Helena del Pesco joined the Preserved team as the Workshop & Events Coordinator in August 2025. She also teaches workshops at Preserved, including Gluten Free Sourdough Making. She recently moved back to the Bay Area after 10 years on the East Coast. She has an MFA in Art Practice from UC Berkeley and transitioned from being an artist who worked with food to a restaurant owner/operator practicing the art of fermentation when she opened Larder in Baltimore in 2019. The restaurant featured a rooftop herb garden, gluten free ice cream sandwiches and in-house tempeh burger production. After closing the restaurant in 2021, she shifted her focus to consulting and teaching fermentation. She is currently three years into clinical herbalism training and especially enjoys working one-on-one with clients to resolve gut health issues. She currently lives in Vallejo with her cat Piquin, husband Joseph and a stunning passionfruit vine. 

Favorite Ferments: Tepache, Peach Lavender Kombucha & Garlic Rosemary GF Sourdough