Liz Prueitt 

@lizprueitt
I am co-founder of Tartine Bakery, author, and James Beard Award winner - and I'm gluten intolerant. I've spent the last couple of decades developing GF recipes that are delicious and don't taste gluten-free, and I'm so happy to share them here!
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I’m curious - have food or other Substack writers seen a fall-off of subscribers? I could practically set a clock to the steady growth since I started, and 3-4 weeks ago I started to see a slight decline which hasn't stopped…

I’ve seen a few “lost my job” comments in the unsubscribe section which makes sense, and I suspect is the reason for much of this (and makes my heart break for them).

I wonder if Substack has thought about bundling subscriptions so that people can choose, say, 4-for-the-price-of-3 type of thing? I would opt in to this!

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🍎🍏Apple Dumplings recipe up now! Baked in gluten-free sour cream/butter flaky pastry in apple cider caramel sauce.

Ultimate, easy, cold weather comfort dessert🍎