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Hi there!

I'm Renee. I'm the owner, baker, and one-woman-show at Blue Canary Bakery. Baking is my passion and part-time profession. I'm a Wisconsin native and Minnesota transplant who moved here for college and returned after grad school. The Twin Cities are my home and I love to bake for this community!

I'm a proud aunt of both humans and a pitbull mix, the latter of whom has the honorary title of Blue Canary Bakery's Customer Relations Manager! I love to try new recipes and flavor combinations and experiment with new decorating techniques. When I travel, I like to pickup cookbooks of the local cuisine.

A few bits of trivia:

  • My favorite buttercream is Swiss meringue! I was intimidated the first time I tried it, and since then I've never looked back.

  • I consider it a lifelong adventure to see as many moose as possible--I find them absolutely fascinating.

  • My travel "bucket list" includes all fifty states, but I'm barely halfway there!

    The Blue Canary Bakery Story

    I've been baking since I was a kid, usually with my Mom. I remember many days in the kitchen, making fudge, Christmas cookies, and birthday cakes. When I branched out on my own, I started with boxed mixes and then dipped my toe into baking from scratch, and it's the only way I bake now. This hobby became a business in the summer 2020 after turning down multiple requests to sell cakes to family, friends, and acquaintances. I don't have a culinary degree, though I've taken my share of classes from local opportunities like Cooks of Crocus Hill and local community education.

    Blue Canary Bakery operates out of my home in accordance with the 28A.152 Cottage Foods Exemption to Minnesota state law. Per regulations, I am registered with the Minnesota Department of Agriculture. In simple terms, the Cottage Food exemption means that I operate with some additional restrictions and my bakes are not subject to state inspection. It also means that when I bake, I'm baking for you! We make everything in small batches, by hand, and with quality ingredients.

    Everything in the bakery is made from scratch from tested recipes. Before I started this bakery, I never thought I'd be purchasing vanilla by the quart and get worried when I'm down to my last five pounds of butter, but life changes! I'm a big fan of Kerrygold unsalted Irish butter for meringue-based buttercreams, Land O'Lakes unsalted butter for other butter needs, Gold Medal Flour, and both the Tahitian and Bourbon varieties of Rain's Choice Vanillas.

    Thanks for stopping by and reading about this small business and passion project. I don't have personal social media accounts, but I do share a bit of my life on Blue Canary's social media sites (links below). Follow us on one or more sites and/or join our mailing list to stay updated on upcoming sales, market dates, and specials.

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