Recent social media posts
03/06/2026
From teacher to hotel owner. Keagan, this is your first ever croissant.
Let that sink in for a second. A few months ago you were standing in front of a classroom. Now you own a hotel in East London and you just laminated your way to these.
She came to us for three intensive days. Production, costing, the actual business side that nobody talks about. We went deep. And she showed up for every minute of it.
The courage it takes to leave one career and build something completely new is something most people only dream about. Keagan just did it.
And these croissants? For a first attempt these are seriously good. Look at that layering. Look at the colour. We are honestly so proud.
This is what happens when you stop waiting and start doing.
02/06/2026
The next 4 months of classes are officially live.
Every year, some workshops sell out in days. Every year, people message us saying: "I wanted to book but it was too late."
Don't be that person this time.
French pastry classics. Croissants. Business training. Chocolate. Fruit illusions. Skills you can actually use, whether you're building a career, growing a business, or simply obsessed with pastry.
And yes... this pistachio isn't a pistachio.
Because that's what we love teaching: the techniques that make people stop scrolling, ask questions, and remember your work.
Small groups. Real chefs. Real industry experience. No fluff.
The calendar is open. Your seat is not reserved.
See you in class.
31/05/2026
May dump.
Cakes baked.
Recipes tested.
Classes taught.
Miles travelled.
Another month doing what we love and sharing it with all of you.
See you in June. We have a lot to show you. 🤍
30/05/2026
I was interested in teaching the people everyone else had already given up on.
Over the years, I've taught in luxury kitchens, bakeries, restaurants, private kitchens and even prisons.
And you know what I learned?
Talent is massively overrated.
Confidence matters more.
Curiosity matters more.
Having someone who believes in you matters more.
I have 5 diplomas today. I've worked across France, Chicago and South Africa. But the thing I'm most proud of isn't where I've worked.
It's every student who walked into a kitchen thinking "I'm not good enough" and left knowing they were.
Its to help people realise they're capable of more than they think.
28/05/2026
The desserts that separate pastry lovers from pastry professionals.
Croquembouche.
Saint-Honoré.
Two icons of French pâtisserie that never left the luxury world because clients never stop ordering them. Weddings, hotels, tea rooms, fine dining, high-end events… these classics still make money in 2026.
This 16 & 17 July at Baked Academy Johannesburg, we open the doors to techniques usually kept inside French pastry kitchens.
Choux mastery. Caramel work. Piping precision. Structure. Texture balance. Assembly. Finishing. Service standards.
Because trends come and go.
But a perfectly executed Saint-Honoré or Croquembouche will always stop people in their tracks.
Seats are intentionally limited.
Comment MASTERCLASS to receive the booking link before it sells out.
26/05/2026
Discipline is the biggest key to success.
26/05/2026
People often ask us why Chef Fabien is different. The answer was never just the places he worked. Yes, Paris palaces, luxury hotels and some of the highest standards in hospitality shaped him. But many chefs work in great places.
The difference is what he brought back with him.
He kept his humanity in environments that often remove it. He learned how to adapt instead of blaming products, countries or kitchens. And most importantly, he chose to transmit everything.
Because knowledge means nothing if it stays locked in one chef’s head.
At Crème & Croissant, when you train with Chef Fabien, You’re learning years of reflexes, standards, mistakes and experiences most people never get access to.
25/05/2026
People kept asking us: “Where did you buy the mould?” 😅
The answer? We didn’t.
This is exactly why we created this class. Because beautiful pastry shouldn’t stop because the market doesn’t have the tools. We found another way.
For the first time in South Africa, we’re bringing our Fruit Illusion Masterclass to Baked Academy in Johannesburg. You’ll learn how to create 3 sculpted entremets by hand, using local ingredients, real techniques, and zero moulds.
Mango. Pistachio. Vanilla Pod.
Illusions people genuinely don’t believe are cake.
We’re currently the only ones teaching this technique, and this is not a class you’ll see everywhere.
Comment MASTERCLASS and grab your ticket before the seats are gone.
24/05/2026
Passion fruit has something special.
Sweet, sharp, fresh… one spoon and suddenly a dessert has personality.
And after years in kitchens, we realised something: people don’t come back because a dessert was complicated. They come back because they remember it.
That’s why training with us is different.
At Crème & Croissant, We share the details that took years to learn: consistency, production flow, time-saving tricks, and products that people actually come back and buy again.
No chef ego. No secrets.
Just real training for real businesses ❤️
Comment TRAINING
23/05/2026
La Charlotte à la framboise ❤️
We still love watching people taste a dessert for the first time. There is always that little moment. They look at it, they cut through the layers, they take a bite… and then they look back at you.
That never gets old.
Maybe that's why we love teaching so much too.
