Myne’s labour of love, Whisk | Lonumedhu

Myne’s labour of love, Whisk

Category: Interviews

Written by Fathmath Sham'aa, photos by Whisk

Whisk is a labour of love for its owner and baker Fainan Hassan (Myne). What started as a hobby has evolved into a cute little cafe’ that has been successfully running for over a month now. So, we sat down with her last week for a chat and even got to sample some famous goodies.


Lonumedhu: How did you get into baking?

Myne: Baking has always been a hobby of mine. It started as a temporary thing, but then as I started getting a lot of orders, I started baking more stuff, and that’s how Whisk started.

Lonumedhu: You started on Instagram right?

Myne: Yes.

Lonumedhu: When was that?

Myne: It was May 2017.

Lonumedhu: How did you learn how to bake? Do you have a culinary arts background?

Myne: Even when I was little, I baked at home but it was just to eat at home or for friends. And I did basic and advanced cake courses, but for brownies and cookies, I come up with my own recipes and test them. I studied hospitality management, but I learned some useful skills during F&B training. I also did an internship at Soneva Gili. Gili Lankan Fushi now.

Lonumedhu: So how did that lead to the opening of this place?

Myne: I’ve always wanted to own a dessert shop. And since I started the Instagram account, I’ve been getting lots of orders, so I thought I would open a cafe’, and did it with the help of my family.

Lonumedhu: Do you make everything on your own?

Myne: Yes. I make different things on different days. What you see on display here. Right now, I only have flavoured brownies and cookies, but I’m planning to introduce more varieties.

Lonumedhu: The items you have on the menu is for advance orders, is it?

Myne: Yes, we have cakes, brownies, pavlovas, brownie towers…

Lonumedhu: Yes, we’ve been seeing a lot of brownie towers on Instagram.

Myne: Yes, that’s the most popular one. Since I introduced them, I’ve been getting more orders for those than for cakes. It’s very popular for birthdays and different celebrations.

Lonumedhu: How’s the business going?

Myne: Very good. It’s been one month now, today (*Note: we had this chat a couple of weeks ago).

Lonumedhu: Oh cool. Who helps you the most?

Myne: My family and friends. They help a lot.

Lonumedhu: Where do you draw inspiration from? How do you come up with new flavours?

Myne: I always test different flavours, and I sometimes have polls on Instagram to see what the customers like. For example, for the Seagull bakeoff, I did a poll to decide between cream cheese and salted caramel brownies, and the salted caramel got the most votes. So that’s what I made.

Lonumedhu: Yes, we heard about the bake off, but we weren’t able to go. How was it?

Myne: It was very successful. We ran out as soon as we restocked. More people visited than I expected. In general, all the bakers were able to sell a lot of things. Five bakers participated including myself.

Lonumedhu: If you were making something just for yourself, what would you make?

Myne: I would make brownies. That’s a classic, and it’s easy to make.

Lonumedhu: Do you also take orders every day?

Myne: Yes, I take a limited number of orders per day. Everyday except Wednesdays.

Lonumedhu: That’s your off day?

Myne: Yes.

Lonumedhu: Do you do this full-time? Or do you have another job?

Myne: Right now, it’s my full-time job. For the last two years. I started this when I was in-between jobs. I used to work at MACL, and then I worked at a family guesthouse in Thulusdhoo for a while. It was around then that I started Whisk.

Lonumedhu: What are your plans for the future? Do you plan to expand it?

Myne: Yes, maybe at a different location. And right now, it’s a small range, brownies, cookies and cakes, so I would like to introduce more in the future. Maybe some savoury items in the future as well.

Lonumedhu: There are new bakeries and cafe’s opening in Male’ every month. So, how do you stay ahead of the competition?

Myne: I try to be creative. When I opened Whisk, I wanted it to have a unique concept, different from the existing ones here. So I used a floral theme, made it a bit girly so that it suits a dessert shop. And I try to introduce new things. And I’m always trying to come up with new flavours.

Lonumedhu: It’s hard to get ingredients in Male’ sometimes, right? Where do you get them from?

Myne: Yes, it’s the biggest challenge. I buy most of them from Male’, but I always buy them in bulk, in case they don’t have it the next time. But I get the flavourings from Lanka. The packaging too, because it’s cheaper.

Lonumedhu: Yes, things are expensive in Male,’ right? How do you manage to sell your products at affordable prices?

Myne: I try to make things at a low cost. Since we get a lot of students and young kids here as well.

Lonumedhu: What’s the busiest time here?

Myne: We open at 2pm, and people will start coming around 3, after work, and then there aren’t many customers during the prayer times, so after 7.30 again.

Lonumedhu: We’ve reached the end of the interview. So, one last question. What’s a typical day like for you? Do you start baking as soon as you wake up?

Myne: Yes, and when I’m not baking, I go shopping and stock up on ingredients. And then I would come here. But I don’t get to spend much time here. I didn’t expect to be so busy when I started.

Lonumedhu: The brownies and the cookies were delicious. Thank you.


Eating Out

Curry Recipes

Hedhikaa Recipes

Dessert Recipes

Chicken Recipes

Rice Recipes

About Lonumedhu

Lonumedhu is about eating great food right here in the Maldives.

Our easy to follow recipes use locally available ingredients.

In our blog you will find food news, interviews with chefs and cooks, useful information about eating out and other foodie reads. 




© 2017-2024. All rights reserved. No part of this website may be reproduced without the written permission of the publisher.

Advertisers has partnered with Qualia Pvt Ltd, a publishing & marketing agency, for its desktop and mobile advertising.

Advertising enquiries should be directed to (960) 987 4396 or

Keep in Touch