Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Chef Joonie Tan’s fascination with wedding cake decorations has carved a notable spot for her in the dessert world. She took the entrepreneurial route by setting up 180 Degree Celsius, a luxe cake boutique that specializes in novelty cakes and cookies in 2010. She moved to India two years later as the Chief Pastry Artist at Lavonne Academy of Baking Science and Pastry Arts. She is the co-editor of India’s first cake decoration magazine — Sugar and and the India Brand Ambassador for Pettinice Fondant. She takes her talent for creating themed wedding cakes all across India through several classes in cake design and sugar craft.
She conducts one of the most sought-after workshops at Foodhall Cookery Studio.