What happens when winemakers and bread bakers get together? If it’s the owners of Bob’s Well Bread Bakery in Los Alamos and Hitching Post Wines of Buellton, they break bread and sip wine.
With its monthly Meet the Winemaker tastings series, Bob’s Well Bread Bakery invites the public to partake in both activities on Saturday, Jan. 6. Adults who are 21 and older are invited to meet winemaker Gray Hartley of Hitching Post Wines and enjoy a complimentary wine tasting, paired with treats from Bob’s Well Bread Bakery foods.
Owner Bob Oswaks brings neighborhood-friendly events to Bob’s Well Bread Bakery and restaurant, providing a natural setting and dining experience that encourages socializing and community spirit.
Hitching Post Wines
Hartley Ostini Hitching Post Wines is the creation of two friends: Hartley, a former Alaskan salmon fisherman, and Frank Ostini, chef and owner of the famed Hitching Post II (HP2) restaurant in Buellton.
“It started in 1979 as a lark,” Hartley said. “Frank called me and said, ‘Why don’t we make some wine,’ and here we are nearly 40 years later.”
In 1981, they discovered the wonders of pinot noir.
A “Highliner” is the best fisherman in the fleet; therefore, HP2’s Highliner is meant to be the “best of their fleet” of pinot noirs, honoring the great Alaskan salmon fisherman alongside whom Hartley worked for 28 years.
Then came “Sideways,” the Academy Award-winning film set in Santa Barbara wine country and prominently featuring The Hitching Post and Hitching Post Wines. The film exposed both restaurants to global popularity and lifted international sales of pinot noir-based wines.
The Valley winemakers refused to raise their prices, however; so the wine reportedly sells out fairly quickly. Hartley and Ostini strive to create handcrafted flavorful wines that possess poise and balance, fresh fruit, complexities of spice and earth, and refreshing acidity that successfully complements the red oak-grilled foods of Ostini’s restaurant.
The mission of Hartley and Ostini is to put a slice of Santa Barbara in every glass and a piece of their soul in each bottle of Hitching Post Wine.
Bob’s Well Bread Bakery
Since its inception in 2014, locals, travelers and journalists have embraced Bob’s Well Bread, a family business. The bakery and restaurant — featuring head baker Scott Smith and chef David Jeffers — has become an integral part of the growing Los Alamos community. In fact, Los Alamos, with its vineyard-covered foothills, has recently developed into a richly diverse wine country destination.
Bob’s Well Bread and the Oswaks family are committed to products that are handmade with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives.
The bakery also practices old world European traditions and techniques to make artisan breads. The Oswaks family’s commitment to being “well bread” means doing good works — supporting the community and donating what they don’t sell to local food banks. These practices showcase Los Alamos and the Central Coast and have elevated the region to a respected culinary destination.
Bob’s Well Bread Bakery is located at 550 Bell St. in Los Alamos. For more information, call 805-344-3000 or visit www.bobswellbread.com.