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!

Jun
5
Fri
Bake My Day @ Cow-Op Marketplace
Jun 5 @ 12:00 pm – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
6
Sat
Bake My Day @ Cow-Op Marketplace
Jun 6 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
7
Sun
Bake My Day @ Cow-Op Marketplace
Jun 7 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
8
Mon
Bake My Day @ Cow-Op Marketplace
Jun 8 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
12
Fri
Bake My Day @ Cow-Op Marketplace
Jun 12 @ 12:00 pm – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
13
Sat
Bake My Day @ Cow-Op Marketplace
Jun 13 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
14
Sun
Bake My Day @ Cow-Op Marketplace
Jun 14 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
15
Mon
Bake My Day @ Cow-Op Marketplace
Jun 15 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
19
Fri
Bake My Day @ Cow-Op Marketplace
Jun 19 @ 12:00 pm – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
20
Sat
Bake My Day @ Cow-Op Marketplace
Jun 20 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
21
Sun
Bake My Day @ Cow-Op Marketplace
Jun 21 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
22
Mon
Bake My Day @ Cow-Op Marketplace
Jun 22 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
26
Fri
Bake My Day @ Cow-Op Marketplace
Jun 26 @ 12:00 pm – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
27
Sat
Bake My Day @ Cow-Op Marketplace
Jun 27 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
28
Sun
Bake My Day @ Cow-Op Marketplace
Jun 28 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jun
29
Mon
Bake My Day @ Cow-Op Marketplace
Jun 29 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jul
3
Fri
Bake My Day @ Cow-Op Marketplace
Jul 3 @ 12:00 pm – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jul
4
Sat
Bake My Day @ Cow-Op Marketplace
Jul 4 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jul
5
Sun
Bake My Day @ Cow-Op Marketplace
Jul 5 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review

Jul
6
Mon
Bake My Day @ Cow-Op Marketplace
Jul 6 @ 12:00 am – 11:45 pm

Cow-Up logoApart from carrying retailers, the best way to get Bake My Day to you in the Cowichan Valley/ Ladysmith / Mill Bay / Sahtlam area is through Cowichan Co-op Marketplace (Cow-op).

All of Bake My Day’s products are available – as well as some that you cannot buy at retail outlets ie 5 kg Flour, Pot Pies, Curry Chicken Hand Pies, Spanakopita and more! Have them delivered to your door!

Victoria – pick up at Zero Waste Emporium – 1728 Douglas St

HOW DOES IT WORK?

  • Order online from Friday 12pm to midnight Monday (PST) via http://www.cow-op.ca. Look for ‘Bake My Day’ under ‘Shop by.’
  • All orders are home delivered from Ladysmith down to Mill Bay on Thursdays.
  • New! Bike delivery in downtown Duncan. Learn more here.
  • Dale says, “Our products are still available through the bakery in Duncan, but please order ahead by phone 250-748-8450 or by email at [email protected]  so that your order can be  prepared and ready at the door.” 

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, sausage rolls and spanakopita are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

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.


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!

Bake My Day tarts1Bake My Day tarts 2gluten free fruit piespumpkin-pie-bake-my-day-300-x-225Bake My Day turnoversSausage Rolls 1gluten free spanokopita


Ready to Bake!

gluten free turnoversGluten free Pastry Mixgluten free spanakopita Bake My Day Ready to Bake Frozen Fruit Piesbake-my-day-ready-to-bake-frozen-sausage-rolls-copygluten free pastry dough 2gluten free pie shellsBakeMyDay Review