RE: Need your input regarding helping a restaurant serve g-f food

[Guest guest]

I recommend PelesOven's mock wheat. It is a full size loaf, larger than Udi's

amd tastes much better. Lynne

>

> Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area

may add g-f menu items to their existing menu (the owner is gluten intolerant

and may have celiac disease). Their menu mainly consists of salads and hot and

cold sandwiches (and a wonderful breakfast menu as well!). I will be meeting

her next week at the restaurant to help her sort through what she needs to do

for us to safely eat there. I have already talked with her about a dedicated

g-f area to make our food, as well as possibly adding g-f pancakes and g-f bread

to her menu. This is where I need your help.

>

> We all have our own preference for bread. If she goes forward with these

plans, what are your favorite brands of sliced bread to make sandwiches (and

toast) with? I have heard raves about Udi's bread - that it tastes delicious

with or without being toasted, but it seems so small for sandwiches. Is there

any other delicious sliced bread that is a little bigger to enjoy a nice-size

sandwich with?

>

> My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

>

> Here are my questions for you:

>

> Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

>

> Do you like the sandwich bread plain or toasted?

>

> And the big question - which sandwich bread do you like the best?

>

> I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

>

> Sue

>

[Guest guest]

I happened upon The Farmer's Kitchen while in . They have a variety of breads, including sourdough, french rolls and other buns. Yummy gf cafe and chocolate chip cookies, too. The personnel there were all very accommodating and offered samples before purchase. Even my non gf friend bought their products.From: CalicoSue <susan.hersom@...> Sent: Thu, October 28, 2010 7:24:03 AMSubject: [ ] Need your input regarding helping a restaurant serve g-f food

Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area may add g-f menu items to their existing menu (the owner is gluten intolerant and may have celiac disease). Their menu mainly consists of salads and hot and cold sandwiches (and a wonderful breakfast menu as well!). I will be meeting her next week at the restaurant to help her sort through what she needs to do for us to safely eat there. I have already talked with her about a dedicated g-f area to make our food, as well as possibly adding g-f pancakes and g-f bread to her menu. This is where I need your help.

We all have our own preference for bread. If she goes forward with these plans, what are your favorite brands of sliced bread to make sandwiches (and toast) with? I have heard raves about Udi's bread - that it tastes delicious with or without being toasted, but it seems so small for sandwiches. Is there any other delicious sliced bread that is a little bigger to enjoy a nice-size sandwich with?

My daughter and I were at a baby shower recently and the hostess was so thoughtful and bought us a loaf of Kinnikinnick bread so we could have sandwiches with the group (she also put our fixins' aside, bless her heart). We put the Kinnikinnick slices in the microwave to soften them up a bit and the bread came out so soft and the sandwich was absolutely delicious. It's just that Udi's and Kinnikinnick's slices of bread seem so small to me.

Here are my questions for you:

Does the size of the bread matter to you if you could eat a delicious g-f sandwich in a restaurant?

Do you like the sandwich bread plain or toasted?

And the big question - which sandwich bread do you like the best?

I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so this is exciting! I would like to get this right for all of us before passing on any advice to her. Thanks!

Sue

[Guest guest]

The two best companies around are Pele's Oven and Farmer's Kitchen. Pele's Oven

has a new ciabatta loaf that holds up to sandwiches quite well.

--- In , Jackiie Defendis <jackie_defendis@...>

wrote:

>

> I happened upon The Farmer's Kitchen while in . They have a variety of

> breads, including sourdough, french rolls and other buns. Yummy gf cafe and

> chocolate chip cookies, too. The personnel there were all very accommodating

> and offered samples before purchase. Even my non gf friend bought their

> products.

