Where Seasonal Creativity Meets Real Kitchen Experience

We started PizzaPizza because we kept noticing the same thing—people wanted to cook with the seasons but didn't know where to start. And honestly? Most cooking resources felt either too rigid or too vague.

How We Help You Find Your Path

Everyone comes to seasonal cooking from a different place. Maybe you're curious about fall ingredients, or you want to plan ahead for spring menus. We've built our approach around asking the right questions so you get exactly what you need.

What season interests you most?

We start here because each season has its own rhythm. Summer cooking looks nothing like winter preparations, and that's where the fun begins.

Are you exploring or planning?

Some folks want to experiment right now. Others are thinking six months ahead. Both approaches work—we just guide them differently.

What's your current skill level?

This matters more than you'd think. We match techniques to where you actually are, not where you think you should be.

What resources do you have?

Small kitchen? Limited equipment? Working with what you've got is part of the creative process, and we factor that into every recommendation.

Why Seasonal Cooking Actually Matters

Look, we could tell you about flavor profiles and ingredient availability. But here's what really happens—when you cook with the seasons, you stop fighting against what's naturally happening around you.

Winter squash in January just tastes better. Spring herbs in April have more life in them. It's not complicated science—it's paying attention to what works.

Our programs run from September 2025 through March 2026, timed specifically so you learn each season's techniques when those ingredients are at their peak in Canadian markets.

Fresh seasonal ingredients arranged on rustic kitchen counter showing variety of textures and colors

Hands working with dough and seasonal toppings in preparation process

The Real Learning Happens in Practice

We used to do this differently. Lots of theory, perfect demonstrations, carefully controlled environments. And you know what? People would leave feeling inspired but completely lost when they got home.

Now we focus on the messy middle—what happens when your dough isn't cooperating, when your oven runs hot, when you can't find that exact ingredient. That's where actual skill develops.

What We've Built So Far

These numbers represent real people who've come through our programs since we started tracking in early 2024. Nothing fancy—just consistent work with folks who wanted to get better at seasonal cooking.

340+

Students Through Seasonal Programs

Months Running Programs

Complete Seasonal Cycles Taught

Who's Actually Running This

A Different Approach to Teaching

Freya came to this after years working in restaurant kitchens across Quebec and Ontario. She noticed something—most cooking education was either too formal or too casual. Not much in between.

So in 2023, she started testing a different model. Small groups, seasonal focus, real kitchen conditions. The kind of learning that actually transfers when you're cooking at home on a Tuesday night.

By mid-2024, we had enough interest to formalize things. Now we run structured programs that balance technique with the reality of home cooking. No pretending you have a commercial kitchen. No assuming unlimited time or budget.

We teach with ingredients you can actually find in Canadian markets, not idealized versions from culinary school textbooks.
Every technique gets tested in regular home kitchens before we include it in a program.
We're honest about what takes practice—some things just need repetition, and we don't pretend otherwise.
Our fall 2025 session starts in September, giving you time to prepare and gather the equipment you'll need.

Get Program Details

What Makes Our Space Work

We're located in the Fleur de Lys food court in Quebec City. Not glamorous, but practical—plenty of parking, easy to find, and the setup lets us run sessions at different times throughout the week.

The kitchen space is equipped for teaching, which means multiple work stations, enough counter space for everyone, and equipment that matches what most people have at home. We intentionally avoid high-end gear you'd never use outside of class.

Seasonal cooking workspace with multiple preparation stations

Group learning environment with seasonal ingredients and cooking tools

How Sessions Actually Run

We keep groups small—usually eight to twelve people. This isn't about watching demonstrations from the back of a crowd. You're working hands-on the entire time.

Sessions run about three hours. First part is prep and technique work. Middle section is actual cooking. Last bit is tasting, adjusting, and talking through what worked or didn't. Then you take home what you made, which gives you a reference point for next time.

Questions come up constantly, and that's fine. Sometimes the best learning happens when someone's dough isn't rising properly and we troubleshoot it together. Real cooking has variables—our sessions reflect that.