Pop Pie Co. opened its original location on Park Blvd in University Heights, San Diego in 2016, founded by Steven Torres and Executive Chef Gan Suebsarakham as a fast-casual concept built around sweet and savory pies with a signature all-butter crust. Torres, originally from Calexico in the Imperial Valley, holds degrees in accounting and business administration from Central Washington University. Suebsarakham, a Thai chef from Khon Kaen, studied culinary arts at Grossmont College and earned an MBA from National University. The 92116 storefront at 4404 Park Blvd anchors the restaurants university heights corridor with five-inch savory pot pies in rotating meat, vegetarian, and vegan fillings, each sealed inside a hand-crimped butter crust, and Parkhouse Eatery farther up Park Blvd splits the morning-to-afternoon dining window across savory breakfast and brunch categories on the same street. Sweet pies run from Salted Caramel Apple Crumble and Bourbon Pecan to Key Lime and Pumpkin Cream Cheese, all available as three-inch Pop Minis for single-serving takeaway. The breakfast program includes morning pies and quiches alongside a multi-roaster coffee bar that cycles through different San Diego roasters each season. Park Blvd runs south into Balboa Park, putting the pie shop within a straight-shot walk of the park's museums and gardens. Suebsarakham's globally inspired fillings draw on Australian, European, and Southeast Asian flavor profiles, with Thai curry pot pies and Moroccan-spiced lamb rotating through the specials board. Diversionary Theatre on Park Blvd draws pre-show and post-show foot traffic to the block, and Ward Canyon Park a few blocks north gives families outdoor space before or after a pie run. The expansion from this University Heights flagship to Point Loma, Pacific Beach, South Park, Carlsbad, and Costa Mesa grew out of the same pastry tradition that Bleu Bohème channels through French tart formats, though Pop Pie's approach breaks the crust into a handheld street-food size rather than a plated presentation. Lunch combos pair a savory pie with a fresh-made side salad, and dinner service expands into larger plate presentations.