At Crème & Croissant We share years of mistakes, tricks, movements, stories from kitchens, shortcuts that save time, and all the little details that took us years to learn in France and around the world.
We teach in a way we wish we had been taught ourselves.
No stress. No chef ego. No keeping secrets.
Just real pastry, real techniques, and people leaving with confidence.
And maybe a few kilos of butter addiction too.
Comment TRAINING if you want to join us ❤️
21/05/2026
PARIS IS LANDING IN CAPE TOWN — IN HIGH HEELS.
For one exclusive evening, Crème & Croissant welcomes Davis Félicité for a masterclass that is anything but ordinary.
Known for his bold artistic direction, colourful universe and iconic creations between Paris and New York, Davis is bringing one of the most nostalgic French sweets to South Africa:
the famous GUIMAUVE NOUNOURS. 🧸
But this isn’t just marshmallow.
You will create, pipe, dip and temper your own chocolate by hand while discovering Davis’ unique creative world and French techniques.
No moulds. No industrial shortcuts.
Just artistry, colour, chocolate and pure creativity.
This is the kind of experience Cape Town rarely gets.
Small group. One night only. And once it’s sold out, it’s gone.
Included: • All ingredients
• Chocolate tempering techniques
• Packaging to take your creations home
• Snacks & drinks
• Chef hat & apron
📍 Crème & Croissant — Observatory
🗓️ June 18th
⏰ 6:30 PM — 8:30 PM
🎟️ R1300
Comment “MASTERCLASS” and we’ll send you the ticket link before it sells out.
20/05/2026
You will probably never see another class like this in South Africa again.
Not because it’s “trendy”.
Because almost nobody can actually do it by hand.
This vanilla pod was fully sculpted by hand with NO moulds.
Inside is a vanilla infused whipped ganache and roasted hazelnut praline made with vanilla, nuts from , Who made the most difficult ingredient to find open to the public: COCOA BUTTER , we are so lucky to have them in SA !
This is the level of pastry usually hidden behind luxury hotels and high end boutiques overseas.
And for the first time ever, we are teaching it in South Africa.
📍JOHANNESBURG
📅 From 13 July 2026
Because the market never brought this level of modern pastry molds here.
So we stopped waiting and built it ourselves.
No moulds.
No imports.
No “secret supplier”.
You learn the real technique.
And once people see these desserts in your shop, your content or your portfolio… you cannot look like everyone else anymore.
Seats are VERY limited because this is hands-on training.
The serious pastry chefs will move fast on this one.
Comment MASTERCLASS before the remaining spots are gone.
18/05/2026
Gen Z chefs after 2 days in the kitchen: “This environment feels toxic.”
Us millennials: “You guys are getting breaks?” 😭
But honestly… they are right.
This next generation is changing kitchens already.
No more glorifying burnout.
No more unpaid hours.
No more harassment being called “discipline”.
And I’m genuinely happy they are refusing what we accepted for years.
Because maybe the future of gastronomy is not only about better food…
but better humans inside the kitchen too.
18/05/2026
Your Paris-Brest deserves more than average praline.
This is the kind of French classic customers remember… and come back for.
At Crème & Croissant, we train cafés, bakeries and hotels to create authentic French pastries with luxury techniques adapted for South African production.
For this Paris-Brest, we use premium nuts from Komati Foods; because quality ingredients change everything in flavour, texture and consistency.
From recipe development to staff training and production systems, we help businesses elevate their pastry offering and increase perceived value in-store.
If you want this level in your shop, comment CONSULTING.
17/05/2026
The Crème & Croissant Team wishes you a wonderful weekend full of love, rest and pastries of course !
16/05/2026
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.
15/05/2026
POV: You make 200 choux… just to “check” if they taste good 👀😂
Chef Fabien takes quality control very seriously at Crème & Croissant. One bite minimum. Maybe five.
14/05/2026
This vanilla soft caramel is the kind of recipe pastry chefs keep in their notebooks for years.
Silky. Glossy. Deep vanilla flavour. Not too sweet. And dangerously addictive.
Use it inside choux, layer cakes, croissants, mille-feuille, donuts, ice cream, macarons… or honestly just eat it with a spoon at 2am.
The texture?
Soft enough to pipe.
Stable enough to fill desserts.
Luxury restaurant level.
Save this before pastry chefs start gatekeeping caramel again 👀
Vanilla Soft Caramel Recipe:
• 200g sugar
• 50g glucose or honey
• 90g butter
• 180g warm cream
• 1 vanilla pod or 2 tsp vanilla paste
• 2g salt
Method:
1. Heat cream + vanilla together.
2. Make a dry caramel with sugar + glucose until deep amber.
3. Slowly add warm cream while mixing carefully.
4. Add butter + salt.
5. Blend for a perfectly smooth texture.
6. Cool before piping.
Pro tip:
Add 1g gelatin if you want a firmer caramel for tart fillings or travel cakes.
