Bayfield Sweet Boutique

05/08/2026

See you tomorrow!
We’ve loaded up with beautiful gifts and sweet treats!
We are so excited to open the bakery gift cart tomorrow, especially for Mother’s Day weekend
Open from 10 to 4! 🩷

01/30/2026

I’m working on some recipes no sugar no wheat baking “No sweet no wheat” and having some great success!
And I think this recipe knocked it out of the park!

Ingredients
1 ½ cups Almond Flour or a tad more
½ cup Unsalted Butter (softened)
1/2 cup peanut butter
¾ cup Granulated Monkfruit/Erythritol Sweetener (or "brown" style for chewier results)
1 Large Egg
1 tsp Vanilla Extract
½ tsp Baking Soda
½ tsp Sea Salt
1/4 cup cocoa powder
Optional: ¼ tsp Xanthan Gum (for better texture/structure)
Instructions
Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the softened butter and sweetener until fluffy. Beat in the egg and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa, baking soda, salt, and xanthan gum (if using).
Form Dough: Gradually mix the dry ingredients into the wet ingredients until a dough forms..
Chill: For best results, chill the dough in the refrigerator for at least 15-30 minutes to prevent excessive spreading.
Shape: Scoop the dough into 1-inch balls and place them on the prepared baking sheet.
Bake: Bake for 10-12 minutes.
Cool: Crucial Step: Let the cookies cool completely on the baking sheet before moving them. They are very fragile when hot but will firm up as they cool.

01/13/2026

I couldn’t imagine a better day!
Rayden from brought sooo many flavours for us to sample today. I have created a soft gourmet cookie to pair with delicious ice cream to for my new signature BIG BERTHA ICE CREAM COOKIE to sell on my Bayfield Sweet Boutique bakery cart this summer!
Thank you .salon360education for joining me💕
This is ice cream heaven 🩷

01/04/2026

A new plan and offerings for the new year and we’re super excited! ⭐️

12/30/2025

INGREDIENTS

▢ 4 large eggs
▢ 2 tbs olive oil
▢ 1 cup (200 g) Greek yogurt
▢ 2 cup (224 g) almond flour
▢ 1 tbs baking powder
▢ 1/2 tsp salt
▢ 1 tbs apple cider vinegar

INSTRUCTIONS


Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
In a large bowl, lightly beat the eggs. Next, add in the olive oil, yogurt, almond flour, baking powder, salt, apple cider vinegar and mix until incorporated. Then, transfer mixture to the pan and spread out evenly. Bake for 30-35 minutes or until toothpick comes out clean. Transfer to a wire rack.

12/27/2025

A great way to use your Christmas dinner leftovers to make an incredible WELLINGTON in puff pastry

12/23/2025

12/01/2025

Christmas Crack is made!
1 cup brown sugar
1 cup butter
Bring to a soft boil for 4 mins
Line a large cookie tray with parchment and layout two boxes of Ritz crackers (I used one box reg and 1 box cheese)
Pour cooked mixture over the crackers
Put in oven 350° for 5 mins
Takeout and turnoff oven
Pour 2 cups of mixed choc chips over top and stick the tray back in the oven for 2 mins
Takeout and spread the choc chips easily over the crackers
Add anything you like M&Ms or nuts.
I added cut up Toberlone bar and added on some sea salt!
I let cool outside and ready to be boxed
Approved by John the recovering accountant himself! ❤️

⚓️⛵️

11/27/2025

Recipe:
2 cups peanut butter
1 -2 cups sugar free sweetener
2 large eggs
2 capfuls of vanilla
Spice if you like 🩷 I used eggnog
Mix well
Fold in 1 cup Rice Krispies
if you like
I used a small cookie scoop and got 30 good size cookies cake at 350° for 12-13 mins.