If one has never enjoyed one of Little Saint’s incredible pistachio-filled croissants made by their Healdsburg pastry program manager, Dominick Miller-Luna, prepare to immediately appreciate his skill set.
Beyond his role at Little Saint, Miller-Luna is the founder and head baker of Lady Jasmine, a queer-owned micro-bakery in Sonoma County specializing in plant-based cake artistry and dessert catering. His talents have earned him recognition on the Food Network, with an appearance on the 2024 season of Summer Baking Championship.
Amber Turpin: How did you get into this work?
Dominick Miller-Luna: I found baking at a really young age. I grew up with a mother and aunts who loved baking, and on my own I would watch cooking and baking shows on TV.
After graduating from the Culinary Institute of America and working at fine-dining restaurants across the West Coast, I joined Little Saint as part of the opening pastry team… I’ve discovered that vegan baking is by no means limiting; rather, it is far more creative and expansive—especially when you get to work in close proximity to the Little Saint Farm and other incredible farms in Sonoma County.
What is your favorite thing to cook (or eat) and why?
I make a kale and quinoa salad for dinner at least once a week. I’ll usually add roasted sweet potatoes seasoned with oregano, toasted sunflower seeds and an apple cider vinaigrette … but this base is such a blank canvas for swapping out these components for other seasonal ingredients… Each time I make this salad, it comes out a bit different, but it’s always a reliably nourishing and delicious meal—just ask my husband; he would agree.
What ingredients do you use or eat the most?
I’m always working with seasonal fruits, flowers and herbs, so it’s hard to pinpoint one ingredient as the most used. But when figs are in season, you can certainly count on me having lots of figs (and fig leaves) both featured on my menu and piled in pints on my kitchen counter…
What are some of your go-to places to go out for a sit-down meal? What about take-out?
I really enjoy going to Mitote Food Park in Santa Rosa for authentic Mexican food. They have several different food trucks, and many offer vegetarian and vegan options. There’s a large canopy and plenty of picnic tables in the center where you can stick around and dine outside. My favorite way to order is by getting something different from each truck and sharing a feast with friends.
Last meal on Earth?
This might be biased, but Little Saint’s Sunflower Caesar Salad is the next best thing since sliced bread. The whole dish is so perfectly composed, but the sunflower nori crunch blows my mind with every bite.
Little Saint, 25 North St., Healdsburg, 707.433.8207, littlesainthealdsburg.com.
