Gluten-Free Events Calendar
If it’s gluten free and happening in Victoria, Vancouver Island or the Gulf Islands, you’ll find it listed here! From tastings to contests, farmer’s markets to food trucks – this is your calendar to Gluten-Free Paradise! Join Victoria’s Gluten-Free Foodies and add a new restaurant – and possibly a new gluten-free friend – to your repertoire!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita at the James Bay Market every Saturday from May 4th to September 28th from 9am to 3pm. Find them in the corner by the information booth (they have coffee!) under the big trees.
Learn more about the James Bay Market here.
Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven. Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.
NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Call ahead for special orders 250-748-8450
- Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
- Vancouver Island – Order Online for Delivery or Pickup
- Online Store for BC & Alberta – Open 24 / 7
- Complete Market & Craft Fair Schedule …
- Carrying retailers, restaurants and cafés …
Follow Bake My Day on Facebook • Catch Bake My Day on Twitter • Instagram
VICTORIA & DUNCAN
Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.
HOW DOES IT WORK?
- Order online from Friday 12pm to Tuesday midnight 12am (PST).
- Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
- Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).
BC and Alberta! Order Bake My Day Online – Delivered to your Door!
Puff Pastry Tips from Dale!
- “If you have time, it’s best to thaw puff pastry overnight in the fridge.
- If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
- Follow any puff pastry recipe, remembering that ALL pastry (gluten-free or not) bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
- If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
- We generally egg wash pastry before baking to give it that yummy golden colour
- A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
- Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
- Scraps can be gathered up and be reused. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”
Ready to Eat!
Ready to Bake!
Victoria Cheese and Meat Artisan Food and Beverage Festival
- DATE: Saturday, September 10 11:00 am to 9:00 pm with tastings at 11am, 3pm & 7pm
- INFO & TICKETS: victoria.cheeseandmeatfestival.com
- VENUE: Car Shop at Bayview (253 Esquimalt Road – access via Catherine Street)
- Facebook • Instagram
- Explore the smell, tastes, and textures of the Cheese and Meat Festival. Taste your way through international and local artisan food and liquor samples. All guests will be given a small charcuterie board upon entry that will allow for samples to be placed on the board while vendors describe their offerings. The Festival also showcases a 60/40 food to beverage mix.
Grimm’s Fine Foods Will Be There! Gluten-Free Goodness We Can Trust!
All of Grimm’s Fine Foods’ meat products are gluten-free, soy-free and made without added MSG. A huge selection of their products are also lactose-free – check the ingredient label to be sure. Learn more about Grimm’s here …
Grimm’s Fine Foods • FAQ’s • Where to buy Grimm’s Fine Foods •
Facebook • Twitter • Pinterest • Instagram
Endless Recipe Ideas!
“Grimm’s Fine Foods has been a trusted family favourite for over 60 years. We’re passionate about eating smart, and only use the freshest ingredients and leanest cuts. We guarantee that our products contain absolutely no fillers. We also try to make our products as low in salt and fat as possible.”
B-glutenfreevictoria 100% Gluten-Free European Style Desserts and Artisan Breads.
Victoria Health Show – January 27 + 28, 2024
10:00am – 5:00pm
Pearkes Rec Centre 3100 Tillicum Road
Adult Day Pass $8.00 Children (12 years and under are FREE)
Victoria Health Show • Facebook • Instagram
Order ahead to assure your purchase!
• bglutenfreevictoria.square.site
• Instagram via DM
• bglutenfreevictoria@gmail.com
• 250-208-3646
• Pick up or delivery arranged when ordering.
Enjoy a selection of baguettes, bars , biscuits, bread, buns, cinnamon buns, coffee cakes, cookies, croissants, filled pastries, loaves (banana bread & orange cranberry,) muffins, pies & sourdough! Best of all! MINI DONUTS!
B-glutenfreevictoria appears throughout greater Victoria, including Goldstream Market, Moss Street Market, Esquimalt Farmers Markets, Westcoast Outdoor Markets, Metchosin Farmers Market and seasonal events!
About Tanja!
Listen to Tanja on ‘A Canadian Celiac Podcast!’
Tanja Blondin, Owner / Operator of B-glutenfreevictoria, has been baking for as long as she can remember. Her German heritage continues to inform the food that she creates.
With hospitality in her DNA, Tanja has done it all from baking to catering, always with the best in presentation.
