Pastry Chef Matthew Jauck of Earth at Hidden Pond - Biography

Kennebunkport, ME

April 2014

Cooking and a life in the restaurant industry were the last things on Matthew Jauck’s mind while growing up. In high school Jauck was on the wrestling team and rarely gave food a second thought other than as a source of sustenance until he broke his arm. He found himself getting restless while watching his fellow athletes from the sidelines and started heading to the school’s home economics department to bake breads and cakes. It was during this time Jauck realized that he really enjoyed baking. His teacher picked up on it and encouraged his interest by entering him in a Skills USA competition in California.

Eventually, Jauck decided to enroll in the California Culinary Academy in San Francisco. Post culinary school, he worked under Chef Ken Oringer in Boston and at Arrows in Ogunquit, Maine. Eventually, Jauck helped Oringer open Earth at Hidden Pond, where he now runs the bread program for all 14 restaurants of Kennebunkport Resort Collection, producing over 100 loaves of around 8 varieties of bread daily in a tiny 300 square feet space.