Mary ManulikColumbia, MO 573-489-5468 email@example.com www.senzafoods.com On Facebook @ facebook.com/senzafoods
Mary Manulik began baking gluten-free out of her home in 1993 when her husband discovered that he had severe celiac disease. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. Celiac disease and gluten sensitivity is becoming more and more common in the U.S.A. and throughout the world. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and oats. To mitigate this, she uses separate utensils, measuring spoons, mixer, counter tops, can opener, and even oven mitts for her gluten-free baking. Mary and her husband have learned through trial and error that many products don’t explicitly state ingredients containing gluten but do contain them. She frequently calls companies to get more information about ingredients, production, and processing. Mary’s daughter is currently studying to be a pastry chef and has her own separate work space in the garage for flours that contain gluten. The word "Senza" means without in Italian. In this case without referring to products without gluten but still full of taste.
In preparation for the Saturday Farmers’ Market, Mary begins prepping her ingredients on Thursday, and then bakes from 6:30 am to 11 pm on Friday with a few breaks to walk her dog or to teach private cello classes to music students.
Her top sellers at the Columbia Farmers' Market are Carrot Muffins and Coconut Macaroons. She bakes a variety of other products as well including cakes, cookies, pies, breads, and breakfast items. As much as possible, Mary tries to bake with products that are seasonally available recently sourcing apples from Sellmeyer Farm for her apple pies. A full list of her baked good offerings and ordering information can be found on Mary's website at: www.senzafoods.com