Sourdough & Moore, a locally founded bakery specializing in naturally leavened breads and pastries, is getting ready to open in Ocean Beach at 4853 Newport Avenue.
The company’s first brick-and-mortar is set to move into the former home of Ocean Beach Meat Company, with doors officially opening on Friday, November 14, according to San Diego Magazine. Before the grand opening, Sourdough & Moore will host a one-day pop-up pre-order event on Sunday, November 2, in collaboration with An’s Electronics Repair. The event will feature four baked goods from Sourdough & Moore paired with three gelato and jam selections from An’s. Customers can expect a menu rooted in artisan sourdough techniques, traditional pastries, and rotating specialty items.
Founded by longtime Ocean Beach resident David Moore and co-owner Emma Gibb, Sourdough & Moore began as a farmers market vendor about five years ago. Moore, who has lived in Ocean Beach for 25 years, previously worked for two decades at the Omni San Diego Hotel before pursuing baking as a full-time career. Gibb transitioned from the corporate world to pastry production after meeting Moore at the Mission Valley Farmers Market, where they began collaborating on the bakery concept.
The company uses a 100-year-old sourdough starter in most of its breads and pastries, including bagels, baguettes, focaccia, and croissants. Varieties include roasted rosemary garlic, jalapeño cheddar, caramelized onion, and cinnamon raisin breads, along with bagels in flavors such as Asiago black pepper, roasted fennel and poppyseed, rosemary lemon, and everything. Cookies, brownies, and small cakes are also available, made without the use of sourdough starter but with the same commitment to high-quality ingredients.
Sourdough & Moore’s pastries are made with organic flour, local eggs from Hilliker’s Ranch Fresh Eggs in Lakeside, and imported European chocolate. Their signature half-pound chocolate chip cookie features a 50 percent chocolate-to-dough ratio. Future menu plans include sourdough-based pizza crusts, breakfast sandwiches, and lunch options served on baguettes or focaccia.
The bakery will be open Wednesday through Friday from 7:00 a.m. to 3:00 p.m., and on weekends from 8:00 a.m. to 4:00 p.m. The company will also continue to appear weekly at the Ocean Beach and Mission Valley farmers’ markets. With nearby bakeries like Azucar, Phatties Bake Shop, and Desperado Bagels, Sourdough & Moore adds another local option to Ocean Beach’s growing bakery scene, emphasizing traditional craftsmanship and community roots.
