A Taste of Authenticity

Bites of the California Coast

As the small parking lot of Companion Bakeshop comes into view, the first thing that catches my attention is the whimsical logo of a girl holding flowers and bread. When we approach the entrance, I am surprised by the long line that has almost reached the door.

I purchase my sandwich and stand off to the side to wait for my lavender chamomile rose tea. After some time, one of the employees asks me what I ordered and goes to check on my drink before assuring me that it will be ready soon. I am touched — it is evident that every customer is important.

After finishing our food, a few of us head back inside for a quick bathroom break. While we wait around, an employee comes out from the back with racks of sweet-scented pastries ready to be baked. We move out of the way, expecting him to be in a hurry to get the desserts into the oven. Instead, he teases and remarks, “They don’t taste very good raw. Not sure why.” 

It’s a surreal experience, being on the other side of the shop (where it looks to be mainly taken up by storage), chatting with an employee who surely has more important things to do than make small talk with some college students in line for the restroom. And yet, this encapsulates the experience of eating out — even though buying food is inherently transactional, there is simultaneously something so intimate about people making food for one another. 

The next day, we pull into Solvang in the late afternoon, excited to explore all that the little town has to offer. To our disappointment, many stores are just about to close, but we manage to find a bakery that still has an impressive line winding out the door. When we finally reach the interior, the scents of the pastries — chocolate croissants, apple strudels, pistachio bars — mingle together into a sweetness that makes me crave everything, even though I’m not a huge fan of sugary snacks.

We’re almost at the front of the line when one of the employees walks over to the entrance to inform everyone that many things are sold out. She explains that she “doesn’t want people to be disappointed if they were waiting for something specific.” It’s evident that she, much like the employee at Companion Bakeshop, wants the best possible experience for her customers.

Although the pastries end up being, as expected, a bit too sweet for my taste, I do not regret stopping by Mortensen’s Bakery. More often than not, it’s truly the people that make the experience worth it, as we soon discover in Santa Barbara.

We park the car in a nearby garage and walk across Stearns Wharf to the Santa Barbara Shellfish Company. The waves crash against the shore, and the lights along the pier twinkle like little stars in the night sky.

From our outdoor booth, the city lights illuminate the nearby beach, and we see the dark waves receding into the distance to become one with the night sky. I am almost finished devouring my lobster tacos when our server walks by with live crabs and hands one of them to Sophie without any context. It’s so bizarre and comical, and it’s fitting that we have only a blurry, chaotic photo to capture the fleeting nature of the moment. And I am reminded that, although the food is exceptional, it is the people that have made the experience so memorable.

The next morning, we head out early to The Shop Kitchen, a local brunch spot, where we have the chance to talk with Dudley Michael, one of the founders and owners of the restaurant. He had kindly agreed to an interview, despite the fact that I had reached out only two days prior. 

During our conversation, we learn that Dudley never intended to open a brunch spot – in fact, he and his friends originally wanted to open a coffee shop because “there were no good ones nearby.” Unfortunately, the property was too large to be a cafe, so they decided to pivot to a brunch restaurant which ended up being a success. When I ask if he had expected this, Dudley says, “Definitely not.” Given his long career in business, I inquire into what his advice for others would be.

“The only way to do well is to be authentic.”

Every person we have encountered along our food tour has offered us a glimpse into their personal lives and passions. A baker’s witty jokes about uncooked dough. An employee’s hopes to satisfy a customer’s desires. A server’s unique attempt to offer some unforgettable memories. An owner’s dedication to his craft.

All of them have gone above and beyond what one might expect from the service industry, and they have made the road trip exceptional with their jests, aspirations, crabs, and stories.

Our final stop is Mission Street Ice Cream & Yogurt. Perhaps there’s no special story here, but the ice cream is delicious. It’s the perfect end to our road trip as we head back home, carrying the memories of the servers and owners who have offered the most authentic versions of themselves through their food. After all, what is more personal and telling of one’s character than handmade cooking?

Words: Nicole Ru

Photos: William Fei