Assorted pastries. | Relic Bageri Acclaimed Miramar pop-up Relic Bageri is opening a stand-alone bakery that’ll also be a full-fledged restaurant Having amassed a devoted following over several years of operating as a pop-up, a local bakery is set to open a permanent storefront in the East Village where it will replace the Blackmarket Bakery outpost in Makers Quarter sometime next spring. Relic Bageri was born during the pandemic in 2020 when Samantha Bird was laid off from her dream job as pastry chef at Mille Fleurs. With the future of the restaurant industry unknown, Bird and partner Derek Hadden began baking out of her North Park apartment kitchen, spending their first year popping up at local spots like Collins & Coupe and making deliveries to friends and supporters. The bakery eventually moved into Makers Kitchen in the Miramar area, where they have been running sellout Sunday pop-ups out of a private commercial kitchen space for the past two years. Relic Bageri Derek Hadden and Samantha Bird. Bird has been training in pastry since her early 20s when she spent her mornings working at popular Copenhagen bakery Meyers Bageri and nights staging at then-acclaimed restaurant Amass. Since working at bakeries across Europe, she’s served in baking and pastry roles at Juniper & Ivy and Blue Boheme while continuing her education through courses with pros like Le Meurice’s Cedric Grolet and world-champion baker Bedros Kabranian. She and Hadden met in the kitchen at Herb & Wood in Little Italy, where Bird was the lead baker and Hadden was a sous-chef. An alum of the three-Michelin-starred Addison, Hadden collaborates with Bird on a highly creative lineup of pastries and baked goods that span both sweet and savory spectrums, from toasts topped with smoked maitake mushrooms and pickled sunchokes with sauce verte to duck fat poached pear danishes, pork belly tiles, rocky road pain suisse, and croissants filled with currywurst. Relic Bageri Pork belly tiles. Relic Bageri Rocky road pain suisse. Relic Bageri has been winding down its wholesale accounts to focus on the new East Village site, which includes a large patio and plenty of room inside for seating. Urban Strategies Group handled the lease transaction for the bakery space, with Pasquale Ioele and Michael Burton representing the landlord and Andrew Shemirani representing the tenant. They’ve already been offering sandwiches at their Miramar pop-up but Bird and Hadden tell Eater that they’re planning to open the bakery and cafe by mid-May to early June with plated lunch dishes and the goal of establishing a full-fledged restaurant that will also serve dinner along with beer and wine. Hadden says that the New American menu will be based on his training in French technique and seasonal ingredients. Urban Strategies Group The East Village storefront. Bird says they plan on keeping their Miramar location open for pre-order pickups, designating that kitchen to be used for sourdough production and to expand Relic Bageri’s bread program.