Recent social media posts
26/06/2026
Left: bread in a croissant costume. Right: same kitchen, two days later.
That gap is wastage. Trays of flour, butter and hours nobody buys. Chef Serena reads the dough, finds where the butter is breaking, and fixes the process so every batch lands without her standing there.
Two days of consulting. Weeks of waste gone.
DM INTENSIVE to bring Chef Serena into your kitchen.
25/06/2026
Talent is the biggest lie social media ever sold you.
There is no such thing as a born chef. There is only the one who refused to stop.
What looks like talent is just someone who failed in private long enough to win in public.
Skill is built, not gifted. Stay in the game.
23/06/2026
We've got something for you.
Africa handed us 10 tickets to give away, because they know we've got the best, most supportive baking community out there. So we're passing them straight to you.
5 winners. 2 tickets each. Come watch Serena Obadia | French Chef live at Decorex Cape Town this Saturday, 27 June at 10h45 on the Cooking Studio stage. Crème anglaise base for chocolate mousse topped with olive oil and sea salt.
To enter:
Like this post
Comment below
Share to your story
Tag your bestie
Bring the person you'd want next to you in that room.
Decorex Cape Town runs 25 to 28 June at the CTICC. Winners announced soon.
Decorex Africa JAMS Franco Andres Duijvesteijn Alfaro
AtHomeLivingSpace
23/06/2026
Cut one open and the whole story is right there. That honeycomb crumb. Layers you can count.
Same with the pain au chocolat. Nothing to hide.
Made 100% locally. No secret supplier, no imported shortcuts. Real technique, real ingredients you can find right here in Cape Town.
That's what this school is about. Excellence shouldn't be locked away, it should be taught. We show you exactly what we do, nothing held back.
Comment MASTERCLASS for the booking link.
23/06/2026
Cut one open and the whole story is right there. That honeycomb crumb. Layers you can count.
Same with the pain au chocolat. Nothing to hide.
Made 100% locally. No secret supplier, no imported flour, only what works : Real technique, real ingredients you can find right here in Cape Town.
That's what this school is about. Excellence shouldn't be locked away, it should be taught. We show you exactly what we do, nothing held back.
Comment MASTERCLASS for the booking link.
22/06/2026
The - the homeware store Cooking Studio returns to Decorex Africa Cape Town 2026 with a spectacular chef lineup curated by FOOD JAMS bringing together some of South Africa’s most talented culinary creators for four days of inspiration, flavour and entertainment.
From celebrated chefs and food personalities to innovative tastemakers, each session offers a unique opportunity to discover new recipes, techniques and stories from the people shaping South Africa’s food culture.
Whether you're a passionate home cook, an avid foodie or simply looking for fresh inspiration, the Cooking Studio is where great food, creativity and conversation come together.
Watch live demonstrations. Learn from the experts. Discover new ideas. Be inspired.
This is one of the tastiest experiences at Decorex Cape Town — and you won’t want to miss a moment.
Join us in Cape Town (25–28 June, CTICC) and Joburg (30 July–2 August, Sandton Convention Centre). Buy tickets via the link: https://linktr.ee/Decorex_Africa
Serena Obadia | French Chef
FOOD JAMS
,
Franco Andres Duijvesteijn Alfaro
AtHomeLivingSpace
Serena Obadia | French Chef Will be making a chocolate mousse on a Crème anglaise base, topped with olive oil and sea salt.
The Crème anglaise is a classic and base for many recipes as : ice creams, mousse cremeux or sauces, come and watch live one of the most important recipe for french pastry.
The chef will make enough for everyone to to taste .
Chef Serena will also keep time for questions and conversations
21/06/2026
Look at that honeycomb. 🍯
Pain au chocolat from the last masterclass, every cell open, every layer earned. Chef Serena's lamination gets sharper each round, and this is what dialled-in butter, proof, and patience actually look like.
This is the craft we teach. Want to pull crumb like this yourself?
Comment MASTERCLASS and we'll send you the details.
21/06/2026
Every almond croissant started out as a leftover.
Before it was anyone's favourite, it was yesterday's croissant the ones that didn't sell, saved from the bin and given a second life. That's the whole origin story.
Here's how we make ours:
Syrup: equal parts water and sugar, boiled and cooled.
Almond cream: equal weights of butter, sugar, almond powder and eggs. Start with soft room-temp butter, never melted, and beat it with the sugar until smooth — no further, you're not whipping air in or it'll puff and sink. Mix in the almond powder, then add the eggs a little at a time so the cream stays glossy and doesn't split. You want it dense and smooth, not fluffy.
Slice day-old croissants in half. Soak both sides in the syrup, properly. Spread the almond cream through the middle, close it, then a generous layer on top. Cover in flaked almonds.
Now the part most people rush: bake low. 145°C for 35 minutes. That slow heat caramelises the almond cream and gives you a deep golden top instead of a pale, raw centre. Patience is the secret, not heat.
Dust with icing sugar. That's it.
19/06/2026
Pressing brioche balls for a Nanterre — fresh angles:
Watch the hand. It never lifts.
That's how you build tension and tighten the gluten into a perfect ball.
19/06/2026
A single strand, folded the way it's been done for centuries.
Some techniques don't need updating.
Address
Anson Street, Collingwood Place, Unit 02 Block A
Cape Town
7935
To get to Anson Street in Cape Town, you can take a taxi or bus from the city center. Alternatively, if you are driving, head south on Nelson Mandela Boulevard and turn left onto Christiaan Barnard Street. Then turn right onto Buitengracht Street and continue straight until you reach Anson Street. There is street parking available but it can be limited during peak hours. It is recommended to arrive early or use a paid parking garage nearby.
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What people say
Oh là là Cape Town, a dessert shop and restaurant located on Anson Street in Cape Town, has received mixed reviews from various sources. The most recent review comes from an online platform, TripAdvisor, where a customer commented on their experience at the restaurant just two weeks ago. The customer praised the "delicious desserts" and "friendly staff," but noted that the prices were a bit high.
A review from a local newspaper, The Cape Times, was published six months ago. The reviewer raved about the "exquisite presentation" of the desserts and described them as "works of art." However, they also mentioned that the restaurant was quite small and could get crowded quickly.
A magazine review from Food & Home Entertaining is slightly older, dating back to a year ago. The reviewer gave Oh là là Cape Town four out of five stars and praised the "innovative flavor combinations" in their desserts. They did note that some of the portions were quite small for the price.
Online customer reviews are generally positive, with many praising the quality of the desserts and friendly service. One customer wrote on Google Reviews that they had "the best macarons ever" at Oh là là Cape Town. Another customer on TripAdvisor noted that they loved how all of the desserts were made fresh daily.
However, there are also some negative reviews to be found online. One Yelp reviewer complained about slow service and said that their dessert was not worth the price. Another Google Reviews commenter mentioned that they found some of the desserts to be too sweet for their taste.
Overall, it seems that Oh là là Cape Town has received mostly positive reviews for their desserts and service. However, some customers have noted high prices or small portions as potential drawbacks.
