Who Is This For?
- Professional bakers & pastry chefs
- Passionate home bakers
- Beginners eager to learn healthy baking for personal use
Here are the items that we found.
Upcoming Courses
Alchemy immersive is India’s first comprehensive gluten-free, vegan baking course. This 4-week
immersive program is crafted for anyone ready to master conscious pastry — using clean-label
ingredients, real fruit, ancient grains, and refined techniques.
Whether you're a passionate home baker, a café owner, or a chef looking to add conscious baking
to your menu — this is where skills are built, palates are refined, and creative confidence is
reawakened
100% Gluten-Free, Vegan & Refined sugar free
A rare, all-in-one course with recipes designed for both wellness and indulgence
Hands-On, In-Person guidance
4 immersive weeks of practical baking at a fully equipped pastry kitchen in Goa
Curriculum Rooted in Science & Creativity
Understand the “why” behind every recipe so you can create your own confidently.
Commercially Scalable Recipes
Designed for home bakers, pastry chefs, and cafe owners looking to expand into conscious baking
What you will learn?
Each week is designed to help you develop one core skillset through theory , practice and tastings
Week 1: Foundation & Comfort Bakes
Understanding gluten-free, vegan ingredients & science
• Science behind gluten free flour blends
• vegan egg replacements
• whole fruit sauces
• Different styles of making gluten free batters & doughs
COOKIES
• Double chocolate cookies
• Cashew curry leaf shortbread
• Pistachio raspberry gourmet cookie sandwich
• Hazelnut gianduja cookie sandwich
• Matcha pistachio cookie
• Chocolate dipped Cinnamon churros
• Vanilla kisses
• Spiced almond biscottis
• Hazelnut cacao nib biscotti
• Almond espresso cookies
• Cashew curry leaf shortbread
• Pineapple coconut centre filled cookies
• Cumin shortbread
TEA CAKES
• Carrot walnut tea cake with cinnamon cremeaux
• Banana raisin tea cake with miso caramel ganache
• Lemon passion fruit pound cake with passion fruit ganache, passion fruit curd
• Pistachio rose tea cake with strawberry gel & pistachio rose ganache
• Chocolate marble tea cake in gourmand glaze
• pineapple upside down coconut cake
BROWNIES
• Lemon blackcurrant blondie
• Pistachio kunafa brownie
• Fudgy sea salt walnut brownie,
• Chewy hazelnut dacquiose orange brownie
• Bounty brownie
• Centre filled chocolate strawberry almond brownie bar
• Apple cranberry blondie
GELATOS & SORBETS
• Chocolate magnums
• Rajbhoj gelato
• Pandan gelato
• Vanilla gelato
• Jasmin coconut crumble gelato
• Raspberry cheesecake gelato
• Matcha gelato
• Lavender apricot gelato
• Tender coconut gelato
• Pink guava chili sorbet
• Mango jamun sorbet
• Bubble gum sorbet
• Banoffie gelato
Week 2: Structure & Technique
CELEBRATION CAKES
• Chai spiced cake (masala chai sponge, cardamon mousseline, black tea gel)
• Lavender peach cake (lavender sponge, lemon soak, peach compote, lemon mousseline)
• Chocolate orange cake (chocolate sponge, orange compote, chocolate ganache )
• Coffee almond crunch (coffee sponge, caramelized almonds, coffee mousseline)
• Tropical paradise (coconut sponge, pineapple gel, cream cheese creameaux, mango,
passion fruit ganache)
SOURDOUGH & YEASTED BREADS
• Seeded buckwheat sandwich bread
• Brown sandwich bread
• Focaccia
• Garlic bread
• Sweet potato stuffed buns
• Burger buns
• Baguette
• Pizza
• Sourdough boules
CHEESECAKES
• Classic Basque
• Baked new york cheesecake with Jasmin cremeaux & mango gel
• Baked chocolate cheesecake with caramelized pear jelly
• Cold set raspberry rose lychee cheesecake
• Cold set caramelized hazelnut orange cheesecake
Week 3 :
TARTS , ENTREMETS & GATEAUX
- gateaux opera - Kaju katli gateaux
- Medovik - chocolate entremet
- Raspberry jasmin entremet
- Thecha quiche
- Pesto grilled vegetable tart
- Espresso caramel chocolate tart
- Pecan pie- Apple pie
- Chocolate raspberry tar
- Infinite hazelnut tart
- Citrus tart
Week 4:
BEAN TO BAR CHOCOLATES
Understand the science behind making chocolate — explore sorting, roasting, and conching of cacao beans.
Craft your own dark, white, and mylk chocolate completely from scratch.
Create refined chocolate confectioneries including cashew tonka bean tablets, hazelnut rocher tablets, pineapple–passion fruit pâté de fruit ganache squares, chocolate kaju katli, berry pâté de fruit squares, apricot pâté de fruit squares, date and nut snack bars, hazelnut orange snack bars, paan truffles, hazelnut rochers, besan ladoo rochers, chai-spiced bon bons, coffee bon bons, strawberry basil bon bons, and lemon cheesecake bon bons.
DIABETIC FRIENDLY DESSERTS
- understand the science behind making diabetic friendly desserts using sweeteners like monk
fruit, erythritol, coconut sugar, dates
- Caramel almond bar- Bounty
- Walnut fudge
- Chocolate brownie
- Pecan blondie
- Baked new york cheesecake
- Tiramisu
- Chocolate gelato popsicles
- Carrot walnut tea cake
- Coconut passion fruit tea cake
- Chocolate mousse
- Double chocolate cookies
What you will learn ?
