Tangier Dessert Workshop - Andalusian-Moroccan Sweets

Tangier's pastries are among the most refined in Morocco, shaped by the city's Andalusian heritage and its long international, Spanish-influenced history. This dessert workshop teaches the celebrated sweets of the north, where Moroccan tradition meets the baking of across the strait, in a city famous for its patisseries and its cafe culture.

You make the Moroccan classics with the local accent: kaab el ghazal, the orange-blossom almond gazelle horns; almond ghriba shortbreads; and the Andalusian-tinged sweets the city is known for, learning the almond paste, honey, orange-blossom and rosewater that underpin Moroccan pastry. The host explains how the Moriscos and the Spanish era left their mark on Tangier's sweet table, and how the northern style differs from Fes or Marrakech.

It is a precise, patient workshop, rewarding for keen bakers, and you box up what you make to take away as an edible souvenir. Set in the atmospheric port city looking across to Spain, and finished over the mint tea that Tangier's cafes are built on, it is a creative alternative to a street-food day and a lovely taste of the north's distinctive sweets. You leave with recipes bridging Moroccan and Andalusian pastry traditions.