Gingerbread Master Class

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Gingerbread Master Class

It’s a classic Swedish tradition – the sweet and tasteful architecture of making your own Gingerbread house. This year we invite you to create your own masterpiece under the expertise of a Gingerbread Gold Medallist. That’s right, our Pastry Queen, Renee Page and her team won the Australian and New Zealand Gingerbread house competition, making her the best of the best in this creative, cooking fare.

Gingerbread houses can take days, even weeks to prepare, but with this master class you bypass the time and instead sip champagne, enjoy grazing platters, and construct and decorate your very own house in one afternoon. Be sure to wear your creative hat,  it’s amazing what you can make with so many sweets:

  • Candy cane fences
  • Gum drop pathways
  • Elaborate frosting
  • Roofed tiles
  • Windows, doors, letterboxes, picket fences and more.

If you’re advanced we’ll show you more, if it’s your first time we’ll support you every step of the way.  And at the conclusion of this class, you’ll be left feeling truly proud of what you’ve achieved. Put it on display at home, serve as dessert on Christmas day, or gift it to someone you love. We’ll have it wrapped and ready for collection the next morning.

Saturday 8th December, 2:00pm – 5:00pm

The Boardroom, Hillstone St Lucia office.

All materials, ingredients and edible decorations to create your masterpiece, plus a 3 hour beverage package, grazing platters & Renee’s recipe booklet to take home.

Your Gingerbread house will be packaged and wrapped for you to collect the following morning by 11am.
Your house will be approximately 30cm x 20cm for the next 4 weeks.
Keep it out of the sunlight and your house will be edible for 4 weeks.
This is an adults only master class.

$200.00 per person

Book Below or Phone 07 3870 3433. Bookings must be received by midnight Tuesday 4th December.


Renee Page
Pastry Chef
Hillstone Group


Renee Page is one of Brisbane’s Best Pastry Chefs with a Gold Medal in Gingerbread house making. Her career spans 19 years, starting her apprenticeship at Jocelyns before working with a Swedish chef who taught her the greatest tricks of the trade, European style.

Renee’s creativity always shines in her baking. Using traditional methods, premium ingredients, and whole foods, she loves to push the boundaries, and create 'the new'. Best of all, she loves what she does.