When her daughter was born, Tanja started a cake business that allowed her to work from home. The business was so successful that it grew into a full catering and pastry shop in Ontario. From there, she went on to manage restaurants, including the Starbucks that she transferred to in Sidney, to be closer to family.
Seeking a change from the coffee business, Tanja assumed a position in the bakery department of Sidney Thrifty Foods. It was around this time that she began experiencing health problems that lead her, and her daughter, to be diagnosed with celiac disease. Her employer tried to accommodate her condition with a move to the cake decorating department, but the proximity to airborne gluten flour was too much for her. Tanja had to resign, but that does not mean she stopped baking. Their loss was our gain!
What to do with decades of experience baking European pastries? Tanja reimagined them using gluten-free, organic ingredients, freshly milled at the dedicated gluten-free Millstone Farm Organics in North Saanich:
- almond flour • baking powder • brown rice flour • buckwheat flour • chia • buckwheat flour • eggs (fresh!) • flax seeds • millet flour • potato starch • psyllium husk • oats (pure) • quinoa • sorghum flour • sliced almonds • tapioca starch • teff flour • xanthan gum • white rice flour
Tanja adapted her favourite recipes to gluten free in her dedicated kitchen, and set up a booth on Sunday’s Mary Winspear Centre to test the market. The response has been so positive that she has gone on to create a ‘B-glutenfreevictoria Food Trailer’ – a first for Vancouver Island and beyond!
View the possibilities and order online through bglutenfreevictoria.square.site, or stop by her trailer during her busy market schedule this summer.
B-glutenfreevictoria 100% Gluten-Free European Style Desserts and Artisan Breads.
Victoria Health Show – January 27 + 28, 2024
10:00am – 5:00pm
Pearkes Rec Centre 3100 Tillicum Road
Adult Day Pass $8.00 Children (12 years and under are FREE)
Victoria Health Show • Facebook • Instagram
Order ahead to assure your purchase!
• bglutenfreevictoria.square.site
• Instagram via DM
• bglutenfreevictoria@gmail.com
• 250-208-3646
• Pick up or delivery arranged when ordering.
Enjoy a selection of baguettes, bars , biscuits, bread, buns, cinnamon buns, coffee cakes, cookies, croissants, filled pastries, loaves (banana bread & orange cranberry,) muffins, pies & sourdough! Best of all! MINI DONUTS!
B-glutenfreevictoria appears throughout greater Victoria, including Goldstream Market, Moss Street Market, Esquimalt Farmers Markets, Westcoast Outdoor Markets, Metchosin Farmers Market and seasonal events!
About Tanja!
Listen to Tanja on ‘A Canadian Celiac Podcast!’
Tanja Blondin, Owner / Operator of B-glutenfreevictoria, has been baking for as long as she can remember. Her German heritage continues to inform the food that she creates.
With hospitality in her DNA, Tanja has done it all from baking to catering, always with the best in presentation.
When her daughter was born, Tanja started a cake business that allowed her to work from home. The business was so successful that it grew into a full catering and pastry shop in Ontario. From there, she went on to manage restaurants, including the Starbucks that she transferred to in Sidney, to be closer to family.
Seeking a change from the coffee business, Tanja assumed a position in the bakery department of Sidney Thrifty Foods. It was around this time that she began experiencing health problems that lead her, and her daughter, to be diagnosed with celiac disease. Her employer tried to accommodate her condition with a move to the cake decorating department, but the proximity to airborne gluten flour was too much for her. Tanja had to resign, but that does not mean she stopped baking. Their loss was our gain!
What to do with decades of experience baking European pastries? Tanja reimagined them using gluten-free, organic ingredients, freshly milled at the dedicated gluten-free Millstone Farm Organics in North Saanich:
- almond flour • baking powder • brown rice flour • buckwheat flour • chia • buckwheat flour • eggs (fresh!) • flax seeds • millet flour • potato starch • psyllium husk • oats (pure) • quinoa • sorghum flour • sliced almonds • tapioca starch • teff flour • xanthan gum • white rice flour
Tanja adapted her favourite recipes to gluten free in her dedicated kitchen, and set up a booth on Sunday’s Mary Winspear Centre to test the market. The response has been so positive that she has gone on to create a ‘B-glutenfreevictoria Food Trailer’ – a first for Vancouver Island and beyond!
View the possibilities and order online through bglutenfreevictoria.square.site, or stop by her trailer during her busy market schedule this summer.
