Chef Alison, B.Comm, Pastry Chef & Co-Owner, left the corporate world in 2004 to pursue her lifelong love of pastry. After graduating as valedictorian from SAIT’s Baking & Pastry Arts program, she continued honing her skills across Europe in Italy, Belgium, and Austria. Her dedication to technique and the use of only the finest ingredients led her to opening roles at top Calgary restaurants including Redwater Grille with Chef Ned Bell and Notable with Chef Michael Noble, before becoming head pastry chef at Sirocco Golf Club under Chef Guy Leggatt. Since founding Whippt in 2009, Alison has continued to grow as a leader in the pastry community, training with The Caketress in Toronto, working with acclaimed pâtissier Thomas Haas in Vancouver, and serving on the Board of Directors for the Alberta Pastry Chef Guild.

Chef Andrew, Chef & Co-Owner, was born and raised in Calgary and brings over 20 years of culinary experience to Whippt Kitchen. With a keen eye for detail and a talent for flavour, Andrew has worked his way through Calgary’s top kitchens, holding roles such as Sous Chef at Red Door Bistro, Vintage Chophouse, and Blink, as well as Executive Chef at Julliard. Known for his thoughtful approach to ingredients and signature style of plating, Andrew’s artistry shines in every dish he creates.

Together, Alison and Andrew have transformed Whippt Kitchen into more than just a bakery or eatery — it’s a place for meaningful connection and unforgettable flavours. Their combined expertise, shared vision, and deep-rooted love for their craft continue to shape everything Whippt stands for: beautifully made food and desserts, thoughtfully presented, and always worth celebrating.

Whippt's philosophy is simple. We take pride in our work, ensuring our recipes include only the highest quality ingredients with an emphasis on precise and tasteful presentation. Flavours and presentation you will want to look back on often, and choose to enjoy again and again for future celebrations and special occasions.