Paola Oestreich
An elementary lesson turns into a life long passion.
Photo: Gary Goldsmith
Originally from Tipitapa, Nicaragua, Paola Oestreich, pastry chef at Baci Ristorante Lounge and Caffé in Vallejo, has come a long way since her first job as a dishwasher 18 years ago.
Her passion for baking started with a simple loaf of lemon bread that she learned how to make in elementary school. Since that lemon loaf, Oestreich has worked at bakeries in San Francisco as well as at Sweetie Pies, a Napa favorite. Having never gone to culinary school, she used each job as a learning experience.
When did your culinary career begin?
I got to San Francisco in 1989 and started working at Ivy’s as a dishwasher. I did that for about a year. They moved me up to pantry* and also showed me how to make things like cheesecake. That is when I thought, “I could do this.” I really enjoyed it and I wanted to be more than just a cook.
What was it about pastry that grabbed your attention?
I was interested in baking since a little girl in elementary school, when they started to teach us how to cook. I used to make this awesome lemon bread. I would bake it twice a week for my aunt; she loved it. I just enjoyed baking, it was interesting to me and I love the way desserts look. I am really creative and enjoy creating beautiful things.
Do you ever feel that not having gone to culinary school has hindered your career?
Sometimes. When I was in the city, a chef brought someone else in and said that because that guy had his certificate he would be paid more. But when I came to Napa it didn’t really matter; people said it is about the experience and what you know. So I didn’t think it was important. Experience is what matters; school only teaches the basics.
What is your favorite dessert?
Chocolate soufflé. When I was a kid I didn’t really like chocolate, but when I came to the states I found all the different kinds of chocolate, and now I really like it.
What dessert does your family always want you to make?
Apple pie, my kids love apple pie. They like the warm stuff.
Is there anything you don’t like to cook?
I don’t like to cook. I know how to cook but I stick with desserts.
When are you happiest?
When I am baking all day. But I am really happy when I am doing wedding cakes; I can get into my own little world. It makes me so happy to work on it, from baking the cakes to decorating them, then to bring it to the bride and to see how happy she is.
As a pastry chef, what is the kitchen tool you can’t live without?
A mixer. I need it for everything I do;
I could never live without it.
Is there any type of food that you haven’t yet experienced and would like to?
Indian food.
*Traditionally a pantry cook, also known as garde manger, is responsible for cold food, including salads and dressings, pâté, cold hor d’oeuvres and buffet items.
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