San Diego's first artisan bread bakery since 1994, Bread & Cie Wholesale in Point Loma runs a round-the-clock production facility on Pacific Highway that shapes roughly 10,000 loaves per night. A 143-year-old natural sourdough starter carried from a Cannes boulangerie seeds every batch, producing hard-crust European breads baked on an imported French stone hearth oven — a levain-driven method that parallels the hearth-baked program at Parfait Paris. The wholesale operation supplies over 150 San Diego restaurants and hotels with hand-formed baguettes, ciabatta, rosemary olive oil loaves, and a Lemon Pugliese developed from a proprietary citrus-bread recipe. Viennoiserie and pastry production runs alongside the bread line, feeding accounts across the Midway District San Diego corridor including the restaurant kitchen at Stone Brewing World Bistro & Gardens – Liberty Station. Full-volume wholesale contracts scale to 10,000-plus-piece nightly pastry and bread runs for multi-property hotel groups across Point Loma San Diego.