Founded by head baker Samantha Bird and Chef Derek Hadden, Relic Bageri began from Sam's North Park apartment during the pandemic and has since garnered local acclaim for its handcrafted baked goods and sandwiches. The couple's journey began in 2017 at Herb & Wood, where Derek served as sous-chef and Samantha as lead baker.
Samantha's culinary background is rich with international experience. She honed her skills at Meyers Bageri in Copenhagen and Boulangerie in France, mastering wood-fired bread techniques. In San Diego, she contributed to the bread program at Juniper & Ivy and served as lead baker at Herb & Wood. Derek, a graduate of Kirkwood Culinary College in Iowa, has worked under renowned chefs like Matt Carter, Brian Malarkey, and William Bradley at Addison.
Relic has amassed a loyal following from their Miramar-based pop-up. Their popular offerings include double pain au chocolat, dark chocolate-caramel-espresso tarts, cardamom buns, and saffron grapefruit kouign amann, as well as savory items like the Panisse/Romesco/Manchego croissant, combining a croissant base with tomato-based Romesco sauce, chickpea fries, and Manchego cheese.
Relic Bageri will soon move into the East Village space that previously occupied by a short-lived branch of Blackmarket Bakery. Bird and Hadden are aiming to launch their bakery and café by mid-May to early June 2025. The new space will feature artisan pastries, breads, and sandwiches, as well as plated lunch dishes and gradually expand into a full-service restaurant offering dinner, along with beer and wine. The New American menu will highlight Hadden's expertise in French culinary techniques, paired with fresh, seasonal ingredients.
With the addition of Relic, San Diego's East Village becomes a hub for upscale bakeries. Izola and Asa Bakery, both just a short walk away, make the neighborhood perfect for a bakery-hopping adventure.
Relic Bageri is expected to open in early 2025 at 845 15th Street in San Diego's East Village. For more information, visit relicbageri.com.
Originally published on November 19, 2024.
