Winning Desserts
by Asia Mahealani

Join Chef Asia Mahealani, winner of the Irish Patisserie Championship and founder of Mahealani Pastries, for a 1-day masterclass in which she will recreate the plated dessert and café gourmandise that earned her the championship title.

Focusing on flavour balance, texture, and presentation, she’ll also explore how to design refined desserts that are mindful of allergens and health, all while showcasing the versatility of Valrhona chocolate.

Perfect for pastry chefs and experienced dessert makers, this Level 1 course offers a unique opportunity to learn from one of Ireland’s top pastry talents and refine your skills in modern, competition-level patisserie.

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Course Information

March 3, 2026

1-Day Masterclass
(total 8 hours)
from 9am to 5pm

Odaios Foods Ltd, Magna Drive, Fortunestown, Citywest

County Dublin, Ireland

Combination of theory and practice

Includes lunch, recipe booklet, recipe tasting, certificate and Co-Lab apron

Learn from Experts

Key Features

All premium ingredients and materials provided, only the finest quality products will be used, ensuring the best possible results.
In-depth guidance on selecting and using the best ingredients for each recipe.
Expert instruction: Learn directly from an expert pastry chef.
Recipe booklet: A collection of bespoke, tried-and-tested recipes.
Co-Lab apron to take home.
Your creations: Take home a selection of the items you make during the day.

8:45 am - Welcome with coffee and pastries.

Morning - Hands-on learning in the Co-Lab

Lunch - A delicious lunch is provided.

Afternoon - Continue practical learning in the Co-Lab.

End of the Day - Presentation of all the creations made during the day, followed by a tasting and group discussion. This is your chance to savour everything you’ve made and reflect on the day’s learning.

With small class sizes, you’ll benefit from personalised guidance and a truly hands-on, immersive learning experience.
This course is perfect for pastry chefs and professionals who want to learn advanced competition-level techniques and refine their plated dessert and café gourmandise skills. It also suits ambitious pastry students and enthusiasts eager to explore creative flavour combinations, elegant presentation, and allergen- and health-conscious approaches to modern patisserie.