“The direction in which education starts a man will determine his future life.” — Plato
Learning baking and decorating is not easy enough. Being a home baker and running your bakery from home isn't easy enough.
There are so many tutorials on the internet, but how do you know which one is the right one? There are so many expensive courses from pastry training academies, but you have to move cities for months.
That's why we have created Bakedemy, a virtual academy, exclusively for home bakers.
We cover everything from basics of baking and decorating to entrepreneurship and pricing. Each module is carefully crafted and delivered by the world class Pastry Chefs and Cake Artists from India.
This course is your stepping stone to create a successful home baking business.
Meet Our Elite Faculty
Chef Avijit Ghosh
Chef Avijit Ghosh, a Gastronomic Mastermind specializes in Pastry, Bakery and Chocolates, have an immense work experience of 30 years in his field. Chef Ghosh started his career as a kitchen trainee at the Oberoi School of Hotel Management, New Delhi.
He has worked with the Oberoi group and Leela Hotels for close to 30 years. Trained at "Le Notre" a renowned Pastry school in Paris, he is one of the best in his field. He also brings in wide international exposure with his association with Chef Mikeal Azouz, Patissier and Chocolatier from France, Chef Luc Eyrie from France.
He was also a Brand Ambassador for Barry Callebaut Chocolates of Belgium in India.
Chef Rakhee Vaswani
Rakhee Vaswani is a Tante Marie and Le Cordon Bleu trained chef. She is not only a celebrity chef and TV host on various channels, but is also an entrepreneur, an author and is also called Desi Nigella.
Known to be extremely fond of and passionate about teaching, Chef Rakhee is the founder at Palate Culinary Studio and Academy.
She is also the editor of the BBC GoodFood Magazine. She believes in getting inspired to inspire further by learning and acquiring unlimited knowledge.
Chef Abhiru Biswas
Abhiru Biswas is an award winning Chef and Food Business Entrepreneur. During his career span of over 25 years, he has worked as Head Patisserie Chef in various chain of Hotels like Taj Groups of Hotel , Hyatt Chain International , Oberois Hotels.
He has worn many caps for Barry Callebaut over the years ranging from Technical Advisor for Barry Callebaut in Asia Pacific to a leadership role in Commercial Business development for Callebaut Brand in India. He also opened the Chocolate Academy in Mumbai & Singapore. He was also Faculty Member if IHCL (Taj Hotels and Resorts) and faculty for IHM-A leading school of hotels owned by Taj group.
Abhiru has won many accolades in his field, most recently bagging “Asia’s Best Chef” award in 2019 as well as being a jury member on the Skill India Culinary Team and with All India Culinary Association , Hospitality and Federation Asia Pacific, World Chocolate Association. Abhiru is passionate about his art, and this is what sets him apart from the others.
Parrejat Boraah is India's Top 10 Cake Artist 2019 as per Cake Masters UK magazine.
She had started baking at an early age of 9 and hasn’t stopped since. She also has an interest in art and craft.
Both these passions helped her develop skills in the field of cake art.
She runs short courses on cake decoration & modelling and crafts beautiful sugar figurines & cakes for customers from her studio Ecstasy Homemade Kreation.
Anand, a Psychologist by profession, born in India, settled in Malaysia, followed by passion into food industry. After successfully operating a Malaysian restaurant in Chennai (rated in top 10 Vegetarian restaurants in Chennai 2006 by The Hindu), his thirst for uniqueness in food industry guided him to Sugar Art.
Fascinated by this new found love, he started experimenting in Sugar & Wafer Paper achieving phenomenal results. Anand’s niche lies into bringing botanical resemblance into these art forms, he conducts workshops in Sugar (Gum Paste), Wafer Paper, Korean Jelly Flowers, 3D encapsulated Jelly Art, Chocolate Paste, Easy Paste, Wedding & Temari Japanese Cakes.
A passionate baker at heart, his work has been published in various online forums.
Anjali is an International Sugar Artist who has won Irish Sugarcraft Show twice, Cake International Show at Birmingham and many international gold awards.
She is a brand Ambassador for Italian sugar paste company “Saracino” and also the first Indian to win and be a Judge at world’s biggest show Cake International, UK. Anjali holds a “PME Five Star Sugar Artists” medal manufactured by ‘Toye, Kenning & Spencer Ltd’ that carries ‘By Appointment to Her Majesty the Queen’
Her interviews and tutorials have featured in many magazines and newspapers and her award winning Fantasy Flowers have appeared on Irish National TV. Anjali is an entrepreneur, founder of Global Cake Toppers, runs sugarcraft classes from her Studio in Dublin and travels the world as an international tutor in various cake shows.
