Upon initial inspection, Bread on Market might be described as a downtown alternative to the decade-old Bread & Cie. Yet a closer look shows this downtown favorite savors wholesome flavors to counteract the commercial. Dishing up fresh handmade artisan bread of a European aesthetic, the corporate model turned breadmaker Valorie Grover continues to expand this seven-year-old triple threat.  “My business is a three legged stool. I’ve got the wholesale of artisan bread, I’ve got the walk-in retailsales and the catering/delivery,” said Grover, speaking of the restaurant’s outdoor patio where she hosts a weekly networking event. Providing homemade bread built from scratch to regulars who include young professionals, tourists and the retired, Bread on Market is at the forefront in defining East Village’s identity. In addition to the restaurant, located at 730 Market St., Bread on Market caters to local downtown restaurants and wineries. Every hamburger bun from The Station in South Park is Bread on Market’s work, as well as the sandwich bread at the Tipsy Crow. “I’m the local source for smaller restaurants and wine rooms because they are able to gear their products more toward quality, and they want a handmade product. Everything we do is literally handmade.” With nothing more than a mixer in the kitchen, Bread on Market remains focused on quality rather than quantity. “Everyone is focusing on quality now. The little guy that can make it fresh can make it right,” said Grover. With few plans to expand, the small venue — which is open daily — is satisfied with its expanding clientele. “My client base has to live and work here,” she said. This is true at least until baseball season gets into full swing. When Padres fans come to town, Bread on Market caters to them, too. Aside from a Padres throng and extended hours, the family-operated European style bakery relishes in wholesale. “We reach out to any venue we can because once they eat my food, they’ll come back for more,” Grover said. “The food will sell itself.” A fixture in East Village since 2003, Grover took over the company after being laid off four times in the corporate world. Working alongside her husband, who is a trained pastry chef, and two of her daughters, Grover has been running the shop for just under two years. “I decided to invest in myself,” she said. “We had a love for baking and food and we found this place, which is the combination of both the café and the baking of artisan bread. We knew we found our home.” Formerly the lobby of a red light district hotel, Bread on Market is often a tourist destination. “There’s a wealth of history here that even local San Diegans don’t know about,” said Grover, who welcomes A Taste of San Diego’s downtown tour, among others. The onetime late-night haunt opens early for breakfast, lunch and dinner. Applewood smoked bacon, vegan soups and jalapeno cheddar bread perfume the air daily and quality ingredients and handmade cuisine are a menu favorite. For more information, call (619) 795-2730, or visit www.breadonmarket.com.