Custom cakes and desserts created from your choices!

ABOUT

Dragonfly Baking

      Hi, my name is Judy Ragona. My baking business will soon celebrate its 10th Anniversary and continues to grow.

 

       My offerings feature traditional                                           , Wedding Cakes and other goodies, all made with care. Only the finest, freshest ingredients, like real butter and fresh country eggs will make their way into my creations. You will notice your choices include                                                   that are generally not seen in local stores. These are all based on traditional recipes, but many with my own twist. They vary from light & luscious fruit flavors to rich and satisfying chocolate cakes. I hope you will give them a try and let me know what you think!

 

      As you are looking over the following choices that I recommend, keep in mind that my baking is flexible - changes or suggestions to suit your taste will always be considered. . . . . the possibilities are delicious . . . and the CHOICES are YOURS!

 

       My baking and cooking started as a young girl, learning from my mother in her kitchen. She could always make a "silk purse out of a sow's ear," not only because it was the most economical way of feeding her large family, but also because she loved to "play" with food. From the gardens, cultivated by my father's "green thumb" and hard work, to the kitchen and on to the pantry, freezer or table, my family's food was fresh in spring and summer and expertly preserved for fall and winter.

 

       Although I have worked most of my life as an Occupational Therapist while raising my family, I have always been drawn to baking. For the past 20+ years I have baked celebration cakes for friends and family. So. . .When I retired from working with kids, I decided to expand my interest in cooking and baking by attending school in France, studying French Cuisine and Culture at 

                                          near Lyon.

 

       I then continued on to Vancouver, BC to study Baking and Pastry at                                                                 . It goes without saying that the travel was worth its weight in gold. Mixing with the people and cultures (especially the food!) of different countries from around the world has affected me in a positive way. I have become not only a more experienced baker and cook, but also more open-minded about food and the cultures of others.

 

       So, here I am - back home, hoping to share some of my love of baking with you, and hoping you will enjoy every morsel! Thanks for stopping.