A traditional custard slice from Wellington's Artcraft Bakery Photo: Lucy Corry / RNZ
Friend of the show, French trained Patisserie chef and author of 'Patisserie Made Simple', Maxine Schekter has been teaching people how to make delicious sweet treats at her Sugar Flour Pastry School in Wellington, she joins the show to speak about the humble custard square or vanilla slice that has been a bakery staple across the country for quite some time.
