Anh, the founder of Yogi_Healthy Cakes, grew up in Vietnam before moving to New Zealand seven years ago—a change that sparked her deep interest in food, wellbeing, and the power of nourishing ingredients. She became increasingly mindful of where food comes from, how it’s made, and how it affects the body. This curiosity led her to begin experimenting in her home kitchen, where she created her first product: soft, moist Swiss roll cakes made with eggs, extra virgin olive oil, unrefined sugar, and fresh New Zealand cream. They satisfied her sweet cravings while remaining gentle on digestion, offering a balance she wanted to share with others.

What began as simple home baking quickly grew momentum. Her family adored the cakes, shared them with friends, and soon the idea of turning this passion into a business started taking shape. With a focus on wholesome ingredients and mindful baking, Anh’s goal became clear: to create cakes that not only taste good but also make people feel good from the inside out.

As her business developed, Anh realised that creativity alone wasn’t enough—she needed the tools to grow sustainably. Applying to the Kitchen Project was a turning point. Entering the program helped her navigate essential questions about production, equipment, marketing, and operations that once felt overwhelming. Beyond the practical knowledge, what truly transformed her journey were the relationships she built with mentors and fellow food entrepreneurs.

A standout moment was her one-on-one brand development session, where she transitioned from her original brand name, “Thanks, Eggs,” to Yogi_Healthy Cakes. The process encouraged her to look outward at her audience and inward at her purpose. Through this clarity, she uncovered the deeper “why” behind her business—its mission, roots, and long-term direction. What began as a renaming exercise ultimately became a milestone in defining her entrepreneurial identity.

Today, Anh focuses on birthday and celebration cakes with customised flavours, designs, and seasonal offerings like Yule Logs and Father’s Day cakes. As her confidence in baking fundamentals has grown, so has her excitement to experiment with fruits, herbs, and natural powders, and to elevate her decoration skills. She sees the next five years as a period of exploration, refinement, and expansion—building on the foundation she has created while staying true to her nourishing, mindful approach to baking.

With Yogi_Healthy Cakes, Anh hopes to continue crafting desserts that bring joy, comfort, and wholesome indulgence to every celebration.