OCEAN BEACH – Before Sourdough & Moore had a storefront at 4853 Newport Ave., it had two bakers on parallel paths — both unsure about returning to the jobs they had stepped away from.

David Moore spent 25 years as a doorman at the Omni Hotel before a COVID-19 furlough pushed him into fermentation experiments at home, from kombucha and kimchi to apple cider vinegar and, eventually, sourdough bread. After returning to work, Moore was hit by a car while biking in Ocean Beach and briefly hospitalized with what he described as a “really messed up foot” and a thumb “twisting the wrong way.”

Emma Gibb, a corporate employee with a pastry side hustle, went on medical leave following her own surgery, but anxiety set in when it came time to return to work.

“I was making 25 [sourdough] loaves a day. My job wasn’t what I wanted to be doing anymore. I loved my job, but this was something else I wanted to do,” Moore said.

“I put myself back on the schedule, and I started getting a feeling of dread — like I really hated this job,” Gibb added. “I quit with no backup and showed up at the farmers market like, ‘Hi, I’m here.’”

They met as vendors at the Mission Valley Civita Park farmer’s market.

“Three other vendors doing baked goods there, but Emma’s stuff was, bar none, way better,” Moore said.

“To absolutely everybody, I always recommend Dave’s jalapeño cheddar [sourdough],” Gibb said. “It has habaneros in it as well, so it gets an extra kick. You don’t often see habaneros put into bread.”

After more than a year of planning, Sourdough & Moore opened its brick-and-mortar location in November. The menu is focused on sourdough, blending both bakers’ specialties. Beyond loaves, the bakery offers sourdough bagels, croissants, pastries, babkas, and more.

“You don’t find too many sourdough bakers out there,” Moore said. “To find an actual location versus getting sourdough at the grocery store is unique for San Diego.”

“Everything is sourdough, and that in itself is not common,” Gibb added.

For Moore, a 25-year resident of Ocean Beach, opening a niche bakery in one of San Diego’s most colorful communities was a natural fit.

“People here really support local businesses,” Moore said. “They bring their friends, and it feels good to be part of the neighborhood.”

“We see those ‘Never Leave OB’ bumper stickers,” Gibb added. “People really stick by that, and we’re so appreciative of the support.”

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