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 Bageri will soon move into the East Village space that previously occupied by a short-lived branch of Blackmarket Bakery. When it opens next year, Relic will offer a diverse menu featuring artisan pastries, breads, and sandwiches. Their offerings include double pain au chocolat, dark chocolate-caramel-espresso tarts, cardamom buns, and saffron grapefruit kouign amann. The bakery also provides savory items like the Panisse/Romesco/Manchego croissant, combining a croissant base with tomato-based Romesco sauce, chickpea fries, and Manchego cheese.
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.
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 Bageri will soon move into the East Village space that previously occupied by a short-lived branch of Blackmarket Bakery. When it opens next year, Relic will offer a diverse menu featuring artisan pastries, breads, and sandwiches. Their offerings include double pain au chocolat, dark chocolate-caramel-espresso tarts, cardamom buns, and saffron grapefruit kouign amann. The bakery also provides savory items like the Panisse/Romesco/Manchego croissant, combining a croissant base with tomato-based Romesco sauce, chickpea fries, and Manchego cheese.
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.
