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Sammy Tranger

I was first tempted by some of Amy’s classes when I was living in Australia and planning a working/learning holiday. I knew as soon as I saw her website and incredible products that I wanted to learn from her! There is nothing quite like what Amy can teach and do in Australia, or anywhere else I would dare to say. She is truly a pioneer in raw desserts, patisserie and chocolate.

The whole experience was incredible, right from the first moment I enquired via email. The support, personalised contact and approach Amy provided despite never having met me was incredible, allowing me to tailor the one-on-one class I had booked to suit exactly what I wanted to learn.

Many emails and a Skype session later (who else plans a Skype session to talk things over with a potential student?! Exactly…) I arrive at Amy’s house, which has been expertly converted into a practical working kitchen environment. The day went so quickly; we covered the fundamentals of raw chocolate, different ways to personalise recipes and add personal touches, how to replicate the product in my own home or work place, laughed lots and I left with a different outlook on chocolate, a bag full of goodies and a life long friend!

Everyone I shared the goodies with were so impressed – I even posted some back to Australia for my family to try, and got a message in the middle of the night from my mum (it would have been about snack o’clock back home with the time difference!) saying “OMG, yum! What…how…..meh! Who cares…its gone now!”

I am no longer restricted with dietary issues when it comes to patisserie. Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Thank you Amy!