Just six months after launching via online sales, Mother Dough Bagels has announced plans for a brick-and-mortar shop in the adorable 1895 cottage at 604 Santa Barbara Street (Cota/Ortega), most recently the home of Recipes Bakery (and across from what will one day be the Santa Barbara Police Department headquarters).
The focus is obviously on the sourdough bagels, which are fermented for 48 hours and hand-rolled, and the accompanying schmears; both will be available in more flavors. But we can also expect sandwiches, pastries, fish cured and smoked in house, and a specialty coffee program.
“Our intention is to run it as a bagel shop during the day and make the space available for pop-ups and events in the evenings,” says Jennifer Gonzalez-Neely, who owns and operates Mother Dough with her husband, Tom Neely. They aim to open in December, after some light renovations.
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