Speakers

Maxine Scheckter studied as a pastry chef in Paris and worked internationally at a range of highly acclaimed restaurants including Sketch and The Fat Duck. For the past eight years Maxine Scheckter has been running Sugar Flour Pastry School in Wellington New Zealand. 

Her specialty is teaching everyone from home bakers to professional chefs the art of patisserie, making it approachable and accessible to all. Her debut cookbook, Patisserie Made Simple is a summation of her years of teaching and patisserie experience. It focuses on breaking down complex techniques into approachable and achievable recipes that anyone can make at home, with minimal equipment. Every recipe is made in one simple brownie tin, but looks as though it came straight from a patisserie.