{"id":142247,"date":"2026-01-20T23:23:12","date_gmt":"2026-01-20T23:23:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/142247\/"},"modified":"2026-01-20T23:23:12","modified_gmt":"2026-01-20T23:23:12","slug":"fresh-bread-bagels-and-pastries-at-sourdough-moore-in-ocean-beach","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/142247\/","title":{"rendered":"Fresh bread, bagels, and pastries at Sourdough & Moore in Ocean Beach"},"content":{"rendered":"

OCEAN BEACH \u2013 Before Sourdough & Moore<\/a> had a storefront at 4853 Newport Ave., it had two bakers on parallel paths \u2014 both unsure about returning to the jobs they had stepped away from.<\/p>\n

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 \u201creally messed up foot\u201d and a thumb \u201ctwisting the wrong way.\u201d<\/p>\n

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.<\/p>\n

\u201cI was making 25 [sourdough] loaves a day. My job wasn\u2019t what I wanted to be doing anymore. I loved my job, but this was something else I wanted to do,\u201d Moore said.<\/p>\n

\u201cI put myself back on the schedule, and I started getting a feeling of dread \u2014 like I really hated this job,\u201d Gibb added. \u201cI quit with no backup and showed up at the farmers market like, \u2018Hi, I\u2019m here.\u2019\u201d<\/p>\n

They met as vendors at the Mission Valley Civita Park farmer\u2019s market.<\/p>\n

\u201cThree other vendors doing baked goods there, but Emma\u2019s stuff was, bar none, way better,\u201d Moore said.<\/p>\n

\u201cTo absolutely everybody, I always recommend Dave\u2019s jalape\u00f1o cheddar [sourdough],\u201d Gibb said. \u201cIt has habaneros in it as well, so it gets an extra kick. You don\u2019t often see habaneros put into bread.\u201d<\/p>\n

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\u2019 specialties. Beyond loaves, the bakery offers sourdough bagels, croissants, pastries, babkas, and more.<\/p>\n

\u201cYou don\u2019t find too many sourdough bakers out there,\u201d Moore said. \u201cTo find an actual location versus getting sourdough at the grocery store is unique for San Diego.\u201d<\/p>\n

\u201cEverything is sourdough, and that in itself is not common,\u201d Gibb added.<\/p>\n

For Moore, a 25-year resident of Ocean Beach, opening a niche bakery in one of San Diego\u2019s most colorful communities was a natural fit.<\/p>\n

\u201cPeople here really support local businesses,\u201d Moore said. \u201cThey bring their friends, and it feels good to be part of the neighborhood.\u201d<\/p>\n

\u201cWe see those \u2018Never Leave OB\u2019 bumper stickers,\u201d Gibb added. \u201cPeople really stick by that, and we\u2019re so appreciative of the support.\u201d<\/p>\n

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