Savour Chocolate and Patisserie School 5.63

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 Belgian chocolate, so you will be sure to impress with your newly acquired skills.