PRatti Truffle WCake.jpg
Figs and burrata.jpg
NJeng Wedding Cake.jpg
PRatti Truffle WCake.jpg

Sunday Night Supper at Whipped & Beaten


We are on hiatus as we embark on our transcontinental bike trip

Miss you already! Check back for a place to read about the adventure

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Sunday Night Supper at Whipped & Beaten


We are on hiatus as we embark on our transcontinental bike trip

Miss you already! Check back for a place to read about the adventure

SURRENDER YOUR BELLIES...

November Sunday Night Supper at Whipped & Beaten is on! Market your calendars for 16 November. The menu is now available on the Menu page. If there's anything you can't eat, let us know! We are flexible enough to accommodate omnivores, paleovores, and herbivores alike. Seating is limited. Reservations your spot now!

Fresh Start

The most delicious meals don't need to be complex. They need to begin with the freshest, high-quality ingredients. After that...the sky's the limit.

The Sweetest Thing

Come for the supper, stay for the dessert! In this kitchen, skipping the final course is just not done. Welcome home, sweet tooth.

Savoury Simplicity

The slow food movement at its finest. Slow because once you've started, you won't want it to stop. So just savour it slowly... 

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...AND FORFEIT YOUR HEARTS


LET'S NOT PRETEND YOU HAVE A CHOICE

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...AND FORFEIT YOUR HEARTS


LET'S NOT PRETEND YOU HAVE A CHOICE

Come share our love of food. Let your nose draw you in; allow us to feed your senses before the first morsel hits your tongue. 

Whipped & Beaten hosts a monthly supper at their primary location in San Francisco in the back half of the month.

Menus are generally three or four courses, and adapted as needed to suit dietary restrictions of all varieties. From vegan to paleo, gluten-free to pasta-loving, the W&B kitchen thrives on creating meals that centre around each person's individual contentment.  

All menus are seasonally influenced to encourage the brightest, most true-to-form flavours that each vegetable or fruit has to offer.

Expect to find stone fruits and tomatoes all summer long, apple-centred dishes in autumn, and winter squash to take prominence toward the end of the year. 

Alcohol is BYOB, with pairing suggestions happily provided upon request. 

NJeng Wedding Cake.jpg

Meet Me


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Meet Me


MICHELLE KELLY

EXECUTIVE CHEF

Want to hear a joke?

Q: Why are chefs the cruellest people in the world?
A: Because they whip their cream and beat their eggs.

...Which, admittedly, is a much nerdier way to come to a scandalous-sounding name, but you must admit that the glove fits.

Whipped & Beaten has been officially around since 2012, but the story—as is so often the case—goes way back.

It starts with a little girl named Michelle who refused to do so much as boil a pot of water. Until, that is, she discovered the power of freshly baked chocolate chip cookies as a tool for bribery, and it was all uphill from there! After years of pie, cookies, tarts, and croissants, our heroine woke up one day to discover that food was not the way to her heart—it was where her heart already lay. Bringing baked goods into her advertising agency paid off when her amazing boss asked her to make her wedding cake, and it finally hit home that this was a thing that maybe, just maybe, she could do for a living. Or, well, at least on the side. Have you seen San Francisco rents!?

In 2011, she landed a job as a pastry chef at a restaurant in the heart of Hayes Valley, San Francisco. Then, in late 2012, she decided to register her very own label, Whipped & Beaten, to pursue not only the pastry arts but the culinary ones as well. Wedding cakes locally and abroad, Sunday Night Suppers in her home, and fundraisers for global tragedies helped her expand her experience, and brings us to present day: an upcoming pop-up shop, and the dream of one day making a full escape into the dream world that is living a life of food.

Making ricotta

Lemon and blue