A very close connection with Tartine Bakery's Pastry Chef

Reading Bon Appetit magazine I found out that Elisabeth Prueitt, owner of the most famous bakery in all SF, has problems with gluten! "I cut out wheat and my fatigue and digestive problems disappeared in 3 days"

First Pastry Chefs, then we developed a gluten sensitivity or allergy, now what... create great gluten free, organic and sugar free pastries! What a challenge! Maybe a future success! What do you guys think? There are many bakeries taking care of these problems, but all of them together....hmmmm