Su Pan Bakery in College Area operates a full-service Mexican panaderia and cafe at 5006 El Cajon Blvd, San Diego 92115, opening at five in the morning and running through ten at night across all seven days. Brothers Domingo and Oscar Garcia founded the bakery on a family recipe tradition that traces back to their great-grandparents' home bakery in Tlaxcala, Puebla, Mexico, where pan dulce was prepared from scratch starting at two in the morning and sold through the community by local children. The bread case covers the full panaderia repertoire — conchas, cuernos (croissants), polvorones, orejas, empanadas, churros, cinnamon rolls, and cookies — and the tres leches cake has become a signature order for birthday and quinceañera celebrations across San Diego. Custom wedding cakes, tiered event cakes, and seasonal orders extend the bakery's reach beyond the bread case, and the 20-person staff reflects a growth arc from the two-employee startup the Garcia brothers launched after their parents spent 15 years saving in construction and housekeeping. El Cajon Blvd's pizza and baked-goods corridor through College Area includes Milo's Pizzeria on the same stretch, and the two dough-based operations draw from overlapping foot traffic near SDSU. The savory menu has expanded beyond bread to include tortas on fresh-baked bolillos, street tacos, tamales, chilaquiles, and a Mexican deli counter, positioning Su Pan as a full breakfast-through-dinner operation. A second location in San Marcos serves the North County customer base, and the San Diego bakery delivers custom orders as far north as Riverside. Restaurants near SDSU and best brunch San Diego queries both apply to this address, and the 92115 ZIP's morning foot traffic along El Cajon Blvd sustains the bakery's early-bird customer base. El Cajon Blvd's fried-chicken and quick-service corridor includes Crispy Fried Chicken nearby, and the two kitchens together anchor the block's grab-and-go economy. A health-department score of 93 out of 100 reflects the production kitchen's standards across a volume operation that turns out hundreds of pan dulce pieces and multiple custom cakes per day.