Helena Avenue Bakery is a homestyle artisan bakery and kitchen that brings together wholesome, homemade specialities 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.




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.



Originally from San Diego, Kenneth Toledo was supposed to be an Engineer. Inspired by his family’s love for growing their own food, and his passion for cooking for his family under the tutelage of his mother, Toledo made the leap and attended a local Culinary Arts program instead. At 18, he spent the seasons between Cape Cod and Palm Beach. In 2014, at the invitation of Executive Chef Christopher Manning (Étoile), he accepted the Sous Chef position at Thomas Hill Organics, venerable initiator of the farm to table movement on the Central Coast. After nearly two decades in the industry from private clubs to esteemed steak houses to Swiss bakeries, Chef Toledo is excited to bring his experience, passion for local ingredients and flare to Helena Avenue Bakery.