>

>

>

> ________________________________

> From: CalicoSue <susan.hersom@...>

>

> Sent: Thu, October 28, 2010 7:24:03 AM

> Subject: [ ] Need your input regarding helping a restaurant serve

> g-f food

>

>

> Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area

may

> add g-f menu items to their existing menu (the owner is gluten intolerant and

> may have celiac disease). Their menu mainly consists of salads and hot and

cold

> sandwiches (and a wonderful breakfast menu as well!). I will be meeting her

> next week at the restaurant to help her sort through what she needs to do for

us

> to safely eat there. I have already talked with her about a dedicated g-f

area

> to make our food, as well as possibly adding g-f pancakes and g-f bread to her

> menu. This is where I need your help.

>

> We all have our own preference for bread. If she goes forward with these

plans,

> what are your favorite brands of sliced bread to make sandwiches (and toast)

> with? I have heard raves about Udi's bread - that it tastes delicious with or

> without being toasted, but it seems so small for sandwiches. Is there any

other

> delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

> with?

>

>

> My daughter and I were at a baby shower recently and the hostess was so

> thoughtful and bought us a loaf of Kinnikinnick bread so we could have

> sandwiches with the group (she also put our fixins' aside, bless her heart).

We

> put the Kinnikinnick slices in the microwave to soften them up a bit and the

> bread came out so soft and the sandwich was absolutely delicious. It's just

> that Udi's and Kinnikinnick's slices of bread seem so small to me.

>

>

> Here are my questions for you:

>

> Does the size of the bread matter to you if you could eat a delicious g-f

> sandwich in a restaurant?

>

>

> Do you like the sandwich bread plain or toasted?

>

> And the big question - which sandwich bread do you like the best?

>

> I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

> this is exciting! I would like to get this right for all of us before passing

> on any advice to her. Thanks!

>

> Sue

>

[Guest guest]

Hello Sue,

Udi's bread so far is the best g-f bread I've ever had.

I've never seen a g-f bread that was not small; such is life.

I personally always toast my bread before making sandwiches with it.

Best of luck with the restaurant,

Suzette

From: CalicoSue <susan.hersom@...> Sent: Thu, October 28, 2010 7:24:03 AMSubject: [ ] Need your input regarding helping a restaurant serve g-f food

Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area may add g-f menu items to their existing menu (the owner is gluten intolerant and may have celiac disease). Their menu mainly consists of salads and hot and cold sandwiches (and a wonderful breakfast menu as well!). I will be meeting her next week at the restaurant to help her sort through what she needs to do for us to safely eat there. I have already talked with her about a dedicated g-f area to make our food, as well as possibly adding g-f pancakes and g-f bread to her menu. This is where I need your help.We all have our own preference for bread. If she goes forward with these plans, what are your favorite brands of sliced bread to make sandwiches (and toast) with? I have heard raves about Udi's bread - that it tastes delicious with or without being toasted, but it seems so small for sandwiches. Is there any other delicious sliced bread that is a little bigger to

enjoy a nice-size sandwich with? My daughter and I were at a baby shower recently and the hostess was so thoughtful and bought us a loaf of Kinnikinnick bread so we could have sandwiches with the group (she also put our fixins' aside, bless her heart). We put the Kinnikinnick slices in the microwave to soften them up a bit and the bread came out so soft and the sandwich was absolutely delicious. It's just that Udi's and Kinnikinnick's slices of bread seem so small to me. Here are my questions for you: Does the size of the bread matter to you if you could eat a delicious g-f sandwich in a restaurant? Do you like the sandwich bread plain or toasted? And the big question - which sandwich bread do you like the best?I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so this is exciting! I would like to get this right for all of us before passing on any advice to her.

Thanks!Sue

[Guest guest]

The size does matter. If it was in a restaurant I would prefer either two little sandwiches or one regular size.

And I do prefer it toasted.Melita

[Guest guest]

I second this. Farmer’s Kitchen is HAND’S

DOWN the best GF bread I have ever eaten. You can’t even tell it’s GF!

From: [mailto: ] On Behalf Of Jackiie Defendis

Sent: Thursday, October 28, 2010

8:51 AM

Subject: Re: [ ] Need

your input regarding helping a restaurant serve g-f food

I happened upon The Farmer's Kitchen while in . They have a variety of breads,

including sourdough, french rolls and other buns. Yummy gf cafe and chocolate

chip cookies, too. The personnel there were all very accommodating and

offered samples before purchase. Even my non gf friend bought their products.

