Inspired by street vendors in Rome, Rise + Roam started as a vision that there should be a place in Carmel to go to after a game, where you can get together with family or friends; a place to have a good meal, with quality food, without breaking the bank.
ABOUT OUR CHEFS
Chef Todd Fisher
As Vice President of Culinary and Hospitality for the Folktale Group, Chef Todd Fisher oversees three of the most dynamic dining experiences on the Monterey peninsula. The Flagship, Folktale Winery and Vineyards boasts a beautiful setting for wine tasting, dining and magical events. Seventh and Dolores, the groups Boutique Steakhouse has been recognized by both the James Beard foundation and the Michelin Guide for it’s unique and modern take on a Chef inspired Steakhouse. Rise+Roam is an artisan bakery which specializes in slow ferment breads and exquisite pastries as well as Roman style pizza. Over the last two decades Chef Todd has held several prestigious kitchen posts around the Monterey peninsula, orchestrated lively culinary collaborations, pioneered farm to table dining and traveled the country as the Celebrated Host of “The United States of Bacon” on Discovery Networks. Locally he has been voted “Monterey County’s Favorite Chef”, an Honor he embraces graciously. Considering all of his professional accomplishments, Chef Todd’s most prestigious titles are Husband and Father as he shares his life here in Carmel Valley with his beautiful bride, Ada and five amazing children.
Pastry Chef Tanya Matta
Tanya’s passion for pastry began nearly twenty years ago at Atlanta’s eponymous fine dining restaurant, Seeger’s, followed by the Ritz Carlton and the heralded Bacchanalia restaurant. From there, she moved to New York City to work with her mentor and James Beard award-winning pastry chef, Claudia Fleming, at the famed Gramercy Tavern and then later at Todd English’s first NYC Olive’s restaurant.
In 2008, Tanya launched one of the first mobile food business in Durham, NC working out of a 1971 vintage Airstream that eventually then grew into a brick and mortar location, offering full service dining and pastries.
In the fall of 2018, Tanya accepted the opportunity to work as Executive Pastry Chef at Carmel Valley Ranch, where she built a pastry team from the ground up, developed menus for the dining room and banquets and played an integral role in the launch of the resort’s new gourmet Market. Tanya joined the Folktale group in July of 2020.
View Tanya's Recipe for Blueberry Earl Grey Scones
14 oz all purpose flour
13 oz. cake flour
4 oz. confectioners sugar plus 3 Tbsp. Honey
2 Tbsp. Baking powder
1 tsp. Kosher salt
9 oz unsalted butter, cold, cubed
2 lbs of dried blueberries
2 to 3 Tbsp. dried Earl Grey tea leaves
3/4 cups cream
3/4 cups orange juice
Preheat oven to 325 F. (convection) or 350 F. (regular oven)
Place all dry ingredients plus cubed butter, in bowl of an electric mixer. Using a paddle attachment, mix on medium low speed until butter is pea sized. Combine all wet ingredients and add all to the dry ingredients and mix until all ingredients are combined. Transfer dough to lightly floured surface and roll to approximately 3/4 inch thickness (if making mini scones, roll out thinner). Cut scones in desired shape. At this point, scones can be chilled overnight and baked in the morning or you can cut and bake right away.
To bake: Place on parchment lined sheet pan about 2 inches apart. Brush with egg wash mixture (I like using egg yolk and a little bit of water to thin it out). Sprinkle with raw sugar and bake for about 15-20 minutes or until golden on top. If there are any leftover scones, they can be wrapped in plastic wrap. They are good the next day but nee to be warmed to be fully enjoyed!
Have fun baking!
PHOTOGRAPH BY PATRICK TREGENZA
RISE EACH DAY = Consistency
We make bread every day. All our breads use the same Mother Starter, taking no less than three days to produce. This commitment shows in the superior flavor and texture of our breads and pizzas. Our community relies on us to deliver this each day.
ROAM FREE = Creativity
We experiment and create with abandon. New recipes, flavor combinations, techniques, and ideas add to the culinary journey we enjoy. Built on our foundation of consistency, we respect seasonal changes, new ideas, and the joy of discovery for ourselves and our community.
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