This workshop is all about reimagining snacking — healthy, flavourful, and absolutely irresistible. We’re taking everyday superfoods like makhanas and nuts and transforming them into gourmet, travel-friendly snacks that are
- Completely eggfree & gluten-free
- 100% baked, NOT fried
- Packed with exotic seasonings and global flavours
- Shelf-stable for up to a month
- Perfect for gifting, retail, hampers or smart snacking on the go
- Extremely easy to make with staple pantry ingredients
- Quick, easy, simple recipes made with a handful of ingredients for busy people
What will you learn
Exotic Seasonings
Exotic Seasonings
- Onion Dust
- Dorito Nachos
- Paani Punch
- Takis Lime
- Fire Kissed
- Cheese Dust
- Amber Noir
- Sicilian Spice
- Moroccan Tandoori
- Smoked BBQ
- Maratha Fire
- Garlic Dust
- Pepper Parmi
- Nawabi Kaju
- Tahini Teriyaki
- Nut Chipotle
- Shichimi Togarashi
- Coastal Ceylon
- Ras-ul-Hanout
Flavoured Makhanas
Flavoured Makhanas
- Coastal Makhana
- Rocky road
- Trail mix
- Go Nuts
- Citrus blast
- Tahini
- Crunchy mirch
- Ranch-ish
- Spiced BBQ
Artisanal Coated Nuts
Artisanal Coated Nuts
- Chatpata Cashews
- Crimson Almonds
- Wild Fire clusters
- Flambéed Walnuts
- Cacao Amber Hazelnuts
- Tuscan cashews
- Almond Angaara
- Seven spice nuts
- Korean spice peanuts
Your flavour & Technique toolkit - Key Learnings
Seasoning Secrets
- Make gourmet blends that are artisanal and infused with real flavours
- Balance heat, tang, umami & sweet with precise measurements.
- Packaging tips for longer shelf life.
- Tricks to make flavours stick without eggs or frying.
- Use these blends not just on makhanas & nuts but also on chips, fries, roasted veggies, popcorn, dips, marinades, grilled meats, even fruit!
Makhana Mastery
- Foolproof method for crispy, long-lasting makhanas.
- Even coating & baking for addictive crunch.
- Explore sweet, savoury, global & regional flavour twists
- Travel-friendly, guilt-free & gift-ready.
Nut Coating Genius
- Eggfree, baked almonds, cashews, peanuts & more.
- Binding hacks for perfect crunch (no clumps, no stickiness).
- Flavours from sweet-spicy to smoky-herby.
- How to keep nuts fresh, crisp & non-rancid for over a month.
Key Highlights
- 18-19 recipe video demos will be done in the course. Detailed recipe PDF will be given for all the products stated in the course.
-
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 11th October
- 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(11th October)
- 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.