The Whisking Well, Kovan: “This was the banana loaf that we aspired to be.”

A few things were born out of the infamous ‘Circuit Breaker’. There were the home gardeners who grew forests out of their flat, a sudden interest in running, and of course, the home bakers. While we all found ways to cope with uncertain times, it seems like baking brought the most comfort. Banana bread was the mascot and emblem of the times, as well as its creamier counterpart, the infamous Basque burnt cheesecake—the spark that ignited Whisking Well.

What started as a home-based business has now flourished into a brick-and-mortar has transcended the buzz of the ‘Circuit Breaker’. The Whisking Well sits at the up and coming space of The Promenade @ Pelikat, where it houses other fun things such as punch needling and tufting.

Like any bakery, the space at The Whisking Well is a flurry of activity and smells of butter—a bonafide dream if you ask me. Whisking Well is helmed by Franceso Lee as the creative baker extraordinaire together with Jaz-ley Tan, marketing whiz and right hand to Francesco. They greet me warmly while I sit at the kitchen island, watching the both of them move swiftly and gracefully around the space.

What I tried

As the table piled with rustic cakes, rotund cookies, and gooey brownies, it was a kid in the candy store moment, alright. Well, seeing The Whisking Well began with the infamous Basque cheesecake. It seemed only fitting; I started with the trio of burnt cheesecakes.

The Basque burnt cheesecake has been a rather trendy confection because of its supposed straightforward and idiot-proof recipe. With a large margin for error, it’s hard to hate something with that much cream and cheese. Still, you’d be surprised.

Thankfully, The Whisking Well was not one to fall blithely into trends. After much experimentation, they came up with their winning Original Burnt Cheesecake (S$38 for 6″, S$78 for 8″, or S$6.80 a slice on weekends). A substantial molten centre that many lesser burnt cheesecakes forget, this one was creamy, fragrant, with an intoxicating mixture of three kinds of cheese. All while teetering on the edge of being just rich enough without being cloying.

The Mixed Berry Jam Drop Burnt Cheesecake (S$48 for 6″, S$88 for 8″, or S$8 per slice on weekends), supplies that bright, tart, burst of berry that manages to be interesting. Elsewhere, the ever aromatic MSW Burnt Cheesecake (S$48 for 6″, S$55 for the GAO) that’s made with mao shan wang was enough to sway an ambivalent durian fan like me.

Elsewhere is The Whisking Well’s Banana Walnut Loaf Cake With Toffee Sauce (S$5.80 per slice). It’s a gorgeous toasted brown that’s blanketed with a thick velvet sauce, your banana bread couldn’t even.

On its own, the banana loaf ticks all the boxes. Moist, rich, this was the banana loaf that we aspired to be. However, that caramelly, buttery toffee sauce was something else. I’m convinced I need a tub of this to spread on absolutely everything.

I have to admit, Levain-style cookies have been making their rounds on social media and given my aversion to trends, I was apprehensive.

The S’moreo (S$6.50) was certainly playful with a stretchy marshmallow centre, and my weakness for Matcha Dulcey (S$6.50) made me an easy sell. They were hefty cookies that would satisfy any sweet tooth without any complaint.

But, I was most impressed by the Houjicha Black Sesame (S$6.50) that came as a yin yang swirl of houjicha and chocolate chip cookie dough. The earthiness of the houjicha was robust enough that I felt didn’t need the chocolate. She was Beyonce, and it was time to step away from Destiny’s Child to shine on her own.

Then, I was presented with a clan of chocolate brownies. With an array of brownies that consisted of the Belgian Dark Chocolate Brownie (S$4.80), Speculoos Black Cocoa (S$5.50), and Black Cocoa Brownie (S$5.20), it was a sight for sore eyes. Each cleverly sprinkled with flaky sea salt, these brownies are indeed worth every Maldon flake. A study in all things chocolate, there was nothing more you’d want.

A delicate crumb pattern that was unbelievably moist and well-balanced, these are how brownies should taste like. The Speculoos Black Cocoa would be a fast favourite, but Black Cocoa Brownie showcases how complex chocolate truly is. With a subdued bitterness that’s tempered by shards of sea salt, it’s how all brownies should be.

A wallflower that came last was the Earl Grey Raspberry Chocolate Cake (S$7.80 per slice, S$35 for a full cake). You would think there was too much going on the cake—the earl grey, the chocolate, and the raspberry. But it works.

Each flavour works in tandem with each other, so you get this luscious chocolate cake that’s scented with the heady fragrance of earl grey and brightened with raspberries. It reminds me of the Crabtree & Evelyn cookies I used to inhale by the tin—ah good times, good times indeed.

Final thoughts

Trends are tricky things; they burn hot and fast before fading into the graveyard of rainbow cakes and bubble tea desserts. While The Whisking Well started on a trend, it seems they rode that wave rather well.

By taking their time and perfecting each of their bakes, there’s no denying a good dessert, even if it’s as ubiquitous as Basque burnt cheesecake. It’s clear that Whisking Well is no flash in the pan and is here to stay.

Expected damage: S$4.80 – S$88 per order

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