FRENCH BISTRO DESSERTS

When dining out, is your first thought ‘desserts’? Do you always check the desserts on the menu first, and then decide on the rest of your dinner or lunch? If yes, then this French Bistro Dessert cooking class is for you!  I guess that is why this is one of our most popular classes.  It is always so much fun and very tantalising for me to select the desserts for this ‘dream’ dessert menu.

Desserts are everyone’s favourite. In these classes you cook classic French dishes such as Chocolate Concorde, the delectable mousse and meringue cake; apple or pear tart tatin, with our own puff pastry; Tarte aux Mendiants, the divine nut and frangipane tart; île flottante, floating islands or oeufs à la neige, snow eggs; petit lemon and meringue tarts; vanilla bean and passionfruit bavarois, crème brûlée, chocolate délice mousse cake, soufflés, classic crème caramel, savarin, rum baba, passionfruit roulade, clafoutis….and so the list goes on. Also included are petit fours such as madeleines and canelés.

All classes are small, hands-on, relaxed, fun, friendly and informative.  You are welcomed with a tea, coffee, cold drink and a cake or biscuit made in-house in the Cooking on the Bay kitchen. You take home a comprehensive recipe booklet of all the recipes we cooked in class, plus cooking extra hints and tips.

Everything you need for the day is provided for the class.

At the end of the cooking class, you dine at the table ‘à la française’ and enjoy all your the delicious dishes from morning’s cooking including an hors d’oeuvre, a light lunch, with wine and a tasting of all the desserts cooked in the morning’s class; you relax, enjoy and savour your delicious food, finishing with a coffee.

Class fee is $275 per person for this full-day, hands-on cooking class, 8.45am – 3.30pm.

There will be some tastings to take home, so do bring some small and largish containers and a large freezer, cooler bag for your extra take-home desserts.

By the way, there is now a Partners and Friends Class Luncheon available, without the cooking class. This is available for guests of people attending the Cooking on the Bay cooking classes, and who do not want to cook!

Guest arrival time is around 12.30pm; we are usually finished then or nearly finished anyway. Your guest can relax with a glass of wine if we are still finishing off a dish or 2.

The cost for the lunch with wine is $145 per person. Email me to book and pay this Luncheon option.

BOOK CLASSES

To book your classes please select from the dates below

FRENCH DESSERT CLASS TESTIMONIALS

Kerry Gemmell

 – a Google review.  ‘A great class, really enjoyable and excellent tuition. I highly recommend you try a class.’ Saturday 13th July, 2024 French Bistro Desserts.

Carol Ayre 

‘I have always enjoyed the many classes that I have attended in the past. Today’s ‘French Bistro Class” was no exception.
Tonya’s a well informed teacher, with a lot of experience and knowledge. It is obvious, that she is passionate about cooking and loves to share her recipes with her guests.
The day is always fun, especially enjoying the delicious dishes on completion with a glass of wine and beautiful views of the marina.
The ‘recipe booklet’ with many extra special hints is so well written, it makes it so easy to recreate these great desserts at home for your family and friends.
I have actually used many of Tonya’s recipes in the past, my friends are so impressed.
Thanks again for a great day, Tonya. I always learn something new.’ Carol Ayres, Sunday 4th February 2024

Carol Ayre 

‘I have always enjoyed the many classes that I have attended in the past. Today’s ‘French Bistro Class” was no exception.
Tonya’s a well informed teacher, with a lot of experience and knowledge. It is obvious, that she is passionate about cooking and loves to share her recipes with her guests.
The day is always fun, especially enjoying the delicious dishes on completion with a glass of wine and beautiful views of the marina.
The ‘recipe booklet’ with many extra special hints is so well written, it makes it so easy to recreate these great desserts at home for your family and friends.
I have actually used many of Tonya’s recipes in the past, my friends are so impressed.
Thanks again for a great day, Tonya. I always learn something new.’ Carol Ayres, Sunday 4th February 2024

From Sarah  Bennett on Google Review – ‘Beautiful class learnt so so much! The food was to die for and so easy to make!’. June 23rd 2024

Dear Tonya,  Thank you so much for a wonderful day in your home learning to improve my cooking skills.  It was a wonderful experience and you obviously put enormous thought and effort into your sessions.  You make the potentially difficult look easy.  After all, you have the ‘know-how’, and I have come away from today’s class with renewed enthusiasm and confidence to ‘have a go’ at cooking tasks I have previously avoided due to lack of confidence.  Perhaps I now know how to at least try my hand with the recipes (and puff pastry!!) we tried today? Thank you! Best wishes, Michael’. Michael Holmes, Burwood, Vic. French Desserts, Saturday 13th May, 2023

‘Thanks for the great class. Really enjoyed it.  Regards, Nelson N, Croydon, Victoria. French Bistro Classics – Desserts. July 2022.

‘Such nice weather for a super nice French desserts extravaganza. We were served a coronation quiche with some greens just so we ate something as a basis for the waves of dessert offerings to come. Apple tart tatin with Crème Anglaise ice cream, profiteroles filled with crème pâtissière and chocolate sauce, passionfruit soufflé, basque cheesecake and speculoos which are French cinnamon short bread biscuits. Many thanks to Tonya and her assistant Sandra for a wonderful day. You’d be surprised at your own baking and cooking ability. A nice drop of rosé or sparkling certainly livened the atmosphere.’ Anna Xia, Victoria. Sunday 29 October, 2023.

Fiona Bennett – Google review – ‘Such a nice day, I’m so full I’m going to burst!’ Sunday 23rd June 2024

‘Hi Tonya…I also made chocolate soufflés last night for my family. It was a slightly different recipe, cooked for 25 minutes, but same principles. They were amazing and so simple! Another cooking “mt Everest” conquered. I have promised them a creme caramel next time – just didn’t have time for that yesterday.  Thanks again, Karen’ Cheltenham, Victoria, July 11th 2021.

‘Hi Tonya, Thank you so much for the lovely experience of cooking those delicious French desserts.  I’m looking forward to making them for the family! Kindest regards and thank you again, Nasima Heron.’  French Bistrot Classics – Desserts. March, 2022.

‘Hi, Tonya – Thank you again for the wonderful morning and afternoon. I thoroughly enjoyed myself…Everything was just beautiful.’  Barb L, East Bentleigh, French Bistro Classics – Desserts. April 2022.

“Tonya, thanks so much for a wonderful day yesterday. A beautifully planned session as usual. It was lovely working with Helen and Sophie as they were both so nice.  The cake was magnificent  and Angela is about to devour a slice when she picks Ashley up. Could I please have the recipe for the Chocolate cake which Ashley and I have just polished off this afternoon……delicious! Many thanks.” Sue Black, Brighton. April 2019.

‘Lovely meeting you Tonya and thank you for all the additional notes and tips.  Lovely meeting you too Lai Peng, Sharon, Karen, Nik & Deborah,  I had a very enjoyable morning of cooking, chatting and laughing. My family thoroughly enjoyed the leftovers I brought home. I have attached a few photos I took on the day.  Juliana, 10th July 2021.

‘Hi Tonya, Thanks for the photos, was such a fun day, enjoyed it very much. Much appreciated too the gluten-free and being able to eat almost everything.  The seed crackers I enjoy eating so great to have the recipe.  Look forward to checking out what you are making and the hints you give, hope to get to another of your classes one day.  You have a lovely gift to share with others, Thank you and happy cooking to you too.’  Sharon Teresa, Bellarine Peninsular, Victoria, July 11th 2021.