Donut Bar & Bakery in downtown San Diego relocated to 401 West A Street in the 1 Columbia Place building in 2024, a two-level flagship with outdoor patios that Chef Santiago Campa designed to celebrate the brand's tenth anniversary after founding it on B Street in 2013. The scratch kitchen rotates over 30 gourmet donut varieties daily — including vegan options and the one-pound Big Poppa Tart that earned national coverage on NBC, Food Network, and the Associated Press — running through the same daily-sell-out artisan baking model that drives the hand-laminated pastry output at ASA Bakery nearby. Augmented reality murals on the interior walls let diners scan QR codes to interact with renderings of Petco Park and the USS Midway Museum, a tech layer added during the 2024 expansion alongside a significantly larger production kitchen. Campa and co-founder Wendy Bartels transitioned from a motorcycle business to open the original downtown location, and the expanded bakery now stocks fresh croissants, cakes, and specialty pastries alongside the donut lineup, pairing them with a coffee program drawn from the same morning corridor that includes Achilles Coffee Roasters at Park 12. The highest-production format is the full catering buildout and Friday evening craft beer bar tapping 24 local drafts alongside the fresh donut menu.