What will you learn
Butter vanilla crumble
Chocolate streusel crumble(recipe only)
Belgian chocolate creme base
Granola superfood crumble
Vanilla creme base
Yogurt base
More recipes in the PDF
🍓🍰 Strawberry cheesecake
🍌 Banoffee pie
🔥 Crème Brûlée
🌰 Almond butter pie
🍪 Biscoff crunch
🍑 Peaches and cream
🍫 Caramelized dark chocolate sauce
🍊🍫 Lindt orange
🍒🌲 Black forest
🥜🍯 Pecan caramel
🍋🫐 Lemon blueberry
🍫🏞️ Lonavala chocolate fudge
🌹🍓 Ispahan
🥥 Coconut Bounty cream
🔥🍫 S'mores
🥜 Reese peanut butter
🍬🌰 Butterscotch nut crunch
🎁🍫 Ferrero Rocher (store-bought)
🥭💛 Mango passion exotique
Key Highlights
- All recipes are ORIGINAL and developed after innumerable trials.
- Pricing will be discussed.
- Easily available and accessible ingredients.
- Extremely versatile recipes which can be used creatively in many cakes and desserts.
- No special equipment needed.
- Highly sellable with different flavour options.
- 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.
- After class support.
- 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.
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.