Maxine Scheckter is the creative force behind Sugar Flour, a small patisserie school in Wellington.
Her classes take the most beautiful recipes and simplify the steps for any home baker to try their hand at.
Maxine has worked at some of the top restaurants including, Logan Brown in the capital, Gateaux Thoumieux in Paris, and Fat Duck and Sketch in the UK, all known for creating exceptional food.
She teaches Susie how to make her spin on the classic pavlova - berry pavlova choux pastries.
Photo: RNZ / REECE BAKER
