PRESENTS
FOOD CRAFT WORKSHOPS
Sharing Polish Food, Tradition & Craft in Wellington
Ania Janiec is the founder of The Polish Sausage Company and Food Craft Workshops, creating practical, hands-on experiences where people can learn traditional Polish food, techniques and recipes in a welcoming Wellington setting.
Ania is the driving force behind The Polish Sausage Company and the food workshops that have grown from a love of traditional Polish food into a trusted Wellington experience. Her work is rooted in the idea that food is most meaningful when it is made, shared, and learned in person.
Her connection to Polish food comes from the culture, recipes and methods that have shaped family and community traditions for generations. From the preparation of savoury classics to the slower, more thoughtful practice of making food properly, her approach is grounded in authenticity and practical learning.
In Wellington, Ania created a space where people can experience Polish food traditions beyond the table. Through workshops, she shares the craft behind sausage making, pierogi, fermentation and seasonal food traditions, helping others understand not just the flavours but the techniques behind them.
What matters most to her is helping people feel confident in the kitchen and connected to the stories behind the food. The workshops are deliberately hands-on, relaxed and small in scale so that everyone can learn, ask questions and take part in the process itself.
Polish food is built on a deep respect for ingredients, technique and seasonality. It is a cuisine shaped by family recipes, preservation methods, and the simple pleasure of sharing food made with care. For Ania, that connection to tradition is central to the way she teaches.
From the richness of sausage making and kielbasa to the comforting craft of pierogi, the ancient practice of fermentation and the satisfaction of learning how to prepare food properly, Polish cooking offers all the things that make food memorable: texture, balance, time and story. Traditional methods like fermentation, smoking, gutting and preparing natural casings sit at the heart of the work Ania teaches.
The kitchen is where food culture lives. That is why Ania focuses on more than recipes: she shares the understanding behind the food. Whether it is sauerkraut, sausage, pierogi or the broader traditions of Polish seasonal cooking, the goal is to help people connect with food in a more thoughtful and personal way.
Food craft workshops are about learning by doing. Instead of simply being told how food is made, participants roll up their sleeves and work through the process with guidance, support and practical instruction. That approach is at the heart of how Ania teaches.
Small group sizes allow for more personal attention, more questions and a deeper understanding of technique. Every workshop is designed to be immersive, informative and enjoyable, with people making food they can take home and keep sharing with others.
For Ania, the aim is to keep traditional skills alive in a modern setting. That means teaching the fundamentals properly, making the experience approachable for beginners, and helping people appreciate the value of skilled, hands-on cooking.
Ania’s workshops bring together the best of practical learning, Polish food traditions and the local Wellington food community. Each class is designed to give people a real understanding of the techniques behind the dishes they love.
Learn the craft of creating traditional Polish sausage, including seasoning, preparation, filling and linking, with a focus on authentic techniques and classic flavours.
Learn moreDiscover the art of making Polish dumplings, from dough to fillings, in a relaxed and hands-on class that celebrates home cooking traditions.
Learn moreExplore the process of fermentation and traditional preservation methods, with a focus on sauerkraut, flavour and the long history of Polish food traditions.
Learn moreThe workshops are run by Ania Janiec, the founder of The Polish Sausage Company, with a focus on traditional Polish food, teaching and hands-on learning in Wellington.
They are held in Wellington, New Zealand, with a practical, in-person workshop format designed for small groups and hands-on learning.
Yes. Sausage making is one of the core workshops and one of the clearest examples of the practical, traditional food craft that Ania teaches.
Yes. The classes are designed to be approachable and hands-on, with guidance throughout the process so beginners can learn with confidence.
Workshops are kept intentionally small, with a maximum of six people to ensure everyone has the chance to take part properly.
No previous experience is required. The workshops are designed to teach the fundamentals in a practical and supportive setting.
Yes. Private workshops can be arranged for friends, family and groups. Contact the team to discuss your requirements.