The acclaimed bakery, founded by pastry chef Samantha Bird and chef Derek Hadden, quietly hosted friends-and-family previews over the weekend and will begin soft opening hours on Wednesday, October 15, from 8am to 2pm. The shop will initially open Wednesday through Sunday as the team eases into full operation.
The new bakery and café occupy the former Blackmarket Bakery space on 15th Street, marking a major milestone for Bird and Hadden, who started Relic during the pandemic in their North Park apartment. Their handcrafted pastries, breads, and inventive savory offerings quickly earned a cult following, leading to sold-out pop-ups from their Miramar commercial kitchen.
The new bakery and café occupy the former Blackmarket Bakery space on 15th Street, marking a major milestone for Bird and Hadden, who started Relic during the pandemic in their North Park apartment. Their handcrafted pastries, breads, and inventive savory offerings quickly earned a cult following, leading to sold-out pop-ups from their Miramar commercial kitchen.
Bird’s background includes work at world-renowned bakeries such as Meyers Bageri in Copenhagen and Boulangerie Bio Pains et Merveilles in France, where she honed her mastery of traditional European breadmaking and pastry techniques. Locally, she helped lead the bread programs at Juniper & Ivy and Herb & Wood, where she met Hadden. A veteran of fine-dining kitchens including Addison, Juniper & Ivy, and Herb & Wood, Hadden brings a refined, culinary approach to Relic’s savory menu.
The new Relic Bakery & Kitchen features an expanded selection of pastries, breads, and plated dishes inspired by Bird’s Scandinavian training and Hadden’s New American sensibilities. Expect to find favorites like saffron-grapefruit kouign amann, cardamom buns, and dark chocolate-caramel-espresso tarts alongside imaginative creations like the Panisse-Romesco-Manchego croissant and truffle-infused sandwiches. The café will gradually evolve into a full-service restaurant with dinner, beer, and wine once the team settles in.
Designed with warm, Nordic-inspired minimalism and natural tones, the 1,700-square-foot space also includes a 500-square-foot outdoor patio with a working fireplace, creating a cozy urban retreat for downtown diners. The interior was brought to life with the help of San Diego design firm Object Projects.
Relic’s expansion further cements East Village as a destination for artisanal bakeries, joining neighborhood favorites like Izola and Asa Bakery. Bird and Hadden plan to maintain their Miramar kitchen for bread production and pre-order pickups.
Relic Bakery & Kitchen opens for soft service on October 15 at 845 15th Street in San Diego’s East Village. For more information, visit relicbageri.com.
The new Relic Bakery & Kitchen features an expanded selection of pastries, breads, and plated dishes inspired by Bird’s Scandinavian training and Hadden’s New American sensibilities. Expect to find favorites like saffron-grapefruit kouign amann, cardamom buns, and dark chocolate-caramel-espresso tarts alongside imaginative creations like the Panisse-Romesco-Manchego croissant and truffle-infused sandwiches. The café will gradually evolve into a full-service restaurant with dinner, beer, and wine once the team settles in.
Designed with warm, Nordic-inspired minimalism and natural tones, the 1,700-square-foot space also includes a 500-square-foot outdoor patio with a working fireplace, creating a cozy urban retreat for downtown diners. The interior was brought to life with the help of San Diego design firm Object Projects.
Relic’s expansion further cements East Village as a destination for artisanal bakeries, joining neighborhood favorites like Izola and Asa Bakery. Bird and Hadden plan to maintain their Miramar kitchen for bread production and pre-order pickups.
Relic Bakery & Kitchen opens for soft service on October 15 at 845 15th Street in San Diego’s East Village. For more information, visit relicbageri.com.
Originally published on October 13, 2025.
