Clark Staub, chef/owner of Full of Life Flatbread (photo: Jeffrey Bloom Photography)
After building a destination restaurant in Los Alamos, California with an international following, Full of Life Flatbread will be expanding into Alma del Pueblo to bring its innovative, farm fresh cuisine to Santa Barbara, as well.
We spoke with founder Clark Staub to learn about the history of his popular restaurant.
Place and community are at the heart of Full of Life Flatbread’s success. It all started with the opening of a small-batch, wholesale bakery in downtown Los Alamos in 2004.
Clark chose the Santa Barbara region because of its rich geography of organic farmers, ranchers, winemakers and food producers.
Each weekend evening, Full of Life Flatbread transforms its wholesale bakery into a restaurant where the community can enjoy delicious baked flatbreads, seasonal specialties and desserts made from ingredients grown only a short distance away.
“The pleasure for us is where we’re located. We’re in and amongst a lot of farms so we can get really incredible stuff, fresh,” Clark noted.
The majority of Full of Life’s ingredients are sourced from independent producers within a 400-mile radius.
“On Mondays and Tuesdays, I start to get e-mails from farmers … telling me what’s going into season.”
Clark shops frequently at local markets. His menus change weekly, based on the best available ingredients that he has hand-picked that week. This week’s selections can be viewed at www.fulloflifefoods.com.
Los Alamos will remain the home of the wholesale bakery operation and maintain its four-night-a-week restaurant while Full of Life Flatbread at Alma del Pueblo will allow Clark to expand the fare, incorporating his unique menu into both lunch and dinner, as well as offering a full bar.
Stay tuned to this page for more stories about Full of Life Flatbread and what we can look forward to when it opens next door to the Santa Barbara Public Market.