A workshop where artisan craftsmanship meets viral flavours.
No moulds. No eggs. No baking. Just beautifully handcrafted truffles with flavour profiles that include soft textured ganaches, Crunchy elements,Stable centre fillings and delicious glazes.
If you love creating stunning, handcrafted truffles that melt, ooze and impress… this workshop is your new playground.
Flavours taught in the course
Viral Kunafa brownie truffle
Chai Biskut truffle
Vietnamese Coffee truffle
Millefeuille pastry truffle
Christmas Stollen truffle
Viral cookie tin truffle
Tropical Korean truffle
Japanese Rocher truffle
Viral Strawberry cream truffle
Blueberry cheesecake truffle
BONUS VIRAL TIRAMISU TUBS
Learn to make the authentic EGGFREE mascarpone mousse from scratch with different flavour infusions. The master recipe of the mascarpone mousse can also be used for layering in the classic tiramisu. A full video with instructions is included in the course to make the base recipe and different flavours!!!
Why this workshop stands out
100% Egg-Free recipes designed for consistency and flavour. Real flavour infusions without artificial essences, oils or preservatives
No-bake truffle techniques that are easy to make without compromising on texture.
Handcrafted shaping + dipping methods without moulds for neat, glossy, crack-free finishes.
Viral + gourmet flavour combinations that can be used to fill cakes, macarons, cupcakes and brownies
How to layer double-texture centres (think molten, jammy, creamy cores)
Perfect dipping + coating techniques with compound chocolate
Artisan finishing styles that make every truffle stand out
Important Information
- All recipe video demos will be done in the course. Detailed recipe PDF will be given for all the products stated in the course.
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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 23rd December
- 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(23rd December)
- 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.