While British baking is all the rage in the States, Australians have their own upside-down version of the British classics, full of words like “bikkie” and “lollie”. Discover the sweet and savory sides that define the modern Australian bakery as Marianna Stepniewski shows you how to make chocolate-dipped lamingtons with vanilla sponge cake, raspberry pate de fruit, and raspberry coconut; pavlova with mango lime crème légère and Greek yoghurt; cheesymite scrolls with bacon, gouda, and chives; and anzac biscuits with malt and caramelized white chocolate.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.