A new fast-casual, daytime entry in the works for downtown San Diego will offer a menu whose standouts will undoubtedly be its baked goods. Developed in partnership with the University Club and landing on the ground floor of the Symphony Towers complex by mid-2024, Knead will showcase the pastry prowess of Adrian Mendoza, the club’s current pastry chef.
Mendoza’s culinary career in the 16 years since graduating with honors from the Art Institute of California has included positions as lead pastry cook at Spago, assistant kitchen manager at Wayfarer Bread & Pastry, director of pastry for the Puffer-Malarkey Collective, and the Urban Kitchen Group’s catering pastry chef.
Though the University Club is members-only, Knead will be open to the public. The artisan bakery and scratch kitchen will feature a variety of bread and pastries, from sourdough loaves, baguettes, and focaccia to bagels, cookies, and croissants, a Mendoza specialty. Along with a full coffee program, the cafe will also serve breakfast and lunch, including toast topped with house ricotta, prosciutto, and apricot conserve and roast turkey sandwiches on milk bread as well as soups and salads.