It seems like there’s always something new and fun happening in the Funk Zone, including the recent opening of Helena Avenue Bakery, an artisan bakery offering rustic, wholesome breads and handmade seasonal pastries.
Located in the historic Castagnola warehouse (131 Anacapa St.) in the rear manufacturing space that opens up to Helena Avenue just off the corner of Yanonali
Street, the bakery provides custom-baked sweet and savory goods for Lucky Penny, The Lark, Les Marchands and other restaurants, specializing in hand-crafted baked goods made from scratch. The bakery also features a small retail counter open to the public from 11 a.m.- 6 p.m. daily.
The bakery team is led by Pastry Chef Jeff Haines, former Executive Pastry Chef at The Lark. Chef Weston Richards, formerly of Spare Parts, who also has a cult following at Les Marchands for his imaginative creations, oversees the Picnic Counter, the retail section of the bakery, offering take out foods.
“Having a bakery was a logical progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit,” says Sherry Villanueva of Acme Hospitality, which operates the new bakery as well as The Lark, Lucky Penny and several other businesses in the area.
The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective.
Exclusive Helena Avenue Bakery breads include Baguettes; Country and Country Walnut Batards; Ciabatta; Pain au Lait loaves and buns; San Francisco, Chile Cheese & Olive Sourdoughs; and 100% Whole Wheat loaves. Sweet and savory pastries offered are Egg Croissants with Arugula Pesto and Prosciutto; Apricot Thyme Croissant; Hand Pies with Seasonal Jam; Stone Fruit Galettes; Mini Quiche selections; and cookies varieties of Chocolate Chip, Peanut Butter Brittle, Oatmeal Blueberry and Double Chocolate.
The Picnic Counter grab and go items include: House Pickled Veggies, Marinated Olives, Couscous Salad with Cherry Tomatoes, Cucumber & Feta; Potato Salad with Whole Grain Mustard & Castelvetrano Olives; Brussels Sprouts Caesar Salad, Parmesan & Kale; Focaccia with Roasted Corn, Pasilla Peppers, Queso Fresco & Cilantro; Ham & House-Made Butter on Baguette with Radish; and Cold Fried Chicken Sandwich on Ciabatta, Blue Cheese & Dill Pickles. Also available are specialty Grab & Go house-made Jams, Peanut Brittle and Marshmallows.
Originally published in Santa Barbara Seasons Magazine on August 3, 2016.