Dine and Discover Queens: Jose Luis - Masa Madre Bakery

It’s “Dine and Discover Queens” time! “Dine and Discover Queens” is a monthly spotlight on some of the best food options from around the borough! This month’s featured company is Masa Madre Bakery, an artisanal bakery that infuses Latin American flavors with pastry classics. Jose Luis of Sunnyside is the owner of the establishment. To learn more, go to https://www.masasunnyside.com/.

What inspired the creation of your business, and how did you get your start?

My passion for pastries was instilled in me at a very young age by my grandmother in Mexico. My grandmother was a house manager who worked for the wealthiest families in Mexico City, where she trained in classical French preparations and techniques. She would often bring her pastries to us as presents. This is what inspired me to start my career in the food business and eventually specialize in bread and pastries.

Can you share a bit about your restaurant journey in Queens?

My culinary journey started when I migrated to Queens from Mexico City in the 90's. I started working at China Grill, one of the hottest restaurants in New York City at the time, alongside sous chef Ramiro Mendez, the current owner of De Mole Sunnyside. I worked on their pastry team for four years, spending several months in English classes. Later, I began managing their pastry team. I started experimenting with different flavor combinations, developing specials, and creating my own style. In 1997, after dining at another restaurant specializing in New Latin Cuisine, I decided to concentrate on bringing my Latin roots into my cooking. Eventually, I became the Corporate Chef of Richard Sandoval Hospitality, flying around the world, creating menus and concepts, and opening restaurants. I decided it was time to open a restaurant of my own, so in 2017, I opened de Mole Brooklyn with my sister, Mireya Mendez, and her husband, Ramiro Mendez.

What makes your restaurant unique?

The bakery uses a unique natural ferment starter called Masa Madre, a natural leavening made from flour and water that's left to ferment naturally. It's used to make various foods and beverages, and it increases and preserves the microflora in the flour and environment. Everything in our bakery will be using this starter, which we have been working on for 4 years since the start of this business project.