The Chefs

We're Derek and Samantha, the duo behind Relic Bakery & Kitchen. We first met in 2017 at San Diego's Herb & Wood, where Derek was the sous-chef and Sam was the lead baker. It was an instant connection, and we've been partners in and out of the kitchen ever since! What started in Samantha’s North Park apartment during the pandemic has since blossomed into the bakery we always dreamed of.

Samantha's passion for baking started in childhood, helping her family and watching her mom's bread machine. In high school, she dove into large-scale catering, quickly falling in love with the kitchen's energy. After moving to San Diego and studying sustainable agriculture, she honed her skills through on-the-job training in various restaurants. Her journey took her internationally, working at Meyers Bageri in Copenhagen and learning wood-fired bread in France. Samantha returned to San Diego to develop bread programs at Juniper and Ivy and served as lead baker at Herb & Wood. She also trained with renowned chefs like Cedric Grolet, Bedros Kabranian, & Roy Shvartzapel. For Samantha, baking is an "endless road of knowledge," where she learns something new every day.

Derek discovered his love for cooking right after high school, pursuing his culinary education at Kirkwood Culinary College in Cedar Rapids, Iowa. His career has taken him through the kitchens of countless esteemed restaurants. Derek honed his skills under influential chefs, including Matt Carter in Phoenix, known for his innovative approach, and Brian Malarkey, a celebrated San Diego restaurateur. He also spent time learning from William Bradley at Addison, a Forbes Five-Star and Michelin-starred restaurant, where he gained invaluable experience in fine dining and meticulous technique. Derek's culinary style is a playful blend of classic French techniques with his unique Midwestern twist, creating dishes that are both refined and comforting.

We're so excited to share our passion with you!