Easter cake

Painting on kuliches and gingerbread for Easter

Juice painting on icing, the author’s method. Using the power of colour given by nature in berries, fruit and vegetables, we will decorate the Easter cake and gingerbread.


13 aprill 2023


18:00 – 21:00


Cepages emblematiques, Suisse


natalia grezina

Пасхальный кулич

& subscriptions

1 workshop 129 CHF
3-masterclass subscriptions CHF 329
Tickets and subscriptions can be donated or transferred to a others

Наталия Грезина

about the master:

natalia grezina

I invite you to a master class on painting a kulich and a gingerbread cake for Easter with vegetable colours, which nature herself gave us. My method of teaching is such that everyone paints! Even those who have never picked up a brush or are afraid that they won’t make it. I look forward to seeing you at my master class!

A word about the master:
My name is Natalia Grezina. I am the artist-confectioner. The developer of a unique technique “Drawing with juice” which doesn’t have analogs at present in the world. I draw on cakes, gingerbread and marzipan. The author of the online course, Drawing Juices. I have an art education and extensive experience in teaching. My work you can see in the account @art.biscuit.swiss.

about sommelier:

Anna Schenk

My name is Anna Schenk, born in Armenia, in Ararat — one of the cradles of vineyards and viticulture.

Since I was a child, I was surrounded by fruit trees, vines and flowers growing in and around our garden. This experience is certainly one of the reasons that led me to love and appreciate the notes of aromas and later to develop my knowledge of wine and perfumes.

I learned to love working in the vineyard in Montreux, which was planted by my husband in the 1980s. The sommelier diploma allowed me to deepen my knowledge and cultivate this passion even more.

Being a member of the Association of Swiss Sommeliers allows me to discover magnificent vineyards in Switzerland and abroad and each wine I present to you is a favorite and has its own story.

Today, I continue to expand my knowledge of the vast and interesting world of fragrances and flavours and invite you to discover this fascinating world with me.