Most people in South Africa will never learn a real French Saint-Honoré.

Not the one from books. Not the “Instagram version”. The real one built in French pastry kitchens, movement by movement, cream by cream, caramel by caramel. This dessert is one of the classics that scares even professionals. And honestly? That’s exactly why we teach it. In July, in Joburg, Fabien will show you the techniques behind one of the most iconic French pastries — from choux to crème, piping, caramel work and structure. The kind of knowledge usually hidden behind luxury hotels and French pastry labs. South Africa deserves access to this level of pastry education. 🇫🇷 If you want to stop guessing and finally understand French pastry classics properly, comment MASTERCLASS and we’ll send you the details. #FrenchPastry #SaintHonore #JohannesburgFood #PastryChef #BakingMasterclass