Sonia is a well-known baking instructor and founder of AnyBodyCanBake. She is born & brought up in Punjab and being Foodie is natural to her. After working with corporates for about 12 years, she decided to listen to the heart and follow her passion for baking.
If it is Whole Wheat Baking you might be talking about Sonia Gupta. It is no surprise that her students call her the “Thalaiva of Whole Wheat Breads”.
She is on her mission in transforming “Home-Makers into Home-Bakers” and in the last 4 years, she has trained more than 4000 people across the globe through her online and offline courses.
Sonia has been featured in various online portals as Inspiring Mom Entrepreneurs, Top 5 Food Bloggers in Pune and Top 7 food blogger to follow in Pune. Her blog has also ranked under Top 10 Eggless Baking Blog, and Top 10 Food Blogs in Pune.
She recently got featured under 10 Most Promising Women Entrepreneurs in F&B Industry 2019 SiliconIndia, a leading business magazine.
This passionate soul from Vadodara was a teacher by profession and now a cake artist by passion.
Baking since childhood, she has been diving deep in the patisserie world and been featured in popular publications like Cake Masters international, Incredible India, Bakers Imprint, Fondbites Magazine and Sugar Magazine.
Her many works have won the Editor's Choice Award on Cake Decor.
Other achievements include awards at "Cake Marathon" and was also a finalist at the First Indian Cake Awards 2019.
Along with the amazing cake creations, she also takes baking and cake decorating workshops.
Kalyan Karmakar is an independent food writer, consumer insights specialist, and brand consultant. He started his food blog in 2007, Finely Chopped, and it is one of the first food blogs in India and is today one of the most well regarded Indian food blogs and has won the best food blog award for a record number of times in the FBAI awards.
He runs Finely Chopped Consulting where he provides consumer insights based solutions for brands in the food space.
He is a popular columnist and is the curator of the Times Kitchen Tales program for the Times of India. He is a published author and his debut book, The Travelling Belly, was published by Hachette India.
His columns have appeared in Femina, Indian Express, NDTV Food, Conde Nast Traveller India and DailyO. HHe believes strongly in the cause of home chefs and has been bringing their stories to the world at large through his podcast series #foodocracyforher.
Manali Khandelwal is a pastry-chef and chocolatier, who specializes in Culinary Education and Research.
Trained at the Institute of Hotel Management - Mumbai and the Academy of Pastry Arts - Gurgaon, Manali has also pursued courses on Science & Cooking from Harvard University.
After gaining invaluable experience in the kitchens of L’Opéra, New Delhi and Yauatcha, Mumbai, she gained respect for the science behind the processes, thereby finding her niche in culinary education and research. Manali went on to work with Callebaut’s Chocolate Academy, Foodhall Cookery Studio and La Folie as a Chef-Instructor and R&D-Chef.
Looking forward, she hopes to bridge the gap between the professional kitchen and the home bakers’ kitchen.
Prashant Manchikanti is a commercial food and product photographer. He has worked with both Indian and international brands, 5 star hotels, food manufacturers, restaurants and cafes, and believes in creating strong visuals that have impact and build brands.
He has also been regularly organizing and conducting photography workshops since 2008 in different cities, has done photography workshops as a part of corporate employee engagement initiatives, and has taught photography at the Annapurna International School of Film and Media Studies, Hyderabad.
He has also conducted workshops for the Telangana Photographic Society (Hyderabad), and the Youth Photography Society (Bangalore).
Chef Jessica George complete her patisseries learning from Lavonne academy of pastry arts and science.
She specializes more into buttercream and ganache cakes. She loves working with buttercream and consider herself to be a buttercream artist rather than a fondant person. She keeps coming up with various ideas and art for buttercream and ganache cakes.
She started her baking journey at the age of 20 and there is no looking back after that. Her simple methods over the complicated ones to achieve sharp edges on cakes makes her an exclusive artist.
She has been conducting workshops on cake decoction and macarons for a long time now along with her own home baking business known as Cloud 9 Kottyam.
Chef Anip Kumar
Chef Anip has been serving the baking & pastry industry from more than 20 yrs while working with various organizations like Nirula’s and Barista, Intercontinental, Costa cruises (Europe), Café coffee day, Bharti Walmart, Cargill India, etc.
Chef has set up bakeries for Barista and Muffets & Tuffets, they are now operating huge operations in both Mumbai and Bangalore. He has also started live bakery concepts for Walmart while opening 10 bakery outlets across the country.
Chef has also been a part of the core team at Café coffee day and has developed the first ever national menu. He has also developed a concept of satellite kitchen and frozen food for remote areas to ensure availability of food items.
Currently, he is working as the Corporate Chef at Cargill India since 2017.
Want to join the team of our Elite Faculty?
We will be happy to talk to you if you would like to become a faculty in our learning programs. Please write to us at email@example.com and we will personally connect with you.