Palm Springs, CA
The team behind the acclaimed Workshop Kitchen + Bar has officially launched Noble Yeast, a new venture dedicated to wood-fired sourdough pizza that’s already making waves across the Coachella Valley.
The project began just over a year ago, when the team took their mobile oven on the road, serving hand-stretched pies at farmers markets and bars throughout the high and low desert. The positive community response inspired the development of a full-fledged brand, one rooted in the same culinary passion and craft that has defined Workshop Kitchen.
At the center of Noble Yeast is Chef Michael’s wild yeast starter, affectionately named Hugo, first cultivated in 2020. Today, every pie starts with that same living culture. The dough—made simply with organic “00” flour, water, salt, and starter—is cold-fermented for up to four days to produce exceptional flavor and texture.
Drawing on Chef Michael’s heritage in France, Germany, and Switzerland, the menu follows a “Cal-Ital” philosophy: seasonal, ingredient-driven, and accented with house-made ferments and salumi. Pizzas like the Calabrese (spicy Calabrian salami, fresh peach, red onion, crème fraîche, smoked mozzarella, parmesan, and arugula) and the Pepperoni (topped with Sicilian oregano and spicy local honey) showcase the inventive yet approachable style.
Guests can catch the Noble Yeast food truck throughout the Coachella Valley, including frequent stops at Truss & Twine in Palm Springs and regional farmers markets in Rancho Mirage, Indian Wells, and Yucaipa. Upcoming dates include:
- Sat, Aug. 16 | Truss & Twine, Palm Springs | 7–11 PM
- Thur, Aug. 21 | County Line Farmers Market, Yucaipa | 4:30–8:30 PM
- Sat, Aug. 30 | Truss & Twine, Palm Springs | 7–11 PM
The fall schedule expands to include regular appearances at Rancho Mirage and Indian Wells Certified Farmers Markets.
For the owners, Noble Yeast represents more than just pizza—it’s about community. “It’s been a rewarding way of cooking and engaging with our community beyond the walls of the restaurant,” the team shared. “Every pie is a piece of that journey.”