Pattibakes is a secret no
longer
She was employed as a controller in Santa Barbara for 10
years, when one of her sons recommended his mom’s baking to the Roasted Bean in
Santa Ynez, which was looking for someone to make baked goods to sell at their
coffee shop. At that time, only plain and poppy seed bagels were the norm, and
Wicks began experimenting with creative additions to jazz up the popular but
formerly dull breakfast fare. As her popularity increased, she inevitably
accepted fate and began baking full time. She was lucky to find the location in
Buellton that previously had been occupied by a pizza parlor and equipped with
a full hood.
“I bake like I always have for my family … using the
freshest ingredients,” said Wicks.
Owning a bakery requires daily devotion and dedication,
and Wicks and her crew start baking each day at 4 a.m. She is very happy with
her staff, including Ofelia Rivera, Tiffany Rodriguez, Osaldo
Hernandez and Carolina Garcia. Rivera has been on board for eight years, and
Garcia for almost seven years.
“My employees are wonderful — very friendly, very
responsible, and they truly care about the customers. We all care about the
quality of what we do. It’s not dietetic, but wholesome — we don’t use anything
that has preservatives, or that we can’t pronounce!”
Her now-famous bagels are offered in a variety of flavors
— jalapeno-cheddar, rosemary-olive, cinnamon-raisin, sun-dried tomato, cheese,
and garlic rosemary (and plain for traditionalists). Everything served at Pattibakes is made from scratch, and she buys local produce
whenever possible. Wicks also shares any leftovers locally — the neighbors’
goats and chickens are the lucky recipients, and recently one of her
four-legged fans posed for an appreciation photo, which is on display at the
bakery.
When asked about her specialties, Wicks said that cupcakes
are “very vogue” right now, and the favorites are carrot, chocolate and a
scrumptious lemon/raspberry-coconut. She also makes decorated cakes to order
for special occasions, though not for weddings, and
offers a full selection of decorative candles, napkins, gift wrapping and cards
— even gifts — a complete one-stop special occasion outfitter, so to speak.
Cake flavors include carrot, chocolate, flaky yellow, lemon-blueberry, marble,
“mellow yellow” and raspberry — in all sizes for all occasions.
Healthful breakfast items are offered in addition to fresh
bakery items, such as raspberry tarts, muffins, pecan bars, blueberry coffee
cake and bagels. Wicks’ homemade granola also is incorporated
into fresh cookies — just add a banana or an apple for a quick wholesome
breakfast on the run. Pattibakes’ cinnamon rolls are
made in a muffin tin and tower above the typical cinnamon roll, both in
appearance and flavor.
Lunch fare includes home-made soups including vegetarian,
black bean-corn tortilla, tomato with orzo, vegetable beef, and broccoli,
cheese and potato (tasty, not dietetic!).
Sandwiches are prepared on the customer’s choice of
freshly-baked breads — whole wheat, sun-dried tomato, Italian herb,
jalapeño-cheddar and kalamata olive — and meat
selections include fresh roasted turkey, chicken breast, tuna salad, pork
tenderloin, ham, turkey club or bacon, lettuce and tomato and the
highly-recommended chicken salad with apples and pecans.
There also is an all veggie sandwich option. Salads include
Southwest Chicken, Cobb, and a harvest salad with greens, carrots, tomatoes,
pear, dried cranberries, pecans and blue cheese, available with the addition of
tuna or chicken salad, as well as a Greek salad bursting with greens, carrots,
tomatoes, cucumber, red bell peppers, kalamata olives
and feta cheese, also available with the addition of chicken. Half salads are
available for the lighter eater.
Panninis
are the latest trend, and Pattibakes’ include a
breakfast panini with ham, cheddar and scrambled
eggs, as well as chicken with pepper-jack, veggie with pesto, tomatoes and
provolone cheese, chicken breast with pesto, spinach, tomatoes and provolone,
and two new additions — pear, ham and cheddar, and turkey, avocado, bacon
tomato and cheddar. A grilled veggie panini
featuring portobello mushrooms, pesto, zucchini,
tomatoes, red onion and bell pepper, provolone cheese and spinach is her
husband Lynn’s favorite.
Pattibakes
also offers two sizes of quiches and three varieties — Italian spinach-feta, ham-broccoli-cheddar
and southwestern.
Pattibakes
is a real find for those willing to slow down a tad and enjoy their food.
“We are a slow food restaurant, and proud of it!”
Pattibakes
is located in Suite 109 at the 240 East Highway 246, east of Albertson’s in
Buellton, in the River Oak Center.
To-go orders are welcome, or call ahead if you are on a
tight schedule. Pattibakes may be reached at (805)
686-9582.
Wicks said that on occasion, she has called in for rush
help to her husband Lynn and his crew at Bradywicks
Restoration and Conservation, just down the street on Industrial Way.
She and her husband met at L.A. City College but attended
the same high school, Hollywood High, at the same time. They have two grown
sons, Chris and Josh, and several grandchildren.