He\u2019s spent the last five years building a beloved local business whose bread and pastries are now sought out at three different farmers markets, was nominated for both Best Bread and Best Farmers Market Food Vendor in San Diego Magazine\u2019s Best of San Diego Reader\u2019s Choice Awards<\/a> for 2025, and only decided to finally move from baking in his garage to their first brick-and-mortar location in order to keep up with sheer demand.\u00a0<\/p>\n \u201cI talked to my wife, and I said \u2018Listen, if we\u2019re not going to move out of the garage, I don\u2019t think I can keep doing this, because I\u2019m baking pretty much 10 to 12 hours a day,\u2019\u201d Gomez laughs. \u201cI think it\u2019s time.\u201d<\/p>\n After a year of looking for the right location\u2014where Gomez and his wife and business partner Alejandra Ruelas could open Mi Pan with enough space for an expanded commercial kitchen, an area for hosting workshops, and an onsite retail store\u2014they found it. Mi Pan Bakery\u2019s first brick-and-mortar location<\/a> will open in the first half of 2026 at 6435 Mission Gorge Road in Grantville.<\/p>\n Once open, Mi Pan will still remain at all of the farmers markets: Tuesdays in Pacific Beach, Saturdays in Little Italy, and Sundays in Chula Vista. They hope to add one more to their rotation once they have the ability to increase production. Gomez says he also plans to launch a wholesale side of the bakery, something he says multiple businesses have approached him about, but he hasn\u2019t been able to take on with his small operation. And then, maybe one day, maybe even a second location in North County.\u00a0<\/p>\n Gomez also didn\u2019t work as a baker previously, unlike other pandemic-launched operations like Companion Bread Company<\/a> and Relic Bakery<\/a>. But in the past five years, he\u2019s taught himself the craft and traveled across the world to places like France, Spain, and Mexico City to both take and teach various baking classes, something he also plans to offer at the new space.\u00a0<\/p>\n Mi Pan\u2019s menu will remain small, offering its signature sourdough and pastries\u2014especially medialunas, an Argentinian pastry that\u2019s a cross between a flaky croissant and soft brioche with a light glaze on top. \u201cIf you haven\u2019t tried it, you should,\u201d he promises. \u201cThey\u2019re amazing.\u201d They\u2019ll also add sandwiches using its own bread, as well as coffee. (Most of this will be intended to-go, but it\u2019ll have a few tables onsite if people wish to enjoy their goodies right away.) But above all, Gomez says what they\u2019re building is meant to last, modeled after the family-owned neighborhood cafes of his native Mexico and across Europe.<\/p>\n \u201cIt\u2019s not about being the kind of trendy bakery that\u2019s hyped for six, seven months, or a year, and then after that, they disappear,\u201d he says. \u201cWe want an atmosphere that feels like home, and then when you come back\u2026 you\u2019re greeted by name. I think that\u2019s what we want\u2014a warm, reliable, everyday bakery where the community feels welcome and you always find exceptional bread and pastries.\u201d<\/p>\n Mi Pan Bakery will open at 6435 Mission Gorge Road in Grantville in mid-2026. <\/p>\n PARTNER CONTENT<\/p>\n San Diego Restaurant News & Food Events<\/p>\n Beth\u2019s Bites<\/p>\n In other good news, Birria El Rey finally opened its doors<\/a> in Golden Hill this week, bringing its ecstasy-inducing birria tacos, ramen, tortas, and more to the former Krakatoa space that\u2019s been fully refreshed. Luckily, the iconic wraparound patio is just as big and beautiful as ever, so I\u2019m fully ready to post up and chow down as soon as I can.\u00a0<\/p>\n San Diego is officially on the food map, and if Lilo\u2019s Michelin star in six weeks<\/a> didn\u2019t convince you, maybe this will. Relic Bakery<\/a> just landed the number two spot on Beli\u2019s Best New Bakery in the world list<\/a> after opening in East Village this October, and with over 75 million restaurant ratings on the app, I\u2019d say that\u2019s a pretty legit reflection of a whole lot of serious foodies.\u00a0<\/p>\n If you need to make a last-minute bid to get off Santa\u2019s Naughty list, you can catch him this Thursday at Cloak & Petal in Little Italy<\/a> from 6 p.m. to 9 p.m. during \u201cSushi & Sips with Santa<\/a>.\u201d $10 gets you access to sushi specials, spirits tastings, a pic with Kris Kringle, with proceeds going to the San Diego Food Bank. There\u2019s no guarantee some face time will get you to the Nice list, but it sure couldn\u2019t hurt to try.<\/p>\n \u2018Tis the season to eat chocolate, fa la la la la, la la la yum. This weekend, on Saturday, December 13 and Sunday, December 14 at Christophe Rull Patisserie<\/a>, join other chocoholics for a chance to indulge with some of the world\u2019s best chocolatiers with treats like owl chocolate bonbons, milk chocolate tablets, raspberry pistachio chocolate bars, and much more. It\u2019s the second collaborative pop-up from U.S. World Chocolate Master\/ Netflix star Christophe Rull and Michelin-trained chocolatier Annaluna Karkar and the perfect chance to snag a gift for your favorite person. (I won\u2019t tell if it\u2019s yourself.)<\/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
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