About us

pizza: A love story

Rachel Greenspan and Brendan Smith first bonded over their love of carbohydrates while he was working as the head baker at Roberta’s Pizzeria in Brooklyn. When Brendan was offered a new job in California only a few months after they first met, it seemed only natural that Rachel would join him.

Today, the duo is on a mission to bring the finest pizza and naturally leavened breads to Santa Barbara County. They spend their days nerding out at farmers markets and hand-pulling mozzarella cheese. Although they’re obsessed with ingredients, you don’t need to know the difference between pecorino and parmesan to enjoy Bettina’s food—they’re devoted to honest, everyday cooking that is approachable and easy to love.

SOURCING & SUSTAINABILITY

We aim to build community with every guest we serve, each ingredient we source, and all employees we hire.
We hand shop the Santa Barbara Certified Farmer’s Market every Tuesday and Saturday, rain or shine, and get the majority of our produce and citrus direct from the farmers.
All of our pizza and bread dough is made using organic, sustainably-milled flour, and the majority of our specialty items are sourced from local or domestic artisans.
Here are some of the vendors, farmers, and friends who make Bettina possible.

CENTRAL MILLING ORGANIC FLOUR, USA

Bianco DiNapoli Tomatoes, CA

RANCHO GORDO, NAPA, CA

STRAUS FAMILY CREAMERY, MARIN, CA

‘NDUJA ARTISANS SALUMERIA, CHICAGO, IL

COASTAL COFFEE COLLECTIVE, SB, CA

LEAVES & FLOWERS TEA, LOS ANGELES, CA

Design Partners

Logo and Menu Design - Louise Fili

Restaurant design - Bestor architecture

Website Photography - Datsu Films / Bottle Branding

T-shirt Design - Roxaboxen Studios / Graham Bradley

Charitable Partners

Every month, we donate the proceeds of one pizza to a charitable partner who we admire. Previous charities include global efforts like World Central Kitchen and Vitamin Angels, and local charities like Transition House and the Santa Barbara Food Bank.