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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.
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Kirsten's Debut Cookbook!
 Savour's own Kirsten Tibballs will be releasing her first book this August entitled Chocolate to Savour. With amazing recipes, images and innovative techniques, it is an essential addition to your home and professional library. Recipes include entremets, petit gateaux, individual chocolates, plus many more.
Pre-order Kirsten's debut cookbook, and enter the draw to win a trip to explore the cocoa plantations of Ghana! The lucky winner will join a group of 40 Australian pastry chefs, chocolatiers and industry professionals to visit cocoa plantations and chocolate production facilities in Ghana, April 2013. Pre-order before the 21st of August to receive a signed copy at the special price of only $90. Click here to pre-order your copy today!
Guest Chef Announcement
We 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:
Please contact the school on (03) 9380 9777 or reception@savourschool.com.au for more information or to make a booking!
Featured Class: Macarons Level One
 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
Join Our Mailing List
Join our mailing list to received Savour's monthly newsletter with updates on special offers, guest chefs and new classes!
» Please click here to join our mailing list!
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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Sponsors
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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! |
