[Actually, we're doing more of a streusel topping this year.]
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ORDER YOUR APPLE OR BLUEBERRY PIE FOR JULY 4TH
$19.95
These are good. The blueberry filling is lightly sweetened with agave, the apple with apricot jam, and the streusel topping is sweetened with maple sugar. The crust is made out of organic shortening from sustainably-harvested palm oil; eggs from local, free-range chickens; and flour from California-grown whole-grain brown rice.
But they’re so good! You would never guess they were “health-food!”
Order now to pick up the week before the 4th.
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HOLIDAY SCHEDULE
Thursday July 3rd - Closed at 4:00.
(Also no shipping will go out Thursday.)
CLOSED Friday July 4th THROUGH Sunday July 6th.
RE-OPEN Monday July 7th, 10am-6pm.
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NOTE: “HAPPY HOUR” 50% OFF
Lately we’ve been pulling muffins and rolls out of the freezer every morning to have ready for people at lunch. We now consider what’s left at the end of the day - that’s after 5:00, Mon-Thurs - “Day Old” @ HALF PRICE! Stop in on your way home and see what we have!
After the Hadassah magazine article on us, not a day goes by without someone asking us for challah, or at least the recipe for our mock-”challah” rolls.
{Insert wavy “flashback” effect here.}
It all began with Wendy Wark’s Workable Wonder Dough, a recipe I found in Cooking Gluten Free!
Read the rest of this entry »
As I pulled what must be my 1000th failure of a gluten-free / yeast-free loaf out of the oven, I thought to myself (rather nastily, sorry to say), there is a REASON why the rabbis said that wheat & other glutenous grains FERMENT, and grains like rice and millet ROT. It is freaking impossible to make a decent gluten-free yeast-free bread.
***
Duh. Am I the stupidest creature that ever walked the earth or what? OATS. Oats are gluten-free. Oats ferment.
To the lab!!
Come celebrate with us at The Sensitive Baker in Culver City and be a part of an episode of A&E’s new show “We Mean Business”, a small-business makeover show, premiering this summer.
We want you to share in our joy on
Thursday June 5th from 4:30 – 6:30 pm
as we have our Grand Reopening event. Come try all of our amazing baked goods; oh and did we mention not only do they taste good but they are gluten-free! MMMMM! As our special gift to you, the first 50 people who come to the event will receive a limited edition The Sensitive Baker canvas bag as our way of saying Thank YOU! To top it all off, during the event every $10 you spend in the store earns you a raffle ticket for an entry into the grand prize drawing: a $100 gift certificate to The Sensitive Baker! What more could you ask for?!
RSVP NOW, space is limited!
EMAIL: JWOODBECK@GRBTV.COM
We look forward to seeing you there!
Johnathan “Woody” Woodbeck
“We Mean Business” — Segment Producer
GRB Entertainment
***
Woody, dah-ling, you’ve got it all backward! It’s not so amazing that the goods are gluten-free. The amazing thing is that, being gluten-free, they still taste good!
Again! [groan! I know!]
Here is the schedule:
We’re closed Tuesday June 3 &
Wednesday June 4 for RENOVATIONS (yipee!)
Grand-Re-Opening Thursday June 5
Come celebrate with us on A&E!
(See above.)
Friday June 6 &
Sunday June 8
(regular weekend hours)
(special: non-dairy cheesecake for Shavuot, 8″ $30, 4″ $8 - order now!)
Closed again Monday June 9 & Tuesday June 10 for Shavuot
(yet another Jewish holiday), and still closed Wednesday June 11,
for more RENOVATIONS.
Back open Thursday June 12 forever.
(Or at least until July 4th!)
THANK YOU FOR YOUR PATIENCE!
An online customer sent us this:
Thank you I just received the new order. I have to say your baked goods are very tasty. You may want to speak to someone at UPS, because the cupcakes were worse than before. My son attached a couple of photos. It is like the box was shaken. I do appreciate you sending me a new order and I will gladly recommend your store at my next support group meeting. There is no need to send any more cupcakes. I can see the first time being an accident, but a second time. You did a wonderful job packing the second order that is why I believe someone at UPS is not doing a good job handling the boxes. I hope to visit your store in the near future. Again thank you and thank you for giving us Celiacs a place to get tasty treats.
Sincerely, Francesca V, Temecula, CA
Thank you, Francesca, for bringing this to our attention! Obviously this is not acceptable. If this has happened to you please write to us at gf-bakers@thesensitivebaker.com or call the store at (310)815-1800. Thank you!
A new friend asked me why on earth I would start a gluten-free bakery. You can skip my answer - it’s pretty long - but I’d thought I’d add it to the archives.
As usual; Friday, 10-2
As usual; Saturday, CLOSED
As usual; Sunday, 10-2
Here’s what’s different:
CLOSING EARLY,
MONDAY, MAY 26, 10-2 !!!
(Also no online orders will be shipped Monday.)
Thank you and happy holidays!!
Sunday, May 18th, 2-5pm
City of Manhattan Beach
on the 13 th Street & Metlox Plazas
2nd Fields of Green Free Community Event!
Fun for the whole family, including performances by the SqueeGees children’s musical group, children’s activities, food samplings, professional athlete appearances, exhibitors (like us!) and educational speakers all inspiring healthy eating, healthy living, and the awakened athlete.
You can order any of The Sensitive Baker’s products to pick up at the event, and a portion of the proceeds will go to benefit GrowingGreat, a nonprofit organization dedicated to inspiring children and adults to adopt healthy eating habits. GrowingGreat provides comprehensive nutrition education and school garden programs to 1,000’s of elementary school students in Southern California.
To place an order please call The Sensitive Baker 310-815-1800.
For more information about the event,
call the GrowingGreat office 310-939-9216.
Hope to see you there!
Meet Clifford, the big red chef. (He’s all hunched here but he’s gotta be 6 feet tall. In my world, that’s a big dude!)
Eugenie has gone and left a hole in our hearts, but life must go on, soups and tuna salad have to be made, and Cliff is filling that void. He’s a friend of Dylan’s from The Art Institute of California culinary school, and this is a rare photo of the two together: actually, Dylan and Cliff “share” the cooking position and when one is here the other is usually not.
Kind of like Clark Kent and Superman, only in my book, both these young men are Superman! Welcome to the team, Cliff, good to have you on the bus. Thanks for bringing your tunes!
P.S. We have to get another photo of Cliff after work, when he takes off his hat and lets loose his dreds! Muy impressive!
***
And, ta da, here he is!
(How long do you think it takes to GROW hair like that? Cliff reminds me of Samson, only blonder.) (Much sweeter, too.)
We DEFINITELY need to update this entry with the new schedule - in an effort to better serve you (lunch), Dylan & Cliff now work together most mornings. It’s a win-win for everyone!
