A cake should never feel like a compromise.

My husband has celiac disease, so gluten is not something he can simply make an exception for. And because I have always loved baking, I started paying much more attention to gluten-free cakes.

What I found was often disappointing. So many cakes were dry, crumbly, dense, or simply tasted like a substitute for the ‘real’ thing. They were the cake you bought because somebody at the table could not eat the other one. I kept thinking: why should that be enough?

Baking for him, but not only for him

At first, the goal was simply to bake something my husband could genuinely enjoy—not a cake that was good considering it was gluten-free, but a cake that was soft, moist, full of flavour and worth looking forward to.

I did not want to make a separate cake just for him while everybody else ate something different. I wanted to put one cake in the middle of the table and have everyone enjoy it. If the non-celiac guests wanted another slice too, then I knew I was getting somewhere.

From our kitchen to MISHA

There was a lot of trial and error. Gluten-free baking behaves differently, and replacing wheat flour is rarely as simple as swapping one ingredient for another. I played with recipes, textures and ratios until the cakes stopped feeling like gluten-free versions of something else. They simply started tasting like good cakes.

Misha is my husband’s nickname. He is the reason I started taking gluten-free baking seriously, so when it came time to give the bakery a name, nothing else felt quite as right.

Made to be shared

MISHA is built around a simple idea: a gluten-free cake should not sit at the edge of the table as the special alternative. It should be the cake everyone reaches for.

Because celebrations are better when nobody needs a separate dessert. You take a bite, you love it—and the fact that it happens to be gluten-free is just a bonus.