There are many pretenders to the throne of scone royalty—often lumpen things trying to come off as more than the hockey pucks they are—but right now in Santa Barbara, nothing beats the scones from Bella Dolce Bakery (113 W. De la Guerra St., 962-2253, belladolce.com). Baked good aficionados have known Chef Eileen Randall Cook’s delectable ways for years; the joy of getting to consume her scones six days a week, baked fresh without ordering ahead since the opening of her shop, is a pleasure one shouldn’t miss. No matter the flavor—which range from blueberry-Meyer lemon to maple-bacon (porkoholics, rejoice!)—the architecture of every scone is pure delight, crisp and sugar-brushed on the outside, yet moist and flaky on the inside. The two textures play off each other brilliantly, proving that in the right hands, dough is far from a simple thing. And the fact that you can also get area-roasted, certified organic, free-trade coffee from Green Star at Bella Dolce only makes said scone that much more lovely.
Scone Home
Indy Food Editor Gushes Over Bella Dolce’s Scones
Wednesday, February 24, 2010


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George is right. Upon opening, Bella Dolce immediately became the best bakery in Santa Barbara, a real culinary destination. Eileen herself is there baking every morning, and if you arrive at the right time, she serves her treats personally ... hot out of the oven. What really make the difference in both the success of the food and the ambiance of the place itself is the love and the personal touch that she and Don put into everything. There's an old fashioned goodness here that can be tasted on the tongue and felt in the heart.
bisonfilms (anonymous profile)
March 2, 2010 at 7:16 a.m. (Suggest removal)