bobbilicious baking company

Marin County cookie chef moves from local to national distribution By Vic Dolcourt “You’ve called at a good time! I expect my first cookies to be on shelves this week in Whole Foods Rocky Mountain Region,” said Bobbi Cohen, owner of bobbilicious baking company, in May. “But unfortunately, they are not in Northern California yet. I hope that doesn’t tease the readers too much.” Bobbi has achieved a business arrangement that is destined for success. She has partnered with Whole Foods, who will both bake and distribute six cookie flavors branded “bobbilicious for Whole Foods.” Whole Foods will initially...

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No Such Thing as “Mild Celiac Disease”

Amy Burkhart, MD, RD, is a board-certified emergency medicine physician and registered dietitian. She also trained in integrative medicine with Dr. Andrew Weil at the University of Arizona Center for Integrative Medicine. Her practice is located in Napa, CA. 1100 Lincoln Ave. Suite 200 Napa, CA 94558 (707) 927-5622 Office My doctor told me I have “Mild Celiac Disease” What does that mean? I have seen several patients this month who were told by their practioners that they only had a “Mild” case of celiac disease. “ What does that mean?” they ask me. Do they need a strict gluten free diet? Can they “cheat” once in a while since it is only mild? Are the long term effects the same? What if they have “mild” non-celiac gluten sensitivity? What then? There seems to be some confusion around this topic so I thought this month it would be an important issue to address… What is “Mild Celiac Disease?” First-and most importantly-there is no such thing as Mild Celiac Disease. This is a misnomer. Just as you can’t be “a little bit pregnant”-you can’t have mild celiac disease. You either have it, or you don’t. So why the confusion? Why write on this topic? Because I see from my patients and the community that this is not clearly understood by many people. The confusion arises from the two following...

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News & Advice From Bay Area Gluten-Free Entrepreneurs

By Vic Dolcourt This month I’m checking in with entrepreneurs we featured in our “Local Company Profiles” – bakery owners, a cookbook author and the owner of a gluten-free and organic certified rental kitchen – all dedicated supporters of our community and business success stories. I’ve reached out to discover what’s new with our “alumnae” and ask their advice for prospective entrepreneurs who are considering entering the gluten-free scene. Flour Craft Bakery Owner: Heather Hardcastle Flour Craft Bakery’s 100% gluten-free menu of fresh-baked items from its San Anselmo retail location nestled in Marin County continues to grow with additional bread...

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Motek Treats

[Update: Motek is permanently closed] By Jennifer Iscol Motek Treats San Francisco, CA Email: If you don’t know what a chocolate babka is, then you have not been watching enough Seinfeld reruns (77th episode, to be precise) and you are missing out on one of life’s greatest pleasures. Think of bread with a chocolate cinnamon swirl. Did I mention it’s imperceptibly gluten-free? Meet Jen Wellins and Uri Kenig, the owners of Motek Treats. Motek means “sweetheart” in Hebrew, and Uri must be a sweetheart because he has been dedicated to helping Jen perfect their gluten-free baking since Jen found...

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Flour Craft Bakery

Gluten-free delights in Marin By Jennifer Iscol Flour Craft Bakery owner Heather Hardcastle was a garden designer with a passion for food when she decided to take a chance on a career change. Heather is gluten intolerant and her goal was to fill the need for fresh, high quality, gluten-free baked goods in Marin County, where she lives. She took time off in 2008 to attend the Culinary Institute of America at Greystone in St. Helena, where she enjoyed the experience and the training. There was no instruction in gluten-free baking at CIA at that time (which presented some...

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