Step into a creative collaboration that blends culinary and visual artistry. Over three hours, you’ll experience the intersection of art and food as participants draw, paint, and indulge in hand-crafted pastries nestled amongst other still-life objects.

Set within the historic halls of Inverlochy Art School, this event brings together Sugar Flour’s Maxine Schecter and Inverlochy’s skilled tutors for a guided artistic journey. Maxine is a French trained pastry chef who has worked in restaurants and patisseries in Wellington (Logan Brown), Paris (Gâteaux Thoumieux), London (The Fat Duck and Sketch) and is the author of Patisserie Made Simple: The Art of Petits Gateau.

The artistry of Maxine's pastries, set within two intricately composed still life installations, will serve as both inspiration and delight, featuring four hand-crafted pastries paired with refined tea and non-alcoholic bubbles.

As you work under the guidance of Inverlochy’s expert tutors, you’ll explore traditional and contemporary drawing and painting techniques, all inspired by the textures, colours, and forms of food. This event bridges two creative disciplines—some confections are designed to reflect the artists’ works, while others become the starting point for your own artistic exploration.

Designed to welcome artists of all skill levels, this session provides all the materials you need, so you can focus on your creativity. Whether you’re a seasoned painter or someone curious about trying your hand at still-life art, you’ll find a supportive environment that encourages experimentation and expression.

Beyond the canvas, you’ll gain a deeper appreciation for the artistry behind Sugar Flour’s confections. Each pastry tells a story, celebrating the collaboration between Inverlochy’s artistic heritage and Sugar Flour’s culinary expertise.

Don’t miss this rare opportunity to engage all your senses in a setting that merges Wellington’s vibrant art and food cultures. Whether you’re here to create, indulge, or simply try something new, this event promises an unforgettable experience.
Set within the historic halls of Inverlochy Art School, this event brings together Sugar Flour’s Maxine Schecter and Inverlochy’s skilled tutors for a guided artistic journey. Maxine is a French trained pastry chef who has worked in restaurants and patisseries in Wellington (Logan Brown), Paris (Gateaux Thoumieux), London (The Fat Duck and Sketch) and is the author of Patisserie Made Simple: The Art of Petits Gateau.

Two intricately composed edible installations will serve as both inspiration and delight, featuring an array of hand-crafted pastries paired with refined tea and non-alcoholic bubbles.

As you work under the guidance of Inverlochy’s expert tutors, you’ll explore traditional and contemporary drawing and painting techniques, all inspired by the textures, colours, and forms of food. This event bridges two creative disciplines—some confections are designed to reflect the artists’ works, while others become the starting point for your own artistic exploration.

Designed to welcome artists of all skill levels, this session provides all the materials you need, so you can focus on your creativity. Whether you’re a seasoned painter or someone curious about trying your hand at still-life art, you’ll find a supportive environment that encourages experimentation and expression.

Beyond the canvas, you’ll gain a deeper appreciation for the artistry behind Sugar Flour’s confections. Each pastry tells a story, celebrating the collaboration between Inverlochy’s artistic heritage and Sugar Flour’s culinary expertise.

Don’t miss this rare opportunity to engage all your senses in a setting that merges Wellington’s vibrant art and food cultures. Whether you’re here to create, indulge, or simply try something new, this event promises an unforgettable xperience.

Ticket includes: Drawing tutorial from still-life, painting tutorial from still-life. All art materials

This event is General Admission with shared seating.

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Painting with Sugar

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