Gosh… Can’t believe we have come to an end of this course ???? I was so used to leave everything n attend the class. Although I wasn’t regular due to my work schedule but I feel confident that I can do something in the world of baking. Would really like to thank the whole of SBCA team to get us this kind of a program. A very big big thank you (Jitna shukriya karu utna kam hoga) @⁨Chef Sushil⁩ where you taught us so selflessly & patiently that we could learn so much and get rid of self doubts & fill the confidence in us that even we can start baking. We have learnt so much from you and your experience chef which I don’t think I could have elsewhere. I am very grateful to you to mould us into what we are today and whatever we will be in future with respect to baking. Also would like to thank all my batchmates for your selfless support and encouragement to each other. With a heavy heart would like to say I am really gonna miss you all guys and also miss the best time of my day (I.e 10am to 2 pm) ????

I am really liking this session improveing my products. Will miss you all.this session got so many detailed information.

As a young girl, l always asked questions in the kitchen regarding the ingredients used and why and why this much or why little? I had a special interest in baking and collected different recipes, but never got to try them. Today, l know better. Secondly, bread was my favorite subject then and now, my challenge is to not just introduce the variety in taste and flavor but make people appreciate it and buy it too, besides all other cakes and deserts, which people around here are attracted, but hesitate to buy them. The road to business of baking has begun... @ age of 60. not going to be easy, lots of challenges, but I am sure l will do my best and suceed too! However small it may be!

Chef Sushil, Thank you ???????? for all your brilliant teachings on baking and most of all the science behind it. I keep infact recollecting as I am on the process of making my bakes. I am sorry to hurt your feelings on my first day of class but just that was being too honest that I couldn’t do my breads. Nevertheless after determination in this session learnt exactly how the breads are made, enjoy it making although my hands pain. Even my maid wonders, why do I do so much when none of us eat bread. It was a challenge from your side and my accomplishment. Will never forget your patience in every way. As I mentioned, passionate about baking and not giving up although a senior citizen. Age is just a number for me. With baking I have been recognized by many people and I am thankful to God and all chefs. God bless you and your family always. I was also by profession a teacher, miss my kiddos who are still in touch with me and now as a baker ????‍???? Thank you once again and do help us when we are stuck ???? with no science on baking !

Thank you so much sir for everything 🙏🏻 for being so patient in every class, for clearing all things 🙏🏻Thank you once again🙏🏻

I would like to thank u specially for not only sharing the recipe but also how to make them because of which I was able to create own receipe and learn from it????

I really want to thank you from bottom of my heart ???? Before I was also baking breads, cake , cookies and much more but you guys made everything so easy for me and also perfect recipes It going to help me in more production and more like professional bakers ???? And to all my teammates, our destination is same so always be in touch, together we will grow and reach new heights ????

Before joining I was bit confused after doing so knowing a log about baking will this course be different.... but it has changed drastically in my process of baking and now I know how to calculate the profit and understand the different tips & ticks Thank you so much inspiration to grow and achieve my goals

It was amazing as always .. It was a lovely experience , learned many new things ..Initially Baking for me was just about cakes n cupcakes but now i have learned and tried so many different things and all the recipes came out so well ..The best and toughest thing i hve learned was sour dough ????????and after 29 days of feeding my sourdough starter got ready , it was like feather on my cap ????...A big thank you to ⁨Chef Sushil⁩ for each and everything you taught us and also answered our queries with so patiently and with examples ..This class made me more confident about my baking n taking orders and thank you for always motivating us by giving us new task n assignments???? will miss you all..

The journey was amazing. It’s a mixed feeling happy for the way we have been moulded since day one and what we are today. Sad that I will miss this everyday between 10am to 2 pm.

Chef Sushil, Thank you for all your brilliant teachings on baking and most of all the science behind it. I keep infact recollecting as I am on the process of making my bakes. Will never forget your patience in every way. I was also by profession a teacher, miss my kiddos who are still in touch with me and now as a baker 👩‍🍳 Thank you once again

It has been more than 7years now, we are getting each and every help from the owners of School of Bakery and culinary Arts in our Restaurants.

We are successfully running our bakery since 2012 with the help of Crackerjack, who owned the School of Bakery and Culinary Arts. They are just expert in Bakery techniques.