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Clover Valley Culinary
Contact: Drew Schultz
Address: 3705 Clover Valley Road Rocklin, CA, 95677
Email Address: clovervalleyculinary@gmail.com
About Us
Clover Valley Culinary is a Cottage Food Bakery with a focus on sourdough-based breads, pastries using locally sourced ingredients.
I have been baking since I was 16. I started at a local pizza parlor, where I went from scullery boy (busser/dishwasher) to prep-cook making dough, and using a sheeter for the first time. A few years later, I started my formal training at Hotel & Restaurant Management School and then switched gears to Commercial Baking & Pastry School. I earned a degree in Culinary Arts from the California Culinary Academy (CCA) of San Francisco, where I graduated with Honors. During my time at the CCA, I apprenticed at Concord French Bakery, and Auberge du Soleil in Rutherford CA, under Albert Tordjman.
My career lead me to our Nation’s capitol and the highly acclaimed Jockey Club at the Ritz- Carlton as the Hotel Garde Manger under Hidemasa Yamamoto and then to the new Ritz- Carlton across the Potomac River as the Saucier under Two Star Michelin Chef Gerard Pangaud.
Then with a nod from Gerard, I moved on to open the Dining Room at the Bailiwick Inn, Fairfax, VA, as the chef, where we immediately received acclaim for our house made Sally Lunn Bread and the local Virginia faire focused on Early American Cuisine. The draw to get back to baking led me to Uptown Bakers in NW Washington DC, home of “Bread for the Dead”, where I refined my Sourdough Focaccia Genovese that was enjoyed by locals and visitors alike. The owner got the name “Bread for the Dead” baking and selling bread at Grateful Dead shows, as he saw a need to feed the hungry crowd.
Fast forward to today, after the “The Pleasanton Hotel” and “The Restaurant” at Wente Vineyards, I made the decision to get back to my roots baking the breads and pastries I enjoy sharing with others, who then serve them to their family. I have traveled to bake my bread and pastries at the Kirk Douglas Estate in Palm Springs for Modernist Week, as well as private events throughout CA. I use locally sourced organic ingredients from Placer County and the Sacramento Valley, and now welcome you to enjoy them as well!
Practices
Sourdough, Organic, Handmade, Locally Sourced Ingredients