I am Tanya Gupta - founder, fixer upper and resident pet parent of Whisk A Wish.

I was in between jobs when I started baking as a way to relax. It became my love language towards my family and friends, but after a few months, they started noticing that I have a real passion and talent for baking and prompted me to do something about it. There were no “cloud kitchens” back then, instead we were all home bakers and that is how Whisk A Wish started, from my mothers kitchen back in 2013 with an OTG she got as a wedding present.

As I poured through recipe books, watched baking shows and started following culinary trends, I also realised our palates had evolved from preferring sugar-heavy, cream loaded cakes and there was an untapped market for modern renditions of old favourites. That change reflects across our menus, which are always built around nostalgia, comfort and happy memories. It has also been my attempt to capture versions of desserts and patisseries from my travels abroad as well as healthier, cleaner versions of classics.

What I did differently with Whisk A Wish

As someone who loves food but also doesn’t want to compromise on health, my key motivation has always been baking from scratch - no premixes, no chemicals or additives, no added gluten, improvers and other such ingredients that sadly some of your favorite bakeries still use heavily.

My logic is simple: take my roots as a homebaker and grow my business on the same principles, but in a professional and organized manner from a commercial cloud kitchen that can comfortably service 50 orders a day. Everything we bake or pack in a box always goes through a conscience check - is this fit to feed my family? - which is why at Whisk A Wish quality ingredients and hygiene are given equal weightage.

When I started Whisk A Wish, I was young and in my twenties,  with an enviable metabolism, but things have changed for all of us. With growing food intolerance, allergies and even dietary-led changes, we’ve evolved our recipes as well. We now cater to anyone who has allergies or is simply abstaining from gluten, dairy, eggs and sugar with a menu full of options that ensures everyone can partake. From the most indulgent gluten-free cake, to a basic 100% whole wheat bread that is made with pantry staples found in any home, our menu has something for everyone.

Whisk A Wish: A Unique Approach

My love for food and commitment to health has shaped Whisk A Wish's philosophy. We bake from scratch, avoiding premixes, chemicals, additives, added gluten, and improvers - ingredients still prevalent in many bakeries today.

The principle is simple: stay true to my roots as a home baker, while scaling the business professionally from a commercial cloud kitchen capable of handling 50 orders a day.

Every item we bake or pack undergoes a strict quality check - "Is this fit to feed my family?"

This commitment to quality and hygiene is the cornerstone of Whisk A Wish.
When I launched Whisk A Wish, I was in my twenties with an enviable metabolism. But times have changed for all of us. With the rise of food intolerances, allergies, and dietary preferences, our recipes have evolved.

Today, we cater to a diverse clientele, offering options for those avoiding gluten, dairy, eggs, and sugar. Our menu ensures everyone can indulge, from the most decadent gluten-free cake to a simple, 100% whole wheat bread made with pantry staples.

At Whisk A Wish, we believe in the magic of baking and the joy it brings. Each creation is a testament to our dedication to quality, health, and the pure pleasure of good food. Join us on this delicious journey and let Whisk A Wish bring a touch of sweetness and nostalgia to your table.