Whisk Takers Micro Bakery

Whisk Takers Micro Bakery A small mother and son run micro bakery! We specialize in homemade breads and pastries!

A portion of all proceeds are donated to Austim Speaks on behalf of our wonderful baker and co-creator!

Vanilla season is officially underway! Today I started:🤎 60 oz of vanilla extract🤎 50 oz of vanilla bean pasteFor the ex...
06/21/2026

Vanilla season is officially underway!

Today I started:

🤎 60 oz of vanilla extract
🤎 50 oz of vanilla bean paste

For the extract, I went all in with 100% 90-proof Parrot Bay Coconut Rum. The coconut notes pair beautifully with vanilla and create an incredible depth of flavor as it steeps. Did I mention this is DOUBLE FOLD!! Will get very nice intense flavor!

For the vanilla bean paste, I decided to experiment a little:
50% Parrot Bay Coconut Rum
50% Captain Morgan Spiced Rum

And before anyone asks… yes, it was absolutely the right call. The warm spice notes from the Captain Morgan combined with the subtle coconut from the Parrot Bay create a flavor profile that is rich, warm, and downright dreamy.

Now comes the hardest part… waiting. Just 30 days for my paste… but 18mo for my extract!

Madagascar Mexican vanilla beans are tucked away and doing their thing. In a few months these jars will be liquid gold, packed with thousands of tiny vanilla bean specks and layers of flavor you just can’t get from store-bought vanilla.

The house smells amazing, the jars are full, and future Heather is going to be very thankful she started these today. ❤️

🍰 Cake confession time…I won’t show you the rest of this cake… mostly because it’s.. well…. embarrassing. 😅At this point...
06/21/2026

🍰 Cake confession time…

I won’t show you the rest of this cake… mostly because it’s.. well…. embarrassing. 😅

At this point, I’ve accepted that I can make just about anything in the kitchen… artisan breads, cinnamon rolls, pastries, cookies, muffins, you name it. But cakes? Cakes and I appear to be locked in a lifelong battle, and the cake is currently winning. 🤦‍♀️

So this may very well be my last attempt at cake decorating for a while!

The good news? It tastes absolutely incredible.

✨ Fluffy vanilla Cake
🍓 Filled with homemade raspberry compote
🤍 Layered with vanilla bean white chocolate ganache
🧁 Frosted with white chocolate buttercream
✨ Then the top is absolutely flooded with more vanilla bean white chocolate ganache because if we’re going down, we’re going down deliciously.

She’s not winning any beauty contests, but she’s rich, decadent, and dangerously good. Sometimes “nailed the flavor, questionable on the appearance” is still a victory. 😂

Who else has that one thing they can never seem to master, no matter how much they bake? 👇🍰💕

Ok… here is the cheesecake! ✨Both the edited and unedited versions, because I’m still ridiculously proud of this one. ❤️...
06/13/2026

Ok… here is the cheesecake! ✨

Both the edited and unedited versions, because I’m still ridiculously proud of this one. ❤️

This is a Pecan Bourbon Cheesecake featuring an Orange Bitters crust made with fresh orange zest, topped with a silky salted bourbon caramel and Tennessee Honey whipped cream.

Finished with Jack Daniel’s-soaked toasted pecans and homemade candied orange peel for the perfect sweet, salty, citrusy finish.

Every layer brings something different to the party, and together they are absolutely incredible. 🍊🥃🥜

Not going to lie, this might be one of my favorite cheesecakes I’ve made so far.

A little transparency from Whisk Takers Micro Bakery.Over the last year, I’ve stepped back from baking full-time and tak...
06/08/2026

A little transparency from Whisk Takers Micro Bakery.

Over the last year, I’ve stepped back from baking full-time and taken a much-needed hiatus. I’ve still baked a few orders here and there for friends, neighbors, and longtime supporters, but I needed time to heal, recover, and rediscover some balance.

During that break, I realized just how hard I had been pushing myself. Running a micro bakery isn’t just mixing flour and sugar. It’s long nights, early mornings, endless dishes, rising ingredient costs, and countless hours spent testing recipes. To be honest, a little burnout caught up with me. The idea of needing to raise prices also didn’t set well with me.

One thing I want to address is the expectation that I should freely share all of my recipes.

The recipes I use are not copy-and-paste recipes pulled straight from the internet. They represent years of learning, hundreds of dollars in ingredients, countless failed batches, and hours upon hours of testing, tweaking, adjusting, and starting over until I got them exactly where I wanted them. They are part of what makes my products uniquely mine.

