
I’m Liz, 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 | Weekly | |
|---|---|---|---|---|---|
| Issues | 141 | Subscribers | Read | haveyourcakelizprueitt.substack.com |
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Recent posts by this newsletter. Browse the email archive.
Maple-glazed pecans, a little salty and toasty, baked on a 3-ingredient cookie base
Brown butter and kabocha for a tender, fragrant, soft-centered cookie
Coffee and caramel custard in a sweet crust shell
Jacques Pepin's 90th birthday cake and a longtime Tartine favorite...now gluten-free!
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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!
Just a pastry, produce and pun obsessed gal busy playing with my food || Freelance Digital Marketing & Food Styling
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