MYS Pastry School
BAKE IT ‘TIL YOU MAKE IT
Stop following recipes. Start creating your own.
A 12-week French pastry mentorship that teaches you the science behind pastry, so you can troubleshoot, make any recipe your own and create your own desserts with confidence.
this might sound familiar:
..you follow a recipe perfectly and still get a different result every time.
..when a bake goes wrong, you can’t tell why and how to fix it, so you try another recipe and hope the next one works out.
..you can’t change a flavour, swap a key ingredient, or create your own dessert without it falling apart.
..you’ve lost hoursss to YouTube, Instagram, Google, AI, you name it, with no structure and no one to answer your questions.
..you are tired and overwhelmed with having to figure it out on your own, without any clear direction.
..you know you could be really good at this. You just don’t have a guide.
Here’s the thing…
The best recipe still needs the skill to execute it.
Recipes tell you what to do, not why it works. So the moment something changes, you’re stuck. The missing piece isn’t a better recipe. It’s understanding the technique and what’s actually happening underneath.
In Bake It Til You Make It, you learn the technique and the science behind pastry so you actually build transferrable skills. You finally understand the purpose behind every ingredient, and you learn to read your batters, creams and doughs by how they look and feel, not just follow the steps.
Understand how a sponge works once, and you can adapt any sponge, in any flavour, and fix it when something goes wrong.
That’s the difference between following a recipe and being a skilled baker.
MEET YOUR MENTOR
Hi, I’m RJ (Rajeshwari). I’m a professional pastry chef and baking mentor, and I’ve been baking for over 20 years.
I started MYS Pastry School for one simple reason- I know how it feels to be you. To put your time, money, and love into a bake, only for it to tank. Worst part being- you have no idea why it didn’t work. I’ve been through the trial and error so you don’t have to.
BAKE IT ‘TIL YOU MAKE IT
Your blueprint to becoming a confident, skilled baker
Bake It Til You Make It is a 12-week, step-by-step program that will you help you build your foundations in baking, and make you a confident baker.
Regardless of your past baking adventures, or even if you’re a newbie, Bake It Til You Make It is here to teach you the fundamentals of baking. To give you the core knowledge- the “why” behind pastry and hands on practice to build your technical skills and allow you to finally bake with confidence.
This is not just another program that churns out recipes & tutorials your way…we’re here to create confident, skilled bakers.
THE JOURNEY
Inside Bake It Til You Make It
Phase 1: Getting in the right mindset.
Build the belief and vision that make everything else stick.
“Changing my attitude towards baking really helped me grow. I realised it’s okay for me not to get it right the first time. I’d rather approach it with curiosity, positivity and learning something out of it.”
— Nilakshi Lo, Bangalore
Phase 2: Dive into the science behind baking.
Understand why ingredients behave the way they do, the function they serve and the technique behind the recipe.
“It’s easy to gloss over questions like ‘Why the freezer vs. the fridge?’ and ‘What’s the humidity in my room?’ But success lies in the details, and I’ve really embraced this concept during this course.”
— Utpala Menon, Seattle
Sponges, crémeux, ganaches, tarts, choux, croissant, macarons and so much more with plenty of practice until you know how each one feels.
Phase 3: Core techniques.
“Understanding ingredients and equipment...This was the fundamental concept I joined the course to learn, and it has given me so much more confidence in the kitchen to bake better.”
— Sandria Wilson, Perth
Phase 4: Understanding flavour, texture, and balance.
Pair flavours and textures to build desserts that are balanced, cohesive and of course delicious.
“RJ has a separate module dedicated to flavours and she’s absolutely brilliant in pairing different flavours and textures, which makes the dessert even more appealing, and she passes on this brilliant stuff to her students.”
— Anuja Satish, Kochi
Understand how costing works and explore baking professionally, if that’s your goal.
Phase 5: Future avenues
“The biggest takeaway from the last module was learning how to cost my desserts properly. This knowledge opens up future avenues for me to potentially start my own baking business or sell my creations some day!”
— Mona Sharma, London
All the fun things you’ll get to learn…
INSIDE THE PROGRAM
What you’ll get
12 weekly modules of French pastry, progressing weekly. Each module is released weekly, so you learn the science, practise the technique, and see it work before you move on. There’s no overwhelm, no skipping ahead, and no gaps in your foundation.
