From the kitchen of Maybac · Vesu, Surat

One day. One craft.
Ten aprons.

Weekend baking classes, taught by the baker herself.

Spend a Saturday or Sunday inside the Maybac kitchen and go home with the exact recipes the cafe is known for — and everything you baked.

1 dayper course
Sat–Sunonly
10seats
Hands-onat the cafe
Book your seat Browse classes
Rutu teaching at Maybac Bakery School Inside a Maybac Bakery School session
This Season

The classes

Learn the exact recipes the cafe is known for.
Sea salt cookie class
Beginner

The Sea Salt Cookie

Our signature bake from scratch — Callebaut couverture, the crisp-outside molten-inside method, and the salt balance that made it famous.

10 am – 4 pm₹ 4,50010 seats
Breads and croissant class
Beginner

Breads of Maybac

Soft rolls, sourdough basics and the loaves headed for our shop — knead, proof and bake them yourself, then carry them home.

10 am – 4 pm₹ 4,00010 seats
Teddy mousse cake class
Intermediate

The Sleeping Teddy

Mousse, glaze, and the gentle art of sculpting our most-loved dessert. Patience required — it will be worth it.

10 am – 4 pm₹ 5,50010 seats
Basque cheesecake class
Intermediate

Cheesecake, Burnt Right

The Basque method — high heat, dark top, custard centre — plus the plating that makes it Maybac's.

10 am – 4 pm₹ 5,00010 seats
Reserve

Pick your weekend

Ten gold dots per day — each one an apron.

October 2026

weekends open
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Seat taken Seat open Your pick
Inside the Maybac teaching kitchen
The Teaching Kitchen

You learn on the real machines

The same equipment our kitchen runs on — not a home-kitchen imitation.
  • Stone-deck ovens — the crust and crumb a home oven can't give
  • Planetary mixers — learn dough by feel, at professional scale
  • Chocolate tempering unit — glossy, snap-perfect couverture, every time
  • Proofers & blast chiller — control time and temperature like a pro
  • Your own station — tools, scale and workspace for every student
Cleanliness & Hygiene

A kitchen you can trust

The first lesson of baking is a clean bench — we live it.
01

Sanitised stations

Every station is deep-cleaned and sanitised before each class begins.

02

Fresh aprons & caps

Laundered aprons, caps and gloves for every student, every session.

03

Food-grade everything

Labelled, dated ingredients in food-safe storage — rotated and discarded on time.

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FSSAI compliant

A licensed kitchen following audited hygiene practice, class day or not.

Rutu at Maybac — photo to be replaced with portrait
Your Teacher

Learn from Rutu

The baker behind every Maybac signature.

Rutu started with a home oven in Surat, spent two years honing her craft at one of London's renowned patisseries, and came home to build Maybac. On weekends she teaches the exact methods her kitchen runs on — no shortcuts, no secrets held back.

Londontrained
10+yrs baking
10students max
Good to know

Questions, answered

Do I need any baking experience?

No. Beginner classes assume you've never baked. Intermediate classes assume you can follow a recipe — that's all.

What do I take home?

Everything you bake, boxed — plus the recipe card and your Maybac apron.

Can I pay at the cafe instead of online?

Yes. Choose "Reserve & pay at the cafe" and we'll hold your seat for 24 hours. Pay by cash or UPI at the counter to confirm.

Where do classes happen?

Inside the Maybac kitchen — 316, 3rd Floor, International Wealth Centre, VIP Road, Vesu, Surat.