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 Vancouver Island Market at North Town Centre in Nanaimo.
Saturday, March 30th – 10am to 6pm. Sunday, March 31st – 11am to 5pm.
Learn more about Vancouver Island 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.
- 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!
*Visit happyditty! Confections by Melissa to see how well Bake My Day’s All Purpose Flour Mix works!
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 Vancouver Island Market at North Town Centre in Nanaimo.
Saturday, March 30th – 10am to 6pm. Sunday, March 31st – 11am to 5pm.
Learn more about Vancouver Island 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.
- 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!
*Visit happyditty! Confections by Melissa to see how well Bake My Day’s All Purpose Flour Mix works!
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 Mother’s Day Paint In at Royal Roads University. Sunday, May 12 from 11am to 4pm.
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.
- 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 Sidney Street Market Thursdays from 5:30 – 8:30 pm
through to August 29 – in front of Tanner’s Book Store. NEW! Ask about their curry pies!
Special order? Call ahead at 250-748-8450.
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. Dairy-free options available.
- 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 Parksville by the Sea on Tuesdays from June 11 to August 29th. 6:00 – 9:00 pm except for August 15, 22 and 29 when the market will end at 8:30pm. Look for them in front of the Stedman’s customer parking lot.
Watch Bake My Day’s Deep Dish Pie Video here.
Learn more about Parksville Summer by the Sea 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.
- 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 Oak Bay Night Market!
4 – 8pm on second Wednesdays
June 12, July 10, August 14 and September 11.
Learn more about the Oak Bay Night 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.
- 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 Sidney Street Market Thursdays from 5:30 – 8:30 pm
through to August 29 – in front of Tanner’s Book Store. NEW! Ask about their curry pies!
Special order? Call ahead at 250-748-8450.
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. Dairy-free options available.
- 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 Parksville by the Sea on Tuesdays from June 11 to August 29th. 6:00 – 9:00 pm except for August 15, 22 and 29 when the market will end at 8:30pm. Look for them in front of the Stedman’s customer parking lot.
Watch Bake My Day’s Deep Dish Pie Video here.
Learn more about Parksville Summer by the Sea 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.
- 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 Sidney Street Market Thursdays from 5:30 – 8:30 pm
through to August 29 – in front of Tanner’s Book Store. NEW! Ask about their curry pies!
Special order? Call ahead at 250-748-8450.
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. Dairy-free options available.
- 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 Parksville by the Sea on Tuesdays from June 11 to August 29th. 6:00 – 9:00 pm except for August 15, 22 and 29 when the market will end at 8:30pm. Look for them in front of the Stedman’s customer parking lot.
Watch Bake My Day’s Deep Dish Pie Video here.
Learn more about Parksville Summer by the Sea 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.
- 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 Sidney Street Market Thursdays from 5:30 – 8:30 pm
through to August 29 – in front of Tanner’s Book Store. NEW! Ask about their curry pies!
Special order? Call ahead at 250-748-8450.
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. Dairy-free options available.
- 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!