From: CalicoSue

<susan.hersom@...>

Sent: Thu, October 28, 2010

7:24:03 AM

Subject: [ ] Need your

input regarding helping a restaurant serve g-f food

Good news could be coming soon. A restaurant in the

Mt. View/Sunnyvale area may add g-f menu items to their existing menu (the

owner is gluten intolerant and may have celiac disease). Their menu mainly

consists of salads and hot and cold sandwiches (and a wonderful breakfast menu

as well!). I will be meeting her next week at the restaurant to help her sort

through what she needs to do for us to safely eat there. I have already talked

with her about a dedicated g-f area to make our food, as well as possibly

adding g-f pancakes and g-f bread to her menu. This is where I need your help.

We all have our own preference for bread. If she goes forward with these plans,

what are your favorite brands of sliced bread to make sandwiches (and toast)

with? I have heard raves about Udi's bread - that it tastes delicious with or

without being toasted, but it seems so small for sandwiches. Is there any other

delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

with?

My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

Here are my questions for you:

Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

Do you like the sandwich bread plain or toasted?

And the big question - which sandwich bread do you like the best?

I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

Sue

[Guest guest]

I'm meeting with the owner of the restaurant today. I have already emphasized

that in order for us to eat safely in her restaurant, we need a dedicated

kitchen area to make our sandwiches, including separate cutting boards,

utensils, toaster, etc. They have an expert chef on staff, so I can't wait to

meet him!

Gosh, just the thought of eating sandwiches again for lunch .... how great is

THAT!

Sue

>

> Hello Sue,

>

> Udi's bread so far is the best g-f bread I've ever had.

> I've never seen a g-f bread that was not small; such is life.

> I personally always toast my bread before making sandwiches with it.

>

> Best of luck with the restaurant,

> Suzette

>

>

>

>

> ________________________________

> From: CalicoSue <susan.hersom@...>

>

> Sent: Thu, October 28, 2010 7:24:03 AM

> Subject: [ ] Need your input regarding helping a restaurant serve

> g-f food

>

>  

> Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area

may

> add g-f menu items to their existing menu (the owner is gluten intolerant and

> may have celiac disease). Their menu mainly consists of salads and hot and

cold

> sandwiches (and a wonderful breakfast menu as well!). I will be meeting her

next

> week at the restaurant to help her sort through what she needs to do for us to

> safely eat there. I have already talked with her about a dedicated g-f area to

> make our food, as well as possibly adding g-f pancakes and g-f bread to her

> menu. This is where I need your help.

>

> We all have our own preference for bread. If she goes forward with these

plans,

> what are your favorite brands of sliced bread to make sandwiches (and toast)

> with? I have heard raves about Udi's bread - that it tastes delicious with or

> without being toasted, but it seems so small for sandwiches. Is there any

other

> delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

> with?

>

>

> My daughter and I were at a baby shower recently and the hostess was so

> thoughtful and bought us a loaf of Kinnikinnick bread so we could have

> sandwiches with the group (she also put our fixins' aside, bless her heart).

We

> put the Kinnikinnick slices in the microwave to soften them up a bit and the

> bread came out so soft and the sandwich was absolutely delicious. It's just

that

> Udi's and Kinnikinnick's slices of bread seem so small to me.

>

>

> Here are my questions for you:

>

> Does the size of the bread matter to you if you could eat a delicious g-f

> sandwich in a restaurant?

>

>

> Do you like the sandwich bread plain or toasted?

>

> And the big question - which sandwich bread do you like the best?

>

> I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

> this is exciting! I would like to get this right for all of us before passing

on

> any advice to her. Thanks!

>

> Sue

>

[Guest guest]

Morning Sue, et al…

Thank you to those whom recommended our (Pele’s Oven) breads.

