Preheat the oven to 400 degrees F (200 degrees C). Sift flour and salt together; set aside.
Beat butter and sugar together in a medium bowl with an electric mixer until light and fluffy.
Stir in egg yolks, almond extract, and vanilla extract.
Gradually blend in sifted flour mixture.
Fill a cookie press with dough and shoot cookies about 1 ½ inches apart onto an ungreased cookie sheet. If you like, decorate with colored sugar or sprinkles at this time.
Bake cookies in the preheated oven until edges are just set and bottoms are lightly golden, 6 to 8 minutes. Let cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Serve and enjoy!
TIPS:
I sometimes like to dip these in a thin coating of chocolate or half dip them before adding sprinkles.
In a medium bowl, whisk together the flour and salt. Set aside
In a large bowl, beat the egg yolks until light and fluffy. You can do with with a stand mixer or hand mixer. It can be done by hand but takes way longer.
While continuing to mix, slowly add the sugar, and mix until light anf fluffy again
Stop the mixier and gently fold in the sour cream and vanilla to the egg mixture.
Now switch to the dough hooks, and gradually add the flour mixture. Kneed for about 5 minutes or until smooth. You wan the dough to come away from the sides of the bowl and hook.
Dust your counter with flour and roll the dough out until very thin. The thinner it is, the crispier the cookie.
Cut the dough into strips that are about 5 inches long and 1 inch wide.
If this is your first time making these, go go ahead and fry them as they are. If you wan the traditional bow show, cut a 1 inch slit lengthwise in the center of the strip and thread one end of the strip through that hole.
Bring your deep fryer or 2 cups of oil in a pot to 360 F.
Once the oil is to temp, use a slotted spoon to drop the strips into the oil. Fry them for about 30 seconds, turning once to make sure both sides are browned.
Once golden brown, use the slotted spoon to lift them out and lay them out on a baking sheet with paper towel
While the cookies are still warm, dust them with icing sugar.
2 cups mini marshmallows (white or rainbow, your choice!)
1/2 cup chopped red and green Glicee Cherries
2 cups shredded coconut
Directions
Line a large baking sheet with parchment paper
In a large bowl, combine the honeygrams, dulce de leche, and vanilla, stirring until thoroughly combined and there are no dry areas left.
Stir in the marshmallows and cherries until evenly distributed
Pour the coconut onto a large plate.
Roll the honeygrams mixture into 1 inch balls, then roll in the coconut until covered
Place on the prepared baking sheets and chill until firm, about 30 minutes
Store in an airtight container in layers, with parchment or wax paper between each layer. Store at room temperature for up to one week or freeze for up to 3 months
¼ cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
¼ cup unsweetened baking cocoa
Directions
1. In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
2. Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
3. Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.
5. Heat oven to 350°F. Cut rolls of dough into ¼-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.
Time Saving Tips
- Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before baking. To freeze cookie dough rolls, wrap in foil or freezer proof wrap. To thaw, let dough stand 15 to 30 minutes until easy to cut into slices.
- If you are making more than one batch of these cookies save yourself the hassle of dividing the batter and make your first complete batch cherry flavored and the second chocolate flavored.
Gluten-Free vs Gluten-Friendly: What You Need to Know
If you’re new to the world of gluten-free baking—or even if you’ve been buying “gluten-free” treats for years—it’s easy to assume that swapping wheat for gluten-free flour makes everything safe. The truth? It’s a lot more complicated than that. Whether you’re baking for yourself, your family, or selling goodies at a holiday market, understanding the difference between truly gluten-free and “gluten-friendly” is critical.
Think of this as a friendly—but honest—wake-up call about what it really takes to keep people with celiac disease safe.
⸻
What is Gluten and Why It Matters
Gluten is a protein found in wheat, barley, and rye. For most people, it’s harmless, but for those with celiac disease or severe gluten intolerance, even tiny amounts can trigger serious health problems—from digestive issues to long-term complications.
How much gluten can impact our health? Any more than 10 mg or 10ppm. To give you a visual of how much that is....that is about 1/3 of a grain of rice white rice.
Here’s an analogy that hits close to home for anyone who isn’t gluten-free: treat gluten like raw meat. You wouldn’t leave raw chicken on your counter for someone else to handle without cleaning up first, right? Or go and cut your vegetables on a cutting board you just cut raw meat! Gluten deserves the same level of respect. One speck left on a counter, utensil, or pan can make someone sick. Remember....1/3 of a grain of rice...
