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<\/p>\nPamela and Erik Ramos Peraza have been selling sourdough at the Little Italy Mercato for a while now, and if you\u2019ve crossed paths with their bread there, you already know it\u2019s different. Now they have a permanent spot to call home \u2013 a proper bakery in the neighborhood where the whole thing started.<\/p>\n
The Dough Ferments for up to 48 Hours and That\u2019s by Design<\/p>\n
Swells is built around one idea: good bread takes time. Each loaf gets 36 to 48 hours to ferment before it ever sees the oven \u2013 not because it has to, but because that\u2019s what actually makes bread taste like something. <\/p>\n
The flour is certified organic and responsibly sourced, with no bleaching or unnecessary refining. The result is bread that\u2019s easier on the gut and easier to appreciate once you know how it was made.<\/p>\n
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You Can Watch Tomorrow\u2019s Loaves Fermenting While You Have Your Coffee<\/p>\n
The bakery\u2019s dough room is visible from inside the space, so you can see exactly what\u2019s happening with the next batch while you\u2019re drinking your morning cup. It\u2019s a nice reminder that there\u2019s no shortcut version of what they\u2019re doing here.<\/p>\n
From the Mercato to a Morning Routine<\/p>\n
Swells got its start at the Little Italy Mercato and the La Jolla Open Aire Farmers\u2019 Market, and the bakery still shows up at both. The Little Italy location is designed by Andrew Walker with a coastal San Diego sensibility \u2013 including a feature wall that nods to the farmers\u2019 market roots with imagery of waves, markets, and baked goods. <\/p>\n
It\u2019s the kind of place that becomes a Saturday habit before you realize what\u2019s happened.<\/p>\n
See you there!<\/p>\n
Organic sourdough, a 48-hour fermentation process, and a spot in one of San Diego\u2019s best neighborhoods. This one\u2019s worth building a morning around.<\/p>\n