{"id":343929,"date":"2025-10-30T20:23:20","date_gmt":"2025-10-30T20:23:20","guid":{"rendered":"https:\/\/www.europesays.com\/us\/343929\/"},"modified":"2025-10-30T20:23:20","modified_gmt":"2025-10-30T20:23:20","slug":"sourdough-moore-launches-in-ob-with-100-year-old-starter","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/343929\/","title":{"rendered":"Sourdough & Moore Launches in OB with 100-Year-Old Starter\u00a0"},"content":{"rendered":"

Anyone who\u2019s lived in San Diego long enough can sense that Ocean Beach<\/a> just runs on a different vibration. And after launching his sourdough bread business five years ago at the farmers market, David Moore couldn\u2019t imagine going anywhere else to open Sourdough & Moore<\/a> as a brick-and-mortar bakery with co-owner Emma Gibb.<\/p>\n

\u201cI\u2019ve actually lived here for 25 years,\u201d says Moore. \u201cIt\u2019s our eclectic beach community.\u201d<\/p>\n

Like so many sourdough endeavors, theirs was born out of pandemic boredom. \u201cI got real heavy into a lot of fermentation\u2014kombucha, apple cider vinegar,\u201d explains Moore, who had been working at the Omni San Diego Hotel for 20 years. After an injury kept him back at home longer than he expected, he figured he\u2019d give selling his bread a real shot at the farmers market.\u00a0<\/p>\n

OB dug it.<\/p>\n

\"\"Courtesy of Sourdough & Moore<\/p>\n

\u201cI had to kind of start making decisions\u2014whether or not I was going to be working at the hotel a little more, or doing some baking,\u201d he says. He added the Mission Valley farmers market to his rotation, expanded his repertoire to more breads and bagels, started selling his stuff at Olive Tree Marketplace<\/a>, and eventually brought on Gibb.<\/p>\n

Gibb had long been a hobbyist baker, working in the corporate world to pay the bills until one day, she couldn\u2019t take it anymore. \u201cI just wanted to bake,\u201d she says.<\/p>\n

She headed to the Mission Valley farmers market, and started peppering the vendors with questions. \u201cThat\u2019s where I met Dave,\u201d she says. He helped her establish a small pastry business and connected her with a few local restaurants to supply their desserts.\u00a0<\/p>\n

\u201cWhen the opportunity came for Dave to get the actual storefront here, he asked if I wanted to be involved, and I definitely jumped at the chance,\u201d she laughs. He\u2019d been sharing space in a commissary kitchen in OB, growing big enough that the owners decided to sell it to him.\u00a0<\/p>\n

\"\"Courtesy of Sourdough & Moore<\/p>\n

OB already has a couple of awesome bakeries: Azucar<\/a>, Phatties Bake Shop<\/a>, Desperado Bagels<\/a>. But Moore thinks they have something unique to add to that\u2014including the 100-year-old sourdough starter that\u2019s the big bang of almost everything they make.\u00a0<\/p>\n

\u201cI like to think it has some unique flavor,\u201d he says. \u201cIt\u2019s a key essential for the bagels, baguettes, focaccia, the bread, croissants\u2026\u201d<\/p>\n

Gibb chimes in. \u201cAnything that would require yeast is going to be sourdough. The only things that it\u2019s not in are going to be, like cookies and brownies and like little cakes. \u201d<\/p>\n

Bread loaves range from roasted rosemary garlic to jalape\u00f1o cheddar, caramelized onion and cinnamon raisin. For bagels, they\u2019re making an asiago black pepper, roasted fennel and poppyseed, rosemary lemon, and of course everything. Once open, Moore wants to introduce pizza with sourdough crust, plus some breakfast and lunch sandwiches on (you guessed it) sourdough baguettes or focaccia.\u00a0<\/p>\n

\n

On the pastry side, Gibb plans to keep people guessing with a rotating seasonal menu of different croissants, cinnamon rolls, danishes. But even things like chocolate chip cookies<\/a> are never quite as simple as they appear to be. \u201cI do a 50 percent chocolate chip ratio to dough, and they\u2019re almost half a pound each,\u201d she says. \u201cAll of the pastries are made with organic flour, local eggs [from Hilliker\u2019s Ranch Fresh Eggs in Lakeside], and imported European chocolate.\u201d<\/p>\n

The storefront will be open Wednesday through Sunday, 7 a.m. to 3 p.m. to start. And they\u2019re going to keep a booth at both the Mission Valley and Ocean Beach farmers markets.\u00a0<\/p>\n

\u201cWe\u2019re really appreciative to this local San Diego community, the people of Ocean Beach,\u201d says Gibb. Moore agrees. \u201cThey\u2019re screaming for us to open.\u201d<\/p>\n

And if OBecians do one thing especially well, it\u2019s staying loyal to locals.<\/p>\n

Sourdough & Moore<\/a> opens at 4853 Newport Avenue in Ocean Beach on Friday, November 14. On Sunday, November 2, the bakery is collaborating with another OB favorite, An\u2019s Electronics Repair<\/a>, for a one-day pop-up pre-order<\/a> pairing with four different options from Sourdough & Moore with three gelatos and three jams from An\u2019s.<\/p>\n

\n

San Diego Restaurant News & Food Events<\/p>\n

Relic Bakery & Kitchen Is (Finally) Open In East Village<\/p>\n

Anyone who\u2019s ever opened a restaurant will tell you it never happens as fast as you think it\u2019s going to. (Just ask the Chick & Hawk guys<\/a>.) But Samantha Bird and Derek Hadden, the partners behind Relic Bakery & Kitchen<\/a>, have made it to the finish line and officially opened the doors to their brand spankin\u2019 new cafe<\/a> at 845 15th Street. It\u2019s been five years in the making, from baking in their apartment to hosting pop-ups to a wholesale business to a brick-and-mortar bakery. \u201cWe can\u2019t be more excited to welcome you in,\u201d says Bird.\u00a0<\/p>\n

Hours are Wednesday through Sunday, 8 a.m. to 2 p.m., with a rotating menu of seasonal items based on whatever they can get from local farms like JR Organics<\/a>, Coleman Family Farms<\/a>, Wong Farms<\/a>, and more. Right now, Bird says current favorites include \u201cthe double pain au chocolate, the hazelnut cardamom bun, the lamb rillette, and the speck-cheese-jalape\u00f1o croissant.\u201d Sounds like I\u2019ll have to make a couple trips before the menu switches.\u00a0<\/p>\n

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