What started with a single Flow Hive and a fascination with honey on tap has blossomed into one of Carpinteria’s most beloved destinations for artisanal honey, sourdough bread, and a thriving café experience. The founder behind Santa Barbara Hives and CARP Café + Bakery didn’t come from a culinary school or traditional farming background—in fact, his journey began in Paris as a child, living above the famed patisserie LeNotre, and later as a globe-trotting photographer for American Express. But fate—and a little pandemic downtime—had other plans.
The Buzz Begins
The spark came after purchasing a Flow Hive—a cleverly designed beehive that lets you harvest honey without disturbing the bees. At the time, Southern California was just emerging from a devastating seven-year drought. Bees were hard to come by, and local beekeepers weren’t selling. “We were enthralled,” he recalls of receiving his first nucleus colony. “It was love at first sight.” That passion quickly turned into a full-blown operation. After acquiring over 100 hives from pollination farms in Northern California, Santa Barbara Hives was born, expanding across the region while his career as a photographer was paused by COVID.
Hive to Table
Today, their honey comes directly from hives scattered across Santa Barbara County, including 700 acres of avocado orchards in Carpinteria. Each variety tells a story of place and season:
- Avocado blossom honey is rich and molasses-dark—so distinct that world-renowned restaurant Noma featured it at its Los Angeles pop-up.
- Chaparral honey, made from native blooms like Buckwheat, Manzanita, Toyon, and Sage, is unique to the local mountains—much like a wine varietal.
- Sage honey is a favorite for its clean, sweet finish—ideal for tea or drizzling on toast.
- Wildflower honey, gathered when no single bloom dominates, is a true expression of terroir and the diversity of local flora.
In their Carpinteria shop, they also craft Hot Honey, infusing wildflower honey with chili, red pepper flakes, and apple cider vinegar. It’s become a cult favorite—especially when drizzled on sourdough pepperoni pizza or even vanilla soft serve.
A Commitment to Sustainability
Sustainability is woven into every decision. One innovation they’ve adopted is the use of HiveIQ hives, made from compressed, non-toxic styrofoam. These hives retain heat better than traditional wooden boxes, helping bees conserve energy and focus on essential tasks like cleaning, foraging, and caring for brood. “They’re 30% more efficient,” he notes, “and we’ve seen the difference in productivity and hive health.”
A Culinary Eye, A Beekeeper’s Heart
Despite claiming not to be a chef, his life has been shaped by culinary experiences. Growing up in Paris above a patisserie meant daily exposure to sugar sculptures, layered cakes, and craftsmanship. That early love for food deepened during his years photographing elite chefs like Massimo Bottura, Daniel Boulud, and Alain Ducasse. But it was René Redzepi and the Noma team who left the deepest impression. “They operate in the unknown, constantly reinventing. That mindset—curiosity over comfort—inspires me every day.”
Locally, he learned sourdough techniques from artisans like Pascale Beale and Vanessa from Riviera Bread. Their guidance, along with inspiration from Chad Robertson and Richard Hart (of Tartine and Hart Bageri), led to a sourdough program rooted in care, patience, and natural fermentation.
Baking with Purpose
At CARP Café + Bakery, everything starts with the starter. Their sourdough mother was sourced from Hart Bageri in Copenhagen and continues to thrive in Carpinteria’s coastal climate. Doughs are hand-turned over several hours, fermented overnight, and baked fresh each morning. No commercial yeast. Just flour, water, salt, and time.
The results speak for themselves: crusts with crunch and chew, crumb that’s light and laced with complexity, and a digestibility that keeps fans coming back. “Many people think they’re gluten-intolerant, but what they’re reacting to is processed bread,” he says. “Sourdough, with its natural fermentation, is different. It’s real.”
A Menu That Marries Seasons and Senses
Some of the bakery’s most sought-after items include cardamom croissants, cinnamon rolls, and—of course—the sourdough pepperoni pizza with hot honey. Their ever-rotating lineup of cheesecakes adds a sweet surprise, while seasonal items showcase what’s fresh and local. “Avocado toast is just the beginning,” he says. “We have garlic rosemary sourdough, heirloom tomato focaccia, blood orange juice poured over soft serve, and honeycomb-topped sundaes. It’s all about celebrating what’s in season, what’s real, and what tastes amazing.”
Community at the Core
Though initially met with some skepticism for being “from Santa Barbara,” the Carpinteria community has embraced the business with open arms. “It’s a rare thing—a quiet beach town that feels like family,” he says. “The locals have supported us in a way we never expected. We’re grateful every day.”…