The first thing I learn about Leyla Williams is that she is full of non-stop energy.
I was told this before I spoke to her, but nothing could have prepared me for her endless supply of joy and fervor, especially when it comes to talking about her and her husband Brad’s coffee shop, Good Seed Coffee in Solvang.
“Nothing happens by accident,” Williams told me. “Everything comes together the right way.”
What came together for the Williams is a longtime passion not just for coffee but for organic ingredients, ethical sourcing, and healthy foods and drinks. Good Seed, which opened in May, is the end result of that enthusiasm. When the couple (who also own a coffee shop in Mammoth Lakes) settled into life in Santa Ynez a few years ago, they decided to start roasting beans and making their own coffee, creating their own unique artisan brand.
Brad is a Q grader, Leyla explained, which she likened to a sommelier in the wine industry.
“We wanted to start with a totally new brand,” she said. “Q graders can grade the seeds coming out of the harvest. He’s very humble, but has very specific nuances to his talent and style.”
Good Seed is a small-batch roaster, which means they prioritize getting the freshest coffee to customers. Coffee’s No. 1 enemy is oxygen, according to the National Coffee Association, which causes coffee to lose its freshness immediately after the beans are roasted. In order to avoid stale coffee, it’s recommended to buy smaller batches of coffee more frequently.
The cultivation of their beans and coffees is a matter of pride for Leyla and Brad, especially when it comes to ensuring there is a little bit of something for everyone’s palate.
“Coffee has even more tasting properties than wine,” Leyla said. “It is has over 1,000. So [my husband] targeted the people who love earthier tasting notes and developed a seed for that. … And if you like really wild, fruity, bright, and acidic notes, he developed a seed for that.”
The base of Good Seed’s menu is very simple; it starts with espresso shots for $3 and includes basics such as lattes, macchiatos, and flat whites for $4 to $5.50, as well as the ever-popular nitro cold brew for about $5. Then things start getting interesting.
Their menu also includes Trifecta (sold at market price), a custom brew process that’s hard to come by due the expense of the machine.
“I would say the most unique brewing method we do is the Trifecta,” Williams said. “[My husband] uses really rare seeds. … He tries to illustrate the range of what he does with the seeds, how he develops them.”
Not to be outdone by the coffee, tea makes a grand appearance on Good Seed’s menu. A list of teas include a fermented house tea and a cold brew honey oolong tea. Another unique part of Good Seed’s menu is the addition of superfood lattes, which adds superfoods to your favorite tea blends.
For about $5, Good Seed offers a turmeric tea with ceylon cinnamon, ginger, and vanilla bean; or a beetroot tea with raw cocoa and dandelion root. The turmeric tea is absolutely a must-try. The addition of the ginger and vanilla bean nicely balance out the flavor of the turmeric, which can be harsh and off-putting for some. There are countless articles and websites devoted to the benefits of turmeric, but I find it’s really great as a digestive aid or a way to settle a nervous stomach (such as one a writer who’s dreadfully late on a deadline might get).
But it’s really the little details that set Good Seed apart from typical artisan coffee shops. Sure, lots of places offer matcha tea latte, but do they give it to you in a gorgeous handmade cup (from Heath Ceramics) with a decorative foam topper?
While Brad keeps a close eye on the coffee, it’s Leyla who is the creative mind behind the baked goods on the menu. It’s immediately obvious from the first bite of her immaculately savory rosemary and cheddar biscuit that someone is clearly amped about making pastries for customers like me. Williams said she is devoted to using organic ingredients, conscious about what she’s putting into her food and her body.
“I’m a little bit ridiculous about sourcing things,” she said a laugh. “I just won’t eat things if my body is not going to understand what the heck it is.”
Williams said the Santa Ynez Valley lacked a dedicated organic bakery, which is what she set out to create within Good Seed. Popular items include Williams’ monkey bars, made with dates and bananas, and challah bread, which she makes to order. She eschews refined sugar, opting for natural sources of sweetness such as fruits.
Leyla said she tries to find a balance for people with a wide range of taste preferences and dietary needs. Everything is organic, and half of the menu is gluten free and vegan.
But her priority, she explained, was to have something for everyone, no matter what their taste preferences or dietary needs.
“I wanted to bring the rewards of life to people,” Williams said. “Even if they were needing to be healthy.”
Arts and Lifestyle Writer Rebecca Rose is here to spill the tea. Contact her at rrose@santamariasun.com.
• SY Kitchen owners Mike and Kathie Gordon, along with partner and Chef Luca Crestanelli, are hosting a Christmas Eve dinner in Santa Ynez. Menu items include artichoke soup barigoule, agnolotti with wild pheasant, black truffles, foie gras, Wagyu beef brasato, and seared diver scallops with pesto alla trapanese, fennel, almonds, and greens. Reservations are recommended; dinner starts at 5 p.m. See what Foodie Santa has in store at 1110 Faraday St., Santa Ynez.
• If you’ve ever been interested in making your own honey (or just want to know more about how it all works) the Neal Taylor Nature Center at Cachuma Lake is hosting a speaker series called Food for Thought, which includes a segment on beekeeping. Bees and Beekeeping is presented by Jim Rice (pictured right), co-founder of the Lompoc Valley Beekeepers Association. Rice will talk about how beehives work as well as the origins of the honeybee. Refreshments will be served including honeycomb for tasting. The lecture is free with $10 per vehicle park admission. Get the buzz on bees at 24 Mountain View Drive, Santa Barbara on Jan. 6 from 2 to 4 p.m.
• Also getting in on the Christmas fun is Root 246 rock star chef, Crystal “Pink” DeLongpré. At a dinner a few weeks ago, she teased a Christmas Chinese buffet at the venue, which sounded like a great idea to me. I’ve seen the menu, and it’s everything you’d expect from her visionary and playful mind. The Sheng Day feast takes place Dec. 25 from 3 to 8 p.m. and features organic paper chicken, cream cheese wontons, pork spare ribs, black forbidden rice with snow peas, heirloom vegetable chow mein, honey duck steamed buns, spicy tofu with spinach and water chestnuts, sweet and sour pork belly, and so much more. The price is $39.95 or $19.95 for children under 12. Root 246 recommends reservations for the celebration at 420 Alisal Road, Solvang.
• I got a look at the beautiful persimmon tree First and Oak has in their backyard and I’m dying to find out what Executive Chef JJ Guerrero has in mind to do with them on their always unique and inventive menu. (Hey, if you really run out of ideas, you can just give them to yours truly!). Check out the tree, their beautiful gardens, and the food at 409 First St., Solvang.
• And finally, a big shout-out and welcome to Anthony’s Sports Bar (pictured left), which recently celebrated its grand opening. The Guadalupe eatery features American style food, including Southern style catfish, vegan burgers, rib eye steaks, and chicken wings served with toast and fries. The new sports bar and eatery is located at 859 Guadalupe St.
This article appears in Dec 20-27, 2018.