HAUTE Boutique Patisserie

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HAUTE Boutique Patisserie Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from HAUTE Boutique Patisserie, Dessert Shop, Shop 11 & 12 Leaping Frog Shopping Centre, Cnr Winnie Mandela & Mulbarton Road, Sandton.

Welcome to Haute, a boutique patisserie specializing in exclusive pastries, crafted with imported ingredients, advanced techniques, and unmatched quality to create masterpieces of flavor and elegance.

When you have Korean Lash Lift training with TAMARA RADEMEYER / BROWS / POWDER / LAMI / LASHLIFT near Haute , there’s no...
08/10/2026

When you have Korean Lash Lift training with TAMARA RADEMEYER / BROWS / POWDER / LAMI / LASHLIFT near Haute , there’s no way you’re leaving without a pretty dessert. We had to get the mango and raspberry ones! 🥭🍓✨

S’MOREGosh, I love my job.This dessert took me weeks to conceive, but the idea came in an instant. I looked at the final...
03/10/2026

S’MORE

Gosh, I love my job.
This dessert took me weeks to conceive, but the idea came in an instant. I looked at the final design of our Éclat and immediately thought: this should have been a s’more. But elevated.
And that is pretty much how my mind works. Constantly in overdrive. Imagining. Refining. Pulling things apart and putting them back together. Turning “what could be” into something like this.
A s’more is a traditional American campfire treat: a marshmallow toasted over an open fire, sandwiched between two graham crackers with a piece of chocolate, which begins to melt from the heat. Cracker. Chocolate. Marshmallow. It could hardly be simpler. I just knew what it could become. I began to reverse-engineer it. What if the chocolate became a deep, fudgy brownie? What if the graham cracker could be a silky crémeux, while still remaining as the crisp shell? And the marshmallow? That needed to remain unmistakably vanilla marshmallow - soft, pillowy and deeply torched.
Then came the problem: we don't get graham crackers in South Africa. So we made them.
It took weeks of development to recreate what makes this very particular American cracker special - toasted whole wheat, honey, brown sugar, warmth and that distinctive crispness, and then preserve that flavour strongly enough for the cracker to be infused into our crémeux.
The result is graham cracker expressed twice: crisp on the outside, impossibly silky within.
And finally, something unmistakably ours. Our fan motif, originally created for the walls of Haute, is becoming part of our visual identity. Our design printed on chocolate transfer sheets produced in the UK so that the same motif could live on our desserts too. And our stunning gold chocolate coins. Chef Sli has nailed them 👌
I think this is the part of pastry I love most.
Taking something simple, asking “what could this be?. How can it be extraordinary?" and then refusing to stop until the thing in front of me looks like the thing I first saw in my mind.

S’MORE
Fudgy dark chocolate brownie · silky Graham cracker crémeux · Crisp homemade graham crackers · Toasted vanilla marshmallow.

One year of Claude at Haute.This industry is not easy. It takes a very particular kind of person to survive it - and an ...
27/09/2026

One year of Claude at Haute.

This industry is not easy. It takes a very particular kind of person to survive it - and an even stronger one to thrive in it.

It demands resilience, discipline, sacrifice and an almost unreasonable commitment to excellence. Talent matters, of course. But talent without passion will only take you so far.

In all my years in this industry, I can honestly say that I have never met someone who shares the same relentless passion for this craft that I do.

Until Claude.

Over the past year I have watched him grow enormously. I have challenged him, pushed him, expected more from him and, at times, probably driven him completely mad. But through all of it, one thing has never been in question: his love for pastry.

That is something you cannot teach.

You can teach technique. You can teach precision. You can correct mistakes and build experience. But you cannot teach someone to care deeply about what they create. You cannot manufacture hunger, curiosity or pride in your work.

Claude has all of those things. And today, he stands out among industry professionals.

There is so much ahead, so much to learn and so much further to go. But today I want to acknowledge someone who has become an important part of this world we have built.

One year down.

Happy Haute anniversary, Claude.

There is something extraordinarily beautiful about a perfectly finished entremet.Clean lines. A flawless glaze. A consid...
26/09/2026

There is something extraordinarily beautiful about a perfectly finished entremet.

Clean lines. A flawless glaze. A considered garnish. Nothing competing for attention and nothing there simply because it can be.

To me, the ultimate sophistication in pastry is restraint.

We are seeing a trend at the moment of throwing cocoa powder over freshly glazed entremets, allowing it to settle in irregular patches across an otherwise beautiful mirror glaze. I understand the intention - to create texture and visual interest - but for me it does exactly the opposite.

It looks clumsy.

A beautifully executed mirror glaze requires enormous precision. Its beauty lies in that uninterrupted, immaculate surface. Covering portions of it with random patches of cocoa doesn't elevate that craftsmanship; it obscures it. Instead of making the entremet more interesting, it introduces visual noise to something that was already complete.

And then there is the eating experience. Garnish should never exist purely for a photograph. A mouthful of dry, bitter cocoa powder adds very little pleasure to an otherwise carefully balanced dessert.

More technique does not necessarily mean more sophistication. More decoration does not necessarily mean more beauty.

Great pastry is as much about knowing what to leave off as knowing what to put on.

Sometimes the most confident thing a pastry chef can do is stop.

