Software to Eat

Question: What do the computer software business and the bread-baking business have in common?

Answer: Not a whole lot. Except for Ventura’s Jonathan Youngman.

About 18 months ago, the longtime software engineer decided to make a rather dramatic career change. The result is the new Anacapa Bread Co. at 2611 E. Thompson Blvd.

A software guy moving into the dough business may seem like a stretch, but Youngman for much of his life has had a great appreciation for fresh-baked bread.

“Many, many years ago I worked in bakeries in Switzerland and England,” said Youngman, 43, a native of London. “I’ve always loved bread.”

If there’s any doubt as to the freshness of the product at Anacapa, it is put to rest by the scent that permeates the establishment. The large ovens and the sight of Youngman kneading dough into sticks and rounds are equally comforting.

Youngman said he’s gotten a good response from the community since opening his European-style bakery a month ago, even though many local residents haven’t seen a freshly baked loaf of European-style bread in a long, long time.

“It’s pretty much impossible to find,” Youngman said. “People have been very receptive to the idea of fresh bread. There are some people who still want their usual bread, but I don’t do factory bread.”

What Youngman does is challahs, French sourdough, a variety of ryes as well as various other styles, shapes and sizes of bread. He currently has a selection of about 20 breads, a list he said is bound to grow as he becomes established.

“People are just looking for something different and they are willing to pay a little more to get it,” he said. “They recognize it as European-style bread, so it is valued. It’s not out of left field.”

To prepare for the opening of the Anacapa Bread Co., Youngman not only called upon his experience, he took some courses at the Culinary Institute of America school in Napa and at the National Baking Center in Minneapolis, to learn the latest baking techniques.

“I learned new ways of handling flour that is lighter in gluten,” Youngman said. “With the European style, the doughs are much softer than [the type] American bakers use and you get a more open and lighter loaf. You have to know your flours.”

Anacapa Bread Co. is open from 8 a.m. to 6 p.m. Mondays through Saturdays.

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Sous chef Steve Caman is now executive chef Steve Caman at 2087--An American Bistro in Thousand Oaks.

Caman was promoted following the departure of head chef Desi Szonntagh. Richard De Mane, also a sous chef at the restaurant, moved up the kitchen ladder to the position of chef de cuisine.

Charles Bruchez, a partner and general manager of 2087, said the changes in staffing do not mean a change in approach.

“The concept of the restaurant has always been as an American bistro, to showcase American products and particularly the product that we have [locally],” Bruchez said. “Steve’s biggest influence is that he is a local person, is very familiar with the local product and will showcase it even more.”

As for De Mane, Bruchez said he will add a creative touch to the food preparation. “Richard is very cutting-edge with food, with Pacific Rim and Mediterranean influences,” he said.

Among the first duties of the two chefs was to institute a new pre-theater dinner special at 2087.

The restaurant, across the street from the Thousand Oaks Civic Arts Plaza, will offer a prix fixe three-course meal from 5 to 7 p.m. each evening. Guests will have a choice of three entrees and desserts. Cost is $20.87.

“We do an incredible business when the theater is open--we’re trying to address it by bringing people in early,” Bruchez said. “They are going to have an option that if there is a show, to come back after the show to have their dessert. It gives them time to enjoy their meal and not rush.”