Cohn Restaurant Group Reviving Point Loma’s Beloved Bakery, Con Pane Rustic Breads & Café
Founded in 1999 in Point Loma by talented baker Catherine Perez, Con Pane reigned among San Diego’s most iconic eateries until its heartbreaking closure in January 2020. The Cohn Restaurant Group feels honored to have the opportunity to revive the dearly-missed bakery.
CRG co-founder, David Cohn, approached Perez, his longtime friend and industry peer, nearly two years ago. The two were in discussion on a partnership that would over time, see Con Pane’s daily operations transitioned to CRG. The arrangement, however, was delayed upon the onset of a global pandemic and subsequent nationwide shutdowns. Despite ongoing and irrefutable hardship faced by the hospitality industry, the deal was finalized on Friday, July 10th, much to the enthusiasm of both parties.
While Cohn Restaurant Group has an impressive track record for building successful restaurants from the ground-up, this acquisition will sustain the heart and soul of the original concept. Cohn Restaurant Group acquired the lease on the building and has purchased brand assets, including the bakery’s dossier of beloved recipes.
Local favorites include Con Pane’s Turkey Cobb, Almost Grilled Cheese, Brioche Cinnamon Roll, Butterscotch Latte, Point Loma Sourdough, Gruyere and Chive and Chocolate Bread, all of which will hold a place on the future menu.
The changeover is also driven by the desire to keep Con Pane a culinary anchor in Liberty Station. The Cohns, who relocated their Corvette Diner to the neighborhood in 2009, have firsthand appreciation for the charming locale, its inspiring entrepreneurs, artists and steadfast community members.
“In the wake of COVID-19, the timing isn’t great, but we love Con Pane, and it’s our goal to preserve what Catherine has built over the last 20 years,” explains David Cohn. “We want to continue the good work she’s done in making this bakery a great community asset.”
Catherine Perez will remain on as a consultant through the remainder of the year, guiding Con Pane’s team with her veteran knowledge of artisan baking.
The Cohn Restaurant Group is actively recruiting a lead baker and baking team who will train under the renowned boulanger, mastering her signature old European methods and retaining the craft behind Perez’s breads, pastries, sandwiches and more.
The Liberty Station venue, which boasts 4,000 square-feet of interior space and a 1,000 square-foot patio, will undergo cosmetic renovations in addition to kitchen upgrades that will increase efficiency and improve customer service.
Upon the grand reopening in early fall of 2020, Con Pane will gradually reinstate its wholesale operations, providing product to select Cohn Restaurant Group concepts and other San Diego restaurants. While the Cohns hope to eventually expand wholesale production, their primary effort is to restore the business to its zenith and welcome back Catherine’s loyal patrons.
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