Find Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls, spanakopita and seasonal treats at Dicken’s Fair at James Bay Community Centre on Saturday, December 7th from 10am to 4:30pm.

NEW! Chicken Pot Pies and Curry Hand Pies. Only available at market appearances. Special orders 250-748-8450.

The James Bay Market Society presents the 39th Annual Dickens Fair, a holiday craft fair featuring more than 60 juried Island artisans, a hot food cafe, children’s activities and free door prizes. Admission is a toonie at the door and children under 12 are admitted free. Bring the whole family. Learn more about Dicken’s Fair.

Watch Bake My Day’s Deep Dish Blueberry Pie Video 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. 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!

• All Purpose Flour Mix*
• Ready to Bake
• Ready to Use
• Tarts

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!

Meet Up at MeeT Vegan / Vegetarian Restaurant at 797 Hillside Ave in the former Boston Pizza location

4 – 6pm on Sunday, April 16
RSVPs REQUIRED to ellen@theceliacsene.com

eatmeet.ca • Menu • Facebook • Instagram • info@eatmeet.ca • 250-704-2900

MeeT Reshapes the Restaurant Industry 

Never before in The Celiac Scene’s history have I interviewed a restaurant so aware of its ingredients and so committed to serving the unique needs of each and every diner.

Food sensitivities are not just accommodated, they are celebrated!

Because MeeT is committed to honouring the vegan and vegetarian choices of its diners, they visit with every supplier and build strong relationships with each one of them.

In the course of doing so, they become keenly aware which ingredients contain gluten along with a host of other food allergens. As a result, MeeT has effectively deconstructed the building blocks of food, and from there, created amazing meals in ways that meet almost any need – or want!

I spoke with Adam Twohey, former chef at MeeT’s Yaletown location in Vancouver, and now Victoria’s MeeT  Manager. He impressed me with his comprehensive knowledge of everything this 4-location offers. Be amazed!

• Dedicated gluten-free deep fryer
• Dedicated gluten-free grill
• All toppings used to dress meals are taken from fresh containers.
• If there is any doubt about the GF status of an ingredient container, a fresh container is taken from their walk-in cooler.
• Any loose flours used at MeeT are gluten free
• MeeT uses Little Northern (vegan) brand bread and buns for their gluten-free burgers and sandwiches. 
• MeeT’s menu is notated to indicate which meals contain gluten and nuts. Many of these meals can still be adapted to gluten free. Ask your server – they are eager to help!
• Please always assert your needs when ordering items that do not have a gluten notation to ensure that the kitchen can take necessary precautions.
• OATS! The oat-intolerant can rejoice in knowing that oats are not incorporated into any of MeeT’s offerings! 
• Oat milk however is used, and it should be noted that it is NOT gluten-free. 
• Specially ordered meals may take longer to prepare and cook. Please be patient. 

“I am thrilled that MeeT Restaurant has made its way to Victoria. I encourage our community to offer this breakthrough establishment its warmest welcome!” Ellen Bayens, The Celiac Scene

More About MeeT
“Ivo, Jason and Linda have spent the last 20 years in Vancouver, owning and operating a total of 8 restaurants and organic grocery stores throughout the city!”

“They launched the concept of MeeT with a purpose to re-engage in the restaurant industry – not just to succeed in this market, but to re-shape it!”

“From customers perceptions of comfort food, to staff perceptions of what a workplace should be, their goal is to surpass and re-imagine the restaurant establishment to be a better version of itself!” Learn more …

I have severe food allergies. Can I eat in your restaurant?
“We take food allergies very seriously. While we can never guarantee that our food is 100% free of allergens, there are several steps that we take to minimize the risk of cross-contamination. We are a peanut-free establishment, two of our deep fryers are used exclusively for gluten-free items, and our menu is egg and dairy free.”

“Our menu does make extensive use of ingredients such as nuts, wheat, and soy, but we take great care to process these items separately to avoid cross contamination. Please specify with your server the nature and severity of your allergy. Severe allergy bills do take us longer to prepare and cook.”

