Oat Bakery

One cool April day last year included a trip to Oat Bakery, on East Haley Street in downtown Santa Barbara. I had tasted their very rustic, unevenly shaped loaves of hearty bread years ago when it was sold at Mesa Produce. At the time, I appreciated the breads made with whole grains which did not have the tall, full rise of the sourdough boule I was accustomed to. 

Since that time, the lines snake out the door from Oat Bakery’s tiny storefront every day it is open. People clamor for their Danish rye bread, shallot and shitake mushroom loaf, date almond bread, and many others which cannot be found elsewhere in town. The quaint space has gorgeous tiles out front and the inside is filled with busy bakers. 

The focaccia bread had received a lot of rave reviews from family and friends, so that is what I ordered. It traveled well in my bike basket, and was in perfect shape when I got home. An ideal picnic bread! My first bite reminded me why I like focaccia: it has a chewiness to it, and while not oily, it is a moist bread. Oat’s version is flavorful and the toppings are just right–rosemary and shallots. 

Oat’s fan base continues to grow due to its many gluten-free and whole grain options. Many consider their bread to be a major part of their healthy eating regime, and I can see why. The breads are tasty, full of flavor, unique, and filling. They hold up well to toppings and make delicious toasts and sandwiches. 

I was never underwhelmed by Oat Bakery’s offerings, but I could not relate to other people’s rapturous descriptions of Oat’s baked goods. All of this changed the morning I ate their hygge bun. Its weight is what I noticed first. This is not an airy, dainty item. On the contrary, the bun is a tightly braided mass of dense, rich dough, warmly spiced with cinnamon, cardamom, dates, and hemp seeds. I tore off a little piece and felt the same thrilling joy that I experience while taking my first bite of monkey bread on Christmas morning. But this hearty bun is nothing like my family’s annual sugar-forward, doughy holiday treat. Every bite of the hygge bun slowly reveals the subtle flavoring and the texture of dried fruit and nuts. 

Showing remarkable restraint, I packed up this miraculous bun, tucked it in my bike basket, and rode home. Once there, I made a cup of Cream Earl Gray Tea (my favorite black tea), and put the bun on a pretty flowered plate. I ate deliberately, taking my time, a dramatic difference from the frenzied face-stuffing that ensues once the monkey bread is served. This is a baked good I will relish in the future, and is something I recommend to all.