Archive for May, 2008
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 { at } 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 { at } 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!
Triumph Gluten Free! is a new blog produced by the team behind Triumph Dining, the people who publish The Essential Gluten Free Restaurant Guide, The Essential Gluten Free Grocery Guide, and (my personal favorite,) Triumph Dining Gluten Free Dining Cards.
[Little tidbit about the cards: Some of our team members speak English only as a second language, and as much as we try to train new hires about gluten and the dangers of bringing your lunch from home, sometimes I'm just not sure I'm getting through. When our Triumph Dining Cards arrived, I photocopied & enlarged the one for Mexican food, in Spanish, and hung it on the "bulletin board" / refrigerator.
And then I stepped back and secretly watched as EVERY Spanish-speaking person in the establishment - even ones who speak perfect English and I was sure "got" the gluten issue - all read the sheet with great interest and with looks of growing comprehension and even enlightenment on their faces as they began to feel like they "owned" the gluten issue.
That's what handing people the information in their own language, referencing items from their own experience, can do.
Of course, it helps that the information is crystal-clear and distilled so that even in English it has that effect on me. They say it takes a busy chef less than a minute to read one of these and understand it.
The cards - not to sound like a commercial, but I really like them, they're well made and like I said, effective - anyway there are TEN of them, for ten different languages and cuisines, and that means they open up TEN different worlds for the gluten-sensitive. That's less than, like, $2 a world.]
Anyway, this post is supposed to be about the new blog, which has tips for dining out, new product reviews, and other gf-news, but I’ve bored you long enough. I listed it in the blogroll - you’ll have much more fun if you go there yourself and check it out!
The Jewish Journal did a story on gluten, celiac disease, my father-in-law and even a little bit about us! Just in time for the CDF Conference this weekend, too! [Which, BTW, you can still register for if you call the office directly at (818) 990-2354.]
It’s really a great piece and big, big thanks to writer Adam Wills for spreading the word about celiac disease. I just need to say one teeny thing. (And then I promise, I’ll shut up about the oats, I’m sure everyone is sick of the whole oats issue.)
It’s not that “the Hier family is confidently sticking with oats.” That’s not for us to decide. The RCC tells us oats require the blessing HaMotzi, with washing before and a full Grace after Meals following.
‘Nuff said.
And thanks once again to the lovely Keren Greenberg for the photo!
