All my life I have had a passion for baking.
After working as an executive assistant in oil and gas for 25 years, I decided to take a break and enter into the culinary baking program at SAIT. Sitting in the office for all those years, I always thought something was missing. Well I was right, taking that program at SAIT was the start of something wonderful and one of the highlights of my life.
After graduating with honours, I worked both in the private and public sector but always dreamed of working for myself. I wanted to use my creativity and produce delicious bakery products of my own and for others to enjoy.
When the Calgary Farmers’ Market opened at Curry Barricks, I decided it was time to take a leap of faith and open a small food kiosk. Customers were always asking if I could bake them gluten free, so that was the beginning of it all.
I started out small, creating carrot cake and cookies, then stepped up to do take home meals. I developed a love and passion for what I was doing and just kept testing, testing, and testing. It was truly a science project that still continues today. A lot of product ended up in the bin. But perseverance finally paid off and my recipe file grew. I still get excited when a product develops and taste like real food should. Because I don’t need to eat gluten free, I believe, if my family and I enjoy the product so will my customers.