Hey Sugar

Hey Sugar was established by Jenna Habib. Jenna trained as a Cordon Bleu chef at Silwood School of cookery in Cape Town the oldest cookery school in South Africa. Jenna interned under some of the best chefs in South Africa including Luke Dale Roberts and Wesley Randles of the Pot Luck Club, Peter Tempelhoff of The Green House and Franck Dangereux of The Food Barn. While interning Jenna found her passion and love for confectionery and hence the creation of her company Hey Sugar in Johannesburg.
Jenna concentrates on not only making magnificent works of art that are pleasing to the eye but she also ensures her cakes and confectionery ate scrumptious and delicious and are very pleasing to the pallet, Jenna uses only the finest ingredients to achieve this. No cost is spared in attaining exceptional quality.