Liz Prueitt | Have Your Cake
Liz PrueittI’m Liz, the co-founder of Tartine Bakery and an award-winning pastry chef. After years of being gluten free myself, I’m now practiced in the art of making it not only doable but delicious. Let’s bake!
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 43 | Subscribers | Read | haveyourcakelizprueitt.substack.com |
Curious about how many subscribers Liz Prueitt has or want to find similar newsletters? Reletter has got you covered. We collated all the information we could find from across the web in our database of over one million newsletters.
Check the email archives, get traffic estimates, engagement scores and more to discover the best advertising opportunities.
Our search tool helps you locate relevant newsletters for any topic and compare their stats for better sponsorship decisions.
Chart Rankings
How this newsletter ranks in the official Substack charts.
| #119 | |
| #54 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Pineapple cake with whipped pineapple cream
Like a pineapple trifle barely holding together in cake form, with pineapple curd, and pineapple whipped cream (Passover friendly!) + two cool kitchen-related things
Buckwheat crepes with rhubarb in orange sauce & brown butter + GIVEAWAY
A lick-the-pot sauce that's buttery/sweet/tart to serve with buckwheat crepes + a giveaway and discount code for Big Bold Health's buckwheat flour
Lemon tart in buckwheat crust
Shortcut two days of labor into a few hours to make this silky filling that has a mirror finish
Buckwheat crepes
This recipe was originally published in Tartine All Day and is slightly updated here. Check the Recipe Index for buckwheat crepes with rhubarb in orange sauce and brown butter, make into classic crepes Suzette, or make in classic Breton sty...
Similar Newsletters
Other publications recommended by the authors of this newsletter.
Authors
The writers behind this newsletter.
I am co-founder of Tartine Bakery, author, and James Beard Award winner - and I'm gluten intolerant. I've spent the last couple of decades developing GF recipes that are delicious and don't taste gluten-free, and I'm so happy to share them here!
Frequently Asked Questions
How can I access the email archive for Liz Prueitt?
You can find recent issues that have been published by Liz Prueitt on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Liz Prueitt have?
To see how many people subscribe to Liz Prueitt, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Liz Prueitt?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Liz Prueitt as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Liz Prueitt?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Liz Prueitt using the contact information provided and ask for a copy of their media kit.
How can I find newsletters similar to Liz Prueitt?
Scroll up to where it says Similar Newsletters to see other publications like Liz Prueitt. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Liz Prueitt?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.