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Jubilee Wine Country Talent

 

Meet Our Keynote Speaker: Dominique Crenn

We’re excited to share that Chef Dominique Crenn is the keynote speaker at Jubilee Wine Country! Dominique is one of the most talented and fascinating folks in the food world. Named to this year’s TIME 100, she’s an environmentalist, philanthropist, cancer survivor, author, and humanitarian. She is also the celebrated chef behind Atelier Crenn, Bar Crenn, and Petit Crenn in San Francisco and the regenerative Bleu Belle Farm in Sonoma County. And you might have noticed, but Dominique is also our cover star on The Paris Issue of Cherry Bombe Magazine!
 
Photo by Jennifer Livingston
 
 

 

 

Avery Ruzicka

 
Jeni Britton
Founder of Jeni's Splendid Ice Creams &
the latest Cherry Bombe Cover Star
 
 
Tanya Holland
 
Award-Winning Chef, Author & Restaurateur
 
Photo by Marina Harrison
 
 
 
 
 

 

SATURDAY, OCT. 26TH
 

 

10–11 A.M.
Welcome & Networking 
 
11 A.M.–12:30 P.M.
Programming Session #1 
 
12:30–2 P.M.
 Picnic Lunch on the Lawn
 
2–3:30 P.M.
 Programming Session #2
 
3:30–7 P.M.
 Afternoon Activities
 
7–9:30 P.M 

Wine, Women & Song

(Dine-around and wine-tasting event)

 
 
 
SUNDAY, OCT. 27TH
 

11 A.M.–12:30 P.M.

Bakers' Brunch

 

12:30–2 P.M.

Programming Session #3

 

5–7 P.M.

Industry Networking Event

(Invitation only)

 

 

 

 
Founder & Head Baker of Manresa Bread
 
Avery Ruzicka is a two-time James Beard Foundation Award nominee and the Founder and Head Baker of the San Francisco Bay Area’s Manresa Bread. Guided by a commitment to producing high-quality baked goods using local and organic ingredients and time-honored techniques, Avery is currently one of the most recognized names in the baking industry.
Avery’s love of breadmaking was born in her family’s North Carolina kitchen and fostered while attending the French Culinary Institute (now the International Culinary Institute) in New York, staging for Thomas Keller’s Per Se under Master Baker Ben Hershberger while completing both her Culinary Degree and the Bread Program.
 
Two chance meetings with Chef David Kinch resulted in a cross-country move to California, where Avery joined his three-Michelin-starred restaurant Manresa as a food runner. Her passion and talent for breadmaking was quickly recognized, and she transitioned into a full-time back-of-house position in 2012.
 
In 2013, Avery conceptualized the Manresa Bread Project, spending her evenings in Manresa’s kitchen to bake and sell her breads at local farmers’ markets. Manresa Bread’s first commissary production space opened in 2014, followed by the 2015 debut of a brick-and-mortar retail space in Los Gatos. Over the next seven years, Manresa Bread opened storefronts in Los Altos, Campbell, Palo Alto, and Santa Cruz, also expanding to offer nationwide shipping via their website.
 
Maintaining a neighborhood ethos, Avery has grown Manresa Bread into a full-scale baking enterprise, expanding the production commissary to an 18,000 square foot space in 2023 to better meet demands. Branching out from her signature levain loaves to a wide repertoire of naturally-fermented breads and laminated pastries, Avery maintains a commitment to traditional breadmaking.
 
Through her work with Manresa Bread, Avery was recognized in 2016 with ICC’s “Outstanding Alumni Award,” further garnering two James Beard Foundation Awards Outstanding Baker nominations in 2019 and 2020. In August 2021, she was named to Silicon Valley Business Journal’s annual 40 Under 40 list. In 2024, Manresa Bread was recognized as one of the “Best Markets and Bakeries” by Sunset Magazines’ Travel Awards.