The studio was set up by Rakesh, with a mission to impart the best possible knowledge in the domain of Bakery (completely Eggless) and Chocolate and has been consistently educating enthusiasts and professionals since its inception in 2012. The studio draws bakers and beginners alike in various Indian cities such as Delhi, Mumbai, Bangalore, Jaipur and Kolkata. In a scenario where quality instruction in a flexible setting was hard to find, 32 degree is the first of its kind in India. The team at 32 degree are proud pioneers in the areas of eggless baking, teaching chocolate scientifically, structure cakes and modelling chocolate (adapted to the humid conditions in India). At 32 Degree, we are subject matter experts in areas of chocolate, egg free baking, fondant etc with a mission to provide quality training in keeping with industry standards. The motto we live by is to always deliver more than promised and as many will vouch, we certainly do. Rakesh Saini, is a chocolatier and sugar artist by profession and well known in the industry circles in India. A Master chocolatier, certified “bean to bar” maker and “Master of chocolate flavors” from the Ecole School of Chocolate. He is also trained at prestigious Felchin academy in Switzerland and award winning chocolatiers from Australia. His expertise lies in bean to bar, blending chocolate and flavors. He is passionate about sharing authentic knowledge of his first love i.e. chocolate and will ensure you know it thoroughly too! An industry professional for 21 years now, he started out working in the UK in 2001, engaged with noted sugar artists such as Suzi Witt, Carlos Lischetti and build upon his second love, sugarcraft! He is a pioneer in this field esp. structure cakes and in 2014, under his mentor-ship, his students won a place in the Limca Book of World Records for the “tallest structure cake in India”. Rakesh now heads 32 Degree Studio (based in Mumbai) and teaches chocolates and sugarcraft in various cities across India. Rachna Agarwal is a bakery and confectionary gold medalist, all India topper from IHM PUSA, New delhi. She has been working as a pastry art trainer in a hotel management institute ( with a specialized egg free department). She is internationally trained on french desserts and sugar flowers. She has been with 32 Degree studio since 2014. She heads baking division. Rachna Anand is a passionate baker and sugar artist, she has been trained internationally and heads innovation and management at 32 Degree Studio.
