Ceears School Of Sugar Craft & Baking

The kitchen gets pretty warm by noon here at Treasure Park in Sant Nagar. We’ve got bags of flour and sugar stacked up near the entrance because the delivery guy always leaves them right there. Most of our time is spent showing people how to handle dough or get the icing just right without it melting. It’s a lot of washing dishes and cleaning up spills after a class finishes. The tables are usually covered in a light dusting of cocoa powder or bits of fondant that didn’t make the cut. We are located at 366/7, and it’s a fairly quiet spot until the ovens start buzzing. Sometimes the cakes don't rise like they should, and we have to figure out why together. It’s not a fancy studio; it’s a place where people actually get their hands dirty learning the trade. We have a few big mixers that make a lot of noise when they’re on high speed. Usually, there's a faint smell of vanilla hanging in the air even when we aren't baking anything. Our students come from all over, some knowing nothing and others wanting to fix their crusts. We don't use fancy manuals much, just lots of practice and trial and error. The sink is almost always full of measuring spoons. It’s a busy life, but it beats sitting behind a desk all day long.