{"id":229342,"date":"2026-03-21T00:21:46","date_gmt":"2026-03-21T00:21:46","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/229342\/"},"modified":"2026-03-21T00:21:46","modified_gmt":"2026-03-21T00:21:46","slug":"iconic-dudleys-bakery-gets-a-fresh-french-future","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/229342\/","title":{"rendered":"Iconic Dudley\u2019s Bakery Gets a Fresh (French) Future"},"content":{"rendered":"

When a beloved eatery that\u2019s been in business for over 60 years changes hands, the first thing most patrons want to know is, \u201cWhat\u2019s going to be different?\u201d<\/p>\n

In the case of Dudley\u2019s Bakery<\/a>, the new owners Michel Mal\u00e9cot and Michael Brewer promise it won\u2019t be too much.\u00a0<\/p>\n

Mal\u00e9cot and Brewer plan to keep the country charm and signature bakery items but make it easier for people to get their favorite Dudley\u2019s delights all over the county. The pair plans to increase its wholesale operations and output, bring back some retired recipes like a sun-dried tomato bread, and improve a couple classics, including the jalape\u00f1o cheddar bread.\u00a0<\/p>\n

\"\"Photo Credit: Kaliana Caldwell<\/p>\n

\u201cOne of the first things we did the day we walked in\u2026 we noticed that the cheese quantity wasn\u2019t the same,\u201d explains Brewer. \u201cSo we upped the amount of cheese [in] the recipe by 50 percent the first day.\u201d<\/p>\n

In terms of changes, it\u2019s pretty hard to argue against more cheese.<\/p>\n

Back in the day, before the Atkins diet existed and you could still count the number of San Diego bakeries<\/a> on one hand, Dudley\u2019s was a beacon for bread lovers. Roughly 50 miles northeast of downtown on the winding road to Julian, the roadside destination has been a must-stop for travelers, hikers<\/a>, cyclists, locals, tourists, and, I\u2019d wager, more than a few equestrians. They\u2019ve come for a fresh loaf, sandwich, pastry, or coffee since Dudley Pratt first opened the small bakery in 1963.\u00a0<\/p>\n

Dudley\u2019s Bakery has changed hands several times since then\u2014first in 1976 to Mel Ashley, again in 2007 to Barry Brunye, and finally in 2018 to Lydia Bilic and Sejla Holland. Each owner left a unique legacy at Dudley\u2019s, adding touches like a gift shop, specialty coffee, and to-go menus, so Brewer is confident their lastest improvements will be met with enthusiasm.\u00a0<\/p>\n

\"\"Photo Credit: Kaliana Caldwell<\/p>\n

But to make sure longtime customers have a say, he encourages everyone to chime in with requests. \u201cWhat bread did they love at Dudley\u2019s that somehow we don\u2019t have anymore?\u201d he wonders. \u201cI\u2019d love to hear from the public so that I can go chase down [recipes].\u201d<\/p>\n

Thanks to Pratt, Dudley\u2019s baked goods have always had a European twist, but considering Mal\u00e9cot has run (the soon-to-close<\/a>) The French Gourmet restaurant and bakery in Pacific Beach since 1979, Brewer says they plan to transfer some of his menu items to Dudley\u2019s, like fresh baguettes, filled croissants, different quiches, and new pastries like canel\u00e9s de Bordeaux (small, molded pastries made with rum and vanilla with a caramelized exterior and custard-like interior).<\/p>\n

But, he assures me, anything new will complement, not replace the time-honored Dudley\u2019s experience. He knows better than to shake things up too much. \u201cYou would be, in my mind, an idiot to do anything that would disturb that legacy,\u201d he laughs.\u00a0<\/p>\n

Dudley\u2019s Bakery is open at 30218 CA-78 in Santa Ysabel every day from 7:30 a.m. to 5:30 p.m.<\/p>\n

PARTNER CONTENT<\/p>\n


\n \"Inside
\n Inside SeaWorld San Diego\u2019s Mission of Education and Cons…
\n <\/a><\/p>\n


\n \"James
\n James Beard Finalist Tara Monsod Debuts \u201cDate Night\u201d at L…
\n <\/a><\/p>\n

\"\"Courtesy of Queenstown Public House<\/p>\n

San Diego Restaurant News & Food Events<\/p>\n

Beth\u2019s Bites<\/p>\n

With this absolutely sweltering March heat wave, it\u2019s hard to imagine voluntarily sitting down to enjoy a bowl of hot pot<\/a>. But for soupheads, it\u2019s actually a weirdly good way to feel cooler by making yourself hotter on the inside? Anyway, whether you take my word for it or not, hot pot is so hot right now and San Diego is about to get another destination for heat-loving hedonists to check out. Tang Huo Kung Fu Spicy Hot Pot<\/a> looks to be opening a spot at 4344 Convoy Street, Suite N, joining the ranks of other heavy hot pot hitters like Hidilao<\/a> at UTC, Shabu-Works<\/a>, and the new Mikiya Wagyu Shabu House<\/a> (which I haven\u2019t tried yet, but it\u2019s high on my list). Prepare your innards accordingly.\u00a0<\/p>\n

Man, time flies when you\u2019re enjoying a New Zealand pot pie at Queenstown Public House<\/a>. (Maybe I\u2019m missing some hours from the resulting food coma, but who\u2019s counting?) After 20-plus years of hearty fare and Kiwi flair, the hospitality group behind Raglan Public House and Dunedin is opening its next spot this spring\u2014Queenstown Del Mar at 1435 Camino Del Mar (just in time for the 2026 FIFA World Cup).\u00a0<\/p>\n

After a soft open, French bistro Suzette<\/a> in Chula Vista is fully rolling with classic French crepes, lighter-than-air omelets, quiches, housemade pastries, and more from executive chef Omar Armas. Armas, who\u2019s also running the kitchen at Wormwood<\/a> in North Park, hopes to expand from breakfast, brunch, and lunch to dinner within the next few months. All I can say is run, don\u2019t walk to get the crepe Suzette.<\/p>\n

Listen Now: The Latest in San Diego\u2019s Food and Drink Scene<\/p>\n

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city\u2019s food scene? Send your pitches to\u00a0[email\u00a0protected]<\/a>.<\/p>\n

\t\t\t\t