We currently have two full size loaves; a mock wheat that is 9x4

inches and quite light approximately 2 pounds and 14 or so slices) and also a gluten

free ciabatta that is 12x5.75 inches (again approximately 2 pounds and 18

slices more or less). Both are two of the largest loaves on the market and more

are coming this month.

By the way, if you go to http://udisglutenfree.com/

or http://www.facebook.com/udisglutenfree?v=app_7146470109

 they are having a contest in which one can win free bread for  a year.

If you have any questions let me know.

Regards, Joe

Joe Hertzbach

831.531.7422

joe@...

Twitter: http://twitter.com/pelesoven

From:

[mailto: ] On

Behalf Of Suzette Meredith

Sent: Thursday, October 28, 2010 10:43 AM

Subject: Re: [ ] Need your input regarding helping a

restaurant serve g-f food

Hello

Sue,

Udi's

bread so far is the best g-f bread I've ever had.

I've

never seen a g-f bread that was not

small; such is life.

I

personally always toast my bread before making sandwiches with it.

Best

of luck with the restaurant,

Suzette

From: CalicoSue

<susan.hersom@...>

Sent: Thu, October 28, 2010 7:24:03 AM

Subject: [ ] Need your input regarding helping a restaurant

serve g-f food

Good news could be coming soon. A restaurant in

the Mt. View/Sunnyvale area may add g-f menu items to their existing menu (the

owner is gluten intolerant and may have celiac disease). Their menu mainly

consists of salads and hot and cold sandwiches (and a wonderful breakfast menu

as well!). I will be meeting her next week at the restaurant to help her sort

through what she needs to do for us to safely eat there. I have already talked

with her about a dedicated g-f area to make our food, as well as possibly

adding g-f pancakes and g-f bread to her menu. This is where I need your help.

We all have our own preference for bread. If she goes forward with these plans,

what are your favorite brands of sliced bread to make sandwiches (and toast)

with? I have heard raves about Udi's bread - that it tastes delicious with or

without being toasted, but it seems so small for sandwiches. Is there any other

delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

with?

My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

Here are my questions for you:

Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

Do you like the sandwich bread plain or toasted?

And the big question - which sandwich bread do you like the best?

I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

Sue

[Guest guest]

We haven't tried the Pele's Oven breads yet (the recommendations sound very good), but, by far, the best GF bread my celiac wife and I have tried (only one of two I don't call 'crap,' the other being a Trader Joe's GF bread in the state of Washington) so far are the loaves at City Lights Espresso in Santa Clara. It's so good that it's even worth the $10 for the full-size 2.5lb loafs. Some other similar opinions on the bread are at it's Yelp listing. HogleFreelance

academic librarianInstructor, online researchEmail: jjhogle@...Web: (under de- and re-construction) www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]From: Joe Hertzbach <joe@...> Sent: Tue, November 2, 2010 9:25:35 AMSubject: RE: [ ] Need your input regarding helping a restaurant serve g-f food

Morning Sue, et al… Thank you to those whom recommended our (Pele’s Oven) breads. We currently have two full size loaves; a mock wheat that is 9x4

inches and quite light approximately 2 pounds and 14 or so slices) and also a gluten

free ciabatta that is 12x5.75 inches (again approximately 2 pounds and 18

slices more or less). Both are two of the largest loaves on the market and more

are coming this month. By the way, if you go to http://udisglutenfree.com/

or http://www.facebook.com/udisglutenfree?v=app_7146470109

they are having a contest in which one can win free bread for a year. If you have any questions let me know. Regards, Joe

Joe Hertzbach 831.531.7422 joe@... Twitter: http://twitter.com/pelesoven

From:

[mailto: ] On

Behalf Of Suzette Meredith

Sent: Thursday, October 28, 2010 10:43 AM

Subject: Re: [ ] Need your input regarding helping a

restaurant serve g-f food

Hello

Sue,

Udi's

bread so far is the best g-f bread I've ever had.

I've

never seen a g-f bread that was not

small; such is life.

