Spring 2026

art and place into unusually close conversation. The project is led by Stephany Oettinger, estate manager for Domaine Messier, which she describes as “very much a single-estate, off-the- grid project.” Domaine Messier is in mid-Carmel Valley at an elevation of nearly 1,000 feet, within the emerging Carmel Coast AVA, where cool-climate varietals benefit from ocean air. “That marine influence comes straight onto the property,” Oettinger said. “It’s been an incredible growing environment.” The gallery tasting space itself has a longer history. The bespoke bar was a grandfathered installation at Winfield Gallery, previously home to wineries including Figge and Wrath. When the prior tenant moved to Carmel Valley Village, Domaine Messier stepped in. At Winfield they focus on estate flights and a French collaboration cuvée—same vineyard, same raw materials, different interpretations. What distinguishes Atelier is its deep integra- tion with art. Wine labels inspired by the heav- ens (Messier is named after the 18th century French astronomer) are echoed on the walls, where reference images have been translated into canvas, creating a gallery-within-a-gallery experience. “We wanted to respond with the art we could bring to the table,” Oettinger said. For more information, call 831/293-4520 or visit www.domainemessier.com. CARMEL MAINSTAY SWEET REBA’S SWEETENS A RESURGENCE IN OLDTOWN SALINAS Reba Wilson opened Sweet Reba’s bak- ery in Carmel in 2019, just months before the pandemic upended everything. But for Wilson and her husband, Mike Abbruzzese, that dis- ruption became a turning point. Forced into a door-only model, the business found clarity and efficienc . Now that fortitude is in Salinas, in a move of happenstance meeting timing. The owners of a retail space approached her with their own sense of clarity, to bring even more energy to Oldtown. For Wilson, it felt aligned with a larger moment, and a chance to join what she sees as a true renaissance. “I love this kind of resur- gence,”Wilson says. “It felt like an opportunity to get in on the ground floor of something really special.” The Salinas bakery opened in December. Initially, the team is offering the same core menu, of cookies, bars and donut muffins along with soup and sandwiches, while paying attention to what resonates locally. Wilson already shift- ed Salinas’ opening to 8:30 a.m., which better reflects a community that’s up and moving at that hour. For more information, call 831/676-0628 or visit www.sweetrebas.com . 156 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 6 Reba Wilson and Mike Abbruzzese of the beloved Carmel Crossroads bakery Sweet Reba’s have expanded their operations to include a new bakery and café at 268 South Main Street in Oldtown Salinas, serving more than just sweets. Photo: Kelli Uldall