‘Tis the season of entertaining and cozy comfort foods! To celebrate, we sat down to chat with Aldis Arriola. Aldis is a chef and the founder of Nourish the Soul, a small-scale bakery providing delicious baked goods for events, catering, or custom orders around Los Angeles, California.
In today’s interview, we’re chatting all things baking and business. Plus, Aldis is sharing two galette recipes inspired by the season, perfect for slow mornings at home or to prep ahead of hosting guests. So without further ado…
a conversation with Aldis…
1
Let’s start from the beginning! Tell us a little about the journey that led you to where you are now.
Let’s see… I was kitchen manager & head baker at Vive la Tarte in 2019. It was very short lived because the pandemic hit shortly after I started. Like most people, I resorted to baking from home. I did weekly pick ups from my home. I did this for about 6 months, and then went back to work full-time. Over the years, I kept getting pulled back to doing my own thing. I truly love independence and challenge.
2
What is the story behind the name of your business, Nourish the Soul?
I love this question because the answer really summarizes who I am as a person and baker! I actually went to school to be a dietitian. I did my undergrad in Guatemala and graduated with a BS in clinical nutrition. Once I graduated, I came back home and started a masters program while simultaneously working in a kitchen. Pedalers Fork in Calabasas was my first experience working in a restaurant setting. It was a beautiful place for a first-timer. It was a farm-to-table experience filled with beautiful California produce. I was immediately hooked. I started working with savory flavors, but always had a big interest in pastries. I slowly made my way in. For a very long time I was extremely strict with my diet — No butter, minimal sweets, and I was very fearful of calories. I learned so much from working in that restaurant. It’s where I found myself and found a healthy balance with food. Food is not only about nourishing the body, but nourishing the soul. We all need a nice flakey pastry to feed our soul!
3
What inspires you? What factors have played roles in the development of your cooking style?
What inspires you? What factors have played roles in the development of your cooking style?
The seasons and my local farmers market are my true inspirations. I follow the seasons very closely, not only in my personal diet but in my baking as well.
4
Tell us what a typical day-in-the-life looks like for you.
On a non-baking day, I try to wake up between 5:30am – 6:00am to get a workout in. But if I have to make deliveries to any shops, I am up around 4:30am for deliveries that typically occupy my time from 7:30am – 9:30am. Then, I drop off my daughter at my parents house. I use the rest of the early morning to run errands if needed, and am typically in the kitchen by 9:30am. Most days, I’m done by 3:00pm.
5
How do you seek to incorporate balance in your life?
How do you seek to incorporate balance in your life?
This is a hard one! I’m not the best at creating balance in my life, but I am pretty consistent with exercising at least 4 times a week. It keeps my mental health in check, and also my overall health. I also do my best to make an easy grain bowl for the week. I do best to toss a quick lunch into a bowl, otherwise I will skip lunch. It’s very easy to get caught up with the workload and want to power through.
6
What are your favorite rituals around food and eating with others?
What are your favorite rituals around food and eating with others?
Always have a veggie or leafy green on the table with a bottle of wine. Those are my non-negotiables. Like I mentioned earlier, life is about balance I love a nice leafy green salad and also love to have fun with wine too :)
7
Do you have any cooking tips or kitchen hacks you can share with us?
Do you have any cooking tips or kitchen hacks you can share with us?
Don’t be afraid to try new ingredients and new recipes. Some recipes can seem intimidating, but they just need to be broken down. Break up the recipe into a few days if it seems daunting. Lastly, as a baker, I always keep cookie dough in the freezer! It keeps for a long time and you’ll always be ready with a sweet treat when someone comes over.
8
What’s next for you? How do you hope to see the impact of your work take form?
What’s next for you? How do you hope to see the impact of your work take form?
Well my long-term goal is to open a little bakery. Not sure where that will be yet, but that’s a dream I would like to meet. At the moment, I’m focusing a lot on the farmers market — Establishing myself and building a community.
rapid fire with Aldis…
1
Favorite place to visit to spark recipe inspiration?
Visiting new restaurants & bakeries!
2
Most nostalgic snack or treat from childhood?
Tres leches cake.
3
Favorite space in your home?
The kitchen!
4
Most-used item in your kitchen?
Bench scraper.
5
Favorite fall flavor combination?