I

personally always toast my bread before making sandwiches with it.

Best

of luck with the restaurant,

Suzette

From: CalicoSue

<susan.hersom@...>

Sent: Thu, October 28, 2010 7:24:03 AM

Subject: [ ] Need your input regarding helping a restaurant

serve g-f food

Good news could be coming soon. A restaurant in

the Mt. View/Sunnyvale area may add g-f menu items to their existing menu (the

owner is gluten intolerant and may have celiac disease). Their menu mainly

consists of salads and hot and cold sandwiches (and a wonderful breakfast menu

as well!). I will be meeting her next week at the restaurant to help her sort

through what she needs to do for us to safely eat there. I have already talked

with her about a dedicated g-f area to make our food, as well as possibly

adding g-f pancakes and g-f bread to her menu. This is where I need your help.

We all have our own preference for bread. If she goes forward with these plans,

what are your favorite brands of sliced bread to make sandwiches (and toast)

with? I have heard raves about Udi's bread - that it tastes delicious with or

without being toasted, but it seems so small for sandwiches. Is there any other

delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

with?

My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

Here are my questions for you:

Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

Do you like the sandwich bread plain or toasted?

And the big question - which sandwich bread do you like the best?

I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

Sue

[Guest guest]

Apologies if this has been discussed already - but is any of the Pele bread

available anywhere in the city of SF?

Thanks

Joe

>

> Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area

may add g-f menu items to their existing menu (the owner is gluten intolerant

and may have celiac disease). Their menu mainly consists of salads and hot and

cold sandwiches (and a wonderful breakfast menu as well!). I will be meeting

her next week at the restaurant to help her sort through what she needs to do

for us to safely eat there. I have already talked with her about a dedicated

g-f area to make our food, as well as possibly adding g-f pancakes and g-f bread

to her menu. This is where I need your help.

>

> We all have our own preference for bread. If she goes forward with these

plans, what are your favorite brands of sliced bread to make sandwiches (and

toast) with? I have heard raves about Udi's bread - that it tastes delicious

with or without being toasted, but it seems so small for sandwiches. Is there

any other delicious sliced bread that is a little bigger to enjoy a nice-size

sandwich with?

>

> My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

>

> Here are my questions for you:

>

> Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

>

> Do you like the sandwich bread plain or toasted?

>

> And the big question - which sandwich bread do you like the best?

>

> I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

>

> Sue

>

[Guest guest]

Morning Joe –

The breads are not currently available in San Francisco. The

closest location, coming soon, will be at Draeger’s in San Mateo.

Best, Joe

Joe Hertzbach

831.531.7422

joe@...

Twitter: http://twitter.com/pelesoven

From:

[mailto: ] On

Behalf Of thecraeg

Sent: Tuesday, November 02, 2010 11:30 AM

Subject: [ ] Re: Need your input regarding helping a

restaurant serve g-f food

Apologies if this has been discussed already -

but is any of the Pele bread available anywhere in the city of SF?

Thanks

Joe

>

> Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale

area may add g-f menu items to their existing menu (the owner is gluten

intolerant and may have celiac disease). Their menu mainly consists of salads

and hot and cold sandwiches (and a wonderful breakfast menu as well!). I will

be meeting her next week at the restaurant to help her sort through what she

needs to do for us to safely eat there. I have already talked with her about a

dedicated g-f area to make our food, as well as possibly adding g-f pancakes

and g-f bread to her menu. This is where I need your help.

>

> We all have our own preference for bread. If she goes forward with these

plans, what are your favorite brands of sliced bread to make sandwiches (and

toast) with? I have heard raves about Udi's bread - that it tastes delicious

with or without being toasted, but it seems so small for sandwiches. Is there

any other delicious sliced bread that is a little bigger to enjoy a nice-size

sandwich with?

>

> My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

>

> Here are my questions for you:

>

> Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

>

> Do you like the sandwich bread plain or toasted?

>

> And the big question - which sandwich bread do you like the best?

