Crème and Croissant Baking School

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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/

13/10/2026

Leo's Little Jars × Crème & Croissant 🤍💚

Our very first official collaboration.
Our pastry recipe meets Leo's savoir-faire, and the pistachio & white chocolate spread is born.
It's been quietly selling out since June, so it's time to make it official.

Spread it on warm baguette, tuck it into a croissant, or just eat it straight from the jar. We won't judge.

📍 Where to find it:
• Leo's stand at the Oranjezicht City Farm Market
• Leo's store at 8 Anson Street, Observatory (the lemon-painted building 🍋)
Grab a jar before it's gone again 👀

13/10/2026

Final episode: our KitchenAid is back home, and honestly it looks brand new. Spotless from top to bottom, and the motor now runs so smoothly and quietly we had to stop and just listen to it for a moment.

The team in Milnerton replaced the motor, the whisk and the paddle, then gave the whole machine a deep clean, all for R2338. After 15 years of croissant doughs, brioches and meringues in a working pastry kitchen, we call that a very good deal.

Still not sponsored. Still completely in love with this machine, ready for another 15 years.

Comment KITCHENAID and we will send you where we had it repaired.

12/10/2026

The detail that turns a plated dessert into a restaurant plate. Chef Fabien Huchet's caramel tuile, tip of the day.

Cook a dry caramel, pour it onto a silpat and let it set completely. Blitz it in a food processor until you have a fine powder, then sift it over a greased silpat and draw your shapes through it with a ring cutter, just like in the reel. Into the oven at 180°C for 3 minutes, let it cool again, and you have glass thin caramel discs that shatter at the first touch of a spoon.

This is the kind of finishing technique Fabien teaches in our one on one tailored classes, because à l'assiette it's the small things that make people stop and take a photo before they eat.

08/10/2026

Chef Serena saw Baked Academy stuff four chocolate bars into one pain au chocolat and that was the end of her self control. Stealing good ideas from great bakers is basically the job, so here is how to steal it from us.

Dough: 35 cm long, 10 cm wide, 4.5 mm thick, 4 chocolate bars
Syrup: 300 g sugar, 220 g water, vanilla, boiled until dissolved
Brush it on straight out of the oven for that caramelised shine

05/10/2026

Your piping looks grainy and rough. The cream is overwhipped. Do not throw it out.

Pour in a splash of cold liquid cream. Put the whisk down. Fold it in by hand with a spatula, slowly, until it turns smooth and glossy again.

That's it. Ready to pipe.

Same fix for overwhipped whipped ganache. Fresh cream, spatula, gentle folds.

The whisk is what got you here. It will not get you out.

Save this for the next time your cream splits mid service.

01/10/2026

Fifteen years. Thousands of croissant doughs, brioches, meringues, ganaches. Today our kitchenaid went in for its first repair ever.

We drove it to Milnerton ourselves. Felt a bit like taking a family member to the doctor.

Fifteen years of daily work in a pastry kitchen. One repair. That is not normal for a machine. That is how it should be.

And the accessories. The pasta roller, the grinder, the sheeter. Every year there is one more we need.

This is not sponsored. Nobody asked us to say this. We are just sincerely in love with this machine.

29/09/2026

On 24 October, Fabien Huchet shows you how to get it right. Then you do it yourself.

What you walk out knowing:
How to bake a sponge that rises flat and level, so you stack it instead of trimming half away.

Why buttercream splits, and how to bring it back.
How to crumb coat and pull a sharp, clean finish with a scraper.
How to get deep Halloween colour without killing the flavour.
How to pipe borders, drips and details with a steady hand.

You bake, fill, coat and decorate your own spooky bento cake from scratch. It goes home with you.
Dilmah Tea to open, a freshly baked French snack, and a Komati Foods promo code for every attendee.
Two sessions. 11 AM to 2 PM or 3 PM to 6 PM. Observatory. R 1,250.

Groups are small. When a session fills, it's gone.
Comment SPOOKY for the booking link.

28/09/2026

Leftover buttercream is not waste. Freeze it.

We freeze every batch we don't use. Prep for the week ahead, or save what's left after a big order. Nothing goes in the bin.

The catch? Below 20 degrees, buttercream is too firm to pipe. Straight from the freezer, it's rock hard. It tears, it splits, it fights you.

So thaw it, then bring it back to room temperature before it goes anywhere near a piping bag.

Two ways to do it.
Confident with a blow torch? Quick passes around the outside of the bowl while it mixes.
Not confident? Bain marie. Gentle heat, no risk.

Either way, stir the whole time. Stop for a few seconds and the edge overheats. The butter melts, the buttercream turns greasy and breaks, and that is a much bigger problem than cold.

Done right, it comes back smooth, glossy and pipeable. Like it was made this morning.

Save this so you never throw buttercream away again.

25/09/2026

Crème Brûlée Banana Bread

CRÈME PÂTISSIÈRE
250 ml full cream milk
1 vanilla pod
3 egg yolks
60 g caster sugar
25 g cornflour
20 g butter

Heat the milk with the vanilla. Whisk the yolks, sugar and cornflour. Pour in the hot milk, return to the pan and boil for one full minute. Whisk in the butter. Cover the surface and chill until firm.

BANANA BREAD

450 g very ripe bananas
115 g butter
½ tsp cardamom, 1 tsp cinnamon, a pinch of black pepper
100 g light brown sugar
50 g fynbos honey
2 eggs
60 g cream cheese
220 g cake flour
1 tsp bicarbonate of soda
½ tsp salt

Roast the bananas at 200°C for 15 minutes. Mash with all their juices.
Brown the butter. Stir in the spices while it is hot. The fat carries the aroma.
Whisk in the sugar, honey, eggs, yoghurt and bananas. Fold in the flour, bicarb and salt. Stop as soon as it comes together.
Pour half the batter into a lined 23 x 13 cm tin. Pipe the cold crème pâtissière down the centre. Cover with the rest.
Bake at 170°C for 60 to 65 minutes. Cover with foil if it colours too fast.

Cool completely before slicing. The custard sets as it cools.
Save this for your weekend bake.

21/09/2026

A day at the lab aka the sanctuary of sweetness (& skills) ❤️

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

Address

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

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