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Caramel Apple and Caramel Apple Cranberry Pies

Pies, Caramel apple and Caramel apple cranberry

Amy • October 14, 2015

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Starting with Sourdough April 27, 2017
Happy Pie Day! January 23, 2017

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"I have been on the receiving end of many of Amy’s delicious baked treats, my favourites have been a gorgeous clafouti and some unbelievable fruit tarts, but what I want to share is more than the immediate pleasure of enjoying something that Amy has made; it’s the joy that she exudes when she talks about cooking and baking, and her generosity in sharing what she has learned. She has lent me cookbooks (all containing copious bookmarks) and shared some incredible tips (oats on a pie crust to absorb some of the fruit juices! Brilliant!) based on her own kitchen experiments. Amy talks about food with such joy and knowledge, its infectious. She’s my go-to person when I have a cooking questions, and she usually has the answer, and it’s always tried and true."

Julie R

"I am certain Amy's leek, potato and celery root soup single-handedly made me better when I was sick. She cooks with love, fresh beautiful ingredients, and attention to detail. Her soups are so tasty, so yummy, and so delicious."

Jenni B

“Amy’s New Year’s Eve feasts are legendary in Toronto. This year I was thrilled to snag an invitation to her beautiful home. She fed SIXTEEN people!!! We sat down to eat at 8pm and left the table well after midnight……”Auld Land Syne” was sung during dessert. Amy’s ingenuity and expertise in the kitchen left me a bit stunned. I can honestly say that I have never experienced such a rapturous dining experience in my life. She always has a theme to these evenings. This one was “Braised and Bubbly.” Here’s what she served:
Appetizers…..Fondue with pain de campagne and crudités
Amuse Bouche…..Sliced Potato with Raclette Cheese served with Cornichon
Soup……………..Squash Soup (which happened to be vegan)
Vegetable….Braised Leeks with Comté cheese
Main Course….Braised Pork, Braised Beans, Wilted Kale and Boiled Potatoes
Salad Course…Fried Chicken (or Tofu) with Pickled Red Cabbage, Red Onion, Radish, Fennel, Red Pepper and Carrots
Dessert…………Vegan Champagne Cake with Passion Fruit and Mango Puree, Champagne Cake with Citrus Buttercream.
Champagne Sorbet with Blood Orange, Grapefruit and Lemon, and
Sponge Toffee
I cannot stop thinking about this meal …….I see from Karla’s earlier post that Amy sells a variety of cakes and pies…..good lord, i’m done for…….”

Shawn W

"Amy's passion for excellent food and memorable food experiences is palpable. Whether it's her hand-crafted pasta in sumptuous sauces, or her perfectly prepared and delicious Beef Wellington, or her gorgeous and addictive desserts (anyone wanna die and go to heaven? Try her pies or her Kouign Amman!), Amy approaches each dish with thought and care, a contagious excitement, and a vision to make every mouthful a special event that you'll never want to end. Her deep connection to French and Italian sensibilities lend an elegance to her cooking and baking, and yet her style is extremely accessible; she can create a stunning Croquembouche just as easily as she can whip up a tasty Croque Monsieur! Anyone who chooses to welcome Amy into their kitchen is in for a good time and a great culinary ride."

Rebecca G

"Rich, decadent desserts, made with perfection. Amy designs beautifully balanced dessert menus that offer everything from light puffed pastry treats to deep, rich, creamy chocolate mousse. Her dessert menu makes you wish you hadn't eaten so much at dinner. From homemade doughnuts to flaky pastry pies, I can never get enough of Amy's delightful adventures in baking."

Carolyn M

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