIPE — makes 40

300g cake flour
200g butter, soft but still cool
100g icing sugar
10g rooibos (about 4 teabags)

Split the teabags and crush the leaf fine.
Beat the butter and icing sugar until just smooth — one minute, no more. Do not whip it fluffy or they spread.
Add the flour and rooibos. Mix only until it clumps, then press together by hand.

Roll to 1cm, cut, chill on the tray for 20 minutes.

Bake at 160°C for 20–25 minutes. Pale gold at the edges, blond in the middle. Shortbread should never brown.

The chill is not optional. It's the difference between clean edges and sad puddles.
Save this one.

Fruit Illusions | 8 to 11 SeptemberThree fruits. Four nights. None of them are actually fruit.Pistachio, vanilla pod, ma...
12/08/2026

Fruit Illusions | 8 to 11 September

Three fruits. Four nights. None of them are actually fruit.

Pistachio, vanilla pod, mango. You build every single one from scratch. Praline, mousse, shell, decoration. Nothing pre made, nothing skipped.

Four evenings, 5 to 8pm, Observatory. Seats are going and we are not repeating this one this year.

Comment MASTERCLASS and we will send you the link.



Fried Croissant Donut | 19 September

Laminated dough. Deep fried. Filled.
You mix it, prove it, shape it, fry it. Fermentation secrets, hand shaping, the science behind the brioche. You leave with a box and the recipe in your hands.
Two slots. 10am to 1pm or 2pm to 5pm. R1250.
September is filling up fast.

Comment MASTERCLASS for the booking link.



Baguette on Poolish | 26 September

If your baguette comes out dense, it is not your oven. It is your poolish.
Hand mixing, hand shaping, the real science behind the preferment, scoring and baking. Three hours and you will never buy a supermarket baguette again.
Two slots. 10am to 1pm or 2pm to 5pm. R1250.
Last September date on the calendar.

Comment MASTERCLASS



Laminated Art Pastry | 6 to 9 October

Four nights. Every laminated shape we know.
Pistachio spirals, fruit tarts, coloured croissants, the lot. You laminate from scratch, fold, shape, bake, finish. This is the deep one. Four evenings, 5 to 8pm.
September sold out before people finished thinking about it. October will do the same.

Comment MASTERCLASS for the link.



Spooky Croissant | 17 October

Black croissant. Green layers. Real lamination underneath.
Not a gimmick. Same technique, same folds, same science of the layers. Just terrifying to look at.
Two slots. 10am to 2pm or 3pm to 7pm. R1250.
Halloween classes go first every year.

Comment MASTERCLASS

11/08/2026

Cheaper than therapy.

Week 4 of 6 and it is dough week. Kneading, folding, waiting. Serena Obadia | French Chef says the dough tells you when it is ready. You just have to slow down enough to feel it.

There is something about pushing into a bench with both hands that sorts your head out.

Next in takes dates coming soon !

10/08/2026

Don't be mad at us.

It's been quiet on the recipes and tips. We've been busy, and we are so grateful for the real life support.

So here's a quick one to hold you over.

Two mousses. Two piping bags. Both loaded into a third bag with a nozzle. Pipe, and it marbles itself.

Cool. Original. Marble.

We see you very soon for more ❤️
À très vite !

10/08/2026

Don't be mad at us.

It's been quiet on the recipes and tips. We've been busy, and grateful for all the real life support.

So here's a quick one to hold you over.

Two mousses. Two piping bags. Both loaded into a third bag with a nozzle. Pipe, and it marbles itself.

Cool. Original. Marble.

We back 🙌 ❤️

À très vite !

06/08/2026

We can't express the joy we live everyday because of this passionate industry with passionate people and full of creatives souls ♥️

06/08/2026

Keep going 💪 🫶

06/08/2026

UPDATE Wayne made again the trials and send the pictures to Serena Obadia | French Chef.
Mission accomplished 😌
Well done team 👏
A Way Of Life

Address

Anson Street, Collingwood Place, Unit 02 Block A
Cape Town
7935

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