Mike's Sourdough Bakery in Normal Heights, San Diego operates a small-batch bread production out of a unit at 4594 Felton St in the 92116 ZIP, running a limited weekly bake schedule focused on naturally leavened sourdough loaves. The operation uses a live sourdough starter culture to ferment dough through a long, cold-rise process that develops the tangy crumb structure and crackling crust that distinguish true sourdough from commercial yeast breads. Felton Street sits at the western edge of the Normal Heights residential grid, one block south of Adams Avenue, and Stehly Farms Market on Adams supplies local eggs, butter, and seasonal fruit to neighborhood bakers working on recipe development. The bakery's compact footprint reflects a micro-production model rather than a retail storefront, with loaves available for pickup on bake days and no dine-in seating. Adams Avenue's cafe and coffee scene provides the natural pairing for fresh sourdough. Dos Palmas Cafe on Adams serves single-origin espresso less than a five-minute walk from the Felton Street production space. The long fermentation window, typically 12 to 24 hours at cold temperatures, breaks down gluten proteins enough to produce a more digestible loaf than standard same-day breads, a characteristic that has driven growing demand for artisan sourdough across San Diego.