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The Ben Lomond Baking Company

IN THE January 23 ISSUE

FROM THE 2016 Articles,
andFood Fun,
andTravel
SECTIONS

by Joelle Dingman

If you’re meandering through the California redwoods, making your way up Highway 9, you’ll eventually find yourself in the small, but charming town of Ben Lomond. There you’ll find numerous delightful and unique businesses, and in the heart of this quaint town you’ll find a wonderful Italian bakery nestled into the architecture of this iconic town in the beautiful and rustic valley. food

From the moment you walk through the doors of the Ben Lomond Baking Company you’ll be met by a warm and inviting environment, cheerful employees, authentic Italian culture, and an expansive assortment of delicious Italian pastries. Although the bakery’s pastries could continue to support their quickly growing local fame, the owners have not stopped there. They’ve expanded their variety of cuisine to include soup, salad, hot meals, panini, gelato, sorbet, and a complete espresso bar. Although it would be simple enough to say that the bakery’s success could be attributed to their unparalleled assortment of quality items, it’s plain to see that there’s a little more heart and gumption behind the bakery than meets the eye.ben lomond

Behind the scenes, there is a tightly knit team of employees who all work together to bring out the very best results in the bakery. From the bakers who arrive long before sunrise to prepare for the busy day to the employee who turns off the open sign at the end of the day and cleans and polishes the bakery till there are no traces of the busy day that had transpired. There is a consistent appreciation for each other and an undying respect for the business. Whether there is a flurry of eager customers flooding through the doors or one customer taking their time to browse the extensive selection of appealing cuisine, the care and heart is ever present in this welcoming and generous bakery. It’s clear to see that by polishing the inner workings of the business, the results shine through naturally and seemingly effortlessly. ben lomond

Although the Ben Lomond Baking Co. is quickly becoming a local favorite all on its own, the bakery has had the support of the wonderful Italian restaurant, Casa Nostra, to help them take root and flourish. The same owners of the Ben Lomond Baking Co., Raffaele Cristallo and Mario Ibarra, own Casa Nostra right across the street. Although the bakery’s positive reputation is blossoming on its own accord, the excellent reputation of Casa Nostra was an initial promise to their patrons that the bakery would have the same shining reputation and unparalleled quality. ben lomond

Nowadays it’s not uncommon to see patrons come and go from restaurants and bakeries with an intent to eat and then quickly continue on with their lives, but the Ben Lomond Baking Co. encourages their patrons to thoroughly enjoy their meal and experience. Whether it’s a slice of their fresh, homemade pizza or a steaming cup of their famous organic coffee, you’ll see patrons of all ages thoroughly enjoying the friendly, warm atmosphere of the bakery. Thus proving that the heart of a business is as important as the product, and guaranteeing that if you stop by, you’ll not only be treated as a valued customer, but also as a friend.

Ben Lomond Baking Company
9280 CA-9, Ben Lomond, CA 95005
(831) 609-6552
You can also find them on Facebook!

Joelle Dingman is from Santa Cruz, California, and she attends Cabrillo College. Currently she is pursuing a degree in English with an emphasis in creative writing. She enjoys writing song lyrics, poetry, and short stories, and plans to transition into writing novels.

{ 2 comments… read them below or add one }

1 Kathleen CostaNo Gravatar January 23, 2016 at 10:50am

What a marvelous destination! Another on my “bucket list.” Now all I need is their cookbook…

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2 Dyane Leshin-HarwoodNo Gravatar
Twitter: @DyaneHarwood
January 24, 2016 at 11:20am

I LOVE the Ben Lomond Baking Co. right down the street! I had a great meeting with my writing coach Ken Erez about my refining my book “Birth of a New Brain – Healing from Postpartum Bipolar Disorder” last week. (Post Hill Press, 2017) We sat on the bakery’s unique redwood stools & ate divine muffins &, of course, savored Italian espresso. We stayed there 2+ hours – it’s a hard place to leave! Every time I visit I’m astounded at the variety of incredible Italian sweet and savory foods that beckon me – there’s always something new!

I’m particularly thrilled that this article is featured in Kings River Life. One of KRL’s columnists is Muffy Walker, the remarkable co-founder of a nonprofit I’ve worked with called the International Bipolar Foundation.

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