Testimonials
For some time I have had issues with wheat and gluten ... 'nuff said as I am sure there are others who have more critical issues with them than I .... which have spurred me to find baking solutions to that wheat bread staple we all love so much. If I could only bake a decent bread without wheat or gluten I would consider that an accomplishment. Enough about me .... let me talk about my experience with The Pink Spatula at last night's class. All I can say is that the Pink Spatula gal was on fire! Not only can she bake, she can explain it simply and with humour where needed. She was moving and talking very quickly in order to demonstrate ... in the 2.5 hours we had .... the flour mix she prefers, two kinds of bread .... both quite delicious and if you didn't know there was no wheat or gluten in them you would swear they were unusually tasty wheat breads. She whipped up a flourless chocolate cake that was like nothing I have ever had ..... so chocolatey good and rich. Muffins and cookies shortly followed .... all from the same flour mix. Both so delicious and not unlike wheat baking too. No funny business here .... very high end products. To top it off she also shared two of her new marshmallow creations. Tina shared a great many other baking tips which make baking and eating gluten free all that much better. This has inspired me to go back to my kitchen this weekend and conquer that crusty bread recipe I have and then try the recipes we tasted last night. Absolutely amazing .... Thanks!
Posted By: David Cocking
I have enjoyed attending many of Tina's classes from Cakes to Christmas Cookies. I enjoy watching Tina work very much indeed. She is professional in her presentations. They are informative and fun. I have become a "scale baker" after listening to her explain that it makes everything turn out the same every time - something that is important in the chemistry experiment of successful baking. The recipes she presents are easy to follow at home with no exotic ingredients that need to be purchased from faraway places. Judging by the delight that her creations elicit at my table, every class I have taken is a good one. I also enjoy the fact that many of her recipes can be adapted or changed. If you don't have dried cherries, glace ones will do. There is a list of favourites in my baking binder and they're all Tina's . You can tell by the splotches on the pages! One last thing, remember to bring containers for leftovers. You'll never finish all the deliciousness in one sitting and the people at home may not let you in the door if you arrive without the treats.Posted By: Althea
Langley, BC
Langley, BC
I was having some girlfriends over for a Teddy Bear’s Tea Party and wanted to do something special for dessert, so I asked Tina Bacon from The Pink Spatula to demonstrate how to make crème bruele. Tina gave me several options to choose from and I chose a ginger-infused crème brule which was delicious. Tina brought all the ingredients, did a fabulous job demonstrating, gave the gals lots of tips and everyone really enjoyed it. Super job Tina!Posted By: Brenda McLean
Abbotsford, BC
Abbotsford, BC
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