I can’t believe it is finally happening! Tomorrow I head off to Scotland for my UK book tour! (I’m only visiting Scotland but I feel like saying UK makes it sound more impressive 😂). I’m so excited for every single event, and so so so thankful to Nasim and Emily at @kitchenpress for working so hard to organise all of this!
Here’s a full list of the events and dates, I hope to meet lots of new faces and share my love of patisserie on the other side of the world!?!!?
14th May @stocks.kitchen
16th May @lovetocook.uk
19th May @waterstonesinverness
24th May @idealhomeshowscotland (enter code MAXINE at checkout for £10 tickets)
27th May @cookbookshopedin
28th May @portybooks (pre-order your dedicated book with international shipping available - will be much cheaper for EU/US customers than ordering from NZ!!)
31st May @heritageportfolio@rbgedinburgh afternoon tea!!!
If you’d like links to specific events send me a message and I can send them your way 💕
There’s one stop on my UK tour that’s pretty special to me, and it’s this one with Sam at Love To Cook. 8 years ago when I opened Sugar Flour as a Patisserie, I had no idea what I was doing (the arrogance of youth huh!) and on the first day we were in the weeds. I didn’t have nearly enough systems in place to run the front of house smoothly..I didn’t even have somewhere to put the dockets! But like an angel from the heavens Sam stepped in and turned everything around, even coming back the next day with a homemade ticket spike for me, and I’m pretty sure I have a photo somewhere of Sam crouched in the corner polishing cutlery for me.
Sam has since had her own incredible patisserie journey, leading her to open Love To Cook in Crieff - and I’m sure her opening day was a hell of a lot more organised than mine!. So it feels extremely special for Sam to host me for a masterclass, and let me have a little pastry special on the menu, on the 16th of May. Tickets for the masterclass are available through the Love To Cook website
We’re so excited to announce our first Book Signing event taking place in Stocks Studio, upstairs from the shop!
Join us at for an intimate evening celebrating Maxine Scheckter’s debut pastry cookbook.
Maxine founded Sugar Flour Pastry School in 2019 after mastering her craft in some of the world’s top kitchens including The Fat Duck.
Her book explores everything from delicate pastries and viennoiserie to seasonal tarts, desserts and celebratory bakes. Each recipe is designed to be achievable without losing the elegance and discipline that define great pastry work.
Arrive from 6:30pm for a private, out-of-hours shopping experience in Stocks Kitchen.
Afterwards, head upstairs for an aperitif and a dessert canapé inspired by a recipe from Maxine’s book, freshly prepared by our team.
The evening continues with a short talk from Maxine, cooking demo, a relaxed Q&A and book signing.
Tickets link can be found in our bio.
We can’t wait to see you there!👩🏼🍳
@sugar.flour.welly@maxinescheckter@chefamyelles
👩🍳👩🍳 Pastry chef @MaxineScheckter has honed her craft in some of the world’s greatest kitchens, including The Fat Duck and sketch London.
🧁🧁She is also a passionate educator, and in 2019 founded @sugar.flour.welly School to share her techniques and love of pastry.
🧁✨️Her 2025 book "Pâtisserie Made Simple: The Art of Petits Gâteaux" is an extension of that work, bringing the art of patisserie to the home baker and the recently published the international edition has just been added to @ckbk thanks to publishers @kitchenpress
✨️🫶 The recipes are grouped by season, to allow you to create according to mood and the availability of ingredients.
🫶🫶 Your kitchen will look like the window display of a fine patisserie in no time!
🔗🔗 Find out more & @ckbk Premium Subscribers can access all recipes here
/book/1776891295/patisserie-made-simple-the-art-of-petits-gateaux or from the link in our Newly Added stories
A pretty cool timelapse of yesterday’s pop up by social media manager Ben. I’m so so thankful to everyone who came and supported me: thank you for waiting in line, thank you for enjoying my pastries and thank you all for such a lovely, happy, positive energy! It really makes a world of difference to an event like this when everyone is so full of joy! And an extra big thank you to my helpers, who are somehow still my friends despite the forced labour (my family have a bit less of a choice but I’m thankful for them too 😂) now I better get busy booking flights for that book tour! @kitchenpress
It’s not every day that you get an email asking if you fancy flying to the other side of the world for a little book tour, so when I got the email from my UK publishers @kitchenpress I knew I had to say yes!
This does, however, come with the pesky thing of having to pay for it all (book tours aren’t free, who knew?!) so, I’m having a pop up! You get delicious pastries, and I get to go on an international book tour (that sentence is INSANE!!!)
Menu details coming as soon as I’ve figured it out 😅, feel free to put any requests or questions in the comments.
I am SO EXCITED to share that my book, Patisserie Made Simple, has been chosen as part of @waterstones 25% off 2026 new titles! From today October 14th until Friday October 17th you’ll get 25% off your pre-order of the UK edition of Patisserie Made Simple (yeah, you read that right, my book is being released in the UK!!!!!). Use the code OCTOBER25 at checkout to redeem your discount.
Having my book available in the uk, and in a shop as big as Waterstones is mind blowing to me, so it would mean the world if you could share this with your family and friends, especially if you’re on that side of the globe! Lots of pre-orders mean Waterstones will think I’m cool and important and buy lots of my books which would be amazing!
@kitchenpress@batemanbooks
How about this incredible Mousse Masters entry from one of our Grand Finalists – @maxinescheckter of @sugar.flour.welly 🙌
"A sphere of chocolate mousse, made with Weave Cacao 58% milk chocolate, sits at the centre of this plate as the star of this dessert. To showcase the versatility of Weave Cacao, the mousse is enhanced by a chocolate glaze and salted crystallised chocolate crumb. Two fruits that grow alongside cacao in Papua New Guinea, banana and passionfruit, are used to highlight the fruity notes of the milk chocolate, as the mousse sits on a banana cake and hides a tangy passionfruit gel centre. On the base of the plate is a “woven” chocolate cremeux, a nod to the history of weaving in Papua New Guinea, as well as the name Weave Cacao."
The Grand Final is on Tuesday the 21st of October (next week!) and our judges are going to have a difficult job on their hands! We can't wait to see who wins! 🏆🥳
#moussemasters #png #weavecacao #nzchef #pastrychef #patisserie #nzpatisserie #cheflife #nzfood #mousse #chocolatemousse #pasifika #pacificislands #papuanewguinea
Caught the earliest train to Toledo, a day trip that involved close to half marathon of walking to the viewpoint and around the old town.
While not impressive I quite enjoyed the cute petrol station with just two pumps and a single attendant (final photo).
