Gluten-free. Egg-free. Millet-based. Condensed Milk–free. Unapologetically Lush.
Where deep, gooey Brazilian chocolate meets a nutrient-rich, wholesome millet sponge. No gums. No rice flour. No starches. Just pure decadence—reinvented.
Recipes you will learn
Brazilian Brigadeiro Creams -
Reimagined Rich & light fillings made without condensed milk—yet impossibly smooth and indulgent.
A Rich Matilda Millet Sponge -
That’ll Blow Your Mind
Moist, stable, and deeply flavourful. Made without eggs, gums, starches, flaxseed or rice flour. Just the right flours, in the right ratios backed by science.
Dreamy silky smooth Ganache -
frosting with stability that is made for structure.
Layered Like a Dream Perfect stacking, slicing and storing. No sinking. No crumbling, no dryness.Just lush, gourmet level finesse.
Refined Without Being Restrictive No refined sugar. No hidden fillers. Every element is built from scratch for flavour, feel and nutrition.
You will Learn
The secret to a stable, rich millet Matilda chocolate sponge without any egg substitutes.
How to make two slow-stirred brigadeiro-style fillings from scratch with a super stable and dreamy frosting.
Techniques to layer, fill and frost without collapse or sogginess.
Incredible truffles with crunch to create a stunning decor.
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.