Show 442, September 11, 2021: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part One

Bob Oswaks of Bob's Well Bread

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage.” Chef Gary Clark leads the new kitchen and the Head Baker is Scott Smith.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination.”

“Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made 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. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For Breakfast or Brunch ponder the Raisin Challah French Toast with bacon lardons. For Lunch it’s the Meat Loaf Sandwich with a proprietary blend of ground beef and pork, caramelized onions, sharp cheddar cheese and spicy aioli served on Pain de Mie. Bob shares the entertaining story of how the signature Meat Loaf Sandwich (initially a rotating sandwich special) became a regular part of the menu.

Bob Oawaks (with his hands in the English Muffin dough) joins us.

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Show 442, September 11, 2021: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part Two

Bob Oswaks of Bob's Well Bread

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage.” Chef Gary Clark leads the new kitchen and the Head Baker is Scott Smith.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination.”

“Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made 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. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For Breakfast or Brunch ponder the Raisin Challah French Toast with bacon lardons. For Lunch it’s the Meat Loaf Sandwich with a proprietary blend of ground beef and pork, caramelized onions, sharp cheddar cheese and spicy aioli served on Pain de Mie. Bob shares the entertaining story of how the signature Meat Loaf Sandwich (initially a rotating sandwich special) became a regular part of the menu.

Bob Oawaks (with a Saturday special Olive Fougasse loaf in hand) continues with us.

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Show 415, March 6, 2021: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard

Bob Oswaks of Bob's Well Bread

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made 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. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For St. Patrick’s Day Bob’s Well Bread is baking Roasted Potato Bread with caramelized onions and mustard seed, and Irish Soda Bread. Also available are Pistachio Croissants.

Both Bob’s Well Bread locations are closed on Tuesday and Wednesday. Bakery hours for Los Alamos and Ballard vary slightly.

Bob Oswaks (with his hands in the dough) joins us.

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Show 301, December 8, 2018: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos

Bob Oswaks

You would not expect to find an incredible artisan bakery which also serves popular word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in the heart of Santa Ynez wine country located just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations.

Unusually there are two cottages (“The Cottages”) available for guests on the Bob’s Well Bread property.

“Bob’s Well Bread was started by an entertainment executive-turned-baker who was looking for some balance in his life, and found a passion and a new calling that was both delightful and unexpected.  “When you make something naturally, and with your hands, there’s a magic to it.  If you’re eating a loaf of our bread, or drinking a bottle of our local wine, and you know that someone put in the time to make it by hand, there is just this personal connection.  It may not change the way it tastes, but it changes your experience, and that is what everyone wants—the experience.”

Bob and Jane Oswaks designed Bob’s Well Bread out of an old 1920’s gas station historic Los Alamos, opening their doors on August 1,2014.  They pride themselves on the finest ingredients, sourced locally and seasonally, in all of their products, including Jane’s house made jams, marmalades, marshmallows and gluten-free specialties.”  

“Using natural fermentation for yeast and allowing the dough to rise slowly, Bob’s Well Bread makes artisan breads by hand in small batches, in a custom-built stone deck oven.”

The Café Menu (Breakfast & Lunch changes regularly. The word-of-mouth sandwiches are amply portioned and served on the fresh, house-bakedbreads. Sandwich nirvana…

Bob’s has grown over the last four years to the point that there is now both a dedicated baker and chef in-house overseen by Bob.

We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

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