Baker offers gluten-free confections
What makes a good cake?
According to Cambria Goodwin, owner of Confectionary Archaeology, it’s local, seasonal ingredients, natural food colorings without corn syrup or synthetic dyes, and no gaudy, chemical-laden fondant.
Goodwin moved to Haines in November. At 13 years old, she started her first baking job in California. Since then she has graduated from the California Culinary Academy, worked as the head pastry chef for Portland’s New Cascadia Traditional Bakery…