This is where chunky café-style cookies, cookie fries with artisanal dips, mini cookies, and centre-filled stunners come together in one powerful workshop.
If you’ve ever wondered how cafés get cookies that are crisp on top, soft and fudgy in the centre, or why some cookies stay thick and indulgent while others spread flat—this workshop spills it all.
Including the secret ingredient and the science that makes it work every single time.
Cookie Flavours You’ll Master
New York Style Choco Chip
Brookie-d
Midnight Sin
Flaked Coconut Almond
Valentino Velvet
Chunky Pistachio
Caramel Nuggets
Gluten-free NY style cookies(without millets)
Ferrero Rocher gluten-free cookie
Double chocolate NY style gluten-free cookie
Rafaello cafe style gluten-free cookie
Tiramisu NY style gluten-free cookie
Each flavour is built on technique first, so you can remix, upscale or adapt confidently.
What Will You Learn?
One-stop cookie base recipes adaptable for
- Chunky cookies
- Mini cookies
- Cookie fries
- Centre-filled cookies
- Café-style oversized cookies
- Viral cookie tins
The science of cookies
- Fat, sugar & flour roles
- Spread control
- Moisture management
- How to lock in softness without underbaking
The secret ingredient & technique that creates crispy edges + fudgy centres.
How to customise flavours & textures without breaking the dough.
Baking, portioning & storage tips for
- Cookie tins
- Bulk baking
- Café & home sales
Artisanal dip consistency that pairs perfectly with cookie fries
Perfect dipping + coating techniques with compound chocolate
Artisan finishing styles that make every truffle stand out
EGGFREE & EGG- BASED RECIPES WILL BE INCLUDED
- ❌ No condensed milk, fancy ingredients or artificial stabilisers used
- ❌ No butter creaming, No resting the dough- highly scalable and sellable with a good shelf life
Important Information
- 5 recipe video demos with different techniques will be done in the course. Detailed recipe PDF will be given for all the products stated in the course.
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How to access the course:
- Upon enrollment, a link to access the course will be sent on your email and WhatsApp. The course will be available to view on 5th Feb
- Check spam if you don’t see the email.
- Or you can visit the link below https://wildsugarmysore.exlyapp.com / eud/ login/ email
- The Recipe PDF and videos to access will be available on the launch date(5th Feb)
- Access for this course is 2 years from date of purchase.
- The format of the course is pre-recorded and NOT a live session. You can access the course anytime, anywhere after the launch date.
- WhatsApp student support group link will be shared in the course on launch date.
Meet the Chef
I’m Farida — founder of Wild Sugar Gourmet Baking, based in the heart of Mysore.
A former GMAT/GRE trainer at The Princeton Review, my journey to pastry wasn’t predictable — but it was always meant to be. What began as crafting clean protein bars during my time as a fitness trainer slowly transformed into an obsession with flavour, form, and finesse. The overwhelming response to those early creations sparked something in me, and I never looked back. I trained professionally at Whitecaps International School of Pastry, completing the Paris Patisserie Program, and further honed my craft with advanced courses at Lavonne Academy and KICA Russian academy for pastry arts. These experiences didn’t just refine my skills — they brought my creative vision to life. Wild Sugar launched on September 3, 2020 was born out of a desire to offer Mysuru something bold, beautiful, and truly gourmet.
Today, I run a thriving baking studio, host immersive online workshops, and have had the privilege of consulting for reputed patisseries across India. In 2025, I was honoured to be chosen as a Finalist for Best Pastry Chef (India) at the IICMA International Awards, a milestone that reflects my deep commitment to this craft. But more than technique, awards, or trends — what drives me is flavour. I believe baking should be joyful, playful, and deeply satisfying. My teaching style reflects that: simple, structured recipes that empower bakers to think creatively, understand the why behind every method, and break free from the rigidity of “perfect” baking.
Whether you're a home baker, a pastry student, or a professional looking to discover joy in your process — you’ll find that every Wild Sugar class is equal parts science, soul, and storytelling.
Here’s to curious hearts, messy counters, bold flavours, and the joy of creating something beautiful, together.