Young protégé finds her footing at beloved bakery
PHOTOGRAPHY BY PATRICK TREGENZA
Katy Matias was just 24 years old when she became the new owner of the landmark Sand City bakery Sweet Elena’s. “It’s been almost three years now, but it feels like it was yesterday,” she says.
She admits that in the beginning it was a bit overwhelming and says she was well aware of how big of a decision it was, especially for such a young person. “Sometimes I have to remind myself to take it a day at a time. I’m a little hard on myself, you know, I have some big shoes to fill!”
But Matias is quick to point out how much support she has had from Elena Salsedo Steele, the person who walked in those shoes for 30 years (and spent more than a decade before that as pastry chef at Ventana in Big Sur).
“Elena is my godmother, so being able to talk to her about things has been a great support system. I’ve been lucky to have that still. The reassurance from her, plus the customers, the positive feedback, all of that has really helped with the process,” Matias explains.
Another thing Salsedo Steele passed down was a warning. “I love eating it all…a little too much!” admits Matias of their menu, the chocolate almond croissant being a personal favorite. “If I want something I just go and take it, because now I can do whatever I want. But Elena warned me, she knows I have a sweet tooth. She told me, ‘Be careful.’ It’s very tempting. We are popping things out of the oven all the time.”
Lucky for us at home, we can try our hand at popping something out of our home ovens courtesy of Sweet Elena’s. This seasonal quick bread, full of warming spice and bursts of bright, festive cranberries, is good at any time, day or night. It could be called “healthy” enough to pass as breakfast, packed with vegetables (winter squash) and whole wheat flour. But a slice for dessert with a cup of tea is equally enjoyable.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