It’s perfectly okay to ask if I share a recipe. It’s also perfectly okay for me to say no. (My cinnamon rolls are locked up in a vault! They are unique to me and my style and I’ll die with that recipe! Ha)

What is not okay is being cursed at, insulted, called names, or treated poorly because I choose not to give away something I’ve spent years developing. Bakers, artists, crafters, teachers, and small business owners all deserve respect for the time, effort, and expertise they’ve invested in their work.

I appreciate every person who has supported my bakery, encouraged me during my break, and respected my boundaries. Your kindness means more than you know.

Whether Whisk Takers grows into something bigger again or remains an occasional creative outlet, I’m grateful for the community that has supported me along the way.

Thank you for understanding that “no” is a complete sentence, and that protecting the work you’ve poured your heart into is not selfish. It’s simply valuing your time, talent, and effort.

Sounds right! lol
06/08/2026

Sounds right! lol

Holy Batman! 🦇🌿This vanilla paste batch came out MASSIVE 😳 I’m talking “why does my kitchen suddenly feel like a vanilla...
06/02/2026

Holy Batman! 🦇🌿

This vanilla paste batch came out MASSIVE 😳 I’m talking “why does my kitchen suddenly feel like a vanilla lab” energy.

In hindsight I probably should’ve halved it and started my extract at the same time… but honestly, no regrets. This is one of those “future me will be very grateful” situations. 😂

We’ll get through this mountain of paste, one bake at a time. And extract? That’s officially on deck for the next bean order. 📦✨

If anyone needs me, I’ll be casually finding increasingly unhinged ways to justify adding vanilla paste to literally everything. 🍪🍰🥄

06/01/2026

✨ Vanilla Adventures Continue! ✨

I ordered some “Jawharp” Burundi V. planifolia Grade A vanilla beans and I am ridiculously excited about it! 🎉 They should be here tomorrow, and the first thing on my agenda is making a fresh batch of homemade vanilla paste.

Then on the 8th, ordering opens for the MadMex beans, and I’ll be grabbing enough for both extract and more vanilla paste. My kitchen is slowly turning into a tiny vanilla laboratory and I’m not even mad about it. 😆

Somewhere along the way I’ve apparently developed a collection of what can only be described as granny hobbies… baking, sourdough, vanilla beans, gardening, and getting way too excited about things steeping in jars. 🌾🍞🫙

Honestly, it’s a pretty cozy little life. 💜

State testing is officially DONE and our 6th grade team survived the annual academic gladiator arena 🫡📚✨So naturally, I ...
05/10/2026

State testing is officially DONE and our 6th grade team survived the annual academic gladiator arena 🫡📚✨

So naturally, I showed up with Cookie Butter/Biscoff Cinni’s because emotional support cinnamon rolls are part of my teaching philosophy.

These beauties are packed with cookie butter and cinnamon swirled through every layer, then topped with brown butter Biscoff frosting and a shower of Biscoff crumbles. Basically a cinnamon roll wandered into a dessert fairy tale and came back wearing expensive perfume. 🤎🍪

Nothing says “we made it” quite like sugar, caffeine, and collectively staring into the distance after weeks of testing schedules. 😂

She’s alive again. 🥖🔥Pulled the dehydrated starter out and we’re officially back in motion.Real talk… I needed more time...
05/03/2026

She’s alive again. 🥖🔥

Pulled the dehydrated starter out and we’re officially back in motion.

Real talk… I needed more time to reset mentally and emotionally than anything else. And that pause? Worth it. Every second.

Now with the school year wrapping up, it’s go time.

We’re starting slow and smart… a few solid feeds, some test bakes, and then we’re opening the doors back up to orders.

⚡ Sundays = pickup days (that part isn’t changing)
⚡ Menu = small + limited while we ramp back up
⚡ Full comeback = loading…

We’ve missed you. Bad.
And me? I’ve missed baking even more.

Let’s get back to it. Look for that order from soon! 💜

Cookie Monsters Cinni’s for my work fam today 💙🍪 Soft, fluffy cinnamon rolls stuffed with cookie magic, swirled with ch...
04/17/2026

Cookie Monsters Cinni’s for my work fam today 💙🍪

Soft, fluffy cinnamon rolls stuffed with cookie magic, swirled with chocolate chips, and topped with the dreamiest frosting. Basically… if a cinnamon roll and a Cookie Monster had a bakery love story… this would be it.

Nothing better than starting the day with warm rolls and good people. My work fam deserves a little extra sweet today.

Fresh. Gooey. Over-the-top.
Just the way mornings should be.

🍪✨

Address

Yukon, OK
73099

Opening Hours

Friday 4pm - 9pm
Saturday 12pm - 8pm
Sunday 9am - 6pm

Telephone

+14054080662

Website

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