Swells Sourdough Bakery, a family-owned bakery focused on quality ingredients, traditional fermentation and better bread for the community, will officially open its doors Thursday, October 1, at 2254 India St. In Little Italy. The bakery will host a soft opening on Saturday, September 26, from 11:00 a.m. to 1:00 p.m., offering community members, longtime supporters and sourdough lovers an early opportunity to experience Swells’ first permanent bakery location.
The official opening marks the bakery’s transition from a farmers’ market staple to a permanent neighborhood home. Swells will continue its presence at the Little Italy Mercato, where the family business first began.
Founded by Pamela and Erik Ramos Peraza, Swells Sourdough Bakery was created from a desire to provide high-quality bread made with thoughtfully sourced ingredients for local families and the community. After starting at farmers’ markets, including the Little Italy Mercato and La Jolla Open Aire Farmers’ Market, the family business is now bringing its breads to a permanent space in the neighborhood where it all started.
At the heart of Swells is a commitment to fermentation and quality. Each loaf is given approximately 36 to 48 hours to ferment, reflecting the bakery’s belief that good things take time. Swells uses certified organic, responsibly sourced flours, without bleaching or unnecessary refining. The bakery’s approach is designed to preserve the nutritional value of the grains while bringing back an appreciation for the traditional craft of breadmaking.
“We started Swells because we wanted to create the kind of bread we felt good about bringing home to our own family – bread made with quality ingredients, thoughtfully sourced grains and plenty of time to ferment,” said Pamela, co-founder of Swells Sourdough Bakery in a statement. “What started at the farmers’ markets has grown into a permanent home in the neighborhood that supported us from the beginning, and we’re so excited to open our doors and share Swells with even more of the San Diego community.”
Swells also emphasizes transparency throughout the baking process. The bakery’s dough room offers guests a view into what is happening behind the scenes, from fermentation to baking, creating an opportunity for the community to learn more about grains, sourdough and the time-intensive process behind each loaf while they’re enjoying their morning cup of coffee.
The coastal San Diego-inspired bakery is designed by Andrew Walker, with a space that reflects the brand’s connection to the local community. A feature wall depicting a farmers’ market, waves and baked goods pays homage to Swells’ beginnings and its continued relationship with local markets.
Following its official opening, Swells Sourdough Bakery plans to operate Tuesday through Sunday from 7 a.m. to 2 p.m., with final hours and schedule to be confirmed.
For more information, visit www.swellssourdough.com.
