Megan Wessels

Megan Wessels is a self taught baker boss lady, innovator, plant based business owner. In 2013 Megan underwent surgery after enduring 3 years of severe stomach discomfort. In recovery she enjoyed a long overdue family meal, but it unfortunately sent her straight back to illness. Only after methodically documenting everything consumed, the answer was clear, and all animals products had to go!
“The Gypsy Kitchen was born in 2016 when I liked a boy, he liked anything sweet and I had no clue how to bake. So, the pursuit to impress him with cruelty free, delicious baked goods began. This is where our very first product was perfected “The Choc Chip cookie”

It took me many Sunday baking session to “get this baking thing right” but soon something happened that changed everything for me..LOVE! I fell in love with baking. The love for cruelty free baking & love for creating things that could make other people feel just as good as It made me feel. 

Being a swimming teacher for 12 years I couldn’t imagine doing something else so I would bake before & after work. I would spend hours perfecting my recipes & gaining new skills. At that time veganism was still very hush hush so finding vegan baked goods or even just reliable products was very challenging so this fuelled me to make everything from scratch.

With some subtle hints from at the time my boyfriend Norman, he planted a seed in the back of my mind that at some point something will have to give, stay a swimming teacher or start something that petrified me, my own bakery.
​The bakery was born. With the help from my dad we built the bakery with our own hands. From demolition to making our own light fixtures, painting the walls, cutting our own counters we did it ourselves. The Gypsy kitchen is made from the ground up with so much love & it doesn’t stop there it spills over into every single bake we make!”

P.S. That boy she liked…. They are now married & have a beautiful vegan family.


1. What’s your biggest achievement / Something you’re proud of yourself for?
“I would say my vegan bakery,being self taught and having no clue on how to even begin or how to a price my products to still be going strong and making it through covid.I am proud of my resilience and I am proud of my determination to always be learning, growing and sharing love and knowledge.”

2. What’s your biggest fear / something that holds you back?
“Fear would definitely be falling,I think most of us fear falling, I’ve put my heart and soul into my business. Something that holds me back , even though I can learn via online courses etc,in South Africa there are not many institutes offering fully vegan pastry courses,classes in general really. There is something magical,mesmerising about watching someone who has honed their craft work in front of you. I am always in pursuit to be the best or the first so I really thrive on gaining knowledge and skills.”

3. What’s your biggest contribution / Something you like to share?
“If you mean contribution to the community I would say being open to sharing my knowledge and skills. I feel this helps those who just dont know where to start have a place or person that is relatable, this can help them in their pursuit to be healthier, do more for the environment or family. I love teaching workshops and majority of my clients who have attended my workshops have not been vegan. This is the biggest compliment I could get. And through Five star vegan, helping restaurants,  hotels, lodges understand and offer amazing vegan options.

4. Fun Facts:
“I’m actually really funny”

Thank you for being you!

“Where do you find inspiration? In all the ways, but mostly, inside.” – SOW

Copyright/Disclaimer: The content on this page has been directly created & procured by SOW for the purposes of this website and this project. The contributors herein have each personally issued their material to SOW and all rights are reserved. 

You’re lovingly invited to spread the message. Simply share this page wherever you can. One never knows who it might need to reach.
Click FB link below

%d bloggers like this: