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Inspire, create and educate

Welcome to Savour, a school and retail space dedicated to creating and educating in everything chocolate and patisserie. A pioneer of innovation, Savour Chocolate & Patisserie School was the first of its kind in the Asia Pacific region.

Whatever your background or experience, we provide a learning environment for you to flourish in. Our pastry chefs and international guest chefs will guide you in all aspects, to turn your ambition into reality.

Our History

Savour Opens

Kirsten Tibballs launched Savour Chocolate & Patisserie School in Brunswick – a school dedicated to inspiring and educating aspiring pastry chefs through to professionals in all aspects of chocolate and patisserie. A pioneer of innovation, Savour Chocolate & Patisserie School was the first of its kind in the Asia Pacific region. Savour provides opportunities students to work and learn alongside some of the world’s best in the industry.

World Pastry Team Championships

Kirsten represented Australia in the World Pastry Team Championships in Las Vegas and came first in the world for handmade chocolates with a variety of three different chocolates.

The Pastry Olympics

Kirsten represented Australia as a member of the Australian pastry team, being selected as one of two to represent her country. She competed in Germany at the Pastry Olympics after two years of preparation and won both a Gold and Bronze medal for patisserie and chocolate artistry.

Retail Launch

Savour moved to a new location in Wilson Avenue, Brunswick, and launched a retail store. The store supplies specialised chocolate and patisserie ingredients and equipment of the highest calibre, both in-store and online.

Chocolate to Savour

Kirsten published her first book Chocolate to Savour – designed for professional chefs, the book boasts and an array of recipes and techniques to inspire creativity and broaden professional repertoires. It sold out two years after being published.

Online Classes Launch

Savour launched online classes – a platform for students worldwide to learn the ins and out of chocolate and patisserie. Through weekly video tutorials from both Kirsten and an array from international guest chefs, subscribers can learn new techniques with detailed step-by-step instructions. The online classes are designed to cater to all levels of expertise.

World’s Largest Chocolate Flower Bouquet

Kirsten, Paul and the Savour team spent countless hours creating individual petals, leaves and twigs to assemble one of the most delicious flower displays you will ever see — the World’s Largest Chocolate Flower Bouquet. The incredible display piece was crafted over 4 months from over 300kg of Chocolate to celebrate Mother’s Day and took a total of 1,200 hours to complete!


Kirsten’s second book Chocolate was published. A collection of over 70 recipes with easy step-by-step instructions, Chocolate is for every chocolate lover. Whether you’re after a knockout chocolate mousse cake, sticky chocolate doughnut, or the best brownie you’ve ever tasted, this book has you covered.

MasterChef Grand Finale

In addition to being a recurring guest on the show, our very own Queen of Chocolate presented the challenge for the 2017 MasterChef Australia grand finale. A trio of lifelike fruit petit gateaux, an apple, a pear and a mandarin, challenged the contestants like never before.

Queen of Chocolate

Kirsten’s TV show The Chocolate Queen aired both internationally and in Australia. With Kirsten’s favourite tips and tricks, you don’t need to be a professional to make showstopping creations in your own kitchen. From levelling-up dessert classics like a chocolate mousse to making a quick chocolate rose garnish using only plastic wrap, you’ll be a master in no time.


Explore: Cocoa Plantations of Ghana

Kirsten travelled to the cocoa plantations in Ghana to film a documentary. Visiting various cocoa farms, she reveals the ideal growing conditions for cocoa and how to create the ultimate cocoa bean for a delicious chocolate flavour. With years of expertise, the farmers show how they harvest the cocoa pods, extract the beans for fermenting and drying, how it’s graded for quality and how organisations support Ghanaian cocoa farmers to continue to develop one of the world’s highest-ranked cocoa.

YouTube Launch

Kirsten officially launched her YouTube channel – a go-to destination for tips, tricks and simple chocolate and patisserie recipes! It’s also a place where Kirsten can take you along on her travels, near and far, to give you a behind-the-scenes insight into working in the industry.


Our Partners

Callebaut has been a major sponsor of Savour Chocolate & Patisserie School for over 12 years, providing couverture chocolate for use in our hands-on classes, online classes and our retail store. Savour has collaborated with Callebaut on major events including World Chocolate Masters Asia Pacific Qualifier and spectacular displays including the World’s Largest Chocolate Flower Bouquet.

Our partners

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