⸻
Gluten-Free vs Gluten-Friendly
These two terms might sound similar, but there’s a world of difference:
Gluten-Free
• Legally regulated term when used on food labels.
• Requires strict measures to prevent cross-contamination.
• Must meet safety standards set out by Health Canada and the Canadian Food Inspection Agency.
• True gluten-free baking isn’t just about ingredients—it’s about process, tools, and constant vigilance.
Gluten-Friendly / Gluten-Sensitive Options
• Often used by bakeries or small businesses without dedicated gluten-free kitchens.
• Can still contain traces of gluten from shared utensils, pans, surfaces and air/ventilation (Did you know gluten flour can stay in the air for 24hr?? So even if you back on another day, if you did not wait 24hrs, it may still not be safe for those with celiac disease)
• May be fine for someone who is gluten-sensitive, but not safe for people with celiac disease.
For more details, you can review the official Health Canada regulations on gluten-free labeling.
⸻
Why Cross-Contamination is a Big Deal
Even if you use gluten-free flour, cross-contamination can happen in ways most people don’t think about:
• Shared mixing bowls, spoons, or baking sheets.
• Flour dust lingering in the air for up to 24 hours.
• Countertops, cutting boards, or pans that touched gluten-containing foods.
In other words, baking gluten-free in a shared kitchen isn’t automatically safe. If you wouldn’t leave raw meat on the counter, don’t leave gluten there either. Following the same rules you learn in food handling certifications—clean, separate, sanitize—is essential.
⸻
Practical Tips for Safe Gluten-Free Baking
If you want your baked goods to be genuinely gluten-free:
• Use separate utensils and pans for gluten-free baking.
• Sanitize surfaces thoroughly before and after baking.
• Store gluten-free ingredients separately from gluten containing ingredients.
• Consider dedicated baking days (as long as there is 24hrs between when you finish gluten baking and start gluten free baking) or kitchens if possible.
• Be honest with your labeling: if there’s any chance of contamination, call it “gluten-friendly” rather than gluten-free.
These practices aren’t overkill—they’re what keep people with celiac disease safe and healthy.
⸻
A Call to Action for Small Bakers
If you’re selling baked goods at markets or online, take a hard look at your practices. Ask yourself:
• Could someone with celiac safely eat this without risk?
• Are my utensils, surfaces, and baking methods truly gluten-free?
• Would I confidently serve this to a loved one with celiac?
If the answer isn’t a resounding “yes,” consider labeling your items as gluten-friendly. Transparency builds trust, protects your customers, and ensures you’re part of a safer gluten-free community.
⸻
Conclusion
Gluten may be invisible, but its impact is very real for many of us. Gluten free, Gluten friendly...one isn't higher or better than the other. They just serve different customers.
When I was at the Butter Tart festival a large number of customers came up to me sharing stories about being disappointed after having waited in a massive line to get butter tarts from someone that said they had gluten free butter tarts, only to get up their, start asking about their practices and discovering they are not safe for them to eat. With Christmas market season coming, I can tell you from personal experience, this is an all to common frustration.
This gentle nudge for folks that are not dedicated gluten free, to use the term gluten friendly, is simply so those of us that have severe immune disorders and other issues can immediately know that unfortunately your product is not for us, while leaving it open for those who are comfortable with or able to tolerate small amounts of gluten, to confidently purchase from you or ask additional questions.
...and please....don't ever lie to us about your practices....because I assure you, within a short amount of time of eating your product, we will know.
The crowds have left, the chaos is over....and now you have piles of gravy, turkey, stuffing and more in your freezer. Here are a few ideas to help you creatively use your leftovers.
I'm sure we have all made the messy turkey sandwiches and piled our plates high with microwaved leftovers but I want to share with you four of my favourite recipes to get the leftovers out of the house in a way other than the garbage...or livestock feed lol.
1: Stuffing Waffles
No matter what you do, gluten free stuffing is going to eventually become doughy. Maybe you tried my loaded stuffing recipe and all the sausage and veggies helped keep the bread chunky...but its still going to come apart the longer there is heat, steam moisture ect. So why not work with this!
Take about 2 cups of your stuffing. If it is already very soft and mushy all you need to add is one egg. If it is still chunky, you will want to add a bit of chicken broth to it as well as the egg until it is soft. If the stuffing is REALLY chunky, I've pulsed it in the food processor until I get the consistency I want.
Then all you have to do is spread this stuffing mixture into your preheated waffle iron, close it up and wait until it's done!
No waffle maker? No problem! You can make pancake style patties and fry them up in the pan!
