Flavours taught
PowerBite bar
ProMaxx bar
Trail trek bar
Double burst bar
Fire kissed granola
Hazel Coco Bliss granola
Firangi chaat granola
Trafello
Ferrero Fudge
Rocher Bisks
NO-tella spread
Hazelnut butter
Cashew butter
Discover the art of crafting delicious, nutrient-packed protein bars, truffles, bisks and granola in this exclusive workshop.
This workshop caters to everyone!
Health-conscious foodies
Fitness enthusiasts
Perfect as a mid meal snack
Midnight cravings
Tiffin box snacks for kids
Hampers
Gifting boxes
100% clean, egg-free, gluten-free
No oil or butter
No added sugars, artificial sweetners or flavours
Loaded with protein, minerals, vitamins and iron.
CFTRI food lab approved
Travel friendly
Long shelf life
This class will teach you how to create highly addictive snacks without artificial flavors or additives. Packed with superfoods and rich in protein, these are perfect for fueling your day while satisfying your cravings.
Join me to learn the secrets behind making treats that are both nutritious and indulgent!
Key Highlights
- All recipes are ORIGINAL and developed after innumerable trials
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All elements will be demonstrated in individual videos along with the assembly.
- Easily available and accessible ingredients.
- Extremely versatile recipes which can be used creatively in many cakes and desserts and tubs.
- No special equipment needed.
- Highly sellable with different flavour options.
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Learn to make delicious products with easy techniques and unique flavour profiles that no one else offers.
- Beginner friendly and travel friendly
- After class support
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One year access to the recordings
- Professionally recorded session with brief and detailed videos on each element.
- Videos will be crisp and clear with a step by step guide on the process without the hassle of watching for long hours.
- Recipe cards can be downloaded from the course.
Testimonials
Testimonials
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.