*Despite all of this, there is always a chance of human error in prepping or cooking of food, or cross-contaminated food from suppliers. For this reason, guests should be comfortable with these potential factors before eating with us. Learn more …

Do you have a kids menu, and are you kid friendly?
“OMG, we love ‘em! We were recently featured on a Kids Edition episode of You Gotta Eat Here! (season 5 episode 16, but who’s counting?) where we showed off a few of our favourite kid friendly dishes; the Chili Cheez Fries, Mac’N’Cheez Burger, and Chocolate Coconut Ganache Tart. We don’t have a dedicated kids menu, but there are lots of items on our menus that your kids will love!” Learn more …

Find MeeT  in Vancouver

• Main – 4288 Main St – 604-696-1010
• Gastown – Inner Courtyard, 12 Water St – 604-696-1111
• Yaletown – 1165 Mainland St – 604-696-1165

Dine as a Group at Tartan Toque! Saturday, April 20 from 5pm at 1507 Pandora Avenue. Right next door to Origin Bakery!

• Everyone welcome! Gluten-free diners as well as significant others who may or may not eat gluten free! Family friendly!
• Tartan Toque’s token of appreciation! Complimentary Panna Cotta Dessert!  (contains dairy)
• RSVPs a MUST before Thursday, April 18! Contact ellen@theceliacscene.com.
• Drop ins and ‘no shows’ are not cool. Notice of cancellation required or risk being excluded from future events.
• Additional food sensitivities / allergies? Please contact Tartan Toque directly at 778-265-9464.

• Monday Nights – Shafts – coffee-flavoured cocktails (GF) 
• Tuesdays & Thursday – Pitcher Specials (contain gluten)
• Wednesdays – Wing Nights – second orders are half price! (GF)
• Sunday – Special pricing on Caesars (made with GF Worcestershire sauce!)

Tartan Toque is Victoria’s Premier Wings Restaurant! New owner Brendan Walker, is a Red Seal Chef with vast experience in the hospitality industry .

He is proud to have worked at some of Canada’s best hotels: the Lord Nelson Hotel in Halifax;  the Shangri-la Hotel in Toronto;  Weston Bayshore, Fairmont Waterfront & Pan Pacific Hotels in Vancouver and the Delta Ocean Pointe Hotel in Victoria.

• Perhaps what makes Brendan most qualified to undertake a makeover of this very popular restaurant is that his father has celiac disease. Brendan gets it!

1507 Pandora (right next door to Origin Bakery) Open 7 days a week! 12 – 9pm
tartantoque.ca • Order Online • 778-265-9464
Facebook • Instagram • Gallery • Menu (scroll down to view)

In advance of Tartan Toque’s reopening, Brendan used his skills to hone what was already a mostly celiac-friendly menu to (almost) 100% gluten-free. ‘The Toque’ has been voted Victoria’s Best Wings many times over. Each item is made in house, from scratch.

• Wings, their sauces and – wait for it – gluten-free deep-fried pickles, calamari, crispy chicken & fries
• All deep fryers are dedicated gluten-free
• No loose flour on site, gluten or otherwise. All desserts are gluten free
• Tartan Toque is pleased to offer us Whistler’s Forager Beer, ciders and a selection of carefully curated wines. 

Where’s the gluten, then?! The only gluten-containing items on the premises are hamburger & hot dog buns, wraps, croutons and a selection of gluten beers.

If you are a celiac or require a scrupulously gluten-free meal, make that crystal clear when ordering. * Staff will swap in Origin Bakery bread or bun, refresh their gloves and settings and, importantly, will use fresh toppings from un-opened bins. **

^* As in any kitchen that also handles even the smallest amount of gluten, Tartan Toque cautions that the risk of cross contact, albeit remote, may still be a possibility. 

^** NOTE: for the oat sensitive: ‘pure’ oats are used in all burgers.