After years of refinement and culinary exploration, Eric Esmeria is set to unveil his own baking pop-up, Esmeria Bakehouse, on Saturday, August 9.
Located at Albany’s Oaktown Spice Shop on Solano Avenue, the pop-up will showcase a variety of innovative treats inspired by Esmeria’s Filipino heritage.
With a background rooted in professional baking, Esmeria pursued culinary education at a school in Sacramento before honing his skills at the renowned Fournee Bakery in Berkeley.
For a decade, he immersed himself in the baking world, drawing from his experiences, which led him to briefly explore other career paths before returning to his passion for baking.
“Putting the flavors of my Filipino childhood on the plate using French techniques,” he explains, reveals the philosophy behind his creations.
At the debut event, visitors can expect to enjoy polvoron cookies enhanced with yuzu juice, pink peppercorn, and quinoa, a delightful blend of cultural influences and flavors.
Esmeria is also looking ahead with plans for additional pop-ups in the fall, targeting locations in Oakland and San Francisco, including another event at Of All Places on September 6.
His menu will feature audacious creations like the tocilog croissant—a tribute to the traditional Filipino breakfast—filled with tocino sausage, garlic béchamel, and salted cured egg.
Other unique offerings include a calamansi-Thai basil Danish with a vanilla bean cream cheese filling and a mushroom croissant topped with soy-glazed oyster mushrooms and a spicy French onion sauce.
Additionally, his pandesal, a Filipino bread roll, adds a homemade touch to the collaborative effort with his heritage.
Esmeria has developed a keen sense of the local palate, recognizing that Bay Area consumers favor farm-to-table sourcing with unique flavor combinations.
“I want to grow the small-yet-mighty community of Asian American pastry makers in the scene,” he noted, acknowledging the hard work exemplified by local talents at establishments like Breadbelly and Neighbor Bakehouse.
Currently working at Andytown Coffee on Lawton Street, Esmeria reflects on the continuing influence of his mentors.
He specifically credits Frank Sally of Fournee, who played a crucial role in nurturing his skills during and after his internship, as a significant figure in his journey.
Although Esmeria has aspirations of opening a permanent bakery in the future, he acknowledges that this goal is still a few years away.
“I’ve always wanted to open my own place,” he expresses, indicating a growing desire to craft his own baked goods rather than continue producing others’.
With Esmeria Bakehouse, Eric Esmeria takes a significant step towards realizing that dream, combining modern baking techniques and Filipino flavors that delight the palate and honor his roots.
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