I have been in IT for nine years and I am seriously considering a switch to pastry. Everyone I ask gives me a completely different number, and honestly some of them feel like they are either...
Topic
Career & Income
Salaries, job roles, and what the pastry career path actually looks like.
I am 34, I have a home loan running, and a job I am competent at but have stopped caring about. I have been baking on weekends for about four years now and it is the only part of my week I l...
I am self-taught, five years of fairly serious home baking, no formal hospitality qualification. Every job posting I look at says degree preferred and I cannot tell whether that is a hard fi...
I finish my course in a few months and everyone keeps telling me the first year is brutal, but nobody describes it concretely. What does a normal day actually consist of? How much of it is r...
Thinking about doing this properly?
Truffle Nation's professional programme runs at our Delhi (Saket) campus — hands-on, small batches, and built around actually earning from what you bake.
- 4–6 month professional programme, Delhi campus
- 1:8 chef-to-student ratio — real bench time, not demos
- Full eggless curriculum alongside classic French technique
- 400+ students placed and running their own bakeries
- Business & pricing strategy built into the course