Adriano Zumbo
The last time I saw Adriano Zumbo before today was at the Masterchef Live event in Sydney. My friend Gina and I were wandering around the hall and suddenly we noticed that there was something in the air that changed. Immediately there were heaving chests, girls flicking hair and giggling and whispering and pointing at someone. One girl stage whispered to another “I can’t believe he’s so close to me and that I’m going to get to meet and touch him!”. And this was perhaps even before she saw the Willy Wonka tattoo on his arm!
Photo by Nadine Saacks Photography
My how life has changed for Adriano Zumbo.
Today, he is now making between 4,000 – 5,000 macarons a day, he is being flown all over the world to demonstrate the methods to his madness and he also has a new television show coming out called simply “Zumbo” for SBS which is a 6 part series observational documentary that starts this Thursday night, February 10th, 2011.
I was lucky enough to see some of the new series and it is fascinating how it takes us through the creation of the 60 flavours for macaron day including the pig’s blood macaron, the 23 carat macaron and the infamous hamburger macaron which is where whole hamburgers were infused with cream blended up and used in the filling. Feeling that this wasn’t enough, he then added more patties, cheese made using agar and other bits and pieces to arrive at one of the hits of the macaron day. During the series he also goes home to Coonamble for his father’s birthday and it covers the reveal of his catwalk parade called “Summer Love”.
Today we are having a macaron class with Zumbo to celebrate the start of the series. We are not making the hamburger macaron or the pig’s blood and chocolate macaron (yes real pig’s blood that apparently tasted incredibly smooth and buttery) but a more stately sounding but still slightly unusual passionfruit, basil and white chocolate macaron using a recipe that Zumbo claims as “foolproof” and guaranteed to produce perfect macarons every time.
He starts off with a bag of Callebaut velvet chocolate which is a new type of white chocolate which he uses because it is less sweet than other white chocolate as he figures that macarons are sweet enough as it is. We take a taste and it is very milky although still quite sweet. He pairs this with leaves of fresh basil which he vacuum packs at home. He simply simmers this so that the chocolate melts.
The caramelised sugar syrup (with yellow food colouring)
He makes a syrup to whip with the egg whites and he always advises to add the water first to the saucepan and then the sugar so that the sugar doesn’t sit on the bottom which means that it is more prone to burning. Doing it this way also means that there is less stirring necessary and stirring sugar deposits the crystals on the side of the pot which means that it is more prone to crystallisation (that horrible thing that happens when your sugar seizes to the point of no return). He also adds the liquid colouring at this point so that the water will evaporate off from the colouring which may otherwise change the consistency of the macarons.
Adding the syrup to the egg whites
He shows us the Tant Pour Tant (TPT) which is an equal parts mixture of almond meal and icing sugar. The TPT here is 1200grams but a typical batch of macarons uses a TPT six times larger at 7.2kgs. To this he adds half of the egg whites and then he whips the other half of the egg whites with the caramel slowly pouring it into the egg white mixture in a steady stream until the mixture reaches 50C and it becomes…well the colour of Big Bird!
Testing the mixture after slapping it against the sides of the bowl
We empty this out into the TPT mixture and he mixes it so that it become amalgamated. The key now is to slap it against the edge of the bowl to deflate it of the air (which is admittedly against instinct). He tests the mixture to see whether a trail or point holds and if it does, it needs to be deflated even more. He fills up a piping bag and it’s off we go with piping the macarons. He show us how to pipe the macarons where the key is to:
Holding the tip close to the baking tray
1. Hold the tip down near the paper and don’t move the tip, just squeeze it and it will expand.
2. If the macaron was a clock face you start at 12 o’clock and “cut” the end at 6pm.
3. Once they are piped, hit the bottom of the baking sheets so that any air bubbles disappears and the points from the tip of the piping tip disappear.
My piped shells-and yes that’s a major oopsie on the top rows 
The now piped shells are stowed away to form a skin. How long this takes is up to the weather conditions-in dry cold weather it takes less time but in humid, hot weather it takes longer. He tells us a good tip to do this in hot weather and that is to set your oven at 200C/400F and then place the tray of macarons in the oven and then turn off the oven to zero and leave them there for 10 minutes and a skin will form. This means that the macarons will then only require 6 minutes of actual baking at 160C/320F but only in this case.
