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Restaurant expands
Alta Marie's Bakery at 807 Fourth St. Hours are 6 a.m. — 2 p.m., on Monday; and 6 a.m. — 8 p.m. Tuesday through Saturday, Phone: 865-1577.
Breakfast meals run from $5.50 — $10, lunch from $6.95 — $7.95 and dinner from $6.95 — $23.95. To contact the restaurant, call 865-1577.
A popular Orland restaurant has new owners and is heading in a new direction in 2013.
Alta Marie's Bakery sold in October to Omar Marin after its founder, Kristine Monck, decided to sell following the death of her husband, Steve, last summer.
Monck said she wanted to do something different and put the Fourth Street business on the market.
"I decided to buy it and keep another business open in Orland," Marin said. "I wanted to provide more choice for eating and offer a variety of foods."
The eatery now is open six days a week and has expanded from serving just breakfast and lunch to unclude dinner.
"We have added steaks, chicken and seafood like shrimp," Marin said Wednesday.
Six to seven soups are served as well, along with Alta Marie's favorites such as clam chowder and chicken with dumplings, he said.
Baked goods include other old favorites like Texas sheet cake, cinnamon rolls, Danish pastries and cookies.
However, Marin said he is adding Mexican pastries to the mix. Alta Marie's also is doing jumbo cup cakes.
It employs seven people including Marin, who does most of the baking with assistance from one other baker.
Chef John Deanzo III is one of two staff members who cook meals.
Betty Salvagno joined the restaurant's service staff a week ago.
Salvagno worked at the Krountry Kitchen for 10 years and other places in town for more than 20 years.
"I love it," she said. "I know almost everybody in town."
Marin said he is being mentored by La Perla Tapatia owner Jose Nunez on how to run his restaurant.
He worked for Nunez a few years before venturing into this endeavor.
Alta Marie's still does catering, and has added Mexican dishes to the catering menu.
"We do birthday cakes, parties, any events people need food for," Marin said.
He will travel as far north as Redding and Red Bluff and also come to Willows, Chico and Oroville.
Cinnamon rolls are Marin's favorite item to bake, he said. "They are the most fun. You have to pat it down, roll it up and get to beat the dough."
Salads also are available along with daily specials.
He added everything is made from scratch. Nothing is frozen or store bought.
"We want everybody to leave full - not with an empty stomach," Marin said.
In addition, Marin has renovated the building by adding some new flooring and lighting while working on a banquet room in the back.
