Lavonne LIVE brings our most sought-after baking & pastry classes online with a series of live video sessions online, taught by our top instructors. Learn the recipes and theory involved in your favourite desserts, while having all your questions and doubts addressed by our team of expert instructors, either live on video, or through the text chat. After the session, a digital certificate for attending the session is sent to your email address, along with access to a private recording of the session (or a similar session covering the same syllabus) so you can refer back and deepen the learning experience. Bring Lavonne’s award-winning baking & pastry education, straight to your home.
Learn the recipes and techniques involved in creating a variety of delicious pies and tarts. Gain insights from the making pâte sablée, lining and filling the tart dough, all the way through assembling, baking, garnishing and finishing off with the presentation and storage of these incredibly popular products.
A unique class for food entrepreneurs that covers the many aspects involved in making food in a commercial setting. Learn the nuances of different types of menus, the difference between effective yield and batch yield and costing of effective yield, take a standard recipe and cost it, understand the idea of potential food cost and actual food cost, while also considering the different factors that influence the selling price of a food item on a menu.
Learn to create a delicious spread of mouth-watering desserts filled inside jars, individually portioned and perfect for the festive season, including one eggless recipe. Gain insights into making a variety of components for each dessert, smartly pairing flavours and textures to heighten the experience, assembling the dessert into differently shaped jars with a range of artistic finishes, and of course presenting and storing your masterpieces.
An advanced look at menu planning and costing, this class aims at analysing a menu in terms of its profitability. The session involves understanding the concept of menu engineering, mathematically categorising menu items as per their profitability and sales volume, and learning about commonly used strategies and concepts to calculate costs and push sales for a smooth functioning business.
Learn the recipes and techniques involved in making delicious dessert versions of the classic European rolled cake, roulade. From making that typically soft roulade sponge, to rolling the cake with different fillings, spraying with cocoa butter, and finally serving and storing your assembled cakes.