Event 05 — Jikoni Studio 2026 Edition Afropaedia Ticketing
Archived Past Event / Historical Record
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Historical Archive — 2026 Art

The Art of Baking

Take your baking further. This two-day course is built for bakers who already know their way around a kitchen and wan...

Technical & Travel Intelligence — 06

Event Guide & Travel Hub

Matched to: Nairobi, Kenya Verified Partner Network
Official Data Sheet

The Full Specification

Edition
Jikoni Studio 2026 Edition
Status
Concluded & Archived
Dates
22 Oct 2026 – 23 Oct 2026
Duration
from 6am - next day
Venue & Location
Jikoni Studio, PRFG+C9G, Ngara Rd, Nairobi, Kenya, Kenya
Categories
Art
Admission
Third-Party / Outside Ticketing Visit Official Platform
Curatorial Statement

Manifesto

Take your baking further. This two-day course is built for bakers who already know their way around a kitchen and want to sharpen technique, build consistency, and expand their repertoire.You'll work through the skills that separate good baking from great — laminated doughs, choux and shortcrust pastry, meringue-based buttercreams, enriched doughs, and the classic sponges and curds every baker should have down.

Event Schedule & Venue

Location: Jikoni Studio, PRFG+C9G, Ngara Rd, Nairobi, Kenya, Kenya

Starts: Thursday, 22 October 2026 at 06:00

Ends: Friday, 23 October 2026 at 14:00

Official Ticketing & Admission

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Secure tickets on mookh.com

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History & Continuity — 07

Festival Editions

1 Recorded Edition
2026 Oct

Jikoni Studio 2026 Edition

Unconfirmed
Dates: 22 Oct 2026 – 23 Oct 2026 Venue: Jikoni Studio, PRFG+C9G, Ngara Rd, Nairobi, Kenya, Kenya Location: Jikoni Studio, PRFG+C9G, Ngara Rd, Nairobi, Kenya, Kenya

Take your baking further. This two-day course is built for bakers who already know their way around a kitchen and want to sharpen technique, build consistency, and expand their repertoire.You'll work through the skills that separate good baking from great — laminated doughs, choux and shortcrust pastry, meringue-based buttercreams, enriched doughs, and the classic sponges and curds every baker should have down.

Community Discussion — 08

Responses & Commentary