A San Diego Magazine 2020 Chef of the Year concept, Wildflour in Point Loma's Liberty Station occupies the historic Barracks 19 building in the Arts District. The all-day menu rotates through breakfast pastries, focaccia sandwiches, and dinner plates built on sustainably sourced California seafood and heritage-ranch pork, a farm-driven approach that complements the two-decade artisan bread program across Historic Decatur Road at Con Pane Rustic Breads & Cafe. A 4,200-square-foot layout designed by Arch5 Design Studio splits between indoor banquette seating, a 10-seat bar, and a 72-seat front patio that opens onto Liberty Station's park corridor. The built-in coffee bar, cocktail program, and retail shop stocking tinned fish and housemade provisions run a multi-format concept distinct from the single-focus roasting model at Moniker Coffee Co. nearby. Dinner service scales to family-style multi-course plates featuring whole roast chicken and seasonal seafood for groups exploring Liberty Station restaurants in Point Loma San Diego.