Master the delicate art of crafting Japanese mochi while creating an innovative twists on this beloved dessert.
In this pioneering course, I will guide you through the entire mochi-making process, from the basics of shaping the perfect mochi to experimenting with a variety of fillings and toppings. You’ll learn to craft this delicate, chewy rice dough dessert and explore modern variations that could revolutionize your menu. Whether you're a pastry chef, a dessert enthusiast, or an entrepreneur looking to make your mark in the culinary world, this workshop is designed to equip you with the skills and knowledge to create a bestseller.
Flavours taught
PEACH JALEPENO
CHILLI MILLI BERRY
PASSION FUSION
DEATH BY CHOCOLATE
CRACKLED BISCOFF
TIRAMISU
Recipes taught
🍑🌶️ Peach jalapeños puree
🥥 Coconut mousse
🌶️ Red chilli mochi
🍫 Gooey chocolate creme
🍡🍫 Chocolate mochi
🥜 Rocher peanut glaze
🌑 Dark chocolate ganache
🧁 Mascarpone mousse cream
☕ Coffee chocolate creme
🍫 Kit Kat crispies
🥭 Passion fruit gel
✨ Cranberry caviar pearls
🍦 Whipped creme
🍪 Biscoff crackle
🍓🌶️ Chilli berry confit
🍶 Yogurt creme
🍡 Peach lime mochi
☕🍡 Davidoff coffee mochi
🍡 Classic mochi
💚 Pistachio glaze
🍒 Cranberry mochi
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 to make tons of different variations.
- 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.
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.