This is the type of basic recipe that changes your pastry game once you master it.
13/05/2026
Most people think tart shells are easy… until they actually try to line one properly.
This movement looks simple, but it takes years to master.
Pressure. Speed. Clean edges. No tearing. No thick corners. No waste.
After more than 10,000 tarts made in luxury kitchens, Fabien Huchet can line rings faster than most chefs can finish one tart.
This is the kind of technique you only learn working the French way.
And now he teaches it here in Cape Town.
Private trainings are built for people who want real pastry skills; not just recipes.
Comment “PRIVATE” if you want to train with him. 🇫🇷🔥
12/05/2026
Quick tip of the day, how to prepare correctly the Vanilla pod without loosing any drop !
10/05/2026
The chocolate cake my mom used to make.
She passed away, and I lost the recipe with her… so today I tried to recreate it from memory.
Not a fondant.
Not a brownie.
Just an old-school chocolate cake, deeply chocolatey, moist, soft, and even better the next day. 🤎
Recipe
Ingredients
200 g dark chocolate
180 g butter
120 g sugar
1 sachet vanilla sugar
4 eggs, separated
100 g almond powder
35 g flour
8 g baking powder
10 g cocoa powder
80 ml strong coffee
pinch of salt
Method
1. Melt the chocolate and butter together. Add the hot coffee.
2. Whisk the egg yolks with the sugar and vanilla sugar until slightly fluffy. Add to the chocolate mixture.
3. Fold in the almond powder, flour, baking powder, and cocoa powder.
4. Whip the egg whites with a pinch of salt until soft peaks form. Fold gently into the batter.
5. Bake at 165°C for 35–40 minutes. The center should still be slightly soft.
6. Leave 5 minutes, then unmold and turn the cake upside down while still warm. Cover completely with foil and let it rest for at least 6 hours — ideally overnight.
That resting time changes everything. ✨
09/05/2026
Nobody tells you this before you open a bakery. So we will.
1. Your product being good is not enough.
Customers don't come back because your croissant was flaky. They come back because they felt something, welcomed, seen, like it was their place. Build the experience, not just the menu.
→ Fix: Define how you want people to feel when they walk in. Then build every touchpoint around that.
2. You will underprice yourself, and it will break you.
Most bakers price to compete, not to survive. They look at what the shop down the road charges and match it. Then wonder why they're exhausted and barely breaking even.
→ Fix: Price your products to cover ingredients, labour, overhead, and your time. If the market won't pay it, the problem isn't your price: it's your positioning.
3. The first year is a test of systems, not just skill.
You can be the best baker in the room and still fail if you can't manage stock, shifts, and consistency at volume. The kitchen is the easy part.
→ Fix: Before you open, build your processes. Recipes standardised. Par levels set. Opening and closing routines written down.
The bakers who make it aren't always the most talented. They're the most prepared.
If you're planning to open and want to build that foundation properly, DM us and we will plan a consulting session online or in person.
07/05/2026
This technique is older than most pastry chefs working today. And I'm sharing it for free.
Slice by slice. Gap by gap. You build the rose high — way higher than you think — because every single layer collapses as it bakes and what comes out is a flat, thin, almost translucent tart with apples that are basically candied into the pastry.
That's the whole trick. Build it tall. Trust the oven.
I learned this the old way. Now you have it.
Apple sauce on the puff pastry first, cool, thin, even. Then you start your rose from the outside and you work in, filling every gap with a piece of apple. No shortcuts, no gaps left open. Butter cubes. Icing sugar. 180°C for 40 minutes minimum — this one needs time because of how high you've built it.
Glaze it while it's warm. Crème fraîche on the side if you want something to cut through it.
Save this before it disappears. 🍎
05/05/2026
She flew from Nigeria to Cape Town.
Not for a holiday. For the recipes.
Elianne runs a baking business in Nigeria and she wanted one thing: the real techniques.
The kind that actually work in an African kitchen, with African ingredients, in African heat.
So we sat down together, just the two of us, and we built her something that doesn't exist anywhere else. Recipes and methods adapted specifically for the continent. Not European standards copy-pasted onto a different climate. Actually adapted.
This is what the private intensive is for.
If you're running a baking business anywhere in Africa — Nigeria, Ghana, Kenya, Egypt, anywhere and of course South Africa — and you're serious about leveling up what you produce, this is your solution.
Elianne trusted us with her business. The results speak for themselves.
DM us **INTENSIVE** and we'll send you a personal quote.
🇳🇬 Welcome to the family, Elianne. We're rooting for you.
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.
