local
C U L I N A RY A RT I S T
God’s Country Provisions by Laura Booras PHOTOGRAPHY BY WIL FERNANDEZ
Piping the meringue onto a lemon glazed doughnut.
F
or me, there’s not much that evokes happy memories more than a freshly made doughnut. As children, my sister and I would stay with my grandparents for the weekend, and my grandfather would gently wake us up early on Saturday mornings. We would get in the car, sometimes still in our pajamas, and drive to the local Krispy Kreme as the sun came up. Everyone else would be in bed, but the doughnut shop was bustling, serving up huge trays of doughnuts. Each of us would savor one, still warm, and my grandfather would make his
disappear before we got home, since he wasn’t supposed to be eating them in the first place. It’s precisely this kind of story that the owners of God’s Country Provisions had in mind when they got into the doughnut business. The brand brings together products and experiences that evoke the spirit of a simpler, happier way of life. I was fortunate enough to get a behind-the-scenes tour last winter before the pandemic with Loren Ollenburger, who owns the shop with his wife, Sarah, and partners Tracy and Craig Minus. Opposite: Loren Ollenburger
24 | EDIBLE SANTA BARBARA SUMMER /FALL 2020
