{"id":7633,"date":"2016-08-05T19:19:49","date_gmt":"2016-08-06T02:19:49","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7633"},"modified":"2016-08-05T13:22:23","modified_gmt":"2016-08-05T20:22:23","slug":"the-carbs-have-landed-helena-avenue-bakery-opens-in-the-funk-zone","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7633","title":{"rendered":"The Carbs Have Landed! Helena Avenue Bakery Opens in the Funk Zone"},"content":{"rendered":"
\"Helena

Helena Avenue Bakery, photo by Rob Stark.<\/p><\/div>\n

It seems like there’s always something new and fun happening in the Funk Zone, including the recent opening of Helena Avenue Bakery<\/a>, an\u00a0artisan bakery offering rustic, wholesome breads and handmade seasonal pastries.<\/p>\n

Located in the historic Castagnola warehouse (131 Anacapa St.) \u00a0in the rear manufacturing space that opens up to Helena Avenue just off the corner of Yanonali<\/span><\/p>\n

\"Helena

Helena Avenue Bakery, photo by Rob Stark.<\/p><\/div>\n

Street, the bakery provides\u00a0custom-baked sweet and savory goods for Lucky Penny<\/a>, The Lark<\/a>, Les Marchands<\/a> and other restaurants, specializing in hand-crafted baked goods made from scratch.\u00a0The bakery also\u00a0features a small retail counter open to the public from\u00a011 a.m.-\u00a06\u00a0p.m.\u00a0daily.<\/span><\/p>\n

The bakery team is led by\u00a0Pastry Chef Jeff Haines, former Executive Pastry Chef at The Lark. Chef Weston Richards<\/a>, formerly of Spare Parts, who also has a cult following at Les Marchands for his imaginative creations, oversees the\u00a0Picnic Counter, the retail section of the bakery, offering take out foods.<\/span><\/p>\n

\"Helena

Helena Avenue Bakery, photo by Rob Stark.<\/p><\/div>\n

\u201cHaving 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\u2019ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they\u2019ve been a huge hit,\u201d says Sherry Villanueva<\/a> of Acme Hospitality, which operates the new bakery as well as The Lark, Lucky Penny and several other businesses in the area.<\/span><\/p>\n

\u00a0<\/span>The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective<\/a>.<\/span><\/p>\n

\"Helena

Helena Avenue Bakery, photo by Rob Stark.<\/p><\/div>\n

\u00a0<\/span>Exclusive Helena Avenue Bakery breads include\u00a0Baguettes;\u00a0Country and Country Walnut Batards; Ciabatta; Pain au Lait loaves and buns;\u00a0<\/b>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.<\/span><\/p>\n

The\u00a0Picnic Counter\u00a0grab and go items include:\u00a0House 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\u00a0Grab & Go\u00a0<\/b>house-made Jams, Peanut Brittle and Marshmallows.<\/span><\/p>\n

\"Helena

Helena Avenue Bakery, photo by Rob Stark.<\/p><\/div>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on August 3, 2016.<\/p>\n

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