Iconic Dudley’s Bakery Gets a Fresh (French) Future

New owners Michel Malécot and Michael Brewer promise to maintain the 63-year-old bakery legacy while making a few improvements

By Beth Demmon, San Diego Magazine

When a beloved eatery that’s been in business for over 60 years changes hands, the first thing most patrons want to know is, “What’s going to be different?”

In the case of Dudley’s Bakery, the new owners Michel Malécot and Michael Brewer promise it won’t be too much. 

Malécot and Brewer plan to keep the country charm and signature bakery items but make it easier for people to get their favorite Dudley’s delights all over the county. The pair plans to increase its wholesale operations and output, bring back some retired recipes like a sun-dried tomato bread, and improve a couple classics, including the jalapeño cheddar bread. 

“One of the first things we did the day we walked in… we noticed that the cheese quantity wasn’t the same,” explains Brewer. “So we upped the amount of cheese [in] the recipe by 50 percent the first day.”

In terms of changes, it’s pretty hard to argue against more cheese.

Back in the day, before the Atkins diet existed and you could still count the number of San Diego bakeries on one hand, Dudley’s was a beacon for bread lovers. Roughly 50 miles northeast of downtown on the winding road to Julian, the roadside destination has been a must-stop for travelers, hikers, cyclists, locals, tourists, and, I’d wager, more than a few equestrians. They’ve come for a fresh loaf, sandwich, pastry, or coffee since Dudley Pratt first opened the small bakery in 1963. 

Dudley’s Bakery has changed hands several times since then—first in 1976 to Mel Ashley, again in 2007 to Barry Brunye, and finally in 2018 to Lydia Bilic and Sejla Holland. Each owner left a unique legacy at Dudley’s, adding touches like a gift shop, specialty coffee, and to-go menus, so Brewer is confident their lastest improvements will be met with enthusiasm. 

But to make sure longtime customers have a say, he encourages everyone to chime in with requests. “What bread did they love at Dudley’s that somehow we don’t have anymore?” he wonders. “I’d love to hear from the public so that I can go chase down [recipes].”

Thanks to Pratt, Dudley’s baked goods have always had a European twist, but considering Malécot has run (the soon-to-close) The French Gourmet restaurant and bakery in Pacific Beach since 1979, Brewer says they plan to transfer some of his menu items to Dudley’s, like fresh baguettes, filled croissants, different quiches, and new pastries like canelés de Bordeaux (small, molded pastries made with rum and vanilla with a caramelized exterior and custard-like interior).

But, he assures me, anything new will complement, not replace the time-honored Dudley’s experience. He knows better than to shake things up too much. “You would be, in my mind, an idiot to do anything that would disturb that legacy,” he laughs. 

Dudley’s Bakery is open at 30218 CA-78 in Santa Ysabel every day from 7:30 a.m. to 5:30 p.m.