Pleasure and Taste in One Place
A good cook is like a sorceress who dispenses happiness
A party without cake is just a meeting
Mainly into Fried , Miniature , Ceremony cakes, Desert, Carry, Roti, Briani, Pal ETC…
All Kind Of Cakes Like Samoussa, Half Moon, Cheese Ball, Gateaux Piments, Cateless Etc
All Kind Of Cakes Like Quiche, Tart, Puits Dámour, Choux, Napolitain, Barfi
All Kind Of Cakes Like Wedding, Mehendi, Bapteme , Birthday
Desert & Meal
All Kind Of Desert & Carry For Birthday ,Ceremony, Religious Purpose
Our Happy Customers
Tasty tasty and tasty .We ordered every week from Azna Gourmandise. No complaints just awesome the cakes
Delicieux gateaux, on aime bien les napolitaines qui sont incroyables bon et il y en les quiches , tartes. Azna Gourmandise porte bien so nom elle nous fait venir des gourmands du gateaux .
Difficult to say which one is more tasty, we just ordered every varieties every week and for ceremony. Azna Gourmandise thanks you to pamper us with your delicious cakes n curry and the special naan tawa 🙂
Why Choose Us
TASTY & DELICIOUS
With more than 20 yrs in salty cakes and 5 years in cakes , we keep improving ourself into design and taste
Bake Process in Video
Bake Process In Video
Baguettes & Ciabattas with Markus Färbinger
In “Baguettes & Ciabattas”, Markus Färbinger shares detailed techniques and essential principles – distilled over decades – to equip serious baking enthusiasts and culinary professionals with a higher level of mastery and of insight into the world of artisan bread making. In making these two celebrated breads – each with its distinctive characteristics – Markus uses gentle mixing, hand shaping and long fermentation to coax the most out of simple, natural ingredients.
While you enter Markus’s most personal baking space, in front of the wood-fired oven he built at île de païn in the 300 years old Färbinger family tradition, Markus uses a domestic oven – to show how the enthusiast, without great outlay in specialised equipment, can recreate the environment of a professional or wood-fired oven to achieve groundbreaking results.
“Baguettes & Ciabattas” is a masterclass: over two hours of rich and comprehensively filmed, step-by-step demonstrations that will give the enthusiast a more elaborate understanding of artisan techniques, and invite the professional baker to revisit methods going back a century and more.
Markus is the baker and co-owner of the acclaimed île de païn bakery and café in Knysna, South Africa – and a master pastry chef and chocolatier, whose illustrious career includes his having served in the 1990’s as Dean of Curriculum and Instruction for Baking and Pastry Arts, at the Culinary Institute of America in Hyde Park, NY.
Filmmaker Michael Chèze has committed time to capturing the character and the beauty of Markus’s work, paying careful attention to detail, and so truly honouring the ancient art of baking bread.
I would like to thanks all person that have help me to achieve my dream
A special thanks to L’Atelier De La Pâtisserie et Boulangerie A Phoenix, personally one of the best school in the country. If you want to be a professional into this field ….. you got it
L’Atelier De La Pâtisserie et Boulangerie A Phoenix
Ayman Nahaboo- Formateur Animateur
Nasreen Nahaboo La Fondatrice et Directrice
No 17 Mohd Iqbal Avn, Claifonds Vacoas-Phoenix – 5494 0906 – 5752 3584
facebook page: https://www.facebook.com/AtelierPEB/
A meeting place for professionals and amateurs passionate about gourmet confections, the Atelier was founded by Nasreen Nahaboo in 2013. It is with great emotion and pride that Nasreen talks about his own pastry school, his career and of its history. If this project is born of a know-how, it is especially the fruit of the generosity of Nasreen, mother of three boys, who like many women mastered the art of the pastry and made profit only the family and friends for the holidays.
By sharing her passion with her three children, she realizes that her vocation is not just pastry, but sharing. She decides to open a school where she can transmit her skills, and will never give up. In less than a year she will have set up a room for the courses, bought all the material, obtained the official certificates, created a library and defined the themes and the contents of the courses with the pastry chef.