Restraint is not simplicity through lack of skill.

It is simplicity through mastery.

24/09/2026

This is a deeply reflective time for me. We have been presented with some very big opportunities, and with them have come some equally big decisions about where I want Haute to go from here, what I ultimately want it to become. It’s strange how life brings you back to certain moments. A few years ago, I stood at a very different crossroads. I believed completely in my work and in what I was creating, but taking the next step required me to take a risk without knowing where it would lead. I could never have imagined what followed. I could never have predicted the response, the growth, the people who would walk through our doors, or just how far this little idea would travel. There are moments when I look at Haute now and feel an overwhelming sense of gratitude for what it has become.
And perhaps that is what makes the decisions in front of me now feel so significant. Because when you have built something you care about this deeply, growth is no longer simply about asking how much bigger it can become.
It becomes about asking what you actually want it to become. What do I want Haute to look like five years from now? What opportunities do I embrace? Which ones do I walk away from? How far am I prepared to go? And how do I grow something without losing the very things that made it special in the first place? Entrepreneurship asks you to make decisions before you can possibly know their outcome. You can analyse. You can plan. You can ask for advice. You can play out every possible scenario in your head. But eventually, there comes a moment when there is nothing left to do except trust yourself. That is how I got here. Not because I always knew what would happen next, but because somewhere along the way I learnt to trust my instincts enough to take the next step.

They haven’t failed me yet.

So while I don’t know exactly what the next chapter of Haute will look like, I know that I am enormously grateful to be standing here with the opportunity to choose it. And maybe that is one of the greatest privileges of building something from nothing: One day, you look up and realise that the possibilities you once dreamed about have become the decisions you now have to m

21/09/2026

There is a difference between making something beautiful and making something people cannot stop talking about.
Beautiful can be styled, photographed, promoted, awarded and repeatedly placed in front of the right people.
Fascination cannot. That distinction explains a great deal about why our work has travelled the way it has. My strongest creative draw has always been to nature, and inevitably my work reflects my desire to be closer to it. Trompe-l'œil, for me, is not simply an aesthetic. It's an artistic study of the natural world translated through pastry.
Every fruit begins with observation. its shape, colour, texture, imperfections. But also its acidity, sweetness, aroma and character. To create not merely something that looks like a mango, pear or raspberry, but a dessert that expresses the very best version of what that fruit can be? That's where the real work begins. If a dessert looks extraordinarily like a mango but what waits inside is simply another pleasant mouthful of mousse, we haven't accomplished the purpose. The illusion gets your attention. The flavour has to justify it. We specialise in complexity. Acidity against sweetness. Freshness against richness. Softness against crunch. Every layer and texture exists to make every bite as extraordinary as the outside. We have no interest in creating a dessert that is simply pleasant. We want intensity, contrast and surprise. We want flavours that expose something unexpected and a first bite that stops you in your tracks. That is the wow factor. The disbelief. The curiosity. The crack of the shell. The reveal. The unexpected flavours and textures. And ultimately, the memory. That's why I believe trompe-l'œil has captured people's hearts. Not just a beautiful dessert, but something to discover. People cross the city for these desserts. They queue. Film the reveal. They bring friends back. They debate their favourites. We never had to manufacture that fascination. People decided that on their own. Attention can be pursued. Visibility can be bought. Recognition can be engineered. But fascination cannot be manufactured. It belongs to the audience. The public decides what it cannot stop talking about

14/09/2026

Viral gets you curious. The first bite explains the rest. 🤍

I like my flan filled to the brim. Obscenely creamy. An unreasonable amount of vanilla. Exactly as intended.Flan Parisie...
12/09/2026

I like my flan filled to the brim. Obscenely creamy. An unreasonable amount of vanilla. Exactly as intended.

Flan Parisienne/ Madagascar vanilla

Every patisserie should have one seriously good chocolate cake. This is ours. An intensely moist chocolate cake with an ...
04/09/2026

Every patisserie should have one seriously good chocolate cake. This is ours.
An intensely moist chocolate cake with an ultra-soft, dark chocolate crumb, layered with Valrhona Guanaja chocolate salted caramel and silky chocolate fudge that sits somewhere between a rich ganache and classic chocolate icing.

Deeply chocolate, luscious and decadent, but beautifully soft to eat. No unnecessary extras, no distractions - just an unapologetically good chocolate cake.

There’s something especially beautiful about the slightly rustic finish of a cake like this. The soft waves and imperfect texture give it a cozy charm, and somehow the slightly unfinished look makes it even more irresistible. Maybe that’s part of why so many people love this style of cake.

Chocolat Absolu - for the absolute love of chocolate.

There is nothing contradictory about being feminine and formidable.Pastry has allowed me to create with softness, precis...
29/08/2026

There is nothing contradictory about being feminine and formidable.

Pastry has allowed me to create with softness, precision and beauty - while demanding a strength I never knew I had.

Address

Shop 11 & 12 Leaping Frog Shopping Centre, Cnr Winnie Mandela & Mulbarton Road
Sandton
2191

Opening Hours

Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Friday 09:00 - 19:00
Saturday 09:00 - 17:00
Sunday 09:00 - 14:00

Telephone

+27799165064

Website

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