Sieving the liquid chocolate and passionfruit mixture
Onto the ganache filling (which is actually a ganache that is made without cream). The chocolate has melted and is added to the Thermomix to blend up the basil. He tells us that this can be done in a home food processor too although it may take a bit longer. He also heats up the passionfruit juice and adds this to the white chocolate mixture to loosen it as he will be passing this through a sieve to get rid of the basil leaves as they will start to ferment as the mixture can keep for up to 10 days.
Cutting in the butter pieces
To this he adds pieces of butter when the mixture reaches 55C temperature which means that the butter doesn’t separate and become grainy which affects the texture. This is placed in the blast freezer to set.
A crowd gathers
By now a crowd has gathered and are peering through the glass eager to see him at work. Some take out their phones to take photos of Zumbo. He is here every day that he is in Sydney with his staff.
Touching the shells to test for the skin
We touch the macaron shells and they are no longer sticky to the touch and so we take them to the huge oven where we bake them for 18 minutes at 150C/300F and place them on top of another baking sheet.
The $48,000 macaron piping machine
Speaking of macarons, his most popular flavour is the salted caramel and they make so many that he used to have four girls piping macarons all day. He has now invested in buying a $48,000 machine to pipe them. Then along the same salty sweet vein there was the Vegemite on toast where they used the “mother” from a sourdough and added crumbs for texture and a lot of butter. The failures? Chocolate eggplant which only went out for a day before he decided that it just wasn’t good enough. Sometimes they can nail the macaron combinations straight away (the hamburger was perfected on the first go) whereas others require copious testing. Other popular flavours are salted popcorn and rice pudding and on Australia Day and Valentines Day customers will see new flavours pop up to celebrate the day.
The Hubba Bubba macaron cake
I look around the kitchen curious to see what else he has lying around and spot edible musk oil which are used to make the musk macarons (which is used in the sex industry!), licorice, wasabi peas, popping corn, sticks of Hubba Bubba chewing gum, a gunpowder and strawberry ganache (gunpowder tea, don’t worry he hasn’t gone crazy) and a wasabi and pickled ginger ganache which is distinct in wasabi without that sinus clearing property.
Gunpowder tea and strawberry ganache
Ping! The buzzer goes off to tell us that the macarons are ready. We take them out of the oven and then begin the task of matching the macaron halves according to size. Once this is done, we fill them with the ganache and sandwich the halves together. I usually prefer macarons when they’ve been sitting in the fridge for a couple of days and they absorb the flavour of the filling as the shell itself has no flavour to it apart form a light sugar almond flavour. We take a bite and there is the unmistakeable flavour of passionfruit and basil and the sweetness and creaminess of the white chocolate.
Piping the filling onto the macaron shells
See didn’t that sound so hard did it? If you are game enough, here is Adriano’s recipe with instructions that I’ve written out from attending the masterclass.
So tell me Dear Reader, have you ever tried a macaron and if so, what is your favourite macaron flavour?
And don’t forget, Zumbo the documentary premieres at 7:30pm this Thursday the 10th of January on SBS!
Passionfruit, Basil and White Chocolate Macarons
For macaron shell
- 220g egg whites
- 500g caster sugar
- 150g water
- 1200g Tant Pour Tant (600g almond meal, 600g sifted icing sugar)
- 200g egg whites
- food colouring (optional, Zumbo uses Americolor food colouring)
For passionfruit, basil and white chocolate ganache
- 1500g white chocolate
- 85g basil leaves
- 665g passionfruit juice
- 480g butter
- You will also need a food processor, saucepans, electric mixer, baking parchment, sugar thermometer, piping bag and 1cm tip, baking sheets (this recipe makes about 120 filled macarons) and you double up the baking sheets
1. A day or two prior to making the macarons, you may want to infuse the white chocolate with the basil leaves by vacuum sealing them in a vacuum or zip lock bag together.
2. Make a sugar syrup to add to 220g of the egg whites. Add water to a saucepan and then add 500grams of caster sugar on top and food colouring (if using) and then boil without stirring until you reach the soft ball stage at 112C/234F degrees. Start whipping the egg whites until you get soft peaks and then carefully pour in the syrup and whip until the temperature reaches 50C.
