Daily Bread

dining_cappcoffeeJust across the Stockton Avenue Bridge at the portal to the Esplanade sits Capitola Coffee Roasting Company and Pâtisserie. Michaella (Mika) Olavarri is at the helm, popping warm pastries out of the oven and mixing up hot and iced coffee drinks.
There aren’t many bags of beans on the shelves, as Olavarri prefers to roast in small batches for the freshest flavor. And with each bag or tall ceramic mug purchased, comes a free cup of coffee.
Rays of the morning sun brightened and warmed the small café as one of my favorite French chanteurs serenaded softly through the speakers. Two large tables and stools at a bar along the wall provide seating, and power strips support WiFi use.
Olivarri’s buns ($2.50) are a local favorite. Flaky pastry sprinkled with cinnamon is rolled and sliced: each of these snails was topped with a generous amount of crunchy sugar. I enjoyed mine with a small, frothy Mexican Mocha ($3.75).
There were traditional triangular scones in numerous flavors, but I was intrigued by the newest creation. Formed more like a peanut butter cookie, the cocoa-laced dough itself was not sweet, but dotted with chocolate chips. On top was a hearty dollop of tart raspberry purée.dining_capcoffee
The pâtisserie will be open the entire holiday weekend, including Thanksgiving Day. There is still time to order Thanksgiving desserts including pies ($18), tarts ($22) and cheesecake ($28). Pumpkin pie, made from fresh organic fruit goes Caribbean with coconut milk and spiced rum. Mika says the Apple-Caramel-Whiskey bread pudding is great for breakfast. There is also a White Chocolate-Pumpkin Cheesecake and a Key Lime Pie or Tart among the other selections, and many are available in individual sizes for smaller gatherings.

Capitola Coffee Roasters and Pâtisserie, 105 Stockton Ave., Capitola, 476-5422. Open Mondays from 6 a.m. until 2 p.m. and Tuesdays through Sundays 6 a.m. until 4 p.m. Find them on facebook.

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