Welcome to Healthy indulgence where aromatic flavours meet wholesome baking. If you are tired of DRY,DENSE,CRUMBLY GLUTEN-FREE CAKES, this workshop is for you!
What will you discover in this workshop
Artisanal millet sponges with a light texture.
Eggfree baking without any substitutes like flaxseed,chia,psyllium husk,condensed milk,,applesauce,xanthan gums or egg replacers.
No artificial sweeteners, refined sugars, dates, honey, stevia or Coconut sugar is used in any of the recipes.
Perfect balance of flavours with nutrient dense millets with real infusions and innovative techniques.
MOIST sponges that are non-crumbly, fluffy, extremely aromatic, not dense and packed with natural flavors.
Pairing the right millets with complementary flavours without using any gluten or refined flours.
Enhancing moisture and stability using staple pantry ingredients.
Creating rustic teacakes with minimal frosting.
Creating mini layered cakes with fillings that have NO ADDED SUGAR.
Flavours taught
BEAN TO CAKE
- Moist intense chocolate infused millet cake
- Double chocolate butternache
ITALIAN NUTTY ORANGE FINANCIER
- Delicate,tender almond,orange infused millet cake
- Almond butternache
FERRERO ROCHER
- Ferrero Rocher chocolate millet cake
- Milk chocolate butternache
ANNANAS EXOTIQUE
- Coconut and pineapple infused millet sponge
- Pineapple butternache
GO BANANZA
- Luxurious banana choco chip infused millet cake
- Cheesecake butternache
CAFĂ NOIR
- Rich aromatic coffee infused millet cake with a hit of walnuts
- Mascarpone butternache
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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Lifetime 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.
Who is this workshop for?
- Home bakers and hobby bakers who want to perfect gluten-free, egg-free baking.
- Pastry enthusiasts looking to expand their knowledge with healthy alternatives.
- Professionals wanting to add wholesome rustic cakes to their menu.
- Anyone who loves indulgence without compromise!
Why This Workshop?
- No artificial egg replacers, refined flours or sugars or store-bought mixesâpure, real ingredients only!
- Foolproof recipes that work every timeâtested and perfected!
- Aesthetic & delicious brownies that look rustic yet taste luxurious.
Testimonials
Testimonials
Meet the Chef
Iâm Farida â 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 wasnât predictable â 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 didnât just refine my skills â 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 â 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 âperfectâ baking.
Whether you're a home baker, a pastry student, or a professional looking to discover joy in your process â youâll find that every Wild Sugar class is equal parts science, soul, and storytelling.
Hereâs to curious hearts, messy counters, bold flavours, and the joy of creating something beautiful, together.