Baking You Happy (BYH), a premium dessert supplier based in Windsor, is now supplying London’s restaurants, hotels and catering companies with freshly crafted Indian fusion desserts, dessert canapés and plated portion puddings, delivering kitchen-ready desserts across the capital.
Founded by Annushree Agarwal, a hospitality professional with 22 years of experience across luxury destination weddings in India and five-star events throughout Europe, BYH operates as an invisible pastry kitchen for the trade.
The business supplies dessert canapés for receptions, plated desserts for à la carte service, bespoke showstoppers for weddings and events, and recurringweekly orders for restaurants.
Orders arrives portion-ready within seven days, requires no pastry chef, backed by a single point of contact from first brief to final delivery.
“When someone takes that first bite and their face lights up with amazement, nowthat is what BYH is about. It does not matter if it is a bite-sized canapé or a plated dessert served to a reception of hundreds,” said Agarwal, adding: “That ‘sweet’ moment is a celebration!.”
Annushree co-founded Theme Weavers Designs in India in 2008, building it into one of the country’s most sought-after luxury destination wedding companies, with clients including royal families and five-star palace hotels such as Rambagh and Taj Umaid Bhawan. After establishing the company’s London and Italy branches, she turned her focus to what she identified as the most consistently overlooked moment in the hospitality experience: the dessert course.
She is not a trained pastry chef but with her two decades of hospitality training, she claims to know what it takes to make an experience land, with the conviction that a great dessert, served consistently, is one of the most powerful tools a hospitality business has.
BYH launched in 2024 when a private Malaysian caterer commissioned 1,500 desserts for a single event, and they delivered every one. A banqueting venue in Advent Way followed, then a Sri Lankan restaurant, a pan-Asian restaurant in Hatch End and a manor hotel requiring a full afternoon tea service. Twenty four months on, BYH delivers more than 4,200 artisanal desserts every month to eleven restaurants, two hotels and three catering companies within a 60-mile radius of Windsor, withzero missed deliveries.
The extensive bite-size-to-full size range features: Rasmalai Tiramisu, Motichoor Rabdi Tart, and Chai & Salted Caramel Molten Lava Cake, Gulab Jamun Cheesecake, a Mango Passionfruit Cheesecake, and a Vegan Chai & Biscoff Cheesecake.
As dietary awareness grows, the company is reformulating products with coconut sugar and dairy-free alternatives, with one fixed standard: taste and quality stay exactly the same.
Trade partners receive a full wholesale menu with photography and an optional personalised front page.
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.