Vaniye Patisserie ♡

12 pieces. Our Pineapple Tarts will be available from 1st February to 24th February.Allergens: Nut-free recipe (please note our production facility has tree nuts). Contains gluten and dairy products.Storage: Store in a dry cool place between 10°C and 18°C. Pineapple Tarts - Lunar New Year Cakes - Celebration cake - AucklandShare our Pineapple Tarts with your friends on

This limited edition cake will be available on Wednesday 14th February.Strawberry Fraisier: light sponge layers, vanilla pastry cream, Kirsch water, soft Italian Meringue, fresh strawberries. 2 size available: 18cm and 14cmAllergens: Contains gluten and dairy products.Storage: Store in the fridge. C...

XXL Grand Crus Easter Egg: 34cm - 680gDark chocolate with dehydrated peach, pear, mango, gojiberry, giant raisins and apricotAllergens: Gluten free recipe (please note our production facility has wheat). Contains tree nuts and dairy products.Storage: Store the chocolates in a dry cool place between 10°C and 18°C. XXL Chocolate Easter egg - Gluten free

This course is designed for those who want to achieve a more sophisticated and professional look to their plated desserts. You will leave with a better understanding of the science behind how to create a perfectly shiny glazed cake that will impress your guests on the dinner table!Date and time: Sat...

Please note that our Mother's Day are dedicated for Mother's day. It is only available for pick-up or delivery Friday 10 May, or pick-up Saturday 11 MayThis selection of biscuits includes crunchy almond fingers, heart cinnamon crunch, vanilla biscuit with cherry jelly, chocolate Florentine, and gree...

Please note that our Mother's Day are dedicated for Mother's day. It is only available for pick-up or delivery Friday 10 May, or pick-up Saturday 11 MayFor mums who love good chocolate. This Valrhona Grand Cru dark chocolate macaron will sure make every mum happy!Allergens: Gluten free recipe (pleas...

Please note that our Mother's Day are dedicated for Mother's day. It is only available for pick-up or delivery Friday 10 May, or pick-up Saturday 11 MayTreat mum with this set of Valrhona chocolate tablettes. Milk chocolate with dark chocolate pearls, cocoa nibs, barley puffs, amaranth grains. Dark ...

In this class, you will learn how to create an elegant French style chocolate praline multilayered cake. The focus will be how to create a nice light sponge without the use of baking powder, understanding chocolate and how to make a perfect mousse, and some piping techniques to create the final touc...

In this class, you will learn how to create a light crumbly French Sable biscuit, passionfruit coulis, and a whipped ganache, an alternative to mousses. The focus in this session will be how to combine different flavours and textures with different aeration techniques.Date and time: Saturday 06th Ap...

This class' focus will be on choux pastry. You will learn how to create a smooth large choux which you can fill with anything you like. Chef Sonia will go over how to create different style fillings and how to finish and decorate your chou in a sophisticated way that it could pass off as a restauran...

Learn the technique to create a perfect tart shell and how to style the tart for an elegant finish. You will learn about chocolates and see the techniques how to create a smooth velvety ganache, how to make truffles, and how to infuse your chocolate with different flavours. In this class, Chef Sonia...

The emphasis in this class is how to create a simple yet elegant large cake that is easy to do. The cake consists of a chocolate hazelnut sponge, thin crunchy waver, light coffee mousse and decorative meringues. You will also be taught the technique how to make a shiny glaze that is freezer stable.D...

In this class, you will learn the techniques on how to create nice French macarons and different variations of fillings that can be used. You will learn how to become comfortable using piping bags and nozzle. Chef Sonia will also go over all the things that can go wrong with macarons and all the tip...

This class' focus will be on choux pastry. You will learn how to create a smooth large choux which you can fill with anything you like. Chef Sonia will go over how to create different style fillings and how to finish and decorate your chou in a sophisticated way that it could pass off as a restauran...

This class' focus will be on choux pastry. You will learn how to create a smooth large choux which you can fill with anything you like. Chef Sonia will go over how to create different style fillings and how to finish and decorate your chou in a sophisticated way that it could pass off as a restauran...

Learn the technique to create a perfect tart shell and how to style the tart for an elegant finish. You will learn about chocolates and see the techniques how to create a smooth velvety ganache, how to make truffles, and how to infuse your chocolate with different flavours. In this class, Chef Sonia...

18 pieces. Our Kuih Bangkits will be available from 1st February to 24th February.Allergens: Gluten-free, dairy-free, and nut-free recipe (please note our production facility has wheat, dairy products, and tree nuts).Storage: Store in a dry cool place between 10°C and 18°C. Kuih Bangkit - Lunar New Year Cakes - Celebration cake - AucklandShare our Kuih Bangkit with your friends on

Serve 8-12. Approximately 1Kg. Our Nian Gao Sticky Rice Cake will be available from 1st February to 24th February.Allergens: Gluten-free, dairy-free, and nut-free recipe (please note our production facility has wheat, dairy products, and tree nuts).Storage: 1 month in the fridge in an air-tight cont...

10 pieces. Our Salted Duck Egg Yolk Cookies will be available from 1st February to 24th February.Allergens: Nut-free recipe (please note our production facility has tree nuts). Contains gluten and dairy products.Storage: Store in a dry cool place between 10°C and 18°C. Salted Duck Egg Yolk Cookies...

5 pieces of black sesame coconut macarons.5 pieces of dark 70% chocolates with toasted sesame.Allergens:Gluten-free recipe (please note our production facility has wheat). Contains dairy products and tree nuts.Storage: Store in a dry cool place between 10°C and 18°C. Consume within 4 days. Macaron...

In this class, you will learn how to create an elegant French style chocolate praline multilayered cake. The focus will be how to create a nice light sponge without the use of baking powder, understanding chocolate and how to make a perfect mousse, and some piping techniques to create the final touc...