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Adrian Mendoza

San Diego, United States

Executive Pastry Chef at Herringbone/Searsucker


I specialize in classic to modern pastry techniques. Examples of areas covered are laminated doughs, frozen pastry/ice creams/sorbets/granitas, cookies, cakes, tarts, pies, quick breads, creams and mousses, candy making, tempering chocolate, preserves and jams, foams, dehydrated pastry, meringue, soufflés, fluid gels, hydro colloids, bread making, breakfast pastries, and much more. I like to help you understand the technique and basic science behind of it all especially with troubleshooting.


San Diego, United States