Sona Gupta

Sona left a career in software to teach baking, and more than 200 home bakers have since trained at her bench. A good number of them now sell what they make.

That is the thing the courses are actually built around. Anyone can follow a recipe off the internet. What stops most people turning baking into income is everything that sits either side of the recipe: which flour behaves how, what a ganache ratio does to shelf life, which vendor to buy from, how to package something so it survives a scooter ride, and what to charge for it. The four-week Home-Baker Starter Pack ends on photography, pricing and packaging for exactly that reason.

Classes run in small groups or one-to-one. Most of the short-term courses are fully eggless — not an egg recipe with a substitution dropped in, but recipes built that way from the start, without premix, artificial colour, flavour or preservatives.

“Whether you’re celebrating a special occasion or just need a pick-me-up treat, I’m dedicated to teaching and crafting goodies that are not only beautiful to look at, but also taste like a warm hug from the inside out.

When I’m not covered in flour (which, let’s be honest, is most of the time!), you can probably find me curled up with a good cookbook, dreaming up new flavour combinations and creative designs. I believe that baking is a form of art, a way to spread joy and connect with people through something as simple, and delicious, as a slice of cake.

So, join me on this delicious journey. After all, life is too short to not have dessert!”