Who Is This For?
- Professional bakers & pastry chefs
- Passionate home bakers
- Beginners eager to learn healthy baking for personal use
- cafe owners or culinary creative seeking innovation
Here are the items that we found.
Upcoming Courses
Learn the Art & Science of Gluten-Free, Vegan Pastry
Welcome to 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
Sample Menu :
- Thecha quiche
- Pesto grilled vegetable tart
-Truffle mushroom quiche
- Corn spinach quiche
- Espresso caramel chocolate tart
- Pecan pie
- Apple pie
- Chocolate raspberry tart
- Infinite hazelnut tart
- Citrus tart
ENTREMETS & GATEAUX
Sample menu :
- Gateaux opera
- Kaju katli gateaux
- Sacher torte
- Medovik
- Chocolate fig entremet
- Raspberry jasmin entremet
- Sitaphal strawberry pink guava entremet
WEEK 4
CHOCOLATES
Understand the science behind making bean to bar chocolate — explore sorting, roasting, and conching of cacao beans.
Craft your own dark, white, and mylk chocolate completely from scratch.
Create gourmet chocolate confectioneries like 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, hazelnut orange snack bars, paan truffles, hazelnut rochers, besan ladoo rochers, chai-spiced caramel bon bons, coffee bon bons, strawberry matcha 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
SAMPLE MENU :
- Bounty bars
- 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 cake
- Double chocolate cookies
-
- Medicinal herb infused confectioneries like chocolate reishi tahini truffles, ashwagandha lavender truffles
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
Sample Menu :
- Thecha quiche
- Pesto grilled vegetable tart
-Truffle mushroom quiche
- Corn spinach quiche
- Espresso caramel chocolate tart
- Pecan pie
- Apple pie
- Chocolate raspberry tart
- Infinite hazelnut tart
- Citrus tart
ENTREMETS & GATEAUX
Sample menu :
- Gateaux opera
- Kaju katli gateaux
- Sacher torte
- Medovik
- Chocolate fig entremet
- Raspberry jasmin entremet
- Sitaphal strawberry pink guava entremet
Week 4 :
CHOCOLATES
Understand the science behind making bean to bar chocolate — explore sorting, roasting, and conching of cacao beans.
Craft your own dark, white, and mylk chocolate completely from scratch.
Create gourmet chocolate confectioneries like 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, hazelnut orange snack bars, paan truffles, hazelnut rochers, besan ladoo rochers, chai-spiced caramel bon bons, coffee bon bons, strawberry matcha 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
SAMPLE MENU :
- Bounty bars
- 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 cake
- Double chocolate cookies
-
- Medicinal herb infused confectioneries like chocolate reishi tahini truffles, ashwagandha lavender truffles
Course Fee
INR 1,43,000 + 18% GST
Our school is located on Sohum Spiritual Resort premises and accommodation to plant alchemy students is available at subsidized rates.
We offer buffet style lunch on premises on working days at an additional cost of Rs.10,000/- for 20 meals.
To block your seat an Advance of Rs.10,000/- needs to be paid , which will be adjusted against the final fee.
International payments are currently not supported on the website. If you are international student get in touch directly with us via watsapp to block your seat.
Our school is located on Sohum Spiritual Resort premises and accommodation to plant alchemy students is available at subsidized rates.
We offer buffet style lunch on premises on working days at an additional cost of Rs.10,000/- for 20 meals.
To block your seat an Advance of Rs.10,000/- needs to be paid , which will be adjusted against the final fee.
International payments are currently not supported on the website. If you are international student get in touch directly with us via watsapp to block your seat.
TO REGISTER
Call or WhatsApp : +91 9309183475
Call or WhatsApp : +91 9309183475
