We were lucky enough to launch dessert king Max Brenner’s new Easter desserts. We took media and influencers on a behind-the-scenes tour of Max Brenner’s brand spanking new pastry kitchen in Sydney. It was like stepping into our own real life Charlie and the Chocolate Factory – and eating our way through it.
We started with Max’s new Easter treats – the ‘Not Cross Bun,’ Max’s tasty Egg-clairs and three yummy new Easter eggs. We munched our way through them all, Pure Milk Chocolate, Dark Chocolate Lovers and Puff ’n Toffee. We were joined by the likes of Li-Chi Pan, The Jugernauts, News.com.au and New Idea, among others.
Led through the kitchen by Max Brenner’s head pastry chef, Jean Marc, we got our hands dirty by whipping up our very own Easter Egg-clairs and Not Cross Buns. We saw where all the magic happens, with Max’s pastry chefs cooking up a bunch of sugar-high inducing treats like chocolate brownies, cupcakes and chocolate ganache.
We thought it wasn’t fair to keep all the goodies to ourselves, so we sent another 50 journalists and influencers a Max Brenner Easter gift pack with new chocolate Easter eggs and pralines. This landed Max Brenner media and influencer coverage across the country – from a syndicated News Corp Digital piece, coverage with leading influencers like Li-Chi Pan and 2hungryguys, and write ups in food pages, including Fairfax Good Food, Canberra Times and the Courier Mail.