About Me — Blaine Arnot

Hi, I’m Blaine — an artist-turned-baker who somehow went from sculpting gallery installations to crafting high-fibre treats that make people’s guts genuinely happy. I earned my MFA from the University of Regina, spent years exhibiting in artist-run centres and public galleries, and eventually realized something important: I wanted to make work people could actually eat.

The kitchen became my new studio. Ingredients became my materials. And playing with texture, structure, and flavour felt just as creative (and sometimes just as chaotic) as making art ever did.

Now I run Contrarian Bakehouse, where I make vegan, gluten-free, fibre-rich baked goods that are equal parts delicious and mischievously good for you. My approach blends artistic curiosity with nutritional rebellion — because why shouldn’t indulgence also support your microbiome?

If you like treats with personality, playfulness, and a surprising amount of fibre… you’re in the right place.