Gusta Cooking Studio

Upcoming classes in June.

Link in bio to —

🔗Sign up for these sessions: [Book A Class / Upcoming Classes]

OR

🔗Initiate a class at your preferred time: [Class Menu] > Choose a category > Initiate a class that you’re interested. You can keep it private, or open it up for others to join!

Did you know Paris-Brest was born on the road between Paris and Brest? A bicycle race, a ring of choux, a century of imitation.

In our hands-on class, you’ll work through the full architecture of this classic: choux pastry from first principles, pistachio praline ground and folded into a mousseline cream, and the layered assembly that keeps each ring from collapsing under its own generosity.

Pistachio Paris Brest
🔸Friday, June 5｜6:30 PM - 10:30 PM
🔸Hands-on, all materials included
🔸Instructor: Chef Baron Hau

🔗Link in bio to sign up [Book A Class]

Warm cake, molten chocolate centre, and a happy table.
This beginner-friendly class is simple, fun, and perfect for families to enjoy together.

You’ll learn to make classic chocolate lava cakes from scratch and enjoy them fresh from the oven✨

Kids are welcome with a parent or guardian.

🔸Saturday, June 6
🔸11:00 AM - 1:00 PM
🔸All materials included

🔸Sign up through the link in bio

Upcoming classes in May🌸

Link in bio to —

🔗Sign up for these sessions: [Book A Class / Upcoming Classes]

OR

🔗Initiate a class at your preferred time: [Class Menu] > Choose a category > Initiate a class that you’re interested. You can keep it private, or open it up for others to join!

The Junior League of Toronto is celebrating 100 years of women-led community work, and Chef’s Showcase is a reminder of what they do best: turning community care into real, practical support.

Chef Baron was honoured to take part this year in support of JLT’s mission. Taste education has always been part of why we do what we do. It builds confidence, skill, and a sense of possibility, so it means a lot to stand alongside an organization that creates pathways forward through training, scholarships, and community programs.

The small bite we brought — matcha opera made with Uji matcha kindly sponsored by Copper Tea, were adorned with a gilded decoration for this 1926-themed occasion.

Thank you JLT for having Gusta and for the impact you continue to make! Take a moment to check out JLT, and if you’re able, support their work.

The most iconic green cake in Singapore isn’t matcha. It’s pandan 🌿

Pandan chiffon is all about quiet seduction: the natural perfume of fresh pandan leaves, sweet and softly floral, unfolding into a crumb that’s featherlight and cloud-soft.

Simple at first glance, but unmistakable once you taste it. The kind of cake that disappears slice by slice before you even realize.

新加坡班蘭軟蛋糕、椰汁糕
Singaporean Pandan Cake, Coconut Milk Pudding

🔸Upcoming class: Sunday, Mar 15, 10am–1:30pm
🔸Language: Cantonese, with English interpretation provided
🔸All materials included
🔸Chef Instructor: Ella

Link in bio:
🔗⁠Book a Class: sign up for upcoming sessions
🔗⁠⁠Class Menu: scroll down and choose “Chocolates” → select “Initiate A Class at Your Preferred Time” → continue with registration process.

Upcoming classes in March🌼

Link in bio to —

🔗Sign up for these sessions: [Book A Class / Upcoming Classes]

OR

🔗Initiate a class at your preferred time: [Class Menu] > Choose a category > Initiate a class that you’re interested. You can keep it private, or open it up for others to join!

Did you know Korea’s national team beat Taiwan and France and won GOLD at the 2026 Bakery World Cup — world’s most prestigious bread competition?

This May, you’re invited to learn from them in person in Seoul 🇰🇷

In collaboration with Chef Ha Yeon , this is a chef-led culinary study tour designed with intention: focused masterclass days in the kitchen, chef-guided tastings, markets, pâtisseries, and curated experiences that let you understand Korean food through craft, technique, and taste.

Gusta Korea Study Tour
📍 Seoul, South Korea
🔸 May 15–24, 2026 (10 days)
⏳ Early Bird: save $700 CAD (ends Mar 7)
🔗 Full details via the link in bio, or DM us if you have any questions.

Join us for a curated trip of learning and tasting this May!