Shoreside Bakery in downtown San Diego's East Village operates out of a converted 1940s warehouse at 1040 Eighth Avenue, where the Dyomin family bakes sourdough and European-style pastries using long-fermentation methods. The bread program produces rotating sourdough loaves with mix-in variants — garlic-olive, cheddar-jalapeño, cranberry-walnut — alongside laminated pastries like pistachio rolls, with in-house-roasted coffee beans powering a full barista menu that puts Shoreside in the same dual-craft space as Achilles Coffee Roasters @ Park 12 nearby. Savory items include breakfast wraps and sandwiches built on the house sourdough, giving the bakery a lunch-counter function that extends its draw beyond the pastry case. The warehouse conversion preserved exposed rafters and poured-concrete floors, with a street-facing roll-up door flooding the space with natural light — an industrial-to-bakery adaptive reuse that contrasts with the more traditional storefront format at Knead Artisan Bakery a few blocks away. Custom cake orders, private event buyouts, and a café-startup consulting practice round out the operation, with the most involved commissions being multi-tier celebration cakes paired with catered pastry spreads.