Go ahead and top these with gravy and or cranberry sauce!
2: Turkey Stuffing Meatballs
Ok so with this you are kind of doing the same thing with the stuffing as you did for the waffles, but the end mixture is thicker with chopped turkey and I like to add dried cranberries.
Take about 2 cups of your left over stuffing. To that you want to add about 1 cup of leftover turkey or ham chopped up. I like the meat to be like the size of m&ms so it's still chunky. I also fold in a sprinkle of dried cranberries and one egg. Give it all a good mix until it comes together. Scoop and roll these into golf ball sized balls. To bake them, set your air fryer/oven/toaster oven to 375. Once it is at temp, toss these tasty goodies in for 20-25 minutes. This will depend on the size of the meatballs and your oven. Luckily, everything in the meatballs is precooked so we just want to make sure they are nice and toasty hot.
Serve these on mashed potatoes and topped with gravy or toothpicked on a platter with cheese and a make a dip by mixing cranberry sauce with honey mustard (FYI that cranberry mustard sauce is also epic with sausage rolls)
3: Turkey Pot Pie with Stuffing Crust
So for this I have actually used this recipe as a base and have changed things over the years
Classic cold weather comfort food with a twist! Easy homemade leftover Thanksgiving turkey pot pie with a stuffing crust! A flavor packed mu
So how I twist this up a bit is if I have a lot of leftover vegetables, I just add those instead of chopping up peas and carrots. I just make a mix of the left over ham or turkey and vegetables. If I have a ton of gravy left, I will also add that to the veg and meat in the pot and then add the mix of flour, heavy cream and broth as needed to get enough gravy. Again, I fold in dried cranberries, but you can totally leave them out. Top with your leftover stuffing and BAM! Leftover Pot Pie!
4: Stuffing & Potato Gnocchi with Turkey and Creamy Squash Sauce
This is a recipe that I literally just follow as is and make no changes. Super straight forward and easy!
When it calls for flour, just use a good gluten free flour blend like the President's Choice or Our Compliments Gluten Free Flour blend.
Give these a try to keep things interesting sand keep them in your back pocket for Christmas!
A Cozy Gluten Free Thanksgiving: Navigating the Minefield
Thanksgiving is supposed to be cozy, delicious, and full of laughter—not a minefield of hidden gluten. I’ve had my share of “thankful” moments where I ended up with nothing safe to eat.
Like the time someone insisted a green bean casserole was safe… only to forget that the soup used in it was full of gluten. Or the classic: “Oh, just eat the filling out of the pie, Ashley!” Sure, thanks, I’ll just eat the gooey middle and pretend the crust doesn’t exist. 🙃
Over the years, I’ve learned that a little planning, awareness, and a sprinkle of humor can turn Thanksgiving from a gluten anxiety fest into a joyful, safe holiday. So grab a cup of tea, and let me share my top tips for a stress-free, gluten-free Thanksgiving.
1️⃣ Stuffing the Bird (or Not)
Stuffing a turkey with traditional bread stuffing is basically inviting gluten into your holiday. Even though it is INSIDE the bird, it can contaminate the whole turkey, making it unsafe if you have celiac disease or a gluten disorder.
Here’s my solution:
Make a gluten-free stuffing inside the bird, or cook it separately.
I love using my slow cooker for stuffing—it keeps it warm while everything else is chaos in the kitchen.
If you grabbed one of my Bitty Birds stuffing kits, the recipe card breaks down exactly how to do it safely, and all the spices and bouillon in the kit are certified gluten-free. No guesswork, no drama.
2️⃣ The Turkey Truth
Even a plain turkey can be a sneaky source of gluten if it’s injected with broth, which many frozen birds are. My advice:
Go for the freshest turkey you can find. Local farms are a great source, or some grocers carry farm-fresh birds.
Ask your farmer or butcher if the bird is injected with anything. If it is, it’s safer to skip it or plan around it.
3️⃣ Gravy & Sauces: The Sneaky Culprits
Gravy seems innocent… until it isn’t. Many store-bought packets use wheat flour to thicken. Homemade gravy can also be risky if you grab the wrong thickener.
Tips:
Check the packet—if it’s not labeled gluten-free, don’t risk it.
Make your own gravy using gluten-free flour or cornstarch.
Bonus: we’ll have a few remaining packets of gluten-free gravy at the markets this weekend if you didn’t preorder.
