Tisha Ragwen

My signature dessert is a Passionfruit & Guava Cream Cake that blends classic French pastry technique with vibrant tropical flavours. It begins with a delicate vanilla génoise layered with a passionfruit-guava compote and silky passionfruit-guava cream, then finished with a light vanilla whipped ganache. The result is airy, balanced, and full of brightness, a dessert that feels elegant, fresh, and completely unforgettable.

My culinary inspiration comes from the women who came before me, especially my late mother, Peshy, whose name is also my business. I grew up watching the women in my family cook with love, intuition, and pride, turning food into connection and care. Through pastry, I honour my Guyanese heritage while blending tropical flavours with French technique. Every dessert I create carries their warmth, resilience, and love; a reminder that food can comfort, connect, and tell a deeper story.

With $25,000, I would expand my bakery into a proper space, either a small commercial unit or a setup at home that meets requirements. I would invest in essential equipment like a bigger mixer, oven, fridge, freezer, and tools to increase production and consistency. The rest would go toward ingredients, packaging, and setup costs. This would allow me to grow steadily, work more efficiently, and continue building Peshy’s with care, quality, and intention.