NAMASTE!

Hi, I’m Keya Wingfield! I was born in Bombay (Mumbai) India, moved to the US 15 years ago and have been a Richmond, VA native ever since.

I’m a baker, a chef, a recipe creator, food photographer amongst many other things. I’ve always said, my roots are Indian but my training is Virginian. This unique situation has equipped me with a priceless perspective on food. I work with many brands to create a different consumer experience for them, so they can reach a new kind of audience.

Food is my love language and I put my heart into everything I create.

2020 brought about many strifes and some triumphs. You’ll see me on Food Network’s Spring Baking Championship, Season 7, starting February 22nd 2021.

This year is full of promises and I can’t wait to share everything that’s coming down the pike!

Until then, let’s work together, feel free to fill out a contact form on the site or e-mail me on info@keyaandco.com. Would love to chat about what I can do for you or your brand.

Oh and I also have been running a dessert studio the last 11 years, formerly known as Candy Valley Cake Company, now called Keya & Co Baking. We make custom desserts!

KEYA WINGFIELD

Gave mooli (radish) Paratha a modern upgrade with these beautiful purple daikons from @manakintowne More deets in stories! The Paratha is crusted with peanuts, cooked in ghee, I will forever make crusted Parathas from now on! You saw it here first!
From the day this relationship started, to her first word, which was Dada, to now where mama always plays second fiddle to dada, but who can blame her! Happy Father’s Day @davidcwingfield
Garlic scapes are not used in Indian cuisine...until now!! Im changing the game! Garlic Scapes—MY way!! Scapes Bhajiya with the perfect partner: Tomato Achaar @brooklyndelhi There is an abundance of fresh and local produce available to us than
Khichdi has a high ranking on the list of Gujju comfort foods...I’ve made so many versions that I’ve lost count. This particular one is going to be on repeat! Ghee Fried Crispy Mexican Scallions with Saffron Khichdi! It sounds fancy, bu
Your dad called and he said he wants a Citrus Meringue Pie For Father’s Day, and as luck would have it I’m teaching just a that this coming Saturday! Come join me! Link in bio. #fathersday #rvadine
A really simple cornmeal cake for a really simple Sunday! The little purple pieces of fruit in this cake are Jamun. Jamun are native to India and I grew up eating them fresh off of a cart outside of school in the summer months! I haven’t seen
Toasted and fresh coconut jasmine burfi suddenly happens when a bag of fresh coconut threatens to go bad! #burfi #confections #indianconfectionery #f52grams #feedfeed #rvadine #quickdesserts
I can’t look at a Samosa ever and not think of Micheal Scott - “the worst s’mores I’ve ever tasted, yuck!”😂 I made what I call - therapy samosas - last week for my Mom’s Birthday! Her favorite snack! #samosas #in
Aam Ras Tarts! The tart bandit struck again! He tried to eat them as I was photographing them, had to hurry it along! Aam Ras (fresh mango purée, Strained and uncooked), almond pastry cream, cinnamon pâté sucrée! #mango
I’ve spent the past few days with so many questions, and it turns out that love is still the answer! 📸 Uma and her new friends at the Robert E. Lee Participation Trophy, with renovations by Black Lives Matter.
#blackouttuesday 🖤
I’ve always believed that the burden of racism is on the racist. It is on you to not be small-minded and ignorant. It is up to to you to educate yourself and teach love, not hate. If you’re a racist, it’s your problem. Not mine. Al
If you hop on over to @diasporaco stories today, you’ll see me and my funny little face showing you how to make this Dal Focaccia! The recipe is up on their blog as well! Thank you @sanajaverikadri and @diasporaco for putting together such an
Are you getting tired of strawberry content? My bad!!! Roasted strawberry and rose barfi ice cream! I didn’t want to make an ice cream base and then add chunks of barfi to it, so I worked on getting a barfi taste in the base of the ice cream,
I’ve got 6 lbs of ripe strawberries to power through, let’s go! Roasted strawberry and cardamom chocolate chip cookies with sooji (semolina), chewy, gooey with pools of dark chocolate, jammy strawberries, and generous amounts of sea salt
LAVENDER SHAKKARPARAS!! Born out of my need to not throw away the tiny bit of the rich saffron cardamom syrup left over from the gulab jamun ice cream sandwiches! Shakkarparas are a classic snack, imagine if you fried shortbread cookies, that’
Dessert deception - Giant Cinnamon Roll hiding under a pile of lime zested, cardamom scented, black salted fruit! #rvadine
Taco Tuesday is great and all, but there’s something to be said about a hunky-gooey-sloppy-cheesy-crispy-salty-spicy quesadilla! Lilu lasan (green garlic) cream, crispy white beans, spinach, jack, and green chili flakes, all stuffed between wh
Paneer Korma Bowl! Made with some left overs from to-go meals on Friday! Have you ordered food this week? To-go/delivery meal deadline is tomorrow at Midnight. And while you’re at it, check out the cinnamon roll class available, link in bio!
Gulab Jamuns, when they’re made from scratch, are very indulgent. And if stuffing them with ice cream is a crime, then LOCK ME UP!! Gulab Jamun Ice Cream Sandwiches - Freshly made gulab jamuns, stuffed with kewra water ice cream... #gulabjamun