Houtskool

ˈɦɑu̯ts.koːl / noun / the Dutch word for charcoal

Our dumpling operations are currently paused, while we work behind the scenes to bring our first brick & mortar to the downtown neighborhood of St. Helena.

HOUTSKOOL DUMPLINGS is an artisan dumpling project, combining Japanese heritage with culinary craftsmanship.

We’re committed to providing artisan dumplings to the community, in support of local farmers and purveyors, to promote a healthy environment.

Our goal is to create innovative food that nourishes people’s daily lives.

We make our dough by hand, with Central Milling 100% organic flour and tint it to create a natural grayscale.

Our dumplings come to life with responsibly-sourced ingredients gathered from eco-conscious purveyors who support sustainable farming practices and the verified non-GMO project. click to see our purveyors.

Our kitchen plan is lightweight, low impact and designed around electric power, reducing our carbon footprint.

We use earth-friendly products in order to create less pollution and help save biodiversity and natural habitats.

The relationships we have with our community are the inspiration for what we do.

Taste our expression of pure ingredients through artisan-milled flour, organic vegetables and pastured meats.

We support our local farmers and purveyors. All of our ingredients are handpicked and harvested with mindful and organic farming practices.

We pick up our rice vinegar from the source, at Sonoma Vinegar Works in Calistoga

We pick up our Central Milling flour at Keith Giusto’s in Petaluma

Our shiitakes are grown by Duncan Soldner of Gourmet Growers in Geyserville (and sometimes he meets us wherever we are to deliver them)

Our hen of the woods, royal trumpet, brown clamshell and crimini mushrooms are grown by Mycopia in Sebastopol

Microgreens, baby radishes and tokyo turnips grown by Tucker Taylor and Kendall-Jackson Estate Gardens

Our miso is handcrafted by family-owned & operated Aedan Fermented Foods in San Francisco

The Kokuho Rose Heirloom Japanese rice we serve is grown and milled by family-owned & operated Koda Farms in San Joachim Valley

Our artisan somen, WADAMAN sesame seeds, hawk’s claw peppers, usukuchi and double-brewed soy sauce from Japan are sourced through The Japanese Pantry in San Francisco

Our friends at Oaktown Spice Shop select our peppercorns and chili flakes for us

A variety of scallions and herbs grown by Peter Jacobsen and family-owned Jacobsen Orchards in Yountville

Central Milling | Duncan’s Mushrooms  | Beeler's Pork | Painted Hills Beef | Mary’s Organic Chicken | Kendall-Jackson Estate Gardens | The Japanese Pantry | Mycopia Mushrooms | Breakaway MatchaAedan Fermented Foods | Oaktown Spice Shop | Red Blossom Tea Company | Oatly Oat Milk | Sonoma Vinegar Works | World Centric | Jacobsen Orchards

our menu, ingredients and event sites

SYD KATO / CO-FOUNDER

A native of Los Angeles, Syd took up culinary studies at the CIA at Greystone in St. Helena and found an affinity with the natural beauty and tranquility of the Napa Valley. She extended her stay to develop her skills inside the kitchens and culinary gardens of Ad Hoc (Yountville), Bouchon Bakery (Yountville) and The Restaurant at Meadowood (St. Helena).

Under the mentorship of Sebastien Rouxel, she placed a focus on chocolate work, completing stagiaires in chocolate at Per Se (NYC), The French Laundry (Yountville) and Mast Brothers Chocolate (Brooklyn).

Next, Syd held the position of Head Chef of Research & Development for the retail division at SHED (Healdsburg), composing an original line of pantry products reflecting the philosophies of an agrarian life, with an emphasis on pure ingredients and exceptional quality. This line included a thriving kombucha program, house-dehydrated spices, pickles, preserves and shrubs, attaining multiple GOOD FOOD AWARDS for SHED.

During that time, a dumpling concept came to life, and what began as a pop up project, turned into Houtskool Dumplings.

Syd traveled a harmonic path through Napa and Sonoma, building relationships inside a network of guiding culinary mentors, cultivating friendships along the way in the floral, art and design fields. Her appreciation for hard work and authentic endeavors also solidified her dedication to the agricultural community. Her ethos is in support of environmental sustainability and the artisans who inspire her honest approach to life.

LUCAS MODERACKI / CO-FOUNDER

Lucas grew up on the East Coast, and began his creative journey in glass-blowing, earning a BFA in Glass from Tyler School of Art at Temple University (Philadelphia). He found similarities between glass and pastry and soon evolved to a career in the culinary arts. As a graduate of L’Academie de Cuisine (MD), Lucas expanded his culinary knowledge and pastry skills at Le Bernardin (NYC), under the direction of pastry chef Michael Laiskonis.

From there, he took on the role of sous chef for Bien Cuit Bakery in the Cobble Hill neighborhood of Brooklyn, where he focused on slow fermentation, small batch breadmaking and viennoiserie. Training with award-winning owner/baker Zachary Golper, he meditated on the simplicity of ingredients and repetition of technique. With a scientific mind, he always took a measured approach to the taste and texture of every loaf.

His next position paralleled these ideas in chocolate-making, as production manager of Research & Development at Mast Brothers Chocolate (Brooklyn), where he helped develop their line of milk chocolates, balancing sheep, goat & cow’s milk to create unique flavors and formulas.

With a love of cycling, Lucas made the move to California, where he continued his explorations in baking at SHED in Healdsburg, in support of their pastry program, contributing his knowledge and expertise to their ancient grain-based production.

Dedicated to the Arts, Lucas also completed a 6-month internship at the Metropolitan Museum of Art (NYC).