Killer Qouign
Chef Santana Rodriguez came from humble beginnings, raised in Soledad, California to working-class parents. In her childhood, she enjoyed baking pastries in her easy-bake oven and selling candies to her brothers from a small doll house in their backyard.
Given the opportunity to mentor under Chef Anna Marie Bayonito at Spanish Bay, she absorbed the information from the savory perspective of food and was introduced to the magic that is culinary artistry. After Spanish Bay, she began learning under Chef Cal Stamenov at Bernardus Lodge and Spa, and transitioned from savory to pastry under his guidance.
By happenstance, she walked into Alta Bakery one evening asking about a chocolate clock in the window, and so began the mentorship under Chefs Ben Spungen, Matt Sommerville, & Ron Mendoza.
She has also spent time learning from Chefs Antonio Bachour in New York, staging at Bouchon Bakery, and learning business strategies from Chef Bert Cutino
A daydream while working in a local bakery.
As a Monterey County native, I began to wonder about how I could highlight local ingredients both geographically and culturally and showcase them in quality edible pieces of art, as they deserve. My great great grandfather was an artisanal bread baker in Mexico, and my grandpa came to Monterey County as part of the Bracero program, working directly with our produce. In order to honor the two, my goal is to support our local vendors and farmers; incorporating the fresh flavors that grow right in our own backyard. Qouign also supports the growth of our communities by participating in organizations like Big Sur Food & Wine, Meals on Wheels, Rancho Cielo Roundup, volunteering at elementary school career days, and donating to local women’s shelters.
We recognize the impact that comes from a strong, supportive community. This dream would not be possible without that, so we will always be in search of the opportunities to reciprocate.
We believe our product is only as good as the ingredients we use and the energy we emit during the process.
We source our ingredients from local farmers, beekeepers, and foragers. When we can’t source locally, we use the highest quality ingredients possible like King Arthur flour and Valrhona chocolate that are not only delicious, but environmentally conscious.
There are layers to the name Qouign (pronounced “queen”), much like there are layers to its flavors. Not a lot of people know it and it’s fun to explain.
It’s a nod to the uncommon laminated cake known as kouign-amann, a flaky, buttery, decadent, pastry. Qouign also refers to Santana’s claim to the dessert throne.
“Maybe it’s because I’m a small, bubbly woman in a male-driven industry, but it was hard to prove to people that I belong here and I’m serious about my career,” she says. “I also want to tell those who are going to join me, ‘We’re going to build you, you queens, into someone to be taken seriously.’”
