This 17-year-old's dessert creations are next-level

This 17-year-old's dessert creations are next-level

Sydney’s new kid on the block, Jonathan Massaad, is taking the culinary world by storm with his insane dessert creations.

By Isobel Larkin | 29th October 2015

At just 17, Jonathan Massaad is a year 11 high school student by day and baking whiz by night. Working under his business name, Sugar High Desserts, Jonathan whips up out-of-this-world dessert creations often inspired by iconic confectionery and chocolate. Although Sugar High Desserts is only about 18 months old, it has already managed to amass over 25,000 loyal Instagram followers.

The baking bug bit Jonathan young when he started experimenting with Betty Crocker cake mixes at age 11.

“I would also help my mum cook dinner as a child,” Jonathan says.

“She could never get me out of the kitchen!”

Sugar High Desserts

Jonathan Massad with some of his creations.

Jonathan feels lucky to have a super supportive network of family and friends, some of whom are even involved with the running of Sugar High Desserts. Jonathan’s aunt, Gladys Daoud, and close buddy, Jake Sakr, have been assisting Jonathan with Sugar High Desserts since demand for his sweet treats recently exploded.

“All of my family and friends are extra supportive,” Jonathan says.

“Whenever I need help, they'll rush over to come assist me with whatever I need.”

Jonathan says his favourite pastry chef is Heston Blumenthal, while his baking idols on Instagram are Katherine Sabbath and Clifford Luu.

“I love the way they have created new trends and stuck to their own original style,” Jonathan says.

Sugar High Desserts

(L to R) 'Golden Gaytime' cake, Milo Pannacotta.

So far, Jonathan’s favourite ingredients to work with include doughnuts, Lindt Lindor Balls, liquorice allsorts, Toblerone and freeze-dried raspberries. His most popular desserts to date have included Golden Gaytime-inspired “Fudge Pops”, Milo pannacotta topped with Maltesers, and the Mint Choc Aero Cup. The next much-loved treats to undergo a Sugar High Desserts-style makeover will be gummy bears and ice-cream sandwiches.

Once Jonathan graduates from high school at the end of 2016, he plans to study business at university and has set his sights on opening his own café or patisserie by the time he turns 21.

Unluckily for us Brisbanites, Jonathan is for now predominantly catering at events for Sydneysiders. In the meantime, check out his Instagram @sugarhighdesserts and try not to drool (too much)!


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View mag here >

Article by Isobel Larkin

This story has been written by a Guest Styler for Style


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