In the Press
The Globe and Mail, October 2011: “Pastry chef Carly Wintschel eschews artificial colouring and flavours for her almond meringue cookies. A pale pink raspberry macaron is coloured with beet juice. The crisp, smoothly domed top with a properly ruffled circumference and flat base is sandwiched around a layer of zesty lemon curd. It melts in the mouth and smells amazing.”
Vitamin Daily, October 2011: “Save your sanity with delicate macarons by Kitchening With Carly. The delicious 12-piece assorted boxes include flavours like pistachio, espresso and chai; set them out with some tea and sit back as everyone oohs and ahhhs over footie pyjamas.”
Stimuli Magazine, October 2011: “While there are quite a few bakeries and specialty shops making a foray into the Macaron world, the Macarons from Kitchening with Carly take this treat one step higher in that they are made with all natural ingredients and contain no artificial flavours or colours.”
Vancouver View, September 2011: “Carly, a local startup that, among other food-related activities including cooking classes, produces what are arguably Vancouver’s best French-style macarons.”
Eat Magazine, March 2012: “As Carly’s business grows, she still remains true to her roots, and to her passion for using food as a medium to bring people together. Appreciative of the ability of a meal to bring people together, she aspires one day to own a community hub peppered with musicians, poets, and other artisan chefs – a place where people can come for good food and better company.”