Loading — warming the oven.
Learn to Bake with Amitha
Eight seats, one baker, and a full session with your hands in the dough. Amitha teaches the way the studio actually works — slow ferments, real technique, and every mistake corrected while it is still fixable.
Why learn here
Amitha has spent years making the same things well: a sourdough that takes three days, a madeleine that takes brown butter seriously, chocolate work that behaves in a Bengaluru summer. The classes are that studio, opened up for a morning.
There is no stage, no microphone and no assistant doing the difficult part off-camera. You stand at the bench, you mix your own dough, and you find out what it is supposed to feel like — which is the one thing a recipe can never tell you.
Every class is capped at the number of people who can genuinely reach the bench. Amitha watches your dough, corrects your shaping, and answers the question you were too polite to ask.
A recipe gets you one loaf. Understanding hydration, fermentation and temperature gets you every loaf after that — in your kitchen, in your climate, in your oven.
Nothing is baked for you in advance. What leaves with you is what came out of your own hands, plus the timings written down so Sunday goes the way Saturday did.
The calendar
Classes are posted as the dates are set. Where a class has no date yet, the waitlist is open — Amitha writes to that list first, before anything goes public.
A full day with the starter, the dough, and the fire
Madeleines, financiers, and the case for brown butter
Butter, layers, and a great deal of waiting
What we teach
Each format runs on its own rhythm. Some are a morning, one takes a whole weekend, and two are built entirely around you.
A full day · All levels
A starter, a schedule and two loaves you baked yourself. The class that turns the internet's contradictory advice into one method you can actually repeat on a Tuesday.
Across a weekend · Advanced
Croissants, pains au chocolat and the cold, patient discipline behind them. Butter at the right plasticity, three turns, and rests that cannot be hurried.
A morning · Beginner
Madeleines, financiers, brown butter and egg foams. The small cakes teach the most technique per hour of anything in the repertoire.
An evening · Intermediate
Tempering that survives a Bengaluru afternoon, ganache that sets the way it should, and bonbons with a proper snap. Run in the cool room, in the cooler months.
By arrangement · One to one
One bench, one baker, your questions. Book Amitha for a single subject — your sourdough that keeps going flat, or a cake you want to master before a birthday.
By arrangement · Up to 8
Birthdays, team days, hen mornings. The studio takes eight comfortably; we set the menu around what your group actually wants to eat at the end of it.
From the counter
These are notes from people who buy them. The same sourdough, the same buns, the same brownies — taught from the same bench they are baked on.
The classic brownies are genuinely the best I have had in this city. Dense without being heavy, and that crackled top every single time.
Ordered the Korean cream buns on a whim and now they are a standing weekend thing. The bread is unbelievably soft.
The sourdough is the real deal — proper open crumb, proper sour, crust that actually crackles. Worth planning your week around.
Before you book
Everything people ask on WhatsApp before they book, answered here so you don't have to.
Yourself, closed shoes, and hair you can tie back. Aprons, ingredients, tools and containers to carry everything home are all provided. Leave the laptop — there is nowhere clean to put it.
Everything: ingredients, equipment, an apron for the day, food and coffee through the session, a printed recipe booklet, and whatever you bake. There is nothing to pay at the studio.
In full at checkout. Seats are limited enough that a half-held booking costs somebody else their place, so payment is what confirms the seat. Card, UPI and netbanking all work.
Reschedule or cancel free of charge up to seven days before the class and you get a full refund. Between seven days and 72 hours we move you to the next available date, or hold the value as studio credit for six months. Inside 72 hours the ingredients are already bought and the seat is yours, but you are welcome to send someone in your place — just email us their name.
Tell us in the booking notes and Amitha will plan around it wherever the technique allows. Gluten-free and egg-free adaptations work for some classes and genuinely do not for others — sourdough being the obvious one. If a class cannot accommodate you, we will say so and refund in full rather than sell you a compromise.
Eight at the absolute most, and often fewer. Every person has their own station, their own dough and their own oven space. If you have ever stood three-deep behind a demonstration table, this is the opposite of that.
Most of them are, and each class states its level plainly. Nothing is assumed beyond being able to stand at a bench for a few hours. The advanced classes say so because the technique genuinely needs a base — we would rather you enjoyed the right one.
Yes. Book in their name and add a note, or write to hello@ateliermarvelle.com and we will send a gift card with the date left open for them to choose.
Still unsure which class is right for you? Write to hello@ateliermarvelle.com and describe what you have baked so far. Amitha will tell you honestly where to start.
The studio
Classes run from the same room the bread comes out of. Bring nothing, book early — the bench is small on purpose.