3. Mix the other lot of egg whites (200g) with the TPT and mix the meringue mixture with the TPT mixture slapping it against the sides of the bowl to deflate it. It is ready when any peaks or lines do not hold. Using a plain 1cm tip, pipe 1 inch circles onto a lined baking sheet (ensure that the baking parchment sticks to the baking sheet by spraying it with non stick spray). Allow to rest and form a skin * see tip above about doing this in humid weather.
4. Meanwhile make the ganache filling. Melt the chocolate over a double boiler (i.e. in a heatproof proof over a saucepan of simmering water ensuring that the water doesn’t touch the bottom of the bowl). Heat the passionfruit juice in a saucepan. Process the melted white chocolate in a food processor so that the basil leaves become shredded. Once the chocolate is blitzed and the passionfruit juice is hot, add the juice to the chocolate in the food processor to create a more liquidey mixture.
5. Pass this chocolate and passionfruit liquid through a sieve catching all of the basil pieces. Once the ganache has reached 55C add it into the chocolate mixture ensuring that they are thoroughly mixed in and the mixture is smooth. Refrigerate.
6. Preheat oven to 150C/300F. Check that a skin has formed on the macaron shell so that when you touch it, it doesn’t stick to your fingers. Slide an additional baking sheet under the one with the macarons on it and bake in the oven for 18 minutes. Remove from oven and allow to cool for a few minutes. Then pair similarly sized macaron halves.
7. Place the buttercream in a piping bag and pipe onto one half of the macaron and sandwich the other half together. Place in fridge to allow the flavour from the buttercream to absorb into the shell (about 48 hours approximately).
Photo by Nadine Saacks Photography
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97 Comments | Add your own
That is awesome! Thanks for sharing.
I really love this flavor combo! So refined and fresh.
Cheers,
Rosa
I have to admit, the pig’s blood one makes me a little wary…
I love him. Can’t wait for the show this week. Great class. You are a lucky girl!
I want that hubba-bubba macaron cake! I’ve always been of the mindset I’d rather eat them than make them – perhaps I need a 48K piping machine then? (a great idea because seriously he needs it!)
Although I’m not a massive fan of macarons, I find the process of making them very fascinating! These look gorgeous!
I have been waiting for a free day to tackle making Macarons. So far it hasnt’ come up yet, but your fabulous articles on the process will be the first place I turn.
This class looks like it would be so helpful! I wish we had one like it in Toronto.
I am currently drooling at my desk (shh. don’t tell my boss).
-BBC
It looks like a fab class. This is one I’d definitely appreciate. I quite like a rose flavored macaron.
I found some Zumbo macarons in the fridge a MONTH after I bought them, and after a tentative taste-testing to see if they were still okay (they were), I ate the whole lot in one go
My favourite flavour from Zumbo is the chocolate one with a cube of brownie in the middle. My favourite non-Zumbo flavour is the jasmine and white chocolate one from La Renaissance.
What an amazing experience, my gorgeous sister in law bought me some for my 30th. Needless to say I was super excited and they were amazing. I also saw him at masterchef live but wasn’t organized enough to make the session
I didn’t know the tv series was starting, so thanks. I’m assuming this recipe makes a huge batch??
Lorraine – I am so jealous! What a wonderful class – taught by the master nonetheless! I have been meaning to try my hand at macarons for for a while now – so this may just be the recipe!
I have never tried eating or making a macaron. I am sure that if I did my favorite would be passionfruit. Actually I would love to have one of those passionfruit tarts from the showcase right now. I must get around to making macarons before I have missed yet another trend.
I’ve been wanting to make macs the Italian meringue way! These are just lovely (probably the prettiest shade of yellow I’ve ever seen!) and the flavor combo sounds incredible!
Adriano Zumbo it so imaginative I always love reading a post on him and his creations. Might try this recipe it’s a little different to the one I use but the macarons always look so perfect.
What an experience! I currently have a few egg whites in need of use at home – it’s either macarons or pavlova. Or both!
Though I don’t have a sugar thermometer for the syrup so I’m a bit wary!!
Whoa~ u are sooooo lucky~~
and those macarons certainly look delicious!!! =)
can’t wait to try the hamburger one…not so keen on the pig’s blood =P
Wow are these beautiful! Thanks for the great photos of his process and recipe as well. Wasabi and pickled ginger ganache? I can hardly imagine! His tips about pouring water before sugar in when caramelizing sugar and drying the shells are such gems!
Oh, it’s too early in the mroning to drool over macarons…!
