With the new year always comes new recipes. If you have any favorites you miss since living a gluten free lifestyle just drop us a line and we will attempt to make it for you.

Todays feature at the bakery good old fashion tuna cassarole. Yummy!!! come get some while it lasts.

As always happy eating!!!!

Went to workout with my trainer this morning thinking it`s  so cold outside would rather stay in bed. Ends up I could have I had the wrong time. Driving back home all I could think of is warmth. Comfort food is calling at me.

This afternoon we have our TV show taping and I am going to cook up a storm of foods that warm my soul and make my belly smile.  Chicken and dumplings sounds good to me. Mmmmmm I can taste it now.

Have a great day, try to stay warm and tonight think about making something to warm your insides.

As always, happy eating!!!!

It has been one fast and furious year for us at the bakery quite honestly a blur. We moved in October to a much larger facility to accommodate our growth. We have windows yeah!!! I love our new bakery location.

I have started a new 30 minute TV show called What’s Up With Gluten. I am having so much fun doing it. As I do my research for the recipes I am teaching I am amazed at how much I am learning. I hope you will tune into Cable 14 and learn right along with me.

This new year also brings new inspirations to the bakery. We will be experimenting with more dairy free baking. Also on the list is sugar free to offer our ever growing diabetic customer base.

I wish you all much health and happiness in 2012.

As always, Happy Eating!!!!

Good morning to all,

What a great morning,  the sun is shining and the day is looking promising. Some of our local farmers are growing for us this year, what a treat to get the freshest possible ingredients and turn them into something delicious. We received our first of the season rhubarb and without wasting any time have created a scrumptious Rhubarb, apple and granola muffin. They are delicious.

I have been very busy in the kitchen these days creating some new food. I have come up with a killer Mac and cheese. It is available at the bakery, or you can just buy the cheese sauce and make your own. It really tastes like my Mom’s  mac and cheese when I was a kid.

Lorraine, if you are following our blog. I did make the buckwheat multi seed hamburger buns they turned out great. You can get them at the store. I will bring a pack with me to Ottawa for you. Thanks for the idea.

Well I am off  to the Celiac National Conference in Ottawa, sort of a mini holiday.  Hope to come back inspired, rested and more knowledgeable.

As Always, Happy Eating!!!!

We have had to increase our minimum orders to $150.00 for on line shopping to receive free shipping. This is a result of our courier continually increasing our rates with fuel surcharges. We can no longer absorb these freight costs.

On a brighter note we will be in Ottawa at the National Celiac Conference as a vendor on May 13th to 15th at the new convention center at booths 48 & 49.  Hopefully some of you who live in the Ottawa area and are attending the conference can come out and meet us.  We will have lots of samples for you to taste.

This week I am going to make red velvet cupcakes. I have been inspired as I am doing a wedding cake made up of cupcakes in October and the bride and groom are coming for some taste sampling.

Have a great day and as always,

Happy Eating!!!!!

Good morning to all,

Today is really nice, the sun is trying to break through those grey clouds. We are closed for Good Friday. Our bakers however still have to work baking all the Easter treats and bread for tomorrow.

Drop by the bakery tomorrow to grab some hot cross buns, Easter cookies and cupcakes. We are having a draw for a stuffed Easter bunny so be sure to fill out your ballet when you come.

Have a very Happy Easter and as always,

Happy Eating!!!!!

Hello to All,

I was in my garden yesterday looking at all the new shoots breaking through the ground, even my rhubarb is starting to show growth, definitely a sure sign of spring. I love the spring time I get so excited this time of year. The fiddle heads, mint and chives are just around the corner. This certainly inspires me to create some new recipes in the kitchen.

My farmer friends John and Jill of Waterhall farm will be growing a variety of fruits and vegetables for me this year.

Think Rainbow Swiss chard quiche, strawberry, rhubarb muffins and pies. It’s just around the corner.

In the kitchen this week we will be making pork souvlaki and if temperatures stay warm quinoa salad.

Just a heads up there is still a couple of spots left at the go cooking tomorrow night. If you are interested contact Karen Aquino at the Spec. www.gocooking.ca 

As Always, Happy Eating!!!!

Happy Monday,

What a beautiful day on the beginning of March break. I have been getting tired of the same old same old in the kitchen and have started playing around with some new recipes.  Have come up with city chicken, this one I will be teaching on my next cable 14 taping. In the meantime why not come down to the bakery and try some for yourself, it’s delicious.

This weeks task is  to come up with a gluten, dairy and sugar free cookies that kids will just love. I will keep you posted.

As Always, Happy Eating!!!

What a crazy week it was last week. We taped our shows for cable 14 a well as did another CHCH morning live, this time with Lori, what an awesome lady. When we do these shows there is allot of advance prep. It is a really fun time creating new dishes to show you.  For those of you who didn’t catch the segment I made some fantastic manicotti stuffed with spinach, cheese, roasted garlic, nutmeg and eggs. Yum it was delicious.  

New in the kitchen these days is perogies, tastes just like the real deal.  Why not come down to the store and try some. Also new in the kitchen vegetarian manicotti, delicious.

As Always Happy Eating

Good morning to all,

Ekaterina our Russian bread maker has created some awesome potato/bacon perogies. Delicious, Ya’d never know it’s not the real deal. Why not drop by and grab a bag from the freezer.

This coming week is very busy, we will be taping 4 new episodes for Cable 14 on Monday afternoon. Also we will be on CHCH morning live with Lori this coming Wednesday. We actually have to be in the kitchen at 4:30am to get everything ready yikes!!!!

March we will be teaching a kids class during March break. We will teach the kids to make chicken fingers, baked mac and cheese and lastly ice cream sandwich cookies yummy.   Check out gocooking.ca  to sign up.

We have stared working on our next cookbook Gluten free BBQ and hope to have it released in time for fathers day. We will keep you posted.

As Always Happy Eating!!!