12 weekly 1:1 coaching calls with me. We go through your bakes in detail- what worked, what didn’t, and why. All your questions are answered and you get honest, specific feedback on your desserts.
Unlimited daily support in our private community. Stuck mid-bake? Simply shoot a message and get an answer from me, not a search engine. There are no silly questions.
Weekly goals and accountability. Each week you set a baking goal and personal goal, so you always know what you’re working toward and can measure your progress. It’s how students stay consistent, even during busy weeks.
A certificate of completion. Finish the 12 weeks and receive your MYS Pastry School certificate, a proud milestone to mark everything you’ve learned and achieved.
Lifetime access, plus a community that lasts. Revisit any module whenever you need it, receive all future updates, and stay connected through the alumni group long after the 12 weeks end.
Time commitment: 10-12 hours a week on average. Some weeks will take more and some less, depending on the module and the techniques.
5 signs that you’re ready for
Bake It Til You Make It
You want to understand the “why,” not just follow the steps.
You’re tired of guessing and gambling with every bake, and you want to understand the science behind baking so you can adapt, substitute, and pivot with ease.
You want a strong foundation, so you never feel clueless again.
When something goes wrong, you want to know exactly what happened and how to fix it, instead of blaming the recipe and moving on.
You want to create desserts that feel like you.
Not someone else’s recipe, but your own ideas- desserts that feel like YOU, brought to life with confidence, ease, and freedom.
You’re tired of trial and error.
You’ve spent yearsss, money, and energy googling answers and trying to figure it out alone. There’s so much information out there, and half of it contradicts the other half. One person says do this, another says never do that, and by the time you’ve sorted through it all, you’re overwhelmed. So you save the recipe, tell yourself you’ll bake it later, and never quite get to it. You want a mentor to guide you, so you never feel stuck or helpless again.
Baking is your happy place, but inconsistent results are holding you back.
You’re so passionate about baking, it’s the one thing that calms you down and makes you feel like yourself. You know deep down you could be really good at this (maybe even professionally), so you’re ready to finally invest in yourself.
You are passionate about baking and you know how good you can be.
You are ready to make your baking dreams come true.
WELCOME TO THE PLACE WHERE WE MAKE IT HAPPEN.
Student works- gallery
By the end of the 90 days, you will:
Understand the function behind ingredients in a recipe, and know exactly what happens when you change it.
Spot what went wrong in a bake and fix it with confidence
Adapt, substitute, and scale recipes without second-guessing yourself.
Get consistent results across core French pastry techniques.
Balance flavour and texture to create desserts that feel like you.
Work more efficiently and calmly in the kitchen.
Cost your bakes and start selling them, if that’s your dream.
Meet Nikolina, a Bake It Til You Make It alumna..
“This course gave me the knowledge and confidence to create my own desserts.”
—Nikolina Mikulić, chef
Before joining this course, I was already working as a chef, but I’ve always been especially interested in pastry and desserts. My main goal was to learn how to confidently make changes to recipes and eventually create my own desserts. This course gave me the knowledge and confidence to do that. Rajeshwari made sure that every call included really practical explanation: how to adjust a base recipe, how to create different flavour mousses, how to turn a classic pastry cream into fruit or pistachio versions, and how to tweak elements to get the results you want.
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“I also loved the perspective exercises at the beginning of the program. The course was intense, and those exercises really grounded me and kept me motivated, even while balancing a baby and a busy work schedule. They helped me stay focused on my goals and reminded me why I wanted to push myself.
On our calls, Rajeshwari and I went through every component of my desserts in detail: what worked, what could be improved, and why. She has a positive, encouraging energy; even in the weeks when I felt like my desserts weren’t great, she helped me see what did go well and how I could build on it.
The weekly goal-setting (one personal and one baking) was another highlight. It kept me accountable and made the whole journey feel intentional and motivating.
This course is truly for everyone, no matter your starting level. Whether you’re a beginner or already experienced, there is so much to learn. I’m finishing the course feeling more confident, more knowledgeable, and excited to create my own desserts. I absolutely loved it.”
This could be YOU in 90 days. I’m so thrilled to get you there!
Who this is for:
This is for you if...
You want to understand the “why,” not just follow steps.
You want to bake with confidence and put your own spin on desserts.
You are a beginner, or an experienced baker who feels stuck.
