Sandee Hier (that’s me!) started baking when her husband Aron discovered that he was gluten-sensitive, from a family of celiacs. Three of their children are also gluten-sensitive (though none of them have celiac disease). Sandee was “the gluten-free challah lady” for years before opening The Sensitive Baker in 2007.

Today, she does more bookkeeping, and bossing everyone else around, and this blog, and not so much actual baking.

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Fernando Gutierrez runs The Sensitive Baker’s night-shift. I love to remember that Fernando started here as a dishwasher the summer we first opened, and now he and his crew are responsible for keeping the store supplied with bread. Lots and lots of bread. He may go down in history as the man who perfected the gluten-free bagel. And gluten-free brioche. Oh, yes, and the gluten-free brownie.
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S. Dylan Hansen is our intern from the Art Institute of California, and resident computer-geek. Not only can he bake you a birthday cake, he’ll print up this cool “edible image” on dissolvable paper (warning: artificial colors!) and then trim your cake borders to match. He also makes amazing pies and just invented a dairy-free cheesecake with quinoa crust that is just to die for!
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Clifford Williams is also our intern from Art Institute of California
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David Katz is a man of many talents - he spreads himself around as our resident mashgiach (kosher supervisor), he runs our online store, handles all shipping, manages wholesale deliveries, and assists at the retail counter when things get nuts.

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