4️⃣ Seasonings, Spices & Butter Drama
Hidden gluten can show up in surprising places:
Seasoning packets sometimes contain wheat as a preservative or are made in facilities with high cross-contamination risk. Many club house spices will have a certified gluten free logo on it! My stuffing kits also use all certified gluten-free spices, so you’re safe there.
Butter is a cross-contamination trap. Keep your butter knives separate! If someone butters their gluten bread and goes back for a second spread, the butter is contaminated. I like to have a gluten-free butter bar with its own knife—problem solved.
5️⃣ Drinks & Cheers
Planning to toast? Stick with:
Distilled spirits, gluten-free beer, and wine (always check the label).
Avoid regular or “gluten-reduced” beers—they still contain gluten.
Or try a fun mocktail—there are plenty of alcohol-free drinks now that taste like their gluteny cousins.
6️⃣ Navigating Family Landmines
We’ve all been there. A well-meaning friend or family member tries to be inclusive but doesn’t fully understand the severity of celiac disease. Here’s how I handle it:
Be honest: “Thank you, but I’m going to pass because I’m not sure of all the ingredients, and the slightest bit of gluten can make me very sick.”
Avoid and redirect: “The food looks great, but I’m so full! Thank you so much.”
Always have your safe dish on hand—more on that below.
7️⃣ Prepare in Advance & Take Control
Anxiety about hidden gluten can ruin Thanksgiving, but preparation is your superpower:
Bring your own dish — one safe, delicious option you can trust.
Get involved in preparations — help cook, check ingredients, and maybe sneak in a few safe dishes.
Call the host ahead of time — discuss separate utensils, cutting boards, and ingredient concerns.
Be first to get served — wrap your food in advance and chill it until dinner. That way, you’re safe from accidental cross-contamination. While visiting my recently diagnosed cousin over the summer at a massive BBQ, she and I went through the spread FIRST and she made sure the plates that were 100% gluten free were all in one section of the spread to make sure there was less chance of gluten falling into the plates.
8️⃣ A Cozy, Encouraging Note
Thanksgiving can be tricky on a gluten-free diet, but it doesn’t have to be stressful. With a little planning, awareness, and communication, you can enjoy the holiday safely and confidently. Remember: your health matters, your plate matters, and you deserve to eat without worry.
🦃 Swing by the Market
If you’re still scrambling for gluten-free Thanksgiving goodies, we’ll have a limited number of treats available at the Brockville and Kemptville Farmers Markets this weekend. Stock is limited for those who didn’t preorder, so grab them while you can!
It’s that time again — the ovens are running non-stop, the air smells like pumpkin spice and butter tarts, and my husband is once again questioning how he got roped into packaging dozens (and dozens!) of pies. Thanksgiving is here, and Bitty Birds Bakery is in full swing!
I’ve been getting a lot of last-minute messages, so I wanted to make sure everyone knows what’s available, where to find it, and how to make sure you don’t miss out on your gluten-free favorites.
What’s on the Menu This Thanksgiving
Here’s the delicious lineup for this season:
Pumpkin Spice Apple Fritters
Butter Tarts (Classic, Raisin, and Dairy-Free)
Chocolate Chip Cookies (Dairy-Free)
Vegan Funfetti Cookies
Orange Oatmeal Craisin Cookies — yes, they’re back!
Pumpkin Pies (big and small)
9-inch Caramel Apple Pies
Dinner Rolls
Boterkoek — a Dutch almond cake that’s perfect topped with fruit and whipped cream (and a great pie alternative if we sell out)
Plain Bread Loaves – and while supplies last, you can grab a Stuffing Spice Mix Bag to turn them into your holiday stuffing
Bitty Boxes – a mix of bite-sized cookies, Nanaimo bars, and boterkoek for the “I want a little of everything” crowd
And don’t forget our Vanilla and Cranberry Nanaimo Bars — festive, sweet, and just the right amount of fancy.
Where to Find Us (and Our Friends!)
You’ll find me at both the Brockville Farmers’ Market (Oct 11) and the Kemptville Farmers’ Market (Oct 12) — but here’s the deal:
After looking at everything (and doing some serious market math), I’ll be front-loading stock to Brockville. There are fewer gluten-free options there overall, so I want to make sure everyone has a fair shot at grabbing what they need.
Don’t worry, Kemptville will still have a good selection, but a few things like dairy-free butter tarts and bread loaves will head to Brockville first. The good news? Other amazing vendors at Kemptville, like Kristine (hi Kristine!!), have gluten-free dairy-free options too — so no one goes without dessert!