I had his rice pudding macaron ad it was amazing. It took me straight back to my grandmothers house in winter. He’s such a genius!
Love, love, LOVE hamburger! And vegemite. The man is a genius.
Oh Adriano! Fascinating! That looks like such a fantastic day
I love macarons – my favourites are fruity ones like mango or passionfruit.
I was so looking forward to this post! A couple of questions:
1) do the egg whites need to age before you use them?
2) do you limit the amount you mix the TPT/egg white mixture?
3) how to you prevent lumps forming?
This looks great! I can’t wait to try it! Thanks a mil for the great description.
I am a fan of the mac and even took a class from one of the masters over here, Helene from Sweet Tartelette, and was surprised at how easy they were to bake. The first time I ever did them, I treated them like angel food cake and was folded gently with not so great results, so was very happy when Helene said to mix thoroughly and not worry about deflating. It’s hard to pick one favorite flavor, maybe strawberry lavender, maybe salted caramel, definitely NOT pig’s blood =)
I have a question about the method. It says the butter needs to be at 55 degrees, I assume you mean that you put the butter in a pan on the stove, begin to melt and measure the temperature, stopping when it reaches 55 degrees? Could you clarify this?
Hi Kristy-good question. I’ll clarify that in the recipe.
He’s a dessert magician!! I checked out the Manly store a couple of days before I left Sydney – I could have bought the place out but had to settle for a single delicious chicken pie!!
Sounds like a great class, and your macarons came out so nice, too. I’d love to taste the hamburger one, just to know about it. Fun post!
wow! what an experience!!!! thanks for sharing
What a great experience Lorraine! I’d love to be able to make macarons. On the weekend I tried Adriano’s pancake and maple syrup, musk, jaffa and milo flavours. Delicious as always. My favourite from La Renaissance is the violet flavour
I am lucky enough to live close to Adriano’s shop – so have tried a few macarons and couldn’t pick one over another, tho’ salted caramel maybe tops the list! But have to tell everyone about his unbelievably good ‘Spinach, Goats Cheese and Blueberry Quiche’. Sounds strange, but the combination really works. The man is a genius.
Wow, I will definitely watch the documentary.
Macaron making looks too hard for me; I’m happy watching the master doing it.
Thanks for a fantastic post Lorraine.
I love Zumbo and go there most weekends. I actually tried the eggplant and chocolate Macaron and it is one of the best flavours I’ve ever tasted! I love eggplant and love chocolate and thought the combo worked perfectly. Zumbo if you are out there , bring it back!!!! Pleeeeease
Oh WoW… it is great seeing the master at work!
Macarons…I absolutely love it! Love the flavor of the macs…such an creative combination…great pictures…thank you so much for sharing it
Wow o wow,Lucky you Lorraine! I bet he owes his creativity to his formative years in Coonamble. My hubbies family is from there and there is nothing to do there except use your imagination!
Just for your peace of mind, if you ever find yourself in the awkward position of being double booked for some of your fantastic classes or opportunities, I would, from the kindness of my heart, self-lessly attend them for you!
Drinking in every word and photo of this post. What a TREAT! Thank you so much for this, Lorraine!
Thanks for this post Lorraine!
I am sitting and eating Zumbo macarons while reading this blog post!
I love almost anything that Adriano makes. I say almost cause i haven’t tried everything yet
ABSOLUTELY AWESOME! TRUE!
Andriano’s class is on my “list to do!”
HOW innovatively exciting, he continues to create!
Down to earth, genuine personality think is GREAT!
THANKS! WHOO HOO!
Really enjoyed this article. I have tried making macarons several times with varying degrees of failure! Zumbo makes it look easy. His patisserie is on my agenda next time I go to Sydney.
I DO admire it when a person finds his place in the world at the right time! Zumbo has! Hope he makes the most of his fame! Has a good stockbroker and real estate guru!! God genuinely bless!
Meanwhile am not so sure about basil macaroons?
Lorraine,
As Step 5. Pass this chocolate and passionfruit liquid through a sieve catching all of the basil pieces. “Once the butter has reached 55C add it…”
Do you mean “Once the MIXTURE has reached 55C” because in your earlier commentary that’s how it is?
Love him! Love his bald head! Hehee
Can’t wait till his TV show starts this week!
I am yet to taste some of the more wacky macaron flavours Zumbo has come up with, but I’m definitely not game enough for pig’s blood! Really looking forward to the series! Thanks for this recipe, Lorraine.
