Mi Pan Bakery, the farmers market standout known for naturally leavened loaves and small-batch sweets, is finally trading its pop-up tents for a permanent roof in Mission Gorge. The family-run bakery says the new corner space will let the team ramp up production while still keeping its prized weekend market slots. If the buildout stays on schedule, neighbors could be grabbing fresh bread and coffee there by mid-2026.
Where It Will Open And When
The bakery has leased 6435 Mission Gorge Road in Grantville and is aiming to open in the first half of 2026, according to San Diego Magazine. Owners Alejandro Gomez and Alejandra Ruelas are using the move to build out an expanded commercial kitchen, add onsite retail, and tuck in a few tables for customers who want to hang out rather than dash out. The outlet also reports that the team plans to keep working its regular farmers markets while using the new shop to scale up production.
What Will Be On The Menu
Mi Pan’s website highlights a tight, focused lineup built around country sourdough, seasonal breads, and small pastries, along with branded items like its brown-butter “Las Cukies.” Per the bakery’s own site, the brick-and-mortar shop is set to add sandwiches built on its breads, coffee service, and hosted workshops. The owners say classes and community events are part of the plan so the space feels like an extension of their market stalls, with the same neighborhood-first energy.
The Space And Neighborhood Fit
Local coverage notes that the Mission Gorge storefront previously housed a quick-service tenant and that the corner location stood out for its visibility and easy access to nearby neighborhoods. What Now San Diego spoke with Gomez about why the site works both as a production hub and as a convenient pickup point for customers. Commercial listings for 6435 Mission Gorge Road describe a freestanding retail building near Kaiser Foundation Hospital, which lines up with the address and the high-traffic spot the team was after.
How Mi Pan Got Here
Gomez launched Mi Pan after the pandemic, growing it from a home kitchen project into a regular farmers market fixture before the team started hunting for a permanent space. In a local profile, he described teaching himself sourdough techniques and traveling abroad to study baking, experiences he says shaped the bakery’s ingredient-forward approach. That climb from market tables to a full brick-and-mortar mirrors a wider San Diego pattern, with foodmakers turning loyal market followings into neighborhood storefronts.
The move gives Mi Pan more room for wholesale baking, workshops, and daily service while still promising the small, familiar touches that built its devoted local base. Expect more details, menus, and opening-day buzz to roll out as the team builds the kitchen and gets the shop ready for customers in mid-2026.
