Luscious Lemon

Lemon curd made properly is one of those things that changes how you eat breakfast. Real egg yolks, real juice, cooked slow until it turns silky and sharp.

You make the curd yourself and find out why yours has come out grainy or bland before. Then a tart shell, a proper filling, and meringue that actually holds its shape instead of weeping into a puddle an hour later.

The curd alone is worth the afternoon.

This is a relaxed room. No judgement, no rushing, and nobody expects you to have done this before. Beginners are genuinely welcome, and so are people who have been baking for years.

Everything is provided. Ingredients, equipment, aprons, and recipes to take home.

Seats are limited to 10 so there is plenty of space at the bench and plenty of time for questions.