Frequently asked questions
Currently, I require at least 7 days notice to prepare baked goods as I make all of the sauces, fillings, and frostings from scratch. Should you have an immediate need for one of the more basic items, please send me an email and if I can, I will help you out!
The majority of my products are made with a swiss-style buttercream. It is a light, but not-too-sweet frosting. If you prefer a sweeter frosting, or a lighter frosting, there are options for that as well. When ordering, simply make a comment in the comment section, or send me a follow-up email and I can oblige.
As of May 17th, 2025, I have moved to pick-up on Wednesdays and Saturdays at the Sarnia Farmers Market at 110 Proctor Street. I will have different mini-cake flavours and macarons available each week. Macarons can be bought on market days and frozen for up to 3 months until you need them!
On non-market days, I am delivery only.
No. I do not currently have cakes or cupcakes that are gluten-free however all of my macarons are gluten-free. Note: this facility contains and uses flour on a regular basis therefore all products may contain traces of wheat.
Currently, delivery is free to Lambton County. All other orders can be picked up on Wednesdays or Saturdays at The Sarnia Farmers Market at 110 Proctor St., Sarnia. Should you require delivery outside of Lambton County, arrangements can be made on a case-by-case basis (charges may apply).
Yes. Baked From Scratch is licensed in Ontario and approved by the Lambton Public Health Dept.
No. Most of my cakes are nut-free however, there are nuts in my home. I take special care with each order, and all of my ingredients are clearly labelled and separated however a large portion of my business is based on macarons which are made with nuts.
No, currently I do not cover cakes with fondant, however I do use fondant to add decorations to cakes when it suits the theme!
Yes, absolutely. Please send me an email with the date of the event and an idea of what you are looking for and we can work out the details.
Currently, I quarter sheet cakes (9in x13in), however due to volume of business and the amount of space they require, I do make anything larger than the quarter sheet cakes at this time.
