Fresh, tasty bread ranks high among life’s most delightful staples, and Santa Maria residents now can choose from 16 different kinds of handcrafted loaves for breakfast, lunch, and dinner. Since Nov. 10, when the Panera Bread bakery-café opened in the new College Square complex, the heavenly scents of flour and yeast meeting oven heat have locals lining up for a dazzling variety of edible treats.
From French baguettes and whole grain rolls, to Italian focaccia and Three Cheese loaves, the breads are baked fresh every day, right on site. Specialties include classic Cinnamon Raisin; Pecan Braid, made with butter and freshly ground pecans; and Asiago Cheese, a sourdough loaf laced with zesty cheese.
“The basis is bread,” said Ingrid Roberts, managing director of First Picks Management, owner of the Santa Maria store, “and our passion is baking.
“We bake all of our own bread and pastries,” she continued, “and we’re here to serve early-morning customers who need 12 bagels for work or cookies for school. We attract a large base, from moms with toddlers to business people.”
In addition to aromatic breads and tempting pastries, Panera Bread offers quick, casual dining in a relaxed atmosphere. The menu features soups, salads, and hearty sandwiches, such as Chipotle Chicken, Asiago Roast Beef, and juicy Tuna Salad, which are served daily from 6 a.m. to 9 p.m.
Though Panera Bread does the most brisk business at lunchtime, it offers tempting options for both breakfast and dinner, all day long.
Morning fare includes baked egg soufflés and breakfast sandwiches, while evening diners may opt for a signature Hot Panini (choose from Tomato and Mozzarella, Smokehouse Turkey, Chicken Bacon Dijon, Turkey Artichoke, and Frontega Chicken) or a warming bowl of housemade soup.
“We’re not fine dining,” Roberts said, “but we’re not fast food either. Our food is wholesome, fresh, and our ingredients are always indicative of the season we’re in. For fall and early winter, we’re featuring a Fuji apple chicken salad.”
Boasting “seriously comfy chairs,” Panera Bread welcomes customers to drop in and stay awhile, whether for enjoying a quick meal, studying over a snack, or gathering for nibbles and a book club meeting. The bakery/café offers free Wi-Fi for diners, a conversation area that can be reserved for use during off-peak hours, and a windowed rotunda facing the street that affords fine people-watching opportunities.
“We have incorporated elements that Californians want,” Roberts said of the cafe, “like patio space and a fireplace inside, because we know it can get cool in Santa Maria.”
Panera Bread grew from a company established in 1981, in Missouri, and operates 1,230 stores in the United States and Canada. First Picks Bread Company LLC, the franchise group that was awarded the Central Coast Territory, is headed by NFL Veteran and former USC All American, Keyshawn Johnson, who discovered Panera Bread while playing for the Tampa Bay Buccaneers.
Figuring a franchise would be a perfect investment for his retirement, he formed a joint venture partnership with longtime associates Clarence Mah, Glenn Mah, and Ingrid Roberts. The partners plan to open a total of 12 Panera Bakery cafés over the next few years in Ventura, Santa Barbara, and San Luis Obispo counties.
“We’re firm believers in the brand,” Roberts said. “Panera is strong, our stock is strong, and we anticipate more growth on the Central Coast.
“As we continue to grow and bring quality business to communities,” she added, “we also create approximately 100 new jobs for area residents.”
As part of Panera Bread’s community outreach, the café has partnered with the Foodbank of Santa Barbara County.
“We have a program called Operation Doughnation,” Roberts explained. “Each night, we have a pick up of the leftover bread that then goes to needy families. It’s something we’re very proud of.”
This season, the Panera Bread baking team has come up with some festive breads for immediate enjoyment, as well as for handing out at Christmas parties. Their Holiday Bread, baked from egg dough mixed with fruit and luscious chocolate, delights the sweet tooth, and comes wrapped and ready to give.
For an unusual gift or well-earned treat, try the Cranberry Walnut Panettone, an authentic artisan bread made from sweet dough mixed with cream cheese, candied orange peel, cranberries, and walnuts. Topped with Turbinado and powdered sugar, it’s pretty enough for presenting as is.
“This is a vital community where people are looking for quality food,” Roberts said, “and we’re happy to share our breads, hospitality, and wonderful menu items with the residents of Santa Maria.”
Bread Pudding with Apples, Pecans, and Raisins
—from Panera Bread
Preheat oven to 400 degrees F. Melt 4 T. unsalted butter in a saucepan over medium heat. Add 1 loaf Cinnamon Raisin White Bread, torn into bite-sized pieces, and cook 2 or 3 minutes, until well coated. Add 1/2 cup each packed brown sugar and pecan halves, zest and juice of 1 large orange, 1/4-cup apple cider, and 1 T. vanilla extract or rum. Cook another 2 or 3 minutes until a sauce begins to form. In a 9-by-13-inch baking dish, layer the bread mixture with 2 lbs. Granny Smith apples, peeled, cored, and thinly sliced. Dot the top with 1/2-cup apple, quince, or blackberry jam. Bake 30 to 40 minutes, or until bubbly.
K. Reka Badger is made of sugar and spice. E-mail comments or ideas to rekabadger@hotmail.com.
This article appears in Dec 11-18, 2008.
