Laci Sandoval

 A Bay Area transplant, Laci Sandoval grew up in South Dakota where she nourished her appreciation for farm fresh produce and protein, seasonal fruits and hand crafted baked goods.   She left home after high school to pursue an art degree at the California College of Arts and Crafts in Oakland.   While living in Oakland her love for pastry was sparked by working for Chez Panisse alum Alison Barakat at Bakesale Betty.   Inspired to continue on in the culinary field, she then attended the Culinary Institute of America as a member of the inaugural degree program at the Greystone Campus.

 While at school, Laci was given the opportunity to work as a pastry cook for James Beard Award winning chef Nicole Plue at Redd in Yountville. After graduating, Laci continued to learn and work in some of the finest kitchens in the region such as Boulevard in San Francisco, then as lead pastry chef and bread maker at Jack Falstaff and moved up as Executive Pastry Chef at Camino in Oakland.  In 2010 she began working for Taste Catering and Event Planning in San Francisco.  As Executive Pastry Chef at Taste, Sandoval was able to hone her pastry skills, vastly expand her personal repertoire and cook for a star-studded list of clients such as President Obama.   Laci was named one of the Bay Area’s “Coolest Baking Babes” by Refinery 29 in 2012 and in 2013 “one of the top catering pastry chefs in the country” by Bake Magazine.   Wedding and specialty cakes became a passion for her while working at Taste and her wedding desserts have been featured in many publications such as Style Me Pretty, Martha Stewart, Food and Wine and Today’s Bride.   

 When Laci moved to Sonoma County she fulfilled a personal and professional dream by establishing Wind & Rye Kitchen in 2014. A space to celebrate and explore our personal relationships with food, build community and nourish our souls.