Each week is designed to help you develop one core skillset through theory , practice and tastings
Week 1: Foundation & Comfort Bakes
Understanding gluten-free, vegan ingredients & science
• Science behind gluten free flour blends
• vegan egg replacements
• whole fruit sauces
• Different styles of making gluten free batters & doughs
COOKIES
• Double chocolate cookies
• Cashew curry leaf shortbread
• Pistachio raspberry gourmet cookie sandwich
• Hazelnut gianduja cookie sandwich
• Matcha pistachio cookie
• Chocolate dipped Cinnamon churros
• Vanilla kisses
• Spiced almond biscottis
• Hazelnut cacao nib biscotti
• Almond espresso cookies
• Cashew curry leaf shortbread
• Pineapple coconut centre filled cookies
• Cumin shortbread
TEA CAKES
• Carrot walnut tea cake with cinnamon cremeaux
• Banana raisin tea cake with miso caramel ganache
• Lemon passion fruit pound cake with passion fruit ganache, passion fruit curd
• Pistachio rose tea cake with strawberry gel & pistachio rose ganache
• Chocolate marble tea cake in gourmand glaze
• pineapple upside down coconut cake
BROWNIES
• Lemon blackcurrant blondie
• Pistachio kunafa brownie
• Fudgy sea salt walnut brownie,
• Chewy hazelnut dacquiose orange brownie
• Bounty brownie
• Centre filled chocolate strawberry almond brownie bar
• Apple cranberry blondie
GELATOS & SORBETS
• Chocolate magnums
• Rajbhoj gelato
• Pandan gelato
• Vanilla gelato
• Jasmin coconut crumble gelato
• Raspberry cheesecake gelato
• Matcha gelato
• Lavender apricot gelato
• Tender coconut gelato
• Pink guava chili sorbet
• Mango jamun sorbet
• Bubble gum sorbet
• Banoffie gelato
Week 2: Structure & Technique
CELEBRATION CAKES
• Chai spiced cake (masala chai sponge, cardamon mousseline, black tea gel)
• Lavender peach cake (lavender sponge, lemon soak, peach compote, lemon mousseline)
• Chocolate orange cake (chocolate sponge, orange compote, chocolate ganache )
• Coffee almond crunch (coffee sponge, caramelized almonds, coffee mousseline)
• Tropical paradise (coconut sponge, pineapple gel, cream cheese creameaux, mango,
passion fruit ganache)
SOURDOUGH & YEASTED BREADS
• Seeded buckwheat sandwich bread
• Brown sandwich bread
• Focaccia
• Garlic bread
• Sweet potato stuffed buns
• Burger buns
• Baguette
• Pizza
• Sourdough boules
CHEESECAKES
• Classic Basque
• Baked new york cheesecake with Jasmin cremeaux & mango gel
• Baked chocolate cheesecake with caramelized pear jelly
• Cold set raspberry rose lychee cheesecake
• Cold set caramelized hazelnut orange cheesecake
Week 3
TARTS , ENTREMETS & GATEAUX
- gateaux opera
- Kaju katli gateaux
- Medovik
- chocolate entremet
- Raspberry jasmin entremet
- Thecha quiche
- Pesto grilled vegetable tart
- Espresso caramel chocolate tart
- Pecan pie
- Apple pie
- Chocolate raspberry tart
- Infinite hazelnut tart
- - Citrus tart
Week 4
BEAN TO BAR CHOCOLATES
- understand the science behind making chocolate
- Understand sorting, roasting and conching of cacao bean
- Make your own dark, white and mylk chocolate from scratch
- Make chocolate based confectionaries like :- Cashew tonka bean tablet
- Hazelnut rocher tablet
- Pineapple passion fruit pate fruit ganache square
- Chocolate kaju katli
- Berry pate fruit square
- Apricot pate fruit square
- Date and nut snack bar
- Hazelnut orange snack bar
- Paan truffle
- Hazelnut rochers
- Besan ladoo rochers
- Chai spiced bon bon
- Coffee bon bon
- Strawberry basil bon bon
- Lemon cheesecake bonbon
DIABETIC FRIENDLY DESSERTS
- understand the science behind making diabetic friendly desserts using sweeteners like monk
fruit, erythritol, coconut sugar, dates
- Caramel almond bar- Bounty
- Walnut fudge
- Chocolate brownie
- Pecan blondie
- Baked new york cheesecake
- Tiramisu
- Chocolate gelato popsicles
- Carrot walnut tea cake
- Coconut passion fruit tea cake
- Chocolate mousse
- Double chocolate cookies
COURSE FEE
INR 1,43,000 + 18% GST
Accommodation is available on campus at additional cost in a serene, close to nature setting
Nutritious meals can also be provided for lunch at the school at Rs.10,000/- for 20 meals.
Our website currently does not support international payments. If you are a foreign national get in
touch with us directly
An advance of Rs.10,000/- needs to be paid to confirm your seat.
Accommodation is available on campus at additional cost in a serene, close to nature setting
Nutritious meals can also be provided for lunch at the school at Rs.10,000/- for 20 meals.
Our website currently does not support international payments. If you are a foreign national get in
touch with us directly
An advance of Rs.10,000/- needs to be paid to confirm your seat.
TO REGISTER or for more details / assistance
Call or WhatsApp Pooja : +91 9309183475 / +91 77387 64877
Call or WhatsApp Pooja : +91 9309183475 / +91 77387 64877
