A long time ago in a land far far away there lived a girl with a blog called Comox Valley Kids and her friend Christa Herrling who wrote a fantastic weekly food column.

This CVK woman knew from the beginning that Christa was a chef extraordinaire – particularly in the baked goods department. But, the CVK woman, well, let’s just say she wasn’t totally aware how much work goes into creating weekly dishes for publication.:)

A few years and some serious experimental baking later, Christa is taking her incredible culinary talents to the public as she opens Bake Sale – the Comox Valley’s newest wheat-free, sugar-free, vegan specialty baked goods creator.

Our tiny person is seriously allergic to wheat and dairy. It is so very painful to watch a kid miss out on all of the normal tastiness like pizza, cupcakes, even birthday cake. We have, in the past, occasionally conceded the passing piece of cake or bit of ice cream – only to pay.

Christa changed that for us.

I have tried a whole lot of non-wheat options and, frankly, most of them suck. It would be a cold day in hell before I ever said that about anything Christa has ever made.

I can, with near absolute certainty, say that Christa’s new bakery ranks among some of the most fabulous I’ve ever had the pleasure of getting treats from.

Right now, all of her orders are custom – either chat with her by phone or by e-mail – and get your holiday orders in soon. She’s going to be busy. I’m happy to say that she’ll be making all of the goodies for the Our Big Earth Family Heritage Holiday Experience at the Filberg Lodge (get all of the details HERE). If the thought of healthy cinnamon-y cupcakes and muffins doesn’t tempt you to join us for this storytelling fun in front of the roaring holiday fire, well…you obviously haven’t tried Christa’s baked goods yet:)

I got the chance to do a little Q&A with her recently. Here’s a peek inside this brilliant baker’s brain:

Q: How did you get started baking?

A: Baking has always been a part of my life. As a kid, I learned from my dad, who was skilled with pastry, and my mom, who was the queen of cookies and squares. I had a passion for it immediately. As a teenager I was known to haul a tin of chocolate chip cookies to school to share with friends. The love for baking stuck as I grew up. Once in a while I’d bring something savory to a party, but mostly I could be relied upon to show up with cupcakes, or a pie.

Q: What made you go wheat-free and vegan?

A: When my husband, son and I relocated to the Valley in 2007, we started connecting with people, and soon created a fantastic circle of friends. It became clear very quickly that my family was one of the only ones we knew who could actually eat everything- everyone else was contending with dietary issues due to food sensitivities, allergies, or lifestyle choices such as opting for a vegan diet (omitting all animal products).

I began reinventing my favourite recipes to meet the needs of our friends, and their children. I enjoyed the challenge of modifying traditional recipes to make them free of wheat, gluten, sugar, and animal products, with the end result tasting not just like “the real thing”, but even better.

Q: Why the Comox Valley.

A: There are lots of fabulous bakeries here in the Valley, but as far as locally-made, vegan, allergy-sensitive goods, the options have, thus far, been scarce. There is a niche here for Bake Sale to fill, and a fantastic community of local business people who have made me feel very welcome and supported. Above all else, the Comox Valley is my home, and a place where I want to be part of producing something positive (and delicious) for our community.

Q: What do you consider your specialties?

A: Decadent wheat free, gluten-free, sugar-free cupcakes, cakes and muffins. People are continually delighted when they realize that there is such a thing as a sugar free, gluten-free, vegan birthday cake that doesn’t have the texture and flavour of a hockey puck. I’ve had great feedback from parents who have been spellbound witnessing children’s birthday parties without the sugar-induced crazies!

Q: When people think cupcakes and pastries they think sugar and fat, how are your baked goods different?

A: Bake Sale does not use any refined sugar. In its place is evaporated cane juice, diabetic-friendly agave nectar, or sweet fruit purees. The oil I use the most in the kitchen is coconut oil, which is rich in essential fatty acids. Occasionally I use vegan margarine and/or shortening, which is also a healthier alternative to traditional fats such as butter and lard. The great thing about Bake Sale being vegan is that this means everything on offer is also cholesterol-free, making it all easier on your heart than traditional baked goods.

Q: What is your favorite tool in the kitchen?

A: The cookie scooper. I love that thing.

Q: What is your favorite cooking story?

A: Friends of ours have a little girl who contends with anaphylactic allergies to multiple foods. I once brought allergen-free chocolate cupcakes over to share with her, and I have never seen a child so excited to eat a cupcake. Having occasional treats is a built-in childhood ritual for many, and for her, the experience of having foods prepared away from home was extremely limited. Bringing her cupcakes, and watching her react with such giddiness was a big part of what made me realize that I seriously got a kick out of making foods that everyone could enjoy.

Q: How can people score some of your yumminess?

A: Bake Sale’s products are available via special order. I am currently taking orders for holiday baking, offering festively packaged cookie & treat selections that make great gifts. Catering for events such as parties, weddings, and corporate functions is also available. Delivery is offered throughout Courtenay and Comox.

Q: What are your prices like?

A: Bake Sale’s prices are on par with those of traditional baked goods. Our most inexpensive options are wheat-free and vegan, with agave-sweetened, and gluten-free goods being slightly more, as high-quality ingredients such as agave nectar and gluten-free flours make these items more costly to produce (for a menu and pricing, please see Bake Sale’s website).

Q: Where can we get more information?

A: You can visit Bake Sale’s new website at www.itsabakesale.ca, or email for more info at itsabakesale@gmail.com.

Photos and logo courtesy of Christa Herrling