Bakery Day Two + Reflections on Gluten Free Eating

As I reminisce on the past week, I can’t help be get overwhelmed by the amount of change that has happened in such a short time.  I began to write about my time working at the bakery, but life got in the way.  The blog today will consist of some of my time at the bakery but also wanting to write about my search of good and true products in the food world.  I advise you to pay attention to what you order in restaurants, bakeries, and even coffee shops; not everything is as “pure as people say it is.

I get a little nervous writing sometimes.  I don’t know who reads my post and I want to be as honest as possible, but I also want to protect people at the same time.  The world of a food (especially in Santa Monica, CA.) can be incredibly prestigious and stuck up.   I walked through a local Santa Monica garden the other day and stopped to speak with one of the gardeners, she mentioned to me how Santa Monica has rules for cleanliness but not necessarily practicality.

That same day, I went into Urth (sounds like Earth) Caffé in Santa Monica.  It was SO crowded.  There wasn’t room to just sit down and write.  It has become a trend to be gluten free in Los Angeles (I roll my eyes at this trend) and it is cool to eat organically.  Don’t get me wrong, this is exactly what I do…but there is something within me that changes when someone decides that they want to go Gluten Free because it is cool instead of someone who has to eat a certain way.

Working/interning in a bakery in the heart of Santa Monica for a few days, made me think about how well these folks are doing financially in their business.  I was working during a time when the bakery was closed, so I never got to see the amount of clients, but I could only imagine how difficult it would be to compete with people like, Urth Caffe, for clientele when the trends in food change so often.  Food chains are interesting to me, how can a company promise that each menu will be the exact same at every single one of the locations?  My order at Starbucks changes depending on who is making my drink, and my drink is pretty simple.   Sorry…sidetrack, that is a pretty normal thing for me.

The reason I liked the bakery I worked for was because the Head Baker, Clemence Gossett, knows what she is doing.  She has invested time in searching for good products and has then created delicious (from what I could tell) baked goods.   I don’t know how Urth Caffe does their baked goods, but I do know that each time I have eaten there I have gotten sick off of things that they tell me don’t have corn or gluten in them.  I like knowing the person who has invested their time and energy into creating something for people that will taste great.  I believe in good products, even though I might not be able to eat all of them.  Clemence is knowledgeable about what contains corn and what doesn’t,  I trust a person who has studied the food and the practice of it from experience, not necessarily a classroom.

If you ever are in Santa Monica, CA go visit The Curious Baker at The Market.  Also, walk a few hundred feet and sign up for a cooking class at The Gourmandise School of Sweets and Savories.  You won’t be disappointed!

The Gourmandise School. Check out their classes.

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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