Helena Avenue Bakery is a homestyle artisan bakery and kitchen that brings together wholesome, homemade specialties using the highest quality ingredients found along the Central Coast.  We offer rustic, organic breads, handmade seasonal pastries made from scratch and a wide variety of gourmet breakfast and lunch items made to order. Our menu is ideal for dining in or taking away to enjoy at home, at wine tasting rooms throughout the Funk Zone or the Santa Ynez Valley, to the nearby beaches or at numerous other picnic locations around town. Helena Avenue Bakery shares a space with the Santa Barbara Wine Collective so you can grab a bottle of your favorite local wine for the perfect pairing. Since opening in 2016, Helena Avenue Bakery has received high praise from 805 Living, C Magazine, Santa Barbara Magazine, Santa Barbara Independent, The Hollywood Reporter, Zagat.com, and the SoCal Restaurant Show.



Pastry and coffee only 7am-8am | Breakfast menu 8am-2:30pm | Lunch menu 11am-2:30pm


Our bread is hand-made daily from scratch using the highest quality seasonal and organic ingredients.  Our dough uses a natural fermentation process and is allowed to rise slowly giving our breads their unique texture and taste.  Flour, water, salt and yeast are the basic ingredients in each of our loaves that, combined with our passion and love for great bread, makes them truly special.


Our pastries celebrate the seasonal bounty of the Central Coast with locally sourced fruits, vegetables and other local ingredients.  Made by hand daily, our pastries are rustic yet delicious in their simplicity and reflect the best the Santa Barbara region has to offer.


Our kitchen offers a selection of delicious breakfast items like housemade egg and biscuit sandwiches, southern-style grits or poached eggs with quinoa and sauteed greens.  For lunch, we offer a selection of gourmet sandwiches and seasonal salads made to order.  Picnic selections include housemade hummus and babaganoush, olives, imported cheeses and other accoutrements to accompany our freshly baked breads.  Housemade jams, picked vegetables and other retail specialities make a perfect gift to bring home or enjoy along the way.



Executive Chef Jason Paluska oversees three dynamic kitchens that serve five distinctive and award-winning concepts within Acme Hospitality – The Lark, Lucky Penny, Helena Avenue Bakery, Pearl Social and Santa Barbara Collective. Originally from Tomball, Texas, Jason began his cooking career in 2006 under chefs Mitch and Steve Rosenthal of Town Hall, Salt House, and Anchor & Hope in San Francisco. Jason then worked as a sous chef under renowned chef Jason Berthold at Michael Mina’s RN74. In 2013, he was the opening executive chef of The Lark in Santa Barbara, where he and his team were honored with a Michelin Plate Award in 2019 among numerous other prestigious recognitions. Jason’s tenure with Acme Hospitality spans more than a decade, contributing to the company’s success and elevating the culinary experiences across its diverse portfolio. Jason’s journey in the hospitality industry showcases his unwavering passion, exceptional talent, and dedication to the culinary arts.


Emilie Sandven is a highly skilled and passionate pastry chef with a strong foundation in classical techniques. With over 8 years of experience in the industry, Emilie has held a variety of roles in some of the most prestigious hotels and restaurants in Los Angeles and Orange County. In her most recent position as Executive Sous Chef at Colossus Bread & Pastry, Emilie successfully oversaw and coordinated the production of bread, viennoiserie, pastries, and ready-to-eat items for the bakery, farmers market outlets, and wholesale accounts. Emilie is known for her ability to create nostalgically flavored foods that combine flawless craftsmanship with local, seasonal ingredients. In addition to her culinary skills, Emilie has excellent customer service skills and is highly adaptable and organized in fast-paced, upscale settings. She holds an Associate of Arts degree and a Certificate in Culinary Arts from Orange Coast College.