If you can’t make it to the markets early, you can also find Bitty Birds products at:
🧡 Loughlin’s Country Store — Pumpkin pies, dinner rolls, butter tarts, cookies, and Nanaimo bars
💚 Monday Nutrition — Huge selection of our dairy-free recipes, including butter tarts, pies, dinner rolls, and more
Behind the Bakery Chaos
This time of year, my kitchen turns into a full production zone. The oven basically never shuts off, there’s flour on every surface, and the scent of bread and pumpkin spice seeps into everything. My husband has been dubbed the official “pie packager” (and occasional dishwasher), while I’m knee-deep in dough, pies, and butter tart fillings. It’s chaos — but it’s the kind of chaos I love.
Why I’m So Grateful
Every Thanksgiving, I’m reminded just how lucky I am. Seeing Bitty Birds treats on your holiday tables, hearing that your gluten-free family members can enjoy dessert right alongside everyone else — it truly means the world to me. I’m just one woman (plus one very patient husband), but your continued support keeps this little bakery soaring.
Looking Ahead
If you missed preorders this time around, don’t worry — there’s still plenty of love (and butter tarts) to go around at the markets and partner shops. But if you want to guarantee your holiday goodies next time, start planning early for Christmas! Preordering helps me balance the chaos, avoid waste, and make sure everyone gets their treats.
Thank you for keeping Bitty Birds Bakery flying high this Thanksgiving — see you at the markets, and don’t forget to bring your appetite (and maybe a reusable bag or two)!
Thanksgiving’s Coming—Let’s Make It Delicious and Easy
Thanksgiving is sneaking up fast, and whether you grabbed one of our Grateful Bundles or just stocked up on stuffing and gravy because you know what’s good, I’ve got your back. Here’s how to get the most out of your mixes, plus a few ways to level them up if you’re out to impress—or just really love food like I do.
⭐ Gravy: The Little Packet That Goes on EVERYTHING
If you’ve been to my house, you already know the gravy isn't a side dish—it’s a lifestyle. For anyone new to it, I’d say it’s most similar to KFC gravy, but with more flexibility and flavour.
How to Make It
One pouch makes 2 to 4 cups, depending on how thick you want it.
Follow the package instructions for something close to KFC-style thickness.
Want it thinner? Add more water until it makes you happy.
Butter Tip
Use unsalted butter or margarine! The bouillon in the mix is already salty, and you can always season at the end. You can’t un-salt a gravy (trust me).
Level It Up
Swap water for turkey drippings — it’ll get even thicker and richer, so you may need a little extra liquid.
Use a small whisk and stir constantly for smooth gravy.
My trick: whisk the gravy mix into the water first, get it nice and smooth, then add the butter and heat.
For My Spice Lovers
If you're like me and want everything with a kick, add a pinch of cayenne or some pepper flakes. Yes, even at Thanksgiving.
⭐ Stuffing Kit: Simple or Fully Extra—Your Call
Whether you're like my husband and just want the seasoned baked bread part of stuffing, or you're like me and go full holiday chaos, this kit is flexible.
You can make it in:
A slow cooker (my go-to), or
A 9x9 baking dish in the oven
Basic Stuffing Instructions
Add the spice packet to 4 cups of water.
Bring to a boil and make sure the spices and bouillon are fully dissolved.
Pour the hot mixture over the bread pieces and mix.
Beat 2 eggs, pour them in, and mix again.
Now it’s ready to bake or slow cook.
⭐ Go All Out: My Fully Loaded Stuffing
This is what I make when I want to impress people... or just myself.
Veggie Base
Melt ½ cup of butter in a pan.
Add:
1 cup onions
1 cup celery
1 cup carrots
Sauté until soft, then stir into the bread pieces.
Sausage Time
Take 1 lb of honey garlic sausage out of the casing.
Break it up and brown it.
Add it to the bread and veggie mix.
Optional Add-Ins
If your crew can have nuts:
Toss in walnuts or pecans.
Then:
Pour over your 4 cups of seasoned water, mix.
Add the two beaten eggs, mix again.
Cooking It
Slow Cooker:
Mix everything together and cook on low for 4 hours.
Stir it every hour.
In the last hour, I like to toss in dried cranberries and/or cooked wild rice.
When I say I go all out, I mean it.
Baking: Use a 9x13 pan now (the extras make it bigger!).
Cover with foil and bake at 350°F for 40–60 minutes.
Want a crispy top? Uncover at the end and broil briefly.
