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Academy of Baking Arts

Master the Science
of Sweetness

Join Chef Neha Bhatia for hands-on workshops where we decode the chemistry behind the perfect crumb.

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Our Philosophy

Not Just Recipes.
Formulas.

At Baking Buddy Academy, we don't just teach you how to bake; we teach you why. Why does yeast rise? Why does butter need to be cold for pastry but room temp for cake?

"Baking is a science. You must understand your ingredients to master the art."

We bridge the gap between home baking and professional food technology. Whether you are a beginner or a budding entrepreneur, you will leave with the confidence to create your own recipes.

Teaching

500+

Students Certified

50+

Workshops / Year

100%

Hands-on Training

15

Years of Expertise

Curriculum

Choose Your Path

Bread

Artisan Breads

Master Sourdough, Focaccia, and Brioche. Learn fermentation science.

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Cake

Cake Engineering

Understanding structure, emulsions, and gravity-defying decorations.

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Pastry

French Patisserie

The art of lamination. Croissants, Danishes, and Puff Pastry.

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Sourdough
Beginner Friendly

The Sourdough Masterclass

A 2-day intensive workshop decoding wild yeast. You will make your own starter, learn folding techniques, and bake the perfect loaf.

  • Science of Fermentation
  • Autolyse & Hydration
  • Scoring & Steam Baking
Check Dates
Intermediate

Lamination & Layers

Conquer the fear of butter. Learn to create hundreds of flaky layers for the ultimate croissant and danish pastries.

  • Butter Temperature Control
  • Folding Techniques
  • Proofing & Egg Wash
Check Dates
Croissant
The Process

How We Teach

Theory First

Understanding the 'Why' before the 'How'.

100% Hands-on

You bake every single item yourself.

Small Batches

Max 6 students for personal attention.

Certification

Earn a certificate upon completion.

Detailed Curriculum

Module 1: Introduction to Ingredients

Deep dive into flour types (protein content), role of fats, sugars, and leavening agents.

Module 2: The Mixing Methods

Creaming, Muffin, Biscuit, and Whipping methods. How mixing affects gluten structure.

Module 3: Bread Science

Yeast biology, kneading windows, proofing stages, and oven spring mechanics.

Module 4: Pastry & Decoration

Temperature control for pastry, piping skills, and chocolate tempering basics.

Chef Neha
Your Mentor

Chef Neha Bhatia

With 15 years of experience in Quality Control for India's top food brands (Haldiram's, Bikanerwala), Chef Neha brings industrial precision to the classroom. She believes that once you understand the science, you can bake anything.

M.ScFood Tech
15+Years Exp.
QCSpecialist
Gallery

Student Creations

Student Work
Student Work
Student Work
Student Work
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Class Packages

Single Day

₹2,500
  • 1 Recipe
  • 3 Hours Hands-on
  • Ingredients Included
  • Take home what you bake
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Master Course

₹12,000
  • 6 Recipes (2 Days)
  • Science Theory
  • Lunch Included
  • Certification
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Private

₹5,000
  • 1-on-1 Session
  • Custom Menu
  • Flexible Timing
  • Advanced Techniques
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Calendar

Upcoming Schedule

Date Workshop Level Status Action
Oct 15, 2023 Sourdough Basics Beginner Open Register
Oct 22, 2023 French Tarts Intermediate Full Waitlist
Nov 05, 2023 Cake Decoration All Levels Open Register

Equipment We Use

Learn on professional-grade equipment.


KitchenAid Mixers

Unox Ovens

Precision Scales

Proofing Cabinets

Get Certified

Receive a Baking Buddy Certificate of Completion recognized by local bakeries.

Corporate Team Building

Bake, bond, and eat! Fun workshops for your office team.

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Testimonials

Student Love

"I never understood why my cakes sank until I took Chef Neha's class. The science explanation changed everything!"

- Riya S.

FAQs

Do I need prior experience?

No! Our beginner classes are designed for absolute novices.

Are ingredients provided?

Yes, all ingredients, aprons, and tools are provided in the studio.

Can I take the food home?

Absolutely! Everything you bake is yours to take home and share.

Resources

Baking 101 Tips

Cold Ingredients

For flaky pastry, keep your butter and water ice cold to create steam pockets.

Room Temp Eggs

For cakes, room temp eggs emulsify better with butter, creating a fluffier batter.

Weighing

Always weigh ingredients. Cups are volume, grams are mass. Mass is accuracy.

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