I’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!

Making and eating cake all day, every day.

I play with flavour and write dessert recipes

A newsletter for all of us who are crazy about food + curious about the world

The culinary & travel journal of James Beard nominated writer Nicholas Gill. An exploration of cuisine and biodiversity in the Americas & beyond.

Flavour forward, resourceful, smart and thoughtful baking sense, shared from the interface between big batch bakery life and small scale home kitchen comfort.

Taking the Recipe Development process from behind the scenes directly to you. Part toolkit, part love letter to food, this is a deep dive into dessert and pastries.

The latest from SOURCED research plus editorial insights

Vittles is an online magazine based in the UK and India, publishing new food and culture writing.

Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.