Fresh off a recent stint refreshing the pastry offerings at downtown San Diego's BIGA, Nomad Donut's founding chef Kristianna Zabala is about the launch Split Bakehouse, a modern bakery serving a menu of vegan and traditional pastries.
Chef Kristianna Zabala teamed up with Brad Keiller to open Nomad Donuts in North Park in December 2014, quickly gaining a following for its eclectic array of ever-changing, globally-inspired donut flavors, including gluten free and vegan options. In 2017, the eatery expanded with the launch of its second location, which added wood-fired bagels to the menu. Zabala joined Nomad for a chance to pursue greater creative freedom after previously serving as the Executive Pastry Chef at Mister A’s, Petco Park, and the Michelin starred The Village Pub in Woodside, California. Earlier this year, Zabala was ousted in somewhat dramtic fashion from her role in the kitchen at Nomad, although she still has an ownership interest. Most recently, she consulted with Biga on expanding its pastries offerings.
Zabala has partnered with Vanessa Corrales, founder of craft cotton candy company Get Fluffed Up, for the opening of Split Bakehouse, which will unveil later this month in the East Village space that last housed Park 734 Cafe. The wholesale bakery will provide local businesses like hotels and coffee shops with a variety of traditional and vegan baked goods. Certain evenings, Kristianna & Vanessa will open the commissary kitchen to the public and offer her goods for sale, including freshly fried beignets.
Split Bakehouse will be located at 734 Park Boulevard in San Diego's East Village.
