Goodbye to the Vesta truck...

Goodbye to the Vesta truck...
April 2013: We're sad to announce that the Vesta Flatbread food truck's last service will be April 13th. We are tremendously grateful for you, our amazing customers. Your support, loyalty, and positive feedback kept us going while we grew our business from a humble pop-up tent at two farmer's markets to a flashy brick oven-bearing food truck serving 4-5 days a week in three different cities. It's been an incredible ride. Vesta will be on hiatus for the remainder of the year, but stay tuned for more Vesta news in the future, as our quest for a brick and mortar project progresses.

STORY

Two gals, a guy, a grill, and some mighty tasty sandwiches on homemade flatbread. Our goal is to evoke the big flavors of street food while using fresh, organic, thoughtfully-sourced ingredients. Gathering our culinary inspiration by drawing a circle on the map around the Mediterranean sea, we took our name from the Roman goddess of the hearth to invoke not only the region, but the magical spirit that for thousands of years has united the elements of flour, water, salt and fire.

Vesta Flatbread was the brainchild of chef Traci Prendergast and baker Jenya Chernoff whose paths first crossed as as worker-owners at Arizmendi Pizzeria in Emeryville. Traci has almost 15 years experience in the food industry, as a chef, caterer and owner at Arizmendi. She has cooked all over, from the inspired Luques in Los Angeles, to a tiny Latin American restaurant in the Mission, to the cramped galley of a motorless sailboat in the Caribbean.

Jenya has been baking every since her grandmother taught her how to make cookies, and when she found herself running home from her graphic design job several times a day to check her rustic sourdoughs, she quit to become a worker-owner at Arizmendi Bakery. Equally comfortable making wedding cakes and building pizza ovens out of mud, Jenya also plays drums and sells her baked goods at her band's shows.

Fellow Arizmendi alum Aron Ford also came on board as a third partner in the summer of 2011. A native of the East Bay, Aron developed a local palate at an early age. During a year spent living in Paris while in college, he developed a passion for refined French pastry and artisan baking. Aron started working professionally for Acme Bread in 2004, where he built a strong foundation in bread baking and croissant dough. More recently Aron has spent his time working for the Association of Arizmendi Cooperatives as a production trainer and coordinator. Aron lives on a small urban farm in Berkeley where he milks goats.