Today we’d like to introduce you to Marc-Henri and Maud Jean-Baptiste.
Hi Marc and Maud, so excited to have you with us today. What can you tell us about your story?
My passion for meat, especially charcuterie, was born while working at Blackberry Farm in Walland, Tennessee.
Tutelage with Michael SULLIVAN taught me how to transform and sublimate pork products. It sparked a desire to produce artisanal charcuterie that has never left me.
I continued my training with Daniel BOULUD in New York before crossing the Atlantic to join the crew of chef Alain DUCASSE in his most famous restaurant, Louis XV in Monaco. While holding on to my goal of creating my charcuterie, I trained myself in all culinary positions to understand the basics of cookery. My time there allowed me to work with high-quality seasonal ingredients to create refined Mediterranean cuisine for our clients.
With Gilles VEROT in Paris, I was finally able to master the subtleties of charcuterie production. As a sous chef, I acquired the techniques to master this fine art of meat processing. My quest to learn more brought me to work in a high-end butcher shop, Dierendonk, in Belgium. While there I worked with his team to familiarize myself with cutting whole pigs, beef, and lamb.
Finally, I traveled to Tenuta di Spannocchia, perched in the hills of Italy’s Tuscany, where I observed the breeding, feeding, slaughtering, and finally the manufacturing of Italian charcuterie using ancestral traditions. I owe my utmost gratitude to Maestro RICCIO, who passed on to me his vast knowledge of traditional Tuscan charcuterie.
To gain maximum experience in the art of charcuterie, I took the time to learn, observe, taste, and work long hours with brigades formed around the world. The techniques, and the different approaches that I have been able to study, have allowed me to refine my knowledge and confirm my desire to bring all these achievements back to my country of origin.
I chose to move to Sonoma County, an area I discovered many years ago during an internship I did in San Francisco. Here I found a European mentality of respect for the environment and traditional agriculture practices. After over ten years of culinary experience with French, Italian, and American influences, I have created Maison Porcella to showcase my exceptional charcuterie products for our esteemed clientele.
Maison “Maison,” meaning “home or house,” is commonly used in France and is a mark of quality. It also implies that production is done in-house. PORCELLA.
“Roman law from the Fifth century that specifies how to raise, feed, slaughter then cut and prepare pig meat.” The word “charcuterie” dates from the fifth century and means “cooked flesh.” Smoked ham and mortadella were already part of ancient Rome and Greece feasts. Since the fifteenth century, the business of a “charcuterie” is distinguished from a butcher. A family-run business.
When Maud & Marc-Henri met in France in 2013, they were eager to start a business independently. Maud was born and raised in Jura, in the French countryside. From Palaces in Monaco to family hotels in Paris, Maud spent 12 years
working for renowned hotels throughout France. She grew up surrounded by hard workings entrepreneurs with different backgrounds, from farming to more specialized industries. From a very young age, she learned that being independent was one of the keys to happiness, and she always kept in mind that one day she would start a business on her own.
Marc-Henri grew up in NYC, raised by a French mother and a Haitian father. He first envisioned a career in economy & political sciences but soon realized his passion was for gourmet cuisine and charcuterie. His Italian roots from his grandparents allowed him to travel a lot as a child and open his mind and senses to these different cultures, American and European. Moving back to his country was always part of his plan; the rest is history.
After spending a few years in France, patiently waiting for visas and paperwork, they were finally able to touch their dream from closer. Another three years have passed, a baby is born, a family has learned to adapt to their new home, and a small business is definitely on the way to success!
Maison Porcella was created in 2018, from Farmer’s market to their store in Windsor, Maud & Marc have worked their way up in Sonoma County, they are part of the slow food movement and believe in local sourcing. They work with local winemakers and French importers to offer a beautiful selection of wines that pair with their charcuterie and french bistro style offer.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
A learning process! We have been through ups and downs, finding out new paperwork is needed every other day, permits and licenses, Calcode!
We started this journey just the 2 of us, and most of what we’ve achieved was only being done thanks to our never-ending energy and willingness to succeed. We are proud of the work and full of joy to have our own space 5 years later
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We specialize in French-style charcuterie, deli, and catering. Chef Marc-Henri Jean-Baptiste creates savory pâtés, sausages, savory pastries, and dishes inspired by his french/Italian background and his years working in Michelin-star restaurants in France and USA.
He traveled to Italy and Belgium to master butcher and charcuterie techniques. He is one of the only people making handmade Parisian-style ham in California and won a gold award in the AAMP 2022 competition. We’ve had great press coverage from Press democrat and our Croque-Monsieur was named best of Sonoma county!
We renovated a new retail space with love, bringing the french bistro style to Sonoma county. We sell our charcuterie, french and local wines. We also have a full selection of locally made/sourced products for sale and believe in supporting other small vendors. We offer lunch during the week and wine & charcuterie pairing twice a week for dinner.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
We want to develop more events in our space, attend more farmers’ markets, and do catering to keep promoting French food. We keep promoting our restaurant space and hope to become the new hidden gem in Sonoma County.
We are also still looking into growing our business into a USDA facility, allowing us to do wholesale in the country.
Pricing:
- Pâtés – $10
- savory pastries $15-25
- Sausages 15-20/LB
- deli $5-10
- Wines $18-60
Contact Info:
- Website: www.maisonporcella.com
- Instagram: https://www.instagram.com/maisonporcella/?hl=en
- Facebook: https://www.facebook.com/maisonporcella/
- Yelp: https://www.yelp.com/biz/maison-porcella-windsor-2
Image Credits
Craig Lee and Maud Jean-Baptiste
