2. Stout Brownie
sweet or
Savory?Cruiser bikes line the entryway to Helena Avenue Bakery and welcome
me inside. I step into the industrial chic space--concrete floor, open
pipes, and brick walls, all illuminated by rustic light pendants built from
chicken coop lamps. The menu, hand-painted on paper, hangs tall from
the ceiling. Wire baskets overflowing with
loaves and baguettes sit on stark white,
steel and concrete shelves. Donuts, hand
pies, open-faced croissants, and delish
sandwiches, labeled with chalkboard signs,
rest on cake stands. Behind me is a wall
filled with local wines at Santa Barbara
Wine Collective. The combination of wine
and baked goods leads me to fantasize an
afternoon sipping wine and munching on
treats and sandwiches.
I choose a few pastries and a seat at the
wooden communal table, from where I
watch the bakers roll and mix through the
glass walls of the kitchen. I spot the Pastry
Chef Bryan Foehkl, as he is helping a
fellow baker roll out dough. I smile and he
mouths “Is it time?” I nod, and he comes
out to join me at the table. We start by
discussing the pastries on my plates. Bryan
explains, “The donut is a sweet dough base
bordering between a cinnamon roll dough and a brioche dough, lots
of butter and lots of eggs!” If Bryan were a customer at Helena Avenue
Bakery the donuts would be his first pick. “I grew up on Eller’s and
Spudnuts, but I wanted to create something a little different. I have one
called the Springfield, like The Simpsons, that is topped with a pink
strawberry glaze and sprinkles. And the donut you are eating is a Lemon
Blueberry Basil with lemon zest glaze.” Not only is it tasty, the coloring
is a natural deep purple.
I take a bite of galette, which consists of vanilla pastry crème, fresh figs,
honey, and rosemary. The honey and rosemary create a soothing and
fresh touch. Bryan and I begin discussing the quiche, and he notes, “You
can’t really go wrong with quiche. I work hard to make sure my crust
is flaky and not chewy at all. I have my little secrets of how that comes
about. And all of the ingredients that go inside are seasonal.”
Photographed by Silas Fallstich
Written by Elena Tico
Stone Fruit Galette, Mixed Berry Hand Pie
SBLIFEANDSTYLE.COM | 2928 | NOVEMBER/DECEMBER 2016
3. I ask Bryan what flavors he enjoys working
with the most. He explains, “Ingredients
fresh from the farmers market at the peak
of their season drive me to create. They
push me to innovate and think on my
feet. For instance, the figs in your croissant
are seasonal. If I had to choose favorite
ingredients they would be fresh produce and
really good butter. Because butter adds a lot
of backbone in the process of baking, and
different variables of fat affect the outcome
of the pastry.”
We switch gears to discuss the future of
Helena Avenue Bakery. “I would like to
see, once we are open for breakfast and full
bakery hours, that people are able to hang out for a while before going about their day. Whether it is college students
writing their thesis or professionals conducting business meetings. On the weekends, when you have guests coming
here to wine taste, there will be great synergy between tasting wines that are locally sourced from our valley and being
able to have a salad, sandwich, pastry, or even just a baguette.” Bryan notes, “Also I would love to do buttermilk biscuit
sandwiches, egg muffin sandwiches and open faced tartines. And for the holiday season, pies!”
As Bryan continues to explain his vision for the bakery and inspiration behind his pastries, his eyes flood with passion
and light up the room. It is obvious that he wakes up at the crack of dawn to be exactly where he wants to be.
*
BlueberryBasilDonutwithLemonGlaze
SBLIFEANDSTYLE.COM | 3130 | NOVEMBER/DECEMBER 2016
4. Helena Avenue Bakery
131 Anacapa Street, Suite C
Santa Barbara, CA
805-880-3383
SBLIFEANDSTYLE.COM | 3332 | NOVEMBER/DECEMBER 2016
