Ari & Doc’s Culinary Delights

Specialties

We’re a small FARM-​TO-​TABLE operation that specializes on personal gourmet meals that can be prepared at your own place, they’re also available frozen for those with an extremely busy lifestyle that still want to enjoy great food at the comfort of home. We also specialize on real artisan breads and pastries, from homegrown or local produce; we have a small market on weekends (at our farm!), with samples of all the products we sell, also the same free-​range natural eggs, fruits and vegetables raised organically (integrated farming), that we use on our products, are available for purchase. We offer catering, and chef for hire services.

Any of the breads, pastries, and meals are available mon-​fri thru orders, with free local delivery. we can take orders and payments over the phone.

Farm advise/​help also available.

También hablamos Español!

Et nous parlons français ainsi!

History

Established in 2009.

We’re a couple of foodies, and I’m a culinary artist (chef), have worked in kitchens from the military (assistant– captain of bakeshops) to other restaurants like in Sta. Monica and Los Angeles, always wanted to live in the country, and as self-​reliable as possible, but without making a negative impact on the environment; we did it within 6 months and loved it so much that wanted to share, after being unable to find decent bread, and discovering an Italian bread recipe from the XIV century, and sharing some of the goodies from my home country (Venezuela) we decided to begin selling the surplus of our crops in farmers markets, and doing catering mainly in L.A. until the produce stopped selling, then in need of finding an outlet to use the produce, we began using it in our pound-​cakes, & since then we’ve grown. Our goal is to establish a FARM-​TO-​TABLE operation here in the Sn Joaquin Valley, now we operate in the same way from our farm to your table, from farm produce to gourmet meals.

Meet the Business Owner

Marcelo R.

Business Owner

Born and raised in Venezuela, already in a very culinary-​rich environment, always with a passion for the farm life and cooking, but that wasn’t developed until after moving to the US & joining the military as a medic.

Moved to Bakersfield, & by chance began helping out a friend in a farmers market, the skills learned as a manager in a major retail store in Los Angeles, would prove very helpful along with the discipline instilled in the military; decided to go to college and learn about livestock, helped during that summer & fall as the manager for the local college’s ranch, wanting to learn more continued to learn about plant crops & production; decided to learn the final piece in the puzzle, embarked for culinary school, where fine and international cuisine was learned & a specialty in American regional and Latin cuisine was developed.

Now, I operate my farm hoping to grow & expand this rich & fulfilling experience with everyone. Proving that the rest of the world could be a meal away

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