Recent social media posts
28/10/2026
This is our classroom this week. A Singita lodge on a cliff in the middle of the Zimbabwean bush, a full kitchen team, and croissants proofing with the Malilangwe Dam below.
On day two the team is already turning out laminated dough with real honeycomb in the Lowveld heat, where most bakers would struggle. Bringing Paris technique to one of the most remote and beautiful kitchens in Africa is the work we dream about, and we get to do it.
Chef Serena adapted the recipe and technic to the local ingredients and environment of the Pamushana Singita lodge
26/10/2026
Passport ✅ Rolling pin ✅ Sourdough starter ✅
Chef Serena and Chef Fabien flew from Cape Town to Singita Pamushana in Zimbabwe, and our most precious passenger came too.
Two flights, one tiny plane, a bit of a chill at altitude… and she made it! 🫙✈️ She's now warming up somewhere cosy, because a cold starter is a grumpy starter. Bubbles back soon, we promise.
23/10/2026
Behind every jar of our pistachio spread there are two teams.
Chef Priscilla from Crème & Croissant and the women of Leo's Little Jars makes each batch side by side, each holding a specific role in the chain, from the pistachios to the sealed jar.
We bring the pastry science and recipe, Leo's Little Jars brings the craft and care of small batch jarring that makes their shelf so special, and neither side works without the other.
Everything you taste in it was made by beautiful, strong women who show up for each other. For us it's more than a spread, it's a community, and if you love it, go and discover the rest of what Leo's team makes.
You'll find our pistachio spread at the Leo's Little Jars stall at the OZCFarm and at their store in Observatory. Come say hi to Leo's team, taste it, and take a jar home.
22/10/2026
Your dough didn't rise. Your meringue wept. Your macarons cracked. And nobody could tell you why.
It was never a talent problem. Nobody was standing next to you when it went wrong.
Level 1 Baking Foundations is five evenings, 17:00 to 20:00, with Chef Priscilla Mazibuko beside you the whole time. You bake four things you will make for the rest of your life: bread rolls, burger buns, lemon meringue tart and macarons.
Your own station. Everything you bake goes home every night. A certificate on Friday.
5 places, because one chef can watch five pairs of hands properly.
23 to 27 November, Observatory, R5,850, everything included. Link in bio on our quicket page.
observatory bakingschool macarons
21/10/2026
Never baked a lemon tart? You will.
In Beginner Baking Week, Chef Priscilla teaches you the base every baker needs: lemon meringue tart, burger rolls, bread rolls and macarons. Five days in our lab in Observatory, no experience needed.
23 to 27 November
R5,850
Book on Quicket, link in bio.
19/10/2026
Two Minute Pistachio Mousse
is the easiest dessert we'll ever teach you, and it only needs two ingredients. Pour 250ml of cold cream into a bowl, add 100g of our pistachio spread and stir it through before you start whisking. Then whisk until soft peaks and that's it, you have a pistachio mousse.
The spread does all the work: it carries the flavour, the colour and enough body that the mousse holds its shape without gelatine or eggs.
Spoon it into glasses for a dinner party, pipe it on a tart, layer it with crushed biscuits or serve it straight from the bowl. Keep everything cold, this is Cape Town in October and warm cream will never hold.
Our pistachio spread is available at Leo's Little Jars
Or at Leo's stand at OZCFarm
19/10/2026
Pistachio cornet.
This tuile is made with brown sugar and glucose, so it bakes into a thin, lacy caramel that bubbles across the tray. Let it cool for about 30 seconds, then wrap it around a cone while it's still flexible. Fill it with whipped cream folded through our pistachio spread and a spoon of pure pistachio paste. Crisp caramel, soft pistachio cream, and one bite that shatters.
Melt 75 g butter, 67 g brown sugar and 67 g glucose, whisk in 45 g flour, and bake small spoonfuls at 175°C for 6 to 8 minutes. Five at a time, no more, because they set fast.
Elegant enough for a restaurant plate, simple enough for a dinner party at home. Our pistachio spread is available at Leo's Little Jars
16/10/2026
Meet Priscilla, our resident chef for four years. She has baked every recipe in this lab beside our French chefs, and she knows exactly where beginners go wrong, because she shows them how to get it right every week.
Beginner Baking Foundations is five days with Priscilla: burger rolls, bread rolls, lemon meringue tart and macarons. Made for people who have never baked properly before.
23 to 27 November, Observatory. R5,850, all ingredients included.
Comment BEGINNER for the booking link or link in bio on our quicket page.
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.
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.
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