COMMENT 149833
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2011-03-01 09:19 AM |
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D'Angelo's Gutierrez St. Opens at 7 AM. The smell of fresh bread baking knocks me out when I walk my dog there. Gotta get a loaf of fresh multigrain sourdough.
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AQUAHOLIC
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2011-03-01 09:19 AM |
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Our Daily Bread D'Angelo
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AQUAHOLIC
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2011-03-01 09:20 AM |
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oops, Our Daily Bread, OR, D'Angelo's
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EDHATBARBARA
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2011-03-01 09:27 AM |
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Without a doubt -- Our Daily Bread on Santa Barbara Street -- their olive loaf is to die for!
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COMMENT 149841
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2011-03-01 09:27 AM |
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Von's on Fairview has a very good bakery in the back.
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EDHATBARBARA
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2011-03-01 09:27 AM |
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And they have challah on fridays!
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EDHATBARBARA
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2011-03-01 09:28 AM |
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Von's dutch crunch is excellent too.
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COMMENT 149849
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2011-03-01 09:29 AM |
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La Brea breads are excellent, available at Trader Joes, Gelsons and other high-end outlets.
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COMMENT 149866
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2011-03-01 10:15 AM |
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@149841
I agree, if you compare quality and price, Von's in Goleta is by far the best choice.
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COMMENT 149869
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2011-03-01 10:21 AM |
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Get in a time tunnel and go to the German Bakery on De La Vina--I miss that place! But, seriously, Daily Bread is best locally and the La Brea breads are excellent too.
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WILLOW
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2011-03-01 10:29 AM |
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Gelson's french bread is really good - and usually warm, as they bake it throughout the day.
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COMMENT 149874
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2011-03-01 10:31 AM |
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I remember being a kid, and walking down to Vior's on Olive st. 25 cents got you a fresh warm loaf. That was the best!
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COMMENT 149875
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2011-03-01 10:31 AM |
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From your oven!
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JOULES
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2011-03-01 11:39 AM |
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Make your own:
1 1/2 c water, 2 tsp yeast, 2 tsp salt, mix in 3 1/4 c flour, let sit for 1-3 hours, form into a ball, bake in a preheated Dutch oven at 425 degrees with lid for 45 min, then take off lid for another 15 min. Perfect bread. Dough can be stored covered in the fridge for a week.
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PATRICK
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2011-03-01 11:59 AM |
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I miss the Aficionado Bakery on Carrillo. They had great rustic bread. I am not really happy with any of our current options.
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AQUAHOLIC
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2011-03-01 12:11 PM |
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ACME BREAD in Berkeley, Ca. This is the best bread outside of Paris in the world! If money were no object, I would get on a plane and fly up there for a loaf of their rustic bread....TO - DIE - FOR! Wait, paging Max or John Wiley....
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COMMENT 149945
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2011-03-01 12:57 PM |
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The quickest, easiest way to make good bread is like this... Ingredients:
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar Directions:
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky.
Pour into a 9 x 5 inch greased loaf pan. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. OR... you could always drive up to the Samoa Cookhouse.
They have excellent bread, thanks to EdHat's Flash Photo Contest I'm now jonesing for a trip North!!!
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COMMENT 149958
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2011-03-01 01:33 PM |
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Reminds me of the "I Love Lucy" episode where she attempted to make her own loaf but misread 2 tsp for 12g...
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COMMENT 149967
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2011-03-01 02:20 PM |
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mamas Bakery on Hollister in Goleta....FAIR Prices and great
owners.Special orders same great deals too !!!
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COMMENT 150129
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2011-03-02 06:32 AM |
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Our Daily Bread on Santa Barbara St near E. Canon Perdido; Von's Fairview (a wide selection), Albertson's Hollister has huge selection also. We don't have many bakeries that make bread anymore. They make cookies and croissants, and cakes.
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COMMENT 150137
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2011-03-02 06:53 AM |
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D'Angelos is superior to ODB and certainly all the others in town. And the most nutritious. An excellent bakery with whole grain breads and old world ryes and such.
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SBREAL
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2011-03-02 07:07 AM |
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our daily bread...they are pros.
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COMMENT 150150
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2011-03-02 07:25 AM |
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is there a panera there? a chain
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COMMENT 150163P
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2011-03-02 07:53 AM |
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Love the local places, but if you like La Brea Bakery products, Costco does a fabulous job with several of their breads at half the price of the high-end markets. And the loaves are often just warm from the oven! Love La Brea's Whole Wheat loaves!! Yum!
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COMMENT 150168
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2011-03-02 08:04 AM |
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People try to hard to formalize bread, which can only be done with consistent source of the same exact water, flower, and yeast source. In my opinion a waste of time. Bread is flour, water and yeast (salt) . That's it. With modern American flour, you can either over-knead, or barely knead at all (longer rise) and it will still be great. Too much water and its a soft bread, too little and its crusty. The only science whatsoever if you are using commercial yeast is in recognizing what consistency will yield what texture. Get a bread maker, and just use it for the dough cycle... That takes the guesswork out of your kneading and proofing, Then transfer the dough to a pan and throw in the oven. Done.
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COMMENT 150219
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2011-03-02 09:18 AM |
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Our Daily Bread and D'Angelo's !!
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COMMENT 150233
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2011-03-02 09:37 AM |
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D'Angelos - hands down, for specialty stuff, like Brioche, but call ahead to see if they have what you want, as they only bake certain things once/week. Vons (especially in Carpinteria) has unbelievably good FRESH French bread loaves straight from the oven each evening for crazy cheap, like $1.50. Check it out.
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COMMENT 150234P
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2011-03-02 09:37 AM |
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Wonderbread is the best. Builds strong bodies 12 ways!
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COMMENT 150285
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2011-03-02 10:40 AM |
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Von's bakeries are variable. The Fairview store is midquality, the Turnpike store is poor but the LaCumbre store makes very good French and Italian style breads and they are affordable compared to some to the recommendations made above.
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AKIMBO
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2011-03-02 11:39 AM |
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Having a love affair with D'Angelos' Pain Levain!
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COMMENT 150325
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2011-03-02 11:48 AM |
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D'Angelo, definitely. . .sigh.
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COMMENT 150382P
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2011-03-02 03:09 PM |
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Oh, I miss Vior's. Joe's and Harry's used to serve Vior's. We moved out of state for a number of years, and whenever we came home to visit, we'd go to Vior's and get a few loaves and take them back with us. There was nothing like it. A lost art.
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COMMENT 150403
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2011-03-02 04:22 PM |
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Mama's bakery in Goleta. Great sando's too.
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