Since moving to Santa Cruz in 1982, Rebecca Campbell has been famous for her muffins. After selling them at stores around town, she opened Rebecca’s Mighty Muffins on Front Street in 1986. After opening two more stores, she closed them all in 2006 and walked away from the business for a while. In 2008, she brought her muffins back to farmers’ markets, and this year she opened Rebecca’s at the Tannery.
After opening several businesses in the past, what gives you the chutzpah to start up a new one?
REBECCA CAMPBELL: Finding a sense of place at the tannery. The artists and their collaborations inspire me, and the sunny protected patio is a great place to hang out. My new partner, Ian McRae, has an incredible connection with the community and we are planning lots of special events.
What is most inviting about your new space at the Tannery?
The ceiling soars, there is great natural light and it’s a sexy, urban environment that women and men will enjoy.
What sort of menu have you devised for your new place? Did you apply lessons learned in the past?
The food is the best of what we offered at all our stores. It’s fresh, organic, as we can find it, with lots of texture and a lot of flavors. People can discover their long-lost favorite mighty muffin or scone. We also have a whole new line of gluten-free, agave-sweetened muffins, bars, cookies and granola.
Why do you think muffins are such a big deal?
Real muffins—without all the sugar and oil—are truly satisfying and something you can feel good about eating every morning.
What is your current favorite item that you make and sell at the Tannery place?
Our tri-tip on a fresh grilled onion roll, swiss cheese, horseradish creme and onion tomato jam is really worth celebrating!