>

> I haven't had a sandwich in a restaurant since being diagnosed 9 years

ago, so this is exciting! I would like to get this right for all of us before

passing on any advice to her. Thanks!

>

> Sue

>

[Guest guest]

A friend, who is a celiac, up in Kirkland said that the three

local Trader Joe’s (Kirkland, Bellevue, Washington) do not have the GF bread. At

which store were you able to obtain  the bread. I mail her bread, but sometimes

the mail through Federal Way slows overnight shipments to 3-4 days. Plus fresh

bread is always better.

Thanks, Joe

Joe Hertzbach

831.531.7422

joe@...

Twitter: http://twitter.com/pelesoven

From:

[mailto: ] On

Behalf Of j. hogle

Sent: Tuesday, November 02, 2010 11:17 AM

Subject: Re: [ ] Need your input regarding helping a

restaurant serve g-f food

We

haven't tried the Pele's Oven breads yet (the recommendations sound very good),

but, by far, the best GF bread my celiac wife and I have tried (only one

of two I don't call 'crap,' the other being a Trader Joe's GF bread in the

state of Washington) so far are the loaves at City Lights Espresso in Santa

Clara. It's so good that it's even worth the $10 for the full-size 2.5lb

loafs. Some other similar opinions on the bread are at it's Yelp listing.

Hogle

Freelance academic librarian

Instructor, online research

Email: jjhogle@...

Web: (under de- and re-construction) www.blueroom.com

Reality ain't

what you think it is

Art Graphics & Photographs

[http://www.blueroom.com/realityaint.htm]

From: Joe Hertzbach

<joe@...>

Sent: Tue, November 2, 2010 9:25:35 AM

Subject: RE: [ ] Need your input regarding helping a

restaurant serve g-f food

Morning Sue, et al…

Thank you to those whom recommended our

(Pele’s Oven) breads.

We currently have two full size loaves;

a mock wheat that is 9x4 inches and quite light approximately 2 pounds and 14

or so slices) and also a gluten free ciabatta that is 12x5.75 inches (again

approximately 2 pounds and 18 slices more or less). Both are two of the largest

loaves on the market and more are coming this month.

By the way, if you go to http://udisglutenfree.com/

or http://www.facebook.com/udisglutenfree?v=app_7146470109

they are having a contest in which one can win free bread for a

year.

If you have any questions let me know.

Regards, Joe

Joe Hertzbach

831.531.7422

joe@...

Twitter: http://twitter.com/pelesoven

From:

[mailto: ] On

Behalf Of Suzette Meredith

Sent: Thursday, October 28, 2010 10:43 AM

Subject: Re: [ ] Need your input regarding helping a

restaurant serve g-f food

Hello Sue,

Udi's bread so far is the best g-f bread I've ever

had.

I've never seen a g-f bread that was not

small; such is life.

I personally always toast my bread before making

sandwiches with it.

Best of luck with the restaurant,

Suzette

From:

CalicoSue <susan.hersom@...>

Sent: Thu, October 28, 2010 7:24:03 AM

Subject: [ ] Need your input regarding helping a restaurant

serve g-f food

Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area

may add g-f menu items to their existing menu (the owner is gluten intolerant

and may have celiac disease). Their menu mainly consists of salads and hot and

cold sandwiches (and a wonderful breakfast menu as well!). I will be meeting

her next week at the restaurant to help her sort through what she needs to do

for us to safely eat there. I have already talked with her about a dedicated

g-f area to make our food, as well as possibly adding g-f pancakes and g-f

bread to her menu. This is where I need your help.

We all have our own preference for bread. If she goes forward with these plans,

what are your favorite brands of sliced bread to make sandwiches (and toast)

with? I have heard raves about Udi's bread - that it tastes delicious with or

without being toasted, but it seems so small for sandwiches. Is there any other

delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

with?

My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

Here are my questions for you:

Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

Do you like the sandwich bread plain or toasted?

And the big question - which sandwich bread do you like the best?

I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

Sue