Baking, Christmas and Teaching

I’ve started to teach baking classes at Well Seasoned Gourmet Food Store here in Langley BC. Owner Angie Quaale has got an amazing specialty food store and industrial kitchen where classes are taught almost every night. Very honoured to be a member of their chef team to spread the love of baking.

I’ve got a few classes coming up so that you all can get ready for Christmas entertaining:

Nov 1 Savoury Baked Appetizers – Asiago and Pancetta Puff Pastry Twists, Mediterranean Palmiers, Bite-Sized Spanokopitas, Savoury Madeleines with Goat Cheese and Sun-Dried Tomato and Asiago Lemon Thyme Shortbread

You’ll be surprised how easy they are to make and to have ready in the freezer so you’ll look like a genius to all your guests.



Nov 22 Cookie Exchange – Sugar Cookie Snowflakes, Gingerbread Chocolate Cookies, Church Window Cookies and Cranberry Orange Biscotti

Childhood and new favourites to tempt everyone.



Dec 6 is yet to be posted so stay tuned!


I would love to have you be a part of one of my classes, especially fun getting ready for Christmas. You’ll be sampling what I’m baking during the night and there will be lots to take home too, with all the recipes.

See for more class information.


Midsummers Market



It’s been a while since I’ve posted anything and thought that now was a good time since I’m going to be a vendor at the Midsummers Market at the Fort Langley Community Hall this Sunday June 25. I’ve got my list of what I’m going to bake so I’ll be busy the next couple of days getting ready for it. Pain au Chocolate, scones, muffins, cinnamon buns, macarons, marshmallows, meringue, croissants, etc.


Also I just purchased a new bakery display for the market from Pacific Restaurant Supply in Vancouver. I got rock star customer service from Kim Long who got me exactly what I needed. Doug and I put it together last weekend and now it’s just sitting in my CSI room (Craft, Sewing, Ironing – haha) waiting to be filled with yummy pastries.


It’s supposed to be a beautiful day on Sunday, so what better way then to spend it in Fort Langley. There are so many talented local artisans to give our support to. Stop by at my table and say hi; I’ve got something special waiting for you!


And with this being the first full day of summer, I just had to include this photo of the strawberries ripening in my back yard. Summer is here.


2017, Snow and Savoury Pot Pies








Welcome to my first post in The White Oven.

I hope that 2017 brings you many good things!

With all the snow we’ve had at the coast this winter, my customers have been enjoying my savoury pot pies. This week, I’ve been baking individual chicken pot pies, topped with a flaky crust. I also make Beef, Shepherds and Veggie pot pies.

Each pot pie is made with local ingredients, no preservatives, just wholesome goodness. I make my own stock, then load up the filling with veggies and lots of meat [for the chicken, beef and shepherds pies]. The shepherds pies are topped with swirls of creamy garlic mashed potatoes, otherwise they are topped with an all-butter flaky crust.

$4 each (4 inch individual size)

I would love to bake some for you. Just complete the form in ‘Quote’ or ‘Contact Us’ portion of my website

Keep warm and dry out there!