You are ready to invest your time (around 10 hours a week) and complete the weekly assignments.
You are ready to invest financially into your baking and your dream.
This is NOT for you if...
You want a collection of recipes to copy
You’re not able to show up for the program.
What our students are saying…
We have sooo many of our alumni who want to share their amazing experience that it’s literally crashing the website!
So I’ve put them all together for you here: click to watch
The November 2026 intake is open.
Imagine standing in your kitchen 90 days from now, baking with confidence because you finally understand why it all works.
“I have learned more than I thought I would. This is the most underrated pastry course I would say. You give so much value, time and effort, no one can comprehend this unless they join the course.”
— Kazi Tasnim, Bangladesh
“I never thought I would be able to create a dessert, and I did that, and I was so confident while making it. I finally felt like this is where I belong.”
— Aakriti Lahoti
Frequently Asked Questions
Still wondering about something? Book a discovery call with me and I’ll get you more clarity.
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Not at all. My students range from beginners to baking enthusiasts and bakery owners. We start with the fundamentals and build from there, so you progress gradually.
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Expect to commit about 10-12 hours a week on average. Some weeks will take a bit more, some a bit less.
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Yes, the course is intense, in the sense that it asks for real time from you. But it’s designed as a part-time course that you can do alongside a full life. Every week, I share detailed mise en place (workflow) sheets with each module to help you organise your time, so you know the most efficient way to divide your workload and get the very best out of the program.
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With a video, you follow along and hope it works. Here, you learn the science behind every technique, and I’m with you every week on a 1:1 call to answer your questions and give you real feedback. So when something goes wrong, you’ll know why it happened and how to fix it, instead of guessing what to try next.
“Technique is the most important thing. Once you understand the technique, getting the recipe is quite straightforward. Unlike other baking schools where you end up learning so many recipes, RJ ensures that while you learn a ton of recipes, you learn the technique.”
— Ashish Sodhani
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I share all the details, including the investment, when you apply, so you can decide with the full picture.
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As soon as you enroll, I’ll send you a full equipment list, so you have plenty of time to get ready before the course starts. As for time zones, I’ve taught students from all over the world, so I’m used to it. If you have a specific situation, just tell me and we’ll figure out how to make it work.
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Absolutely. I’m so confident you’ll receive much more value than you actually pay.
The curriculum is on par with any pastry school: extremely detailed, technique-driven, with professionally tested recipes from a professionally trained chef. And learning online has real advantages, especially flexibility. You learn at your own pace, in your own kitchen, without moving cities or uprooting your life, and for a lot less than culinary school.
Your own kitchen matters, because commercial kitchens are very different from home ovens. From day one, you learn to adapt to your own oven and the ingredients available in your city. Culinary school is valuable, but with so many students in a class, you often don’t get detailed, specialised attention. Here, I give you plenty of it. I work with you on the challenges specific to your situation and make sure you see visible progress in your skills. Nobody cares about you winning more than I do.
You’ve scrolled all the way to the bottom..
MEET YOUR MENTOR
..which means you’re probably wondering “who put this thing together?” ....You’re looking at her. Hi!
I’m Rajeshwari (you can call me RJ). I’m a professional pastry chef (LCB Sydney) and baking mentor. I’ve been teaching since 2021 and I founded MYS Pastry School for one simple reason: I know how it feels to be you. I know how brilliant and capable you are of achieving everything your big heart desires…but unfortunately, you are stuck.
I’ve been baking for over 20 years, which is practically most of my life and trust me, I’ve gone through my fair share of trials & errors for the both of us.
As much joy as baking brings me, I do understand how frustrating and discouraging it feels when you’ve spent so much time, energy, money and most importantly, love into making something, and it doesn’t turn out quite as you had expected. Worse part being- you have no clue why something went wrong and how to fix it.
I quickly learned that unless you understand the science behind baking, and have a strong foundation in the basics, you can’t become the baker you’re capable of being.
That’s what this program is for.
Through the mentorship programs, my aim is to help you build a strong baking foundation, so that you understand the the science behind recipes and most importantly, feel confident in your skill set. So that next time you’re in the kitchen, you know exactly what you’re doing, how to troubleshoot & customise to make a recipe your own, instead of relying on recipes like a crutch and googling answers.
I want you to feel confident in the kitchen, follow your passion, and do what you love.