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CommunityConnect | DIY Bread
Saturday, March 30th
1 - 4pm
Cost: $65 (includes a bake-at-home loaf of bread + sourdough starter, recipes & bread banneton)
Join us for an in-depth look at making delicious sourdough bread at home with Chef Ron Mendoza, of the new Ad Astra Bread Co! With almost 20 years of pastry experience, and an extensive knowledge of the chemistry and nuances of baking, Chef Mendoza will guide us through an intimate exploration of naturally leavened sourdough, demonstrating how slowly fermented bread is not only easy to make at home, but develops a rich, dynamic flavor and is better for your digestion!
Learn how to make a delicious every-day loaf of bread, enjoy small bites paired with Chef Mendoza’s fresh-baked bread and bounty from MEarth’s organic gardens, take home a loaf to bake, as well as your very own sourdough starter, recipes and a bread banneton proofing basket.
MEarth staff will also be hosting a tour of the property/programs for interested attendees.
Attendees must be at least 12 years old. Minors must be accompanied by an adult. Space is limited to 20 attendees, so be sure to register early to reserve your spot!
Proceeds from these workshops will directly benefit MEarth’s mission of educating + inspiring young people from across Monterey County through environmental stewardship.
About Chef Mendoza:
Chef Ron Mendoza began his culinary career in 2000, after eight years of working in retail. To pursue a career that was more rewarding, creative, and on a grander scale, he enrolled at the California School of Culinary Arts. During his studies Mendoza joined Joachim Splichal's Patina Group, starting on the hot line of Nick and Stef's Steakhouse.
Mendoza advanced to Patina Restaurant where he began rigorous pastry training under Michelle Myers. He went on to work for David Myers at Restaurant Jaan in both savory and pastry. Most recently, Mendoza worked with both David and Michelle at Sona, where his versatility combined with an incessant energy and enthusiasm helped him to create noteworthy desserts for the restaurant. Next, Mendoza took on the executive pastry chef position at Ortolan, working with acclaimed L.A. Chef Christophe Eme. In 2006 Mendoza won a StarChefs.com Rising Stars Award and became pastry chef at Aubergine.
Mendoza is excited to work in the world of bread and pastry after trying his hand at so many aspects of what a Pastry Chef can do.