If you added wild rice, keep an eye on it—broilers and rice can get too crunchy fast.
Happy (Gluten Free) Thanksgiving!
I hope this gives you ideas, confidence, and maybe a little hunger. Whether you keep it classic or throw in the cranberries, you’ve got everything you need to make something delicious. Have a wonderful gluten free Thanksgiving!
What a wonderful day it was at the Stittsville Market at the Barn Annual Butter Tart Festival! I loved every moment of meeting and serving folks with dietary restrictions and hearing their stories.
There’s nothing quite like connecting with the gluten-free and celiac community and sharing a little sweetness.
And wow… you sure showed up hungry! When people started lining up early, I was thrilled…. However, as the line grew during the 45 minutes before I could start selling, my excitement turned into worry. I realized quickly that my tarts and cookies would sell out before I could serve everyone. I doubled what I brought last year, and still sold out faster than I could have imagined. It was a sweet problem to have — though I wish I’d had enough tarts and cookies to go around.
To those who were disappointed, I want you to know , I understand the constant frustration celiacs face — getting excited about food only to find out it’s unsafe (gluten-friendly) or sold out.
One thing that really stood out to me this year was how important it is to make the difference between gluten-free and gluten-friendly crystal clear. For those living with celiac disease, “gluten-friendly” isn’t safe, and it can be so discouraging to wait in line only to discover you still can’t eat what’s being offered. I’ve shared this feedback with organizers and hope that in future years, the festival can highlight which vendors are 100% gluten-free. A little clarity makes life a whole lot sweeter for the celiac community.
Even though my baking disappeared quickly, the highlight of the day wasn’t the butter tarts — it was the conversations. Every story, every smile, every “oh my gosh, I can actually eat this” moment reminded me why I do what I do. That joy and connection will always be the best ingredient in my bakery.
Looking ahead, I’m already whisking up plans for next year! My focus will be on streamlining: butter tarts and cookies front and center, with the possibility of preorders to make sure no one misses out. I may need to close orders for everything the week before, but trust me — it’ll be worth it. After all, no half-baked plans here!
Thank you to everyone who came out, supported my little bakery, and shared in the fun. You’re the reason Bitty Birds Bakery keeps rising. Until next year — may your days be flaky, your tarts be gooey, and your puns be just a little bit crumby.
Thank you for showing up at markets, for ordering treats for your most meaningful milestones, and for sharing the magic of gluten-free goodies with your friends and families. Whether you’ve been here from the early days or you’ve just discovered us through a donut or butter tart at the market, I am beyond grateful to have you here.
In just a few short years, Bitty Birds Bakery has gone from a scrappy little kitchen dream into a full-blown business with a loyal (and growing!) customer base, a packed baking schedule, and some pretty exciting new opportunities. And now, it’s time for the next phase — a new direction that will allow me to keep up with demand and protect the heart and soul of this business.
So, what’s changing? What’s staying the same? What do you need to know? Let’s dive in.
Why the Shift?
Let’s be real for a second: I’ve had a couple of burnouts since May. Like, true, full-body, cannot-do-another-thing, emotional-and-physical-burnout kind of burnouts. And while I love this business — truly, love it with every sprinkle-covered corner of my soul — I simply cannot keep running at this pace every single week until I retire. And believe me, I have no intention of retiring anytime soon. This isn’t a side hustle or a passing hobby. This is my passion. My full-time job. My calling.
So I’m making some changes to make sure Bitty Birds is sustainable not just for me and my family — but for all of you, too. Because if I burn out and have to pause, nobody gets Yorkshire puddings for Thanksgiving.
What’s Staying the Same
Before we get into what’s changing, let’s talk about what isn’t changing — because these are my non-negotiables:
Celiac-safe will always be priority number one. My kitchen is 100% gluten-free, and always will be.
Nut-free, because I know how important that is to many of you and your families.
I’ll continue offering dairy-free and vegan options — because everyone deserves a safe and delicious treat.
Small batch, homemade quality — no shortcuts, no mass production, no compromises.
This bakery was built on bringing comforting, nostalgic, feel-good food to people who often feel left out of the dessert table. That mission is still at the core of everything I do.
What’s Changing (And Why)
As demand has grown, I’ve had to make some tough choices about what I can reasonably keep on the menu and what needs to evolve. Some changes are logistical based on caking process or ingredient availability. Some are creative. All of them are made with the long game in mind — so I can keep serving you year after year.
Here’s what’s shifting:
Product Adjustments:
Nanaimo Bars will now be seasonal, with the classic vanilla version available year-round. Think Cranberry popping up at Christmas or cream egg at easter!
Red Velvet Cookies are being retired (for now!) but may come back as a special treat during holidays.
Donuts are staying, but the shape is changing from rings to sticks to help me reduce prep time and keep up with the wild demand.
Apple, Blueberry and Cherry pies will remain year round while others may make surprise or holiday pop ups.
Cream pies may return seasonally, but not year-round.
Pumpernickel bread is being retired due to its intensive baking process.
Garlic knots are out, and garlic & chive dinner rolls are in!
Sandwich rolls are going away — most of you told me you use dinner rolls, burger buns, or hot dog buns instead anyway.
Cinnamon buns will be back at the markets soon (yes, really!). They’ll now be done like the butter tarts — with my signature cinnamon bun and fun seasonal toppings.
Bread Update:
If you’ve tried the new softer bread loaf, you’ve probably already noticed it’s a huge improvement in texture. What you might not know is that it’s also based on an existing dough, which makes it more efficient to prepare and bake. That means more loaves for you and less burnout for me — a total win-win.
Streamlining Orders and Pickups
Now that Bitty Birds is doing events, supplying local shops, corporate orders, and multiple markets, I’ve had to restructure how regular orders and pickups work. This new system will help ensure I can keep everything running smoothly without missing a beat.
Custom Orders
I will continue taking event orders (cakes, cupcakes, treat trays) year-round and you can schedule pickups any day of the week — just reach out to get on the calendar!
Regular Menu Pickups
To keep things manageable, regular menu orders (like bread, cookies, buns, etc.) will now follow a set pickup schedule:
Fridays: Pickup in Brockville or Iroquois
Saturdays: Pickup in Iroquois or Kemptville
(or delivery to Barrhaven/Kanata if I’m out that way)
Sundays: Visit me at the Kemptville Farmers’ Market
Thursdays: Find me at the Brockville Farmers’ Market (on the weeks I’m there)
New Monthly Menus
Starting in July and running through December, I’ll be introducing a monthly menu that covers both regular orders and market offerings. This helps me prep in larger batches, avoid waste, and make sure I’m not baking 20 different things for five different destinations in one week.
Don’t worry — your favorites will still rotate in! This just means each month will have a focused, curated selection of goodies that I can produce consistently and deliciously.
Look for monthly menu updates on the website starting end of June, so you know what’s coming and can plan accordingly.
Pre-Orders: Let’s Make It Easy
If you’re someone who wants to guarantee their favorite treat at a market (or doesn’t want to show up to an empty donut tray), I highly recommend pre-ordering by Tuesday of that week. This ensures I can bake enough and bring what you want.
Same-week orders (outside of market reservations made by Tuesday) will no longer be accepted. I simply don’t have the capacity to bake to order while also filling big events and store orders — and I want to make sure every customer gets the same care and quality, no matter the size of their order.
I’m also working on building a small “on-demand” selection of items that will be prepped and frozen for same-week baking — but for now, I appreciate your understanding and planning ahead!
Looking Ahead: Holidays & Special Events
I know, I know — we’re just kicking off summer, and I’m already talking about Thanksgiving and Christmas. But believe it or not, holiday baking season takes months of prep behind the scenes.
I’m still finalizing my holiday processes, but I’ll be posting full details on how to order and what will be available as soon as they’re ready. Think fireball pumpkin pies, festive cookie boxes, Yorkshire puddings, and other holiday treats that make your table extra special.
Stay tuned to the blog and our social media for updates!
Final Thoughts: Growth with Heart
I know this is a lot of information, and change can sometimes feel overwhelming — but my hope is that you feel excited for what’s to come. These changes aren’t about doing less — they’re about doing things smarter, with more consistency, more creativity, and more joy.
This is how I make sure Bitty Birds Bakery is here for you for years to come — and that I can keep creating food that feels like home for all of us with celiac, food allergies, or just a love of a really good donut.
From the bottom of my heart, thank you for your support. You’ve helped me build something I never could have imagined, and I can’t wait to see where we go next.
There’s a moment when I’m sketching—whether it’s in a cake planner, a sketchbook, or just on the back of a receipt—when everything clicks.
A vision pops into my head: a flavour, a mood, maybe even a colour palette. Sometimes it's inspired by birds in my backyard, sometimes it’s a vintage dress pattern, and other times it just… arrives, fully formed. That’s the moment when a new cake starts its life. From idea to iced, each creation is a blend of art, science, memory, and joy. And it all starts with inspiration.
Inspiration Strikes: When an Artist’s Eye Meets Buttercream
Before I was a baker, I was an artist. I have a Bachelor’s Degree in Fine Art from Queen’s University and a diploma in Classical and Computer Animation from a private college in Toronto. I spent years working in tabletop games, mobile games, and animated TV shows—always with a focus on colour, texture, storytelling, and emotion.
When I turned to baking, I didn’t leave any of that behind.
I see a cake like a canvas. The blank surface is the starting point for something expressive and deliberate. My inspiration comes from vintage aesthetics, seasonal moods, things I see while gardening, and sometimes from late-night Pinterest spirals. But often, it’s just a vision that pops into my head—like a colour story or a scene—and I can’t shake it until I make it real.
One of my favourite examples of this is my Cherry Blossom Chickadee Cake. It began with flavour: I was already working on a cherry chip cake, and I had creative control over the design. At the same time, I was sketching chickadees—my favourite bird—after watching them dart around my backyard. While researching references, I found an image of chickadees perched on a blooming cherry tree. And suddenly, I saw it: a cake with hand-painted chickadees on delicate cherry blossom branches.
I paired the cherry chip base with a real cherry compote filling, kept the frosting a clean white to emphasize the painted design, and added soft pink piping to echo the flowers. I even left the top edge rough, to reflect the organic flow of nature. That cake wasn’t just a dessert—it was a mood, a memory, a little moment of spring.
Flavour and Texture Pairing: Crafting the Perfect Palette
Design is only half the story. Just like colour theory matters in painting, flavour theory matters in baking. A good cake shouldn’t just look good—it needs to taste balanced, layered, and intentional.
I think of flavours the same way I think of a colour palette. You don’t want everything to be bold, sweet, or overwhelming. You want contrast, harmony, a bit of surprise. Something tart to cut the richness. A bit of crunch to break up the soft textures. Something nostalgic, but not predictable.
When developing a new cake, I ask myself questions like: What’s the emotional tone of this cake? Is it bright and summery? Rich and moody? Is it something that reminds me of my grandmother’s kitchen, or is it something whimsical and new? Then I build flavours to match that tone.
Recipe Development: Trial, Error, and a Whole Lot of Tasting
I won’t sugarcoat it—baking gluten free is its own universe. But contrary to popular belief, I don’t find it confining. In fact, once you stop trying to follow the same rules and instead start treating gluten-free baking like a whole different beast, it becomes exciting.
Each flour blend reacts differently. Some absorb more liquid. Some add earthiness, or sweetness, or stretch. Understanding those elements is like understanding your brushes and paints in fine art—it takes time, patience, and experimentation.
I test my recipes like I used to develop artwork: draft, test, refine. A painting isn’t finished until it flows—and neither is a recipe. I bake, I taste, I adjust. I change ratios, swap ingredients, rework bake times. Sometimes it takes three tries. Sometimes ten. But when it finally works, it’s like finishing a perfect brushstroke.
Design and Decoration: Colour Theory to Composition
Once the inside is just right, I turn to the surface. This is where my animation background comes roaring back in.
In animation, you learn that every frame is about composition. How your eye moves. Where the focus lies. How colour supports emotion. That knowledge is baked into everything I do—from the glaze that drips just right to the piping that leads your eye across a cupcake.
Every detail matters. Sometimes that means pulling back—leaving negative space, choosing restraint, trusting that a single flower or one brushstroke is enough. Other times, it means letting whimsy take over and layering textures, colours, and patterns until it bursts with joy.
Final Prep and Sharing: The Cake Tells Its Story
Before a cake goes out the door, I do one last thing: I style and photograph it.
Because here’s the truth: people eat with their eyes first. And when they take a bite, I want the inside to meet or exceed what they imagined from the outside. I want the flavours to hit, the textures to satisfy, and something in their heart to light up.
Sometimes that means the cake reminds them of a birthday from childhood. Sometimes it’s the first good cupcake they’ve had since going gluten free. Sometimes it’s just that spark of delight—“Wait, this is gluten free?”
Those moments are why I do this.
From idea to iced, my process is rooted in intuition, artistry, and a whole lot of joy. Each cake is a love letter—to beauty, to memory, and to the power of creativity that lives at the intersection of food and art.
Whether you’re here for gluten-free inspiration or just to see what I paint on buttercream next, I’m glad you’re along for the ride.
The Gluten Free Lady @theglutenfreelady - Tumblr Blog | Tumgag
