I’m not one of those guys that come from generations of food dynasties — my pop was an accountant and my mom was a secretary. I’m formerly an art director from the world of packaging and publication design. The real story is about my passion and appreciation for great meals. I was born and raised on Guam, a U.S. Trust Territory which has a multi-cultural history that has brought indelible flavors from Spain, Portugal, the Philippines, China, Germany, Holland, Japan, Korea and of the course the U.S. I’ve made my home in Brooklyn for over 30 years but I can recall every bite.
I grew up with a long tradition of natural food preservation and fermentation. Since most prepared foods were not available in stores back in the day, we made our own green mango and papaya pickles, fermented fish sauces, kimchee, coconut milk, coconut vinegar, tapioca starch, etc. from scratch. My passion for making food comes from trying to recapture those bygone flavors.
Making sourdough bread arose from my fascination with natural yeast cultures in food. Like all living things, it takes constant feeding and great care to keep it going. I created a starter from Brooklyn’s natural yeasts about a year ago. As it matured it became more resilient, giving my breads a deeper complex flavor. Science and cooking had married in the most delicious way! After sharing my delectable flavored breads abroad I found it shipped well from coast to coast and had a longer life span than breads made with commercial yeast. I've since expanded on flavors that I think pair well with every-day foods. I currently have scaled up as a boutique bakery making my sourdough breads in a commercial kitchen in Sunset Park at Granola Lab's South Brooklyn facility. It’s simple. There’s no store front, just me, good bread and you. I invite you to enjoy every bite as much as I do.
Food Maker at Crafty Primate