I have traveled to Paris, Belgium, Amsterdam and a few places in between in the search of great pastries and beautiful techniques and tools to help in my endeavors, honing my skills and investing in my knowledge and art! I create cakes but in recent years after my mothers diagnosis of cancer I started delving into and researching Ketogenic baking, gluten free baking and Diabetic pastries. I did th
is partially because my mother has a MASSIVE sweet tooth and the Dr's told her to fight her cancer she would need to change her diet. I started playing with recipes and let me tell you it was a culture shock! Not having the gluten or starch structure offered by regular flours, or starches, the chemical reactions offered by regular sugars was frustrating with a lot of trial and error. I've now been doing it for 3 years and can easily say there's treats we make that are 10x better than the regular sugar filled ones......like our Nanaimo bars for one! I don't believe in cutting corners or just because it's diabetic, gluten free or keto that it should lack in flavor! For us, Good is NEVER good enough, we are always trying to make things EXCEPTIONAL!
