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Petit Gateau Series (Oolong Pear Petit Gateau) by Chef Charlynn Gwee | 30 Sep 2019 (Mon) | 11am – 3:30pm
Regular Price: $148.00
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Date: Monday, 30 Sep 2019
Time: 11:00 AM - 3:30 PM
Type of Class: Hands-on class (pair or group work may be involved)
Class Capacity: 12 pax
Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511endif; ?>
Come to life with every bite of this mini bake! Refreshing pears steeped in heady oolong tea makes for a delectable combination. Join Chef Charlynn in this edition of her popular Petit Gateau Series that delivers large flavours in small packages. What’s more, bring home your own in-class creations for sharing!
Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.
This is a hands-on class; pair or group work may be involved
Conducted by Chef Charlynn Gwee, KitchenAid Ambassador, Chef-Owner of Atelier by Charlynn Gwee.
Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $133.20/pax for each class (After 10% discount)
Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
4.Class: e.g. Chocolate Mango Cake
Confirmation of sign-up will be sent via Facebook message & email 1 day before the class.
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.
Pastry Chef Charlynn Gwee is an enterprising chef who decided to pursue her love and passion for baking right after graduating with a business degree. She has since been working as a pastry chef and chef instructor, specializing in French pastry, viennoiseries as well as asian bakes.
She conducts both classes and consultations overseas as well as locally.
Being the ambassador of KitchenAid has allowed her to do what she loves, meeting people from all walks of life and speaking about food.
She works with various brands on R&D projects, developing new recipes for companies. Her recent collaboration with President, Galbani and QBB (to name a few), has shown the many possible ways of working with various products and how versatile ingredients can be.
Facebook Page: https://www.facebook.com/atelierbycg/