I’ve got to make a trip to Sydney to taste these for myself! Thanks for the tip about the TV show! xx
Love love love this post! So much gorgeousness to look at… and then there are the macarons too
Hmm, I loved the pain d’epice macaron I had in Paris, but of the flavours available in Canberra I like black sesame. I’d love to try some of Zumbo’s creative flavours though!
Looks like you had a good time making those macarons (even with the top row of oopsies LOL).
I seriously need to go to Adriano Zumbo soon… I’m the only one of my group of friends who hasn’t been there, and I feel very left out when they talk about all the gorgeous treats.
I am yet to fall in love with zumbo – he seems talented but a bit smug too – and I probably would be smug if I had made such sugary marvels as he has – maybe one day I will attempt a macaron but for now am happy to just eat one on the odd occasion when I am out
What an awesome class!
Thanks for the head up re Adriano Zumbo’s series on SBS.
SSG xxx
Great post!! Just need to invest in a electric blender instead of hand beating the eggs whites! Will be catching the show on SBS! Miss Sydney terribly!
I’ve never had one of his only from the Lindt store. My favourite is the champagne. One day I’ll move house and be able to make my own again.
Lovely colours. Never knew how macaroons were made, now I know. And yes, cakes belong in the art gallery.
I had my first macaron at La Duree in Paris last year. I had a mint, vanilla and a chocolate one and the chocolate was heavenly. They would have to be one of my favourite sweets but I’m yet to try any exotic flavours.
Do you know it is very sad but I have only ever tasted the slightly dud ones that I’ve made – never a proper one. But even then they tasted great
Isnt Adriano the nicest guy? He helped me over the phone for the Vanilla Thriller…he is just a pastry genius and no pretension. Love him…
I loved this. I’ve seen so much press and write-ups, along with photos, on the famous macaron god, Adrian Zumbo. He was sort of a man of mystery to me, the guy who made hamburger flavored macarons, along with all kinds of other outrrageous flavors, until seeing your entry. Thanks so much for thia!
Thanks Lynda for joining me in saying ‘macaroons’ – course it does not matter in the long run, but do think Zumbo would not mind the correct version of what he is doing!!!
Oops, have I just shot both of us in the leg?
So much fun! These macaroons sound very unique with the combination of passion fruit, basil and white chocolate, super delicious for sure!
It seems macarons are popular all over the world just now. I see shops popping up in the most unlikely places. I can’t go past pistachio.I have never heard of Adrian Zumbo – very cute.
That’s an impressive number of macs to sell each day. They must be amazing. So fun that you were able to take a class from him. My favorite is a chocolate mac with a caramel filling. xoxo Mum
what a cool job – being flown around the world to demonstrate making macarons. & I love the shots of him in skinny jeans & with tattoos – chefs really are rock starts these days
thanks for the heads up about “zumbo”! love the sound of the passionfruit, basil & white choc macaron. honestly ive only had a handful of macarons i my lifetime. my favourite was a hazelnut one – boring! delicious though. im keen to try some more exotic flavours. loved this post!
Heidi xo
The master himself at work! I was hoping for the toothpaste-flavoured macaron though.
Think my favourite was a shockingly blue blueberry one at the very end of dinner at Per Se in New York- could hardly fit in another bite, but somehow struggled on (the joy of an empire waisted dress) and was startled by how much it tasted of summer… this looks like such an amazing class, thank you for sharing!
So jealous – I would give my left boob to be near that man!
I used to love the salted caramel, until I discovered the lady finger flavored one.
What I miss most from the shop though is the passionfruit tart (which you pictured) as it reminds me of a sunrise and tastes like summer.
nice to see he uses Silpat for baking these macaroons on… I used to sell these when I worked for the French company Demarle and they are really wonderful.
You are one very lucky girl Lorraine but why do we mere mortals only hear about these events after the fact? lol
I bought a dozen macarons in assorted flavours from Zumbo’s stand at Masterchef Live and they were devoured by the family as soon as I got home. Can’t remember the flavours but they were divine!
I know that he is an adventurous creator of such delights but have to confess that when I purchased some of his more weirder tasting small cakes for my daughter’s birthday last year, they were not a big hit with us. Still his macarons will take him many places and he deserves all the accolades.
Hi Matilda- the masterclass wasn’t open to the public. I’m not sure if he is doing public masterclasses although who knows, he might!
What a great experience Lorraine – you lucky you!
Have a wonderful Tuesday!
OMG, macarons are the epitome of mastering the art of baking… IMHO. It’s gonna take me a while to get there.
Good heavens lady…you have me walking on air. Bow to the master & his creativity! Love all the pictures, more so, because I am mac-obsessed! Thank you for sharing these Lorraine. Wonder if the French way is as simple as the Italian?
I do hope that they will screen the series here in Singapore soon! Also, I thought it is quite clever to incorporate the colouring into the sugar syrup!
Oh my goodness this reminds me of when I was working at Ladurée… tell you what, the macarons get to you after a while ;P great post Lorraine ! I bet they were delish…
Love the whacky flavours! I think piping is one of the hardest parts about macaroons so I am impressed by the piping machine.
Ohh, I love macarons, really need to start baking them!
Lots of tips to be garnered from here!
Thanks. 
Hang on a second! Macarons used in the SEX INDUSTRY??
Do tell.
Also, did he back them on that plastic sheet? I have two at home and would love to know if I can shove them into the oven.
those macarons look so good ..and such gorgeous flavors too!! i am in heaven right now.
Oh wow Lorraine. I am so totally jealous. I’ve always admired his style
Oh wow Lorraine I’ve only ever had a few macarons…I had some over Christmas and I loved the purple ones…not sure what flavour they were…Thanks so much for this post…Dzintra♥x
What a fun way to spend the day Lorraine – so lucky indeed! My life’s ambition to be a macaron piper for Adriano has gone out the window after seeing that 48,000$ machine!
I can’t wait for his tv series. It will be very interesting I think. I have never tried any of his desserts, but have been wanting to for ages.
Double drool…. Hehe… Zumbo is quiet the spunk and his macaron’s are amazing. I personally dig the simple flavors, chocolate, or berries. I’m super jealous of your masterclass, I spent the arvo with Adriano at the end of last year, he is a natural teacher, everything I love about our industry incorporated in that man. He is wonderful.
Thanks for sharing, the pictures are awesome.
that’s a lot of macarons…i wonder if he suffers from carpal tunnel syndrome or any such thing.
what an interesting flavor combo, too–delicious!
Oh Oh Oh, Lorraine! Lucky lucky you and what a fabulous day! I must print out this post for all the great tips and everything this master does! Oh how I’d love to spend a day watching him. Amazing flavors he does. Oh fabulous!
Zumbo is one of the reasons I MUST get myself to Sydney in the next year or so! Passionfruit/basil/white chocolate sounds like a divine flavour combination. I must admit I’m slightly envious that you got to spend so much time with him! *cough*
I can’t believe I still haven’t tried macarons! That’s my goal for the next week!
This one looks yum but not so sure about pig’s blood or hamburger!!
He is a delight, isn’t he? Not a huge fan of macarons despite loving merangue but would love to give his ones a try.
How fun for you! I have only eaten macarons that I have made(unsuccessfully), and I REALLY need to find some sort of macaron masterclass for myself! I’m going to try this recipe, at least for the shells:) Thanks, Lorraine!
5000 a day? That’s incredible. Looks very similar to my Waitrose Cookery School class last year. I especially like Hubba Bubba ones.
Love the behind the scenes of the Zumbo Macaron madness =)
I’m still too scared to make macarons even though I’m dying to.. lol
thanks lorraine, I have been searching high and lo for this article in the newspaper!
mmm these sound good i should try and make them. Even though im only 12yrs old i love to ccook and im actually not that bad. the hubba bubba ones sound delicious but im goin to go for a simple flavour like cjocolate first to see how it goes!.
hi,
i was just unsure about : “Once the ganache has reached 55C add it into the chocolate mixture” before you said mix chocolate basil and passionfruit to make chocolate mixture, but then what is this “ganache you add” – isn’t the mixture the ganache itself? please help!
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[...] one of his specialties. Lorraine of the Not Quite Nigella food blog has attended an Adriano Zumbo masterclass in macaron baking, but the website currently lists baking classes as coming soon rather than available [...]
[...] cakes or try and catch a glimpse of him-the last time I was there with him and he was giving us a macaron making masterclass I looked up and saw a crowd eagerly pressed up against the windows and mobile phones taking photos [...]
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