For over 20 years I've been the owner of Sensible Edibles Bakery, the largest gluten-free and vegan bakery in NYC. I set out to prove that my bakery can prioritize dietary restrictions, health, and environmental impact without compromising flavor or texture, and with my background in biology and baking expertise I've been able to do just that.
Now I'm here to share what I've learned — and am still learning — through the past 20 plus years with you. You'll find recipes, professional level kitchen tips and tricks, and an honest behind the scenes look at what running a real bakery kitchen looks like.
No frills, no elitism, no gatekeeping — whether you're running your own bakery or starting your baking journey today, welcome!