Pomegranates in salads & apples with caramel.
Butter Pie Dough
10 oz + 1tbsp butter (300g) butter
3⁄4 cup ice cold water
1 tbsp vinegar
4 cups flour
2 tbsp sugar
1 1⁄2 tsp salt
In a mixer add all dry ingredients and butter. Mix on slow for a few minutes until butter resembles small peas. Add your water and vinegar mix while mixer is going on speed 2-4. You must be very careful after you add the water, mix on slow for a 3-4 minutes (this will depend on ambient temperature, mixer etc). Once it begins to look slightly coarse and the mixer slows down, that is your sign to stop.)
Dump everything onto your work bench and slightly press the dough to bring it together into a uniform ball. You can use your palms but be very gentle and don’t overwork. Once in a disk use a bench scraper to cut in two pieces to “stack and squish” the dough this will bring any shaggy dry parts together. Repeat once more. Wrap in saran wrap and shape into a disk. Allow for the dough to hydrate overnight.
Once ready to use remove the dough from the refrigerator allow it to sit on the counter for 10 minutes. You don’t want to roll your dough when it is extremely cold because it will crack. Alternatively, you don’t want to roll when it is too warm. Roll out dough, use a 3 – 4 inch bowl or circular round to cut out rounds for your galette. Rounds can be kept frozen until ready to fill. Allow to defrost for 10 minutes, rounds should be pliable.
Butternut Squash & Whipped Feta Galette
8 oz feta cheese
3⁄4 Greek yogurt
Pinch of salt & pepper
1 small Butternut squash
1-2 shallots thinly sliced
Olive oil
Salt & pepper
Zab’s hot honey or plain honey
Prep!
Peel and slice butternut squash. Slice into 1⁄4 inch slices. Toss squash & shallots in olive oil, salt, and pepper. Set aside.
Assemble!
Add about 2 tbsp of whipped feta to the galette round, assemble a few slices of squash/shallot mix. Fold the outer edges over the filling. Freeze at least 1 hour before baking.
Bake!
Preheat your oven to 425. Bake for 20 minutes. Drop to 400 for 25 minutes. You’re looking for a golden crispy galette, check bottoms to make sure they are nice and golden. Drizzle hot honey or regular honey over them and enjoy!
Apple Crumble Galette
1 1⁄2 cup plus 1 tbsp butter, room temp
1/4 cup white sugar
2 eggs
1 cup almond flour
2 1⁄4 cup plus 1 tsp all purpose flour
1 3⁄4 cup brown sugar
2 1⁄4 tsp salt
2-3 Apples
Make the cream.
Cream 1⁄2 cup plus 1 tbsp butter and 1/4 cup sugar until creamy. Add eggs one at a time. Scrape your bowl to make sure everything is being mixed evenly. Add 1 cup almond flour and 1⁄4 cup all-purpose flour. Mix until you have a uniform cream.
Make the brown sugar crumble.
Mix 2 cup flour, 2 tsp salt, and 1 1⁄2 cup brown sugar in a bowl. Toss in cubed butter. Toss in your hands, smearing butter with dries until you get a course crumble mix of dries and butter. Refrigerate at least 1 hour before use.
Prep your apples!
Peel and slice your apples. Toss with a few tbsp of brown sugar and salt. Taste and
adjust if needed.
Assemble, bake, and enjoy!
Add about 2 tbsp of room temp almond cream to the galette round and add a few slices of apples. Top with crumble. Fold the outer edges over the filling. Freeze at least 1hour.
Preheat your oven to 425. Bake for 20 minutes. Drop to 400 for 25 minutes. You’re looking for a golden crispy galette, check bottoms to make sure they are nice and golden.
Oil Decanter
$90
Sawyer Ceramic Garlic Keeper
$72
Ravine Sugar Jar
$90
Butter Stash Pot
$160
Harbor Tea Towels
$24
Amaya Tea Towel
$12
Anika Napkin
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Liora Napkin
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Reclaimed Footed Tray
$84
Pantry Chopping Block
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Cutting Board Tonic
$28
Measuring Spoons
$16
Hanna Appetizer Dish
$45
Hanna Dinnerware
$45
Asos Oval Serving Platter
$80
Rumi Ceramic Serving Dish
$48
Ariel Serving Platter
$60
Hanna Serving Platter
$150
