Bunner's Bake Shop Cookbook

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Sticky cinnamon buns. Fudgy brownies. Delightful doughnuts. Decadent cheesecake. Treats so tasty you won’t believe they’re gluten-free and vegan!

Just a few years ago, the idea that a gluten-free, vegan bakery could be voted best dessert shop in Toronto might have been shocking. But in three short years, Bunner’s Bake Shop has taken Toronto by storm with their delectable takes on traditional bakery favourites made with non-traditional ingredients.

Ashley Wittig had been a lifelong baker before she went vegan in 2008, and she was determined that dropping eggs and butter wasn’t going to keep her from enjoying her much loved, home-baked treats. So she stationed herself in her kitchen to recreate her favourite cookies, muffins and cupcakes without skimping on taste or texture, all while skipping gluten, dairy, egg and soy. She experimented and tested until each recipe was perfect—the cookies were chewy, the muffins perfectly moist and tender and the cupcakes light as air. Together with her partner, Kevin MacAllister, they started selling her treats at farmers’ markets on the weekend. The reaction was so positive that they quickly decided to open a full-time bakery dedicated to this unserved niche, and Bunner’s Bake Shop was born.

With numerous awards under their apron ties, Bunner’s is ready to share their delicious recipes with the whole country. Now anyone, anywhere can bake their signature cinnamon buns, frost up a delicious French toast cupcake, slice into a pumpkin cheesecake or serve up an “I-Can’t-Believe-It’s-Gluten-Free Pizza Crust.” With Bunner’s Bake Shop, you don’t have to apologize for gluten-free and vegan baking—you can stand tall and even show off a bit as you enjoy and share these delectable treats perfect for everyone and every occasion.

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About the author

Ashley Wittig and Kevin MacAllister are the founders and owners of Bunner’s Bake Shop in Toronto. They opened their first location in Toronto’s Junction neighborhood in 2010, and have now opened a second location in the fall of 2013.

ASHLEY WITTIG and KEVIN MACALLISTER are the founders and owners of Bunner's Bake Shop in Toronto. They opened their first location in Toronto's Junction neighbourhood in 2010. A second location is planned for 2014.

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Additional Information

Publisher
Harper Collins
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Published on
Apr 15, 2014
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Pages
272
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ISBN
9781443432405
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